This post has been about a month in the making, and when I have news to share I don’t beat around the bush. Like the time I had this whole story ready for my former boss (whom I love and adore) when I was leaving my desk job to blog full time. I marched into her office ready to wax poetic about following my dreams and such, then immediately broke down crying and blabbed, I’m quitting! Nice.
Ok, ok – bush lightly beaten around. Here I go. As the title of this post implies, I am going gluten-free. (See 50+ Gluten-Free Recipes here! >>)
Specifically, I was recently diagnosed with Celiac Disease which means I cannot eat gluten found in wheat, barley, nor rye as it damages the lining of the small intestine, preventing it from absorbing vital nutrients. Simply put, celiac disease can cause malnutrition if left untreated. The disease was likely triggered by the birth of my son who was delivered via emergency c-section after a very long and very painful labor.
Many people have asked if I’m “going gluten free” over the past month after noticing me sharing gluten free recipes and products on Instagram and Facebook. I’ve prolonged posting about it here on IGE because it’s out of the norm for me to share health news on this site and also, I don’t want to turn people off from this food blog. So, hear me out (and sorry if this is kind of all over the place!)
I’m still learning about celiac disease but from what I’ve researched and my doctor has agreed to is that the disease can lay dormant in some people only to be triggered or “awakened” by traumatic events to your body – think a car crash or unplanned emergency c-section. After Lincoln’s birth I felt very sick for 6 months. I weighed less than I did pre-pregnancy (which was cool for like, a second,) felt like a zombie even after Lincoln started sleeping through the night, and basically just felt like hell. I had an inkling that gluten might be the culprit and after undergoing a few procedures to get the final diagnosis, and cutting gluten from my diet, I feel like a new woman.
Clear head, a healthy weight, and energy through the roof.
At first all I could do was laugh at the irony of a food blogger being diagnosed with celiac disease. I seriously wondered how I’d go on posting knowing I’d be limited to cooking foods that do not contain wheat (I don’t cook much with either barley or rye.) Then I started analyzing my diet and realized that 90% of the foods I already ate were naturally gluten free. As I scrolled through past posts here on IGE, I was tickled to find that many of them were centered around meat, beans, cheeses, rice, potatoes, fruits, nuts, seeds, and vegetables – all of which do not contain gluten. In short, eating gluten free at home has not been difficult.
I could go on and on – talking about what I’ve missed so far (pizza! BEER! Not loving GF beer so far…) my feelings about eating out at restaurants (apprehensive – contamination is a huge issue,) and how gluten is hiding in a bajillion products at the grocery store (bitter, though I’ve been finding some great GF products,) but I’ll wrap it up and talk to you real quick about what this means for IGE.
I will not be posting recipes with gluten. Ben and I eat the food I cook for the blog and it would be wasteful to cook foods that I cannot consume. Furthermore, how can I write about something I can’t taste? I will also not be posting notes alongside ingredients like worcestershire sauce or soy sauce, which sometimes contain gluten, that say make sure you check for gluten! because that would get redundant, and if you have celiac disease or a gluten intolerance then you know to check for things like that.
What I can promise you is that the recipes posted here will remain easy, seasonal, family-friendly, and most importantly, delicious. If you’ve enjoyed the past month’s recipes (all of which are gluten free, with the exception of one – Creamy Chicken Pasta,) then you will continue to enjoy my recipes moving forward.
I’ve quickly learned that gluten free does NOT mean taste free, nor full of weird, hard to find ingredients. On the contrary, it means fresh and flavorful food! Like I said, my diet was already largely based around gluten free foods anyway, and I bet yours might be too.
So if you’ve made it this far, thank you! And I’ve also got a humdinger of a recipe for you today. I’m going absolutely bananas for Lemon Blackberry Breakfast Cookies which are egg free, dairy free and, yes, gluten free. With all those restrictions you might think these babies taste like cardboard, but I literally can. not. stop. eating them.
I mean, healthy, great-tasting cookies for breakfast! Who can’t get down with that?
Old fashioned oats are mixed with honey instead of refined sugar, applesauce instead of oil, banana instead of egg (though they do not taste banana-y) fresh blackberries, lemon zest, and lemon juice then baked. These breakfast cookies are chewy, perfectly sweet, dense and absolutely delicious. Good for the heart, taste buds and soul!
Bake these cookies then pair with a piece of fruit or yogurt for breakfast, or serve to the kids as an after-school snack. They’ll love ’em (and you’ll love serving them!) I can’t even confess to you how many I’ve eaten over the past week. I had to freeze the leftovers to stop myself! Which, by the way, is another awesome perk of this recipe. Freeze the extra cookies then microwave for just 20 seconds for an insta-delish breakfast.
Ooo, oo, it’s also made in just one bowl so clean up is nearly nil!
Start with 3-3/4 cups old fashioned oats. I know I said I wouldn’t do this, but it’s important to note that if you have celiac disease or a gluten intolerance you’ll want to buy certified gluten free oats. Oats are naturally gluten free but are usually processed in facilities that also process wheat which means they can be contaminated with gluten. Even GF oats might trigger a reaction in severe cases of celiac disease, but so far I’ve been fine with them.
Anyway, I’ve found these GF Bob’s Red Mill Old Fashioned Oats at every single grocery store in town!
Add 1-3/4 cups of the oats to a food processor then process until the oats have turned into flour, about 3-4 minutes.
Dump the flour into a large bowl then add the remaining 2 cups oats, 1 Tablespoons lemon zest (about 1 lemon worth,) 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 cup ground flaxseed and mix everything all up. That’s a wrap for the dry ingredients.
Time for the wet ingredients. That includes 1/4 cup + 2 Tablespoons honey, 1/2 cup mashed VERY RIPE banana (about 1 medium-sized banana,) 1/4 cup fresh lemon juice (about 1 lemon,) and 1/2 cup unsweetened applesauce (2 of those single serving cups.)
Finally, add 1/4 cup + 1 Tablespoon coconut oil that’s been zapped in the microwave for about 20 seconds to melt.
Mix the wet and dry ingredients together then fold in blackberries. Blackberries are selling for next to nothing right now at the grocery store so stock up for the freezer, and for these cookies of course! I’ve also used blueberries in here and they are awesome.
Let the batter sit and thicken for 10 minutes then scoop 1/4 cup of the batter (I used an ice cream scoop) onto a baking sheet lined with a silpat or parchment paper. Wet your fingers with water then press down slightly on the tops of the cookies, as they won’t spread much if at all in the oven.
Bake for 8-10 minutes at 350 degrees or until the edges are golden brown and the top is set, then cool completely. Store the cookies in an airtight container on the counter for 2 days, in the fridge for up to 4 days, or pop into a freezer bag and freeze. Like I said, just 20 seconds or so to reheat in the microwave – whee!
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Lemon Blackberry Breakfast Cookies (Gluten, Egg, and Dairy-Free)
Description
Gluten, egg, and dairy-free Lemon Blackberry Breakfast Cookies are perfect for busy mornings!
Ingredients
- 3-3/4 cups gluten-free certified old fashioned oats, divided
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup ground flaxseed
- 1/2 cup unsweetened applesauce
- 1/2 cup mashed very ripe banana (about 1 medium banana)
- 1/4 cup + 2 Tablespoons honey
- 1/4 cup + 1 Tablespoons coconut oil, melted
- 1 Tablespoon lemon zest
- 1/4 cup lemon juice (about 1 lemon)
- 1 pint blackberries or blueberries, rinsed then patted dry
Directions
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add 1-3/4 cups oats to a food processor then process for 3-4 minutes or until very fine to make oat flour.
- Add oat flour, remaining 2 cups oats, baking soda, salt, and ground flaxseed to a large bowl then mix to combine. Add applesauce, banana, honey, coconut oil, lemon zest, and lemon juice then mix until just combined. Carefully fold in blackberries then let batter sit for 10 minutes to thicken.
- Scoop 1/4 cup batter (I used an ice cream scoop) onto prepared baking sheet then wet hand with water and press down to flatten slightly (cookies will not spread.) Bake for 8-10 minutes, or until cookies are golden brown around the edges and set on top. Cool completely then store in an airtight container for up to 2 days, in the refrigerator for up to 4 days, or wrap individually in plastic wrap then freeze in a freezer bag. Wrap in a paper towel then microwave for 20 seconds to thaw.
Notes
Adapted from Gluten Free on a Shoestring.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
I tell you what – the taste of fresh lemon with sweet blackberries is simply scrumptious. The flavors taste like a fancy dessert – you’ll just love them. Enjoy!
Oh, gluten-y recipes are still fair game for Friday Favorites. A girl can still dream!
Angela 03.14.2014
My Celiac and another GF friend both love the GF pizza at Gusto Pizza!! :) We go there every time they visit.
Jessica 03.14.2014
The are starting to make some pretty tasty Gluten Free Beer! I highly recommend the Omission Series from Widmere brewing Co out of Portland Oregon (if you can find it out there that is) It is brewed normally and the gluten is removed! I can’t even tell the deference and it tastes phenomenal. Oh and hard ciders are also a go!
Brittany 03.14.2014
Wow! I have several friends with the C. disease and understand it can be a struggle at times but I am excited to tell them about your blog! I have always loved your natural, simple approach to cooking…not to mention delicious! So, I know your GF recipes will be something anyone will like!
When I found your blog about a year and half ago, I made a big change in the way I cooked, I started eating healthier and just simple ingredients instead of the ‘easy’ packets + water we all have loved in the past! Since then, I have really grown to love natural eating and we could all use less gluten as well so this girl isn’t going anywhere!
Thank you for including us in your new GF adventure!
Aubry 03.14.2014
Going Gluten Free can be a challenge but the value of feeling better to me outweighs any of those other frustrations I’ve been GF for about a year now. Quick question I am allergic to bananas so was wondering how many eggs I would need to sub for the banana in this recipe? Thanks, can’t wait to make these.
Kristin 03.14.2014
2 eggs should do it! :)
Megan 03.15.2014
Same here! Not allergic, but definitely intolerant. Makes my stomach hurt for hours. I see all these “awesome healthy cookies” and then of course it’s made with banana :) I have blackberries staring at me in the fridge, so I’ll be giving these a try
Tara 01.21.2015
Did you try this with eggs? We don’t do bananas here either. I have heard such wonderful this about this cookie and I want to try it. Have you tried eggs with the Carrot Cake breakfast cookie?
Kristin 02.17.2015
Unfortunately I haven’t tried them without the banana. I am making a batch of them tonight for my son so I’ll give it a try and report back!
Tara 02.18.2015
Can’t wait to hear how they turned out!
Jae 03.14.2014
I don’t know if anyone’s mentioned it, but they do sell gluten free beer at most liquor stores, and IMO, taste practically the same as a wheat filled beer. =)
rachel 03.14.2014
long time reader, first time commenter & fellow GF-er. also, i grew up in waterloo but now live in denver, co. my aunt & uncle live in WDM & i always share your restaurant recs with them. :) commenting to support you on your GF journey & tell you i’ve made your creamy pasta (knoll’s copycat) three times, using Tinkyada brand brown rice pasta (my all time fave GF pasta) and i thickened the sauce with Pamela’s Pancake & Baking Mix (to replace flour). it was delicious!!! and even my non-GF pasta obsessed hubby loved it!
thanks for all the great recipes!
Jenna 03.14.2014
You should check out the blog. Gluten-Free Homemaker. Linda is an inspiration.:)
Kristin K 03.14.2014
I have been GF my whole life (my hippie dippie Mom figured it out when I projectile vomited everytime she gave me something with gluten) undiagnosed celiacs. I have tested the theory and become very ill. There are so many things you can do that you will learn like there is GF soy sauce or coconut amenos! There is so much out there compaired to 33 years ago when my Mom used to make rice bricks for me. You can have pizza, there are great mixes or great recipes and there is some good beers out there that are gluten free or ciders. Good luck on your new journey and ahve fun with your new challenge of finding new ways to make old things :)
Julie 03.14.2014
Sorry to hear you’ve been feeling so bad but glad you were able to get a diagnosis and can take action! Your recipes are great and I don’t think it can hurt anyone to try new things whether it be gluten-free, vegetarian, etc. It certainly helps expand your cooking knowledge.
Andrea 03.14.2014
I’m happy you were able to find out a diagnosis, my son has been dealing with stomach issues for the past 3 yrs, the latest is that he should follow a candida diet. He is in College and as you can imagine this is hard to do. Good luck, I look forward to seeing your posts.
Jess 03.14.2014
My family and I have been gluten free for many years. Excited that you’ll be posting more gf recipes but I’ve been taking some of your recipes and making them gf for a while anyway :) glad you’re feeling better!
Mallory 03.14.2014
I’m glad you were able to figure it out and get your life back on track. I don’t think this will change your blog any, I’m excited to see gluten free recipes! I’ve been considering cutting out gluten, because I’ve wondered if I might have a sensitivity. I’ve heard 50% of people do have some degree of sensitivity, not full blown celiac, but something less severe. As always, I will continue to enjoy your site! Thanks for sharing.
Megan 03.14.2014
What a bummer to be diagnosed with celiac disease (I was diagnosed in 2007…) It’s not bad though, and gets easier all the time.
As a fellow Iowan, hickory park kicks butt at gluten free. They’re knowledgable and make you feel safe. Have a hot fudge split for me please? I’m too far away to indulge in on anytime soon. I know you like to go to the twin cities too which is a great place to eat gluten free. Email me if you need restaurant suggestions. That’s where I’m from originally, so I know who’s the real deal up there.
Thanks for sharing your celiac disease journey. Every bit of awareness helps make the world safer for us and our bellies!!
Ashley 03.14.2014
I’m so happy that you’re feeling better! And selfishly, although 90% of your recipes are already gluten free, I’m pumped that the rest of them will be too. Fellow gluten-avoider here!
I missed beer SO much when I went gluten free. And I’ve tried ALL of the GF beers out there. My favorite is Lakefront Brewery’s New Grist (you can totally find it at HyVee), followed by New Planet’s Raspberry Ale. If my local store doesn’t have either of those, I’ll settle for hard cider.
I also use Better Batter flour if I need to bake from scratch/thicken stuff. It’s a perfect 1-1 cup replacement (although in baking, it does need more liquid).
Also, oats are hit & miss. I don’t “react” to the wal-mart brand of oats or Bob’s, but sometimes I’ll react to Quaker.
Happy cooking! xo
Jenny 03.15.2014
I second New Grist! I was hoping for your sake that IA carried it, otherwise as a local I was willing to ship from Milwaukee. :) Sometimes a mama just needs a beer!
Sarah 03.14.2014
Hey Kristin,
long time lover of your blog – though I’m never great about leaving comments! Especially a fan of your Green Juice salad, which I’ve made quite a few times.
I’ve no issues with gluten myself, but I love experimenting with less conventional cooking ingredients. With your new found discovery of your Celiac status, I though I’d share a recipe I just made last night from one of my favourite blogs: http://www.greenkitchenstories.com/feta-spinach-pie-with-an-oat-crust/
I loved the way this pie came out! The crust, in particular, impressed me so much, that it may well usurp a more conventional wheat-based crust as my go to savoury pie crust (or at least take an equal place). With the oat and almond flours, it’s just so hearty and flavourful!
Thanks for all the awesome recipes,
Sarah
Bri | Bites of Bri 03.14.2014
Kristin,
I’m so happy you figured out what was going on and are feeling like yourself again! Feeling that bad for a prolonged period is really miserable and I can imagine it was a very difficult time. Glad to hear you’ve embraced it. I love your site and I’ll continue to read and make your recipes because it’s more than just the recipes that make me love the site. PS- I think everyone dreams with some of the Friday Favorites. I know I do!
Julie R. 03.14.2014
Every recipe that I’ve tried off of this blog I’ve loved, so even if everything is now gluten free, I’ll pretty much still love it!
Katie 03.14.2014
I have a lot to say.
First, I’m not going anywhere. Your site has been my favorite food site for a couple of years and it’s not the gluten that keeps me here.
Second, my sister-in-law is a brittle diabetic and therefore cannot eat gluten/carbs. I reached out to you for recipes for her and you responded with some fantastic suggestions and ideas.
Third, you might find the book Grain Brain interesting.
I can’t imagine what a difficult time that must have been for you after your son’s birth. I’m glad you figured it out and feel much better now.
I look forward to all your recipes and baby pics and family stories!!!
Rebecca @ Strength and Sunshine 03.14.2014
Welcome to the Celiac life! When I found out I had Celiac I have to say it was the best thing to happen. I was able to eat again and I love being gluten-free! It never hast o be about restriction. I have learned so much about food since, so many new foods that I would never have thought about! It is such a fun journey and so rewarding! <3
Easy, Healty and Yummy 03.14.2014
it’s awsome for anyone to try gluten free diet I think. Many my friends find gluten free diet is better for them for many reason.. so thanks alot for sharing your story with us.
Anyway I love this recipe. I have to try it, but with Rapsberies I think. Because I don’t like Blackberry at all :-)))
Addie 03.17.2014
Actually, on the contrary gluten-free diets are typically more processed, higher fat and higher calorie. Gluten-free diets are extremely difficult to follow. Only people with diagnosed CD or gluten sensitivity should follow a GF diet.
Kristin – I’m sorry about your diagnosis and I feel for you, but it really couldn’t have happened to a better person with your knowledge about food/cooking and label reading. Thanks for sharing your story.
mary 04.01.2014
wow, this comment is just incorrect.
good job keeping a good attitude about making a change! i look forward to trying this recipe and many more. lemon and blackberry is one of my favorite flavor combinations!