I have to admit, this low oxalate diet is one of the hardest elimination diets I have ever done. Mostly because all my favorite foods are on the “foods to avoid” list. But, this forces me to become more creative in planning out my meals. I’m thinking of ingredient combinations I never would have considered otherwise. I wanted to tap into my creative side via this blog, and now I’m really being forced into it.
One thing I’m really struggling with is dessert. Ever since losing too much weight, my doctor keeps encouraging me to eat sugary, fatty desserts. And now I’ve developed a sweet tooth. I can’t help it; you try eating cakes and browines, cookies and ice cream everyday for a year, then all of a sudden being cut off. My biggest challenge right now is finding low oxalate desserts. Is there anything that tastes like chocolate, but isn’t chocolate nor cocoa, and would be low oxalate? If someone knows of something please let me know. It’s only been about a week and I’m craving and missing my good friend chocolate terribly.
Since I haven’t been feeling well lately, I wanted to make an easy dessert. I decided to make a simple shortbread and add a lemon glaze to sweeten it. I made a small batch because this was an experiment, and now I wish I had made more. I’ve already eaten almost half the batch I made. Luckily, these are so easy to make I can make a bigger batch tomorrow. The lemon glaze adds that perfect extra ‘something’.
I’d like to experiment more with this by adding different spices and glazes. I’d like to try some kind of orange blossom water glaze. This is a great basic, recipe to play around with.
Lemon Glazed Brown Sugar Shortbread
makes about 12-14 bite sized cookies
for the shortbread:
4 Tbl butter, softened
2 Tbl brown sugar
½ c flour
for the lemon glaze:
2 Tbl powdered sugar
1 tsp freshly squeezed lemon juice
¼ tsp vanilla
Make the shortbread:
Preheat oven to 300F
In a mixing bowl, cream together butter and sugar. Gradually add the flour, mixing well. On a lightly floured surface, knead and squeeze together the dough. Pat it into a rectangle, I think mine was about ½“ thick. Using a pizza cutter, or knife, cut into desired size pieces.
Place pieces on a parchment or silicone lined baking sheet and prick with a fork. Bake about 15 minutes, or til bottom and edges are browned. Place baking sheet on wire rack.
Make the glaze:
In small bowl (I used a ramekin) add glaze ingredients and whisk until smooth. Using a pastry brush, brush glaze on still warm shortbread (or you could drizzle the glaze over the shortbread).
Allow shortbread to cool completely before storing in airtight container.