Readers, are you sick to death of reading my goldfish creations? Are you bored of stories about GAPS almond-flour goldfish, or goldfish made with macadamias that are soaked, and dried, and pulverized?
I can imagine. I’m a tad sick of goldfish myself.
Here’s the thing: Martin will never get sick of goldfish. Like, never, ever. Our local supermarket has a Goldfish® holiday pop-up display right inside the front door. The kids at Martin’s school get Goldfish® as food rewards. The kids at our church share Goldfish® at coffee hour. One elementary-school parishioner has been spotted (by—you guessed it! —Martin) toting a giant carton of Goldfish® around the church gym, scooping out handfuls to cram into his mouth. It’s like my six-year-old is perpetually swimming in a sea of Goldfish® that only he can’t catch.
And so he fixates on goldfish crackers.
And so I spend whole afternoons in the kitchen, fulfilling his goldfish dreams.
Today brought an unintentional goldfish adventure. In a lovely little Facebook group called “Fun Food on a Special Diet,” someone posted a recipe for “holiday roll-out cookies” that turned out to be GAPS-compatible. With memories of mixing and refrigerating sugar-cookie dough from my Grandma Gennie’s recipe, then rolling it out, cutting, baking, decorating, I decided to attempt sugar(-like) Christmas cookies for Martin.
Here is the recipe I used:
½ cup ghee
¼ cup raw honey
¾ cup coconut flour (more as necessary)
1 teaspoon baking soda
1 teaspoon lemon zest
Combine the ghee and honey and beat until smooth. Beat in egg. Combine the coconut flour, baking soda, and lemon zest, then beat ¼ cup at a time into the batter. Cover with plastic wrap and refrigerate 30 minutes. Or use my lazy method: Pop the dough into a Ziploc®, smooth out air, and seal the bag before refrigerating.
After 30 minutes or more, place the dough on a parchment paper dusted with more coconut flour, add another layer of parchment paper on top, and roll out to about 3/16” thickness. (The original recipe called for ¼”; I went thinner, though not as thin as 1/8”.) Use cookie cutters to create festive holiday shapes. If you want, brush the top with egg white to create a shine. Transfer to a parchment-paper-lined cookie sheet and bake 10 minutes at 350 degrees.
I suppose you’re wondering how this turned into a goldfish adventure? I got too ambitious with my cookie cutters, that’s how. Instead of traditional shapes like the Christmas tree and snowman I had as a kid, I picked up a set that involve cutting a circle and then stamping a design into the circle with a separate disk. The GAPS dough did cut conveniently into circles that I could transfer to the cookie sheet. On the other hand, the circles were too sticky to release the molded disk, even when I dusted it with coconut flour. That left me with boring circle cookies. How Christmassy are boring circles? I suppose I could have decorated them as ornaments, but as far as decorating goes, I didn’t have many ideas beyond softening up some coconut manna and trying to color it naturally to create icing.
When in doubt, goldfish the recipe. (That’s correct. I made “goldfish” into a verb. Deal with it.) I whipped out my tiny, copper goldfish cookie cutter and went to town. Then I dredged each goldfish in egg white, which I had sitting on the counter because I’d just used the yolks for homemade mayonnaise so that I can devil some eggs for Christmas Day because my son’s autism has magically transformed me into Martha Stewart. Once the goldfish were shiny from their egg-white baths, I sprinkled them liberally with cinnamon and baked.
The result? Cinnamon holiday goldfish cookies. At least that’s the story I’m going with.
The bonus? These goldfish don’t contain nuts, so I’m allowed to send them to school with Martin for a snack.
Autism Recovery Martha parties onward.