Kids learn to cook food they can eat

Originally published June 4, 2017 at 7:53 pmUpdated June 5, 2017 at 8:09 am

From left: Autumn Marlatt, 13; Landon Bowie, 12; and Steven Locke, 12, all diagnosed with Crohn’s disease, learn to cook graham crackers for S’mores using honey and coconut flour — which they sift here — during a Seattle Children’s specific carbohydrate diet (SCD) cooking-group activity Sunday at the hospital in Seattle. (Ken Lambert/The Seattle Times)

Dr. David Suskind removes graham crackers for S’mores using ingredients that won’t irritate his patients who have inflammatory bowel disease, during the Seattle Children’s cooking-group activity Sunday. (Ken Lambert/The Seattle Times)

Steven Locke, of Lynnwood, who has Crohn’s disease, enjoys a graham-cracker-and-marshmallow treat he helped cook for S’mores. The ingredients, which replace grains and granular sugar, won’t irritate Locke’s bowel. (Ken Lambert/The Seattle Times)

Cooking group at Seattle Children's learns how to use ingredients that won’t irritate the youngsters’ inflammatory bowel disease.

By

Ken Lambert

Seattle Times staff photographer

Ken Lambert: klambert@seattletimes.com. Ken Lambert is a staff photographer for The Seattle Times.