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!
Danyel 03.14.2014
I’m glad you are feeling better after all that. Not fun. I have a girlfriend who was diagnosed at about your age only because her daughter was. She had suffered her whole life from rheumatoid arthritis without knowing it was the celiac! Anyway, we all eat Gf to accommodate her on girls weekends so I’m really looking forward to your recipes. Best of luck!
Tammy 03.14.2014
I just had to comment because I am actually excited to see gluten free recipes on your blog. I went gluten free about 2 years ago. I have been reading your blog for several years. So, I went from being able to eat everything you could eat to having to adjust recipes or just not have them. Now I no longer have to do that ;-) I am so glad that you figured out what is causing your discomfort and illness so that you can get back on the path to healthy! It made such a difference in my life, and I hope it will in yours as well!
Noelle 03.14.2014
Awesome post! I am about 95% gluten-free, and when I can make something traditional without gluten, I do! I also feel better when I am not constantly eating gluten (it’s in more than people realize), and it makes me appreciate my organic veggies from my CSA, clean meat, and awesome foods like lentils, rice, quinoa, and of course, Bob’s Gluten-Free Oats (which I used last night in some blueberry muffins!).
I love your blog. Look at it every day! Thanks for the post :)
Carrie 03.14.2014
So glad you figured out what was keeping you down. I’m still going to follow you, and am looking forward to more great recipes!!
Kara Hoerr @ RD in the Midwest 03.14.2014
I can’t imagine all that you’ve been going through for the past 6 months, but I’m glad you got it figured out what was making you feel so crappy (even if it does mean eliminating gluten from you diet) and that you’re feeling 100% better! yay!
I’m loving your gluten-free recipes and it’ll be good to give me more tasty and nutritious ideas to give to clients and customers who have Celiac. Don’t worry, I’m still reading!
Have you talked with a dietitian since you were diagnosed? If you ever want to see a product in the grocery store or some advice, I’d strongly recommend checking out the dietitian at your Hy-Vee. Being one of them myself, they’re a great resource to use…and they’re free! :)
Laurie 03.14.2014
I am so happy for you that being GF has made you feel so much better. I am a new GF-er also, I went gluten free in December and it too made me feel like a new person! Your blog is my absolute fav for recipes, my husband is not GF and I have been cooking your recipes at least 4-5x a week for ages. He loves your recipes, but I can’t eat most of them because I am not only GF but also a vegetarian. So I am excited for this new twist in your blogging! Seriously Lincoln is so amazing and adorable!!
Becky 03.14.2014
I love lemon anything…these look great!
I’m glad that you’ve been able to figure out why you were feeling bad. I didn’t know that traumatic physical events could trigger Celiacs.
I cut gluten out for a month, and my favorite sub was zoodles (julienned zucchini microwaved for 90 seconds). I don’t make a ton of spaghetti, but when I do, I make your crockpot spaghetti sauce (easy and THE BEST!) and it was awesome with the zoodles. I agree with what you found…a ton of your recipes don’t have gluten. Which makes me think I should make your chicken fajita salad again!
Have a happy weekend!
Kristan 03.14.2014
I discovered I had Celiac after a pregnancy also, I came upon your site from Pinterest because you had some great gluten free recipes. I too felt a little freaked out after the diagnosis and worried I would never have great food. Honestly, I eat more flavorful and delicious food now than ever! Sometimes I miss a nice doughy piece of pizza but I have cheated and had a piece and the awful feeling that follows is not worth it one bit and it doesn’t taste quite as good as I remember it tasting. Your recipes are fabulous!
Amanda 03.14.2014
I’m so happy for you that you were able to figure out what was going on and make changes to feel better. I fully believe the difference will hardly be seen on your blog. Your recipes are always great and I look forward to the gf change!
Barb Miller 03.14.2014
Wow!! Being honest and up front is definitely courageous and I think will be most appreciated by your followers. My husband is not celiac but is gluten intolerant (diagnosed by the guru of celiac docs – Joseph Murray who is now at Mayo). This was 15 years ago next month. There is lots of good food out there — and it is much easier than 15 years ago — better labeling and more choices. We are senior citizens and now longer have to balance the work/cook dance. We both participate in food prep and sometimes amaze our friends with things that are gluten free. All I have to offer is some experience but feel free to contact me. Are you aware of the gluten free group that meets quarterly here in Des Moines area? Looking forward to your experiments and lots of new recipes that are gluten free!
Barb Miller
Sarah 03.14.2014
I just went GF as well for health purposes. I don’t have celiac disease, just inflammation (eczema) and it has helped me as well! You are a true inspiration and I love all of your recipes. I’m also excited that you are posing gluten free recipes! I cannot wait to try these cookies.
Leisa 03.14.2014
I love your blog and I am happy to see it going GF. I gave up refined sugar for lent, which led me to give up bread, pasta, (basically flour products), dairy, and grains. I rarely eat meat, if I do it is chicken, (vegetarian fed)and over the last week I find I am feeling GREAT! I thought I felt good before but while I don’t have Celiac disease I do think I am intolerant. I am looking forward to more of your recipes. BTW, Lincoln is absolutely adorable!
Caitlin 03.14.2014
The Bob’s Red Mill GF oats are great, but Trader Joes also has a big bag as well that are certified Gluten Free! :)
Leah M 03.14.2014
What a great post…I’m happy that you found out the reason you weren’t feeling well. Though I don’t have Celiac Disease, I am excited to try some (or a LOT) of your GF recipes! These breakfast cookies look AMAZING and I am so excited to try them!
Lauren 03.14.2014
Looking forward to reading your gluten free recipes! I get the GF rolled oats in a big bag at Trader Joe’s, I definitely recommend them!
Ashley 03.21.2014
I second the GF Oats from TJ’s – I’ve used them forever and they are awesome!
Maggie 03.14.2014
Have you tried Crispin Hard Apple Cider? It is soo yummy! Not too sweet at all like some of the other cider beers.
Nicole 03.14.2014
The post I’ve been waiting on :) I’ll just sit here and hug you from Texas, I know what this crazy new world feels like, but having you and your blog alongside is such a treat. Didn’t know the c-section could awaken this beast, bet that’s what did it for me. And lastly, I swear no one understands how better we feel, I want to scream it from the roof tops, but I won’t cause that would be weird.
Melinda 03.14.2014
Kristen I have been reading and loving your blog for years and I got diagnosed with celiac about a year and a half ago. While I am sad that you had to suffer from this disease I am so excited to be able to make all your recipes without adapting them
Gretchen 03.14.2014
I’ve been a devout IGE reader for about two years. I love reading about all your travels and testing out your recipes. It just so happens I was ALSO diagnosed with Celiac disease a month ago! With the exception of cookies and cake (and beer), my diet was mostly built around GF foods already too! I’m excited to continue reading along as we start on our gluten-free adventures! Thank you for sharing your story and I’m so glad to hear you are feeling better!
Jeri 03.14.2014
First off, I am glad you found a reason that you were sick and not some doctor steadily saying oh that’s natural. So many people seem to go undiagnosed for so many different diseases.
I do not have celiac disease. However my pilates instructor told me that gluten affects my arthritis by keeping everything inflamed. Anyway, I haven’t gone fully gluten-free but I am more conscience about what I eat/drink now. My kids love your recipes. (As if now at age 20 and above they have any choice. Mommy cooks like this so either get on this healthy train or get left at the station).
Some suggestions I might have for you as far as flours. I love love love!! Cup for Cup brand. They have all-purpose, pizza, pancake/waffle and a brownie blend. I buy them from Williams-Sonoma. I even asked Mario Batali about will that convert well when making pasta and he said yes.
And while it may not be beer, I love Angry Orchard. I will drink a 6-pack by myself.