DIGESTIVE DESSERT? NOT A CONTRADICTION: ANISEED COOKIES!

Menopause seems to have made my stomach jump the shark… I’ll spare the details, but I’ve been alternating between the different forms of “poor digestion” for months now. Bloating and general tummy-problems are never fun, and they also have a ridiculous amount of seemingly contradictory triggers.

It doesn’t help that there seems to be so many fads regarding digestion: a quick internet search yields a never ending list of banned or trigger foods that all seem to be responsible – from gluten or lactose, to fats, to “FODMAPs” (whatever they are) – and to be honest some of these seem a bit sketchy at best, near-impossible to follow, and only work if you have any of these fashionable food intolerances. I’ve also seen more legit, reliable materials, which have helped me identify more likely triggers, but nevertheless there’s very little on foods that can actively help digestion.

There’s also many “carminative” herbal remedies that can be made into teas, most notably fennel and anise…and one thing led to another, and suddenly I’m baking post-dinner aniseed cookies, since they seem a proper way to actively prevent stomachaches instead of just running from more and more ingredients every day.


 

anise_seed_cookiesINGREDIENTS

  • 2 teaspoons aniseed extract
  • 2 ½ cups of all-purpose flour
  • 6 tablespoons of Canola oil
  • 1 ½ cups of White sugar
  • 6 eggs
  • 1 tablespoon of baking powder
  • ½ teaspoon of Salt

 


 

  1. Sift flour and baking powder together and set aside. Meanwhile, preheat the oven to 375 °F.
  2. In a large bowl, beat eggs together until fluffy, then add sugar gradually (two tablespoons at a time), until thoroughly blended. Add the oil and aniseed extract and stir.
  3. Gradually (again, two tablespoons at a time works best) stir in the dry ingredients.
  4. Once the dough is ready, spread it over a floured surface and form patties, approximately ½ inch thick. Arrange the patties on a greased and floured baking sheet.
  5. Bake the cookies for 25 minutes. Near the end, don’t forget to check to make sure they don’t burn!
  6. Let them cool before eating them. Store in an airtight container.

The end result is very similar to biscotti in texture, with a licorice-like flavor. Take one of these with your post-dinner tea, or as needed 😉

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