ICA eNews December 18, 2015
Interstitial Cystitis (IC) & Chronic Pelvic Pain News
Thanks to everyone for their very generous donations to the ICA. We are so very grateful and privileged to work on behalf of such a tremendous community. Please keep them coming and we will continue marching on…
Top IC Stories
- CDC Draft Opioid Prescribing Guideline Now Available for Public Comment
- ICA’s Online Support Community Has Been Redesigned
- New Voices of Hope – The “IC Tiger” Has Been Tamed!
- Tame the Holiday Blues
- ‘Tis the Season to Be Generous – 12 Ways of Giving to ICA
- Give Two Gifts for the Price of One – Shop Amazon
- We Take the Stress Out of Holiday Travel!
- Power of Pain: How to Make Holidays Less Stressful
IC & Chronic Pain Events
- IC Support Group Updates
- New IC Support Group – Monterey, CA
- New IC Support Group – Charlotte, NC
- New IC Support Group – Saint Louis, MO
- Hot topics from ICA’s Online Support Community
ICA Quick Tip:
Gluten Free, Dairy Free, Sugar Free Shortbread
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 2 dozen
- 2 1/4 cups almond flour
- 1/4 cup arrowroot powder
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
- 1/2 cup palm shortening*
This recipe was tested using Tropical Traditions palm shortening. Cold grass-fed butter may be substituted in, but reduce the amount to 1/3 cup.
- Preheat oven to 350°F and line a baking sheet with parchment.
- In a stand mixer or food processor, combine the almond flour, arrowroot powder, and sea salt.
- Add the maple syrup and mix until combined.
- Drop the palm shortening into the mixing bowl in 1 tablespoon increments for easier incorporation. Pulse a few times until a crumbly ball forms.
- Place the ball of dough in between two pieces of parchment paper. With a rolling pin, roll into a 1/2 inch thick disk. Cut into small bricks or cut using biscuit cutters.
- Place the cut cookies onto the baking sheet lined with parchment. Bake for 12-15 minutes until golden brown.
- Once baked, place on a cooling rack to cool. Once fully cooled, store in air-tight container or bag in the fridge.
Note: If you choose to flatten the edges with a fork like I did, your cookies will be 1/4 inch thick instead of 1/2 inch
Revised Thursday, December 17th, 2015