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!
Joanna 03.17.2014
I, too am gluten-free. I think mine all started after a moderate to severe concussion I had after a pretty bad spill I took in the tub…I had episodes of fainting for 9 months afterward and haven’t really been well ever since. About 2 weeks ago, I finally said I’m done and decided to go cold turkey gluten-free to see if I could alleviate dizziness, fatigue, stomach cramps, bloating, migraines, swelling in my hands and feet, random pains in my arms, shoulders and back like needles pricking me, and other odd symptoms. I am already seeing a difference. We went to my MIL in laws for her b-day the other day and had regular pizza and cake and it was a mistake…I got a bad headache and had the stomach pain and swelling in my feet again. I don’t know if it’s celiac or not but I know I am at least gluten intolerant. They say you have to be eating wheat to be tested and I’m not sure if I really want to go back to eating wheat to be tested….
Brittni M 03.17.2014
I’m so excited that you are going gluten free! I seriously love every single one of your recipes and I’m excited that I will no longer have to make my own substitutions!! I was thinking of getting testing for celiac’s disease… I just stopped eating gluten because it made my insides feel like they wanted to be on the outside! I have no idea it could be triggered by a traumatic event. I look forward to your recipes and info about the g-free lifestyle!
Lindsey 03.17.2014
I’m so glad you got a diagnosis and are on your way to feeling better! I will definitely keep following your blog, I’ve been following for a couple years and you are one of my absolute favorites. Good luck on your journey, enjoy that adorable little man, and keep up the excellent blogging!
Krista 03.17.2014
I try to limit my startches anyway, so I am excited about the blog changes. I love your recipes. Good luck on your gf journey, so glad you are feeling better.
Liz 03.17.2014
Hi, Kristin! I haven’t commented in a long time but wanted to give you my “vote” of support. It only makes sense to go GF if you have been diagnosed with celiac disease, and to cook food you can’t eat is wasteful. Not to mention, where is the quality control?! I started to cut out a lot of gluten over the summer and I (almost instantly) suffered from less headaches, stomach issues, etc. I know a lot of people warn against giving up gluten just because it seems to be the “in” thing right now, but speaking from experience, everybody needs to do what works for them… including you! I look forward to more of your naturally GF recipes and some new ones as well!
Deborah 03.17.2014
A really good gluten free flour: http://www.julesglutenfree.com
Personally, I think this is the best GF flour! When I make your chick-fil-a bites, I use Jules GF flour. My family LOVES your chick-fil-a bites recipe!
Donna 03.17.2014
Just a quick note to those talking about wanting to try gluten free. As a dietitian I always clients that say they want to go gluten free because it’s better for you. But, unless you have celiac disease or any other diagnosis that requires you to go gluten free please do not. Eating a gluten free product now and again is fine, but you can also cause yourself problems if you decide to go completely gluten free.
Frank Mosher 03.17.2014
The incidence of CD in the US (and Canada), is .71%, that’s less than 1 %, or approximately 1 in 141 people, roughly the same as in Europe. The problem with diagnosing CD, is that everyone is making the diagnosis, from naturopaths, homeopaths, chiropractors, wellness centers, gyms, holistic medicine practioners and of course, book authors, and the TV shows, Dr. Oz, Oprah, and on and on!
Why do you think that, on average, our grandparents lived to the ripe old age they did, with virtually no medication, and no one bleating at them constantly from the radio or tv or from books, beware of this, take this, and on and on again?
Celiac Disease has to be confirmed by a legitimate blood test, (vial(s)- not a drop))taken, in order for the diagnosis to have any validity! Period! Having said this,
as North Americans are the most obese people on this Planet,(fact), not a bad idea to cut back on refined grains, pastas, but white flour pasta in particular, and other starches, which are virtually the same as eating sugar, i.e. white rice, “newly discovered ancient” starch-ridden grains, and by inclusion, gluten as well.
However, one point to mention: There is no question that stress kills, so one has to make up their minds, how much acquired stress they are going to worry or fret about the rest of their lives! Be it from book authors, television, food bloggers, pharmaceutical ads, wherever. CD is definitely a recognized disease, but judging from the comments on your great blog,(and I mean that), those suffering from real or imagined CD, they must all be following same. Almost like a religion.
Lisa 03.17.2014
I just hope you don’t start using wacky ingredients. Almond flour and all those other substitutes for cookies. I understand but its hard for someone to go out and buy those expensive ingredients for one recipe. I love you receipts that are naturally gluten free!
Kim 03.17.2014
Thank you for sharing your story with us Kristin! I’m glad to hear you have found something to get you back on the right track. I look forward to your gluten free posts as we too are a GF family. I have learned what recipes are adaptable to our dietary requirements and find recipes from IGE on our menu at least twice a week. Everyone enjoyed these “cookies” for their Saturday morning breakfast this past weekend.
Clarisse Mello 03.17.2014
I”m a long time lover of your blog, but never left a comment here.. Your recipes are both delicious and easy to make, so if they are gluten-free I wouldn’t even know. Anyway, More power to you and do what is best for you!! Keep up the great posts!
meredith 03.17.2014
I’m so sorry to hear you have celiac. But selfishly I’m happy to see you’ll be posting only GF recipes from now on bc I’m GF as well:) I’m glad you are feeling better and thanks for all the amazing recipes!
Julie 03.17.2014
I was diagnosed with Celiac disease 3 years ago and have been following your blog for just about that long. I’ve made tons of your recipes just substituting GF ingredients and they turn out so tasty! One of my faves was the white sauce, hot turkey sausage lasanga- I just bought GF noodles. So glad that you’ll be posting only GF meals!
Sandy McEarchern 03.17.2014
I LOVE your blog and my family has enjoyed so many of your dishes over this last year or so after I found it! Additionally, my daughter has Celiac’s and I had already been adapting your recipes for her, if needed. Needless to say, I am ecstatic that I will have even more great recipes to choose from, without having to work at it! I am sure you are experimenting with flours, pastas, etc., but we have found Trader Joe’s penne pasta to be a favorite in many dishes. It doesn’t break down, become “gummy” or taste weird like many other brands. Looking forward to seeing what you like. Your wine-braised beef shepherd’s pie looked too good not to make for tonight! Glad you’re feeling better!
Kristine Lynn 03.17.2014
I’ve really enjoyed the few recipes I’ve tried from your blog, but for the last couple years have only read your blog on occasion, not every week. I’ve recently discovered that I have a gluten intolerance (along with dairy), which has been the primary source of my inflammation and chronic neck pain that I’ve had for the last 10 years (and I’m only 32!). Now that I know you’re gluten-free, I’ll definitely be checking your blog more often for GF recipes!
kar 03.17.2014
Made these this weekend and they are AWESOME! Of course I didn’t read the recipe and processed all the oats but they were still great. I also added a handful of chocolate chips. Thanks for all the great recipes!
Sally G. 03.17.2014
So glad that you are feeling better! I don’t eat GF, but I’m certainly not going to stop coming here for my IGE fix! :-) I used to nanny for a family where the oldest daughter had Celiac, so I know it can be hard to find subs for some things and to avoid contamination. There are so many new GF products than there were 10 years ago, though, and so much more awareness. I
KJ 03.17.2014
I am a new follower AND have a new diagnosis of Celiacs. I have felt so lost in trying to
make foods that my family will eat and are easy to make. (I don’t really enjoy cooking, so I need foods that are easy and fairly quick. Thank you so much for sharing and I look forward to your next blogs!
Gluten Free Betsy (@betsybetsybetsy) 03.17.2014
Welcome to the gluten free club! I’ve been enjoying your recipes for a long time and I’ve been GF for over 14 years. I look forward to your entirely gluten free posts now!
Dana 03.17.2014
I made these cookies over the weekend and had them for breakfast this morning! They were amazing! I am going to make another batch this week so I can enjoy them all week long! Every recipe I have made from your blog has been incredible, and I am always looking for healthy, gluten-free alternatives so I am not going anywhere!!