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!
Kelli Estes 03.15.2014
Yay! While I’m sorry to hear you’ve been suffering with celiac, I’m happy you have a diagnosis and are now empowered to feel better. For me, I’m totally thrilled that your recipes will all be gluten free! I am gluten free and vegan, which means I’m not usually able to eat the kinds of foods you feature, but I found I still wanted to read your blog because of your friendly, fun approach to life (and your adorable baby!).
Valerie | From Valerie's Kitchen 03.15.2014
You are going to be such a wonderful resource for so many! It’s wonderful that you were able to get the diagnosis so that you can deal with it properly and in the end, your blog will evolve and I know it will be better than ever. And, btw, these breakfast cookies look wonderful!
Wally 03.15.2014
Love it, Love it, Love it!!!!Gooooooooooooooooo, GIRL!!!
Kel 03.15.2014
Kristen – You might enjoy this blog –
http://www.onelovelylife.com/
She is a food blogger like you… When her daughter was diagnosed with autism they moved to gluten-free. She made the successful transition while continuing to blog. I thought she might inspire you. Best wishes!!!
Lindsey L 03.15.2014
So happy that you not only have figured out what was making you feel so horrible, but that you are feeling better now! I’ve been a huge fan for a long time…so many if our “regular” meals come from you….huge thanks! I’m totally on board with this “new” direction your headed. I appreciate your honesty, too!
Francine 03.15.2014
Aw I’m disappointed too. But glad you feel better.
Lauren 03.15.2014
Poop. may go elsewhere for recipes
Lois 03.15.2014
By the outpouring of posts, it’s clear your fan base is in it for the long haul. I’m not GF, but I am gluten-reduced. Just feel better and that it’s helping my weight loss efforts. You turned me on to quinoa and I can’t wait to see what new, great recipes are in store for us. Stay healthy
Alicia B 03.15.2014
I think this is great! I love your recipes! My husband has been gluten free for over a year now. It is a welcome challenge that is hardly challenging. Eat more fruits, veggies and protein and your fine! I would like to mention that he is self-diagnosed and used the same elimination process you’ve mentioned. He does not have celiac disease but does have an immediate reaction to wheat gluten.
One thing he had a hard time with was cutting out beer too, we love craft beer! But since most are made from barley or rye he can still enjoy those. Just stay away from wheat beers and you shouldn’t have a problem, unless you are celiac of course.
Laura 03.15.2014
I’m sorry to hear that you have Celiacs. I have had a gluten intolerance for about two years now. I’ve made a ton of your recipes, and try to modify the ones that do have gluten in them. It’s really not so bad, but agree that eating at restaurants (or at friends’ houses) have some challenges. I’m excited that your recipes will all be GF from now on – I love your blog!
kaitlyn 03.15.2014
I am glad you’re feeling better after going GF! And I am also selfishly glad that 100% of the recipes will be GF too, although I know most of them were before. I’ve been following your blog for many years and was recently diagnosed with Celiac Disease. Looking forward to seeing more GF recipes :)
Kaileigh 03.15.2014
I’m glad you figured out why you weren’t feeling well. And I don’t plan on going anywhere as a reader! My boyfriend is gluten-free, so most of my actual cooking is GF.
As for the beer, try ciders. A little sweet, but way better than any of those GF beers. My boyfriend does recommend Omission. He says it’s the closest taste to actual beer.
Good luck!
Brooke 03.15.2014
Made these this morning for my family , they are wonderful! Thanks for posting! Love your blog and good luck with your GF journey!
Suzanne Morris 03.15.2014
Kristin,
I am a diagnosed Celiac (who happens to live in Des Moines, Ia) and I’ve followed your blog for quite a while. And of course I will continue!!!
First congrats on your diagnosis… that in itself can be a huge struggle. Your health is so important!
Pregnancy triggered my symptoms and it took seven years for me to be diagnosed way back in Dec of 2000.
Gluten Free option have exploded in that time!!
There are great places to eat out gluten free here in Des Moines!! The Club Car, The Flying Mango, Tally’s, Washbi Chi, Fongs Pizza, Pagliai’s Piiza, Fresh Cafe and Market for local… Biaggi’s, Outback, PF Changs, etc for large chains.
Those are just a few off the top of my head.
You’ll be able to cook AMAZING thing GF! You’re already looking at one of the best GF websites out there “Gluten Free on a Shoestring”!
If you have any questions, contact me. I’ve been doing this a LONG time here in Des Moines! :)
Suzanne
kaitlyn 03.15.2014
Also! Cool Basil- pretty much anything on the menu can be made GF! PAD THAI
jennifer s. 03.15.2014
I’ve followed you before AND after we had to go gluten free because your recipes were ,as you stated, already naturally gluten free! I would suggest checking out gluten free on a shoestring. Nicole is revolutionary with gluten free baking and has been doing it for 10+ years!
This is not a death sentence! It’s an opportunity! Go for it!
Sarah 03.15.2014
I’m so glad you have an answer…. Changing my lifestyle (i don’t call it a diet) to Gfree bc of Celiacs was life changing for me!! It has been three years. I have found all sorts of food substitutions that are delicious! I loved beer too!! I like New Grist beer or Woodchuck cider… I’m not going to lie nothing substitutes a nice, cold draft Bud Light! :) Also Elisabeth Hazzlebeck’s book is a great read for starting GFree. Best of luck!! Love your blog!!
Olivia 03.15.2014
As a long-time reader with celiac I’m super excited to see what GF recipes you come up with! GF life can be challenging, but as I always say: the best part of the sandwich is BETWEEN the bread.
Linda 03.15.2014
Hi Kristin – I love your blog, I feel amazing when I ‘m gluten free. You might want to try Crispin Hard Cider or Strongbow Cider, they are low in carbs and not overly sweet. Omission Lager is my favorite gluten free beer.
Julie Feirer 03.15.2014
Kristin, I remain a fan. In fact, I am sharing this post with my friend who’s mother-in-law has Celiac disease. She comes to visit my friend’s family frequently and for long durations, and she never knows what to make for her without always making the same thing. It is my impression that people who need this information find it in short supply, and you might have a very viable niche here. Sometimes when a door shuts a window opens (if we make the choice to look for a positive angle, which you did. Inspiring!). Congrats on this new direction.
Anna 03.15.2014
Looking forward to the new gluten-free Iowa Girl Eats! I am not gluten free but like you said, feel like most of my food intake is naturally gluten free. I would love to hear your thoughts and ideas on how to make a recipe gluten-free, like what to substitute for when. For instance, I have a delicious homemade green bean casserole that is 98% whole foods/gluten free except for the 1-2 T of flour to thicken the sauce. I would love to hear any tricks you have/learn about when and what to substitute and in what parts….almost like a cheat sheet of sorts!
Love you Friday Favorites, look forward to them every week! Keep up the good work!!