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!
Stephanie Hanson 03.14.2014
This took a lot of courage to share – thank you for doing so. I have several friends with Celiac disease and they feel paralyzed when they receive their diagnosis. This will help so many people which is fantastic! Thank you for sharing :-)
Becky 03.14.2014
These cookies look fantastic!! My 3 little boys’ have egg, dairy, wheat, and peanut/tree nut allergies. Feeding them, and trying to keep their diet as balanced as possible can be a challenge. I’m sorry that you have struggled with this health issue, but I am selfishly very excited for more great recipes from your blog. It is a huge encouragement to find safe, yet still delicious, recipes!
Keep up the great work…and THANK YOU:-)
Rose 03.14.2014
I wish you courage with the new situation – I can imagine it’s somewhat an adjustment. I will gladly try out any gluten-free recipes and will definitely continue reading! I know gluten-free is not tasteless. My aunt has the celiac disease so I’m not completely stranger to baking or cooking something gluten-free. She has actually told me she feels better now and her skin is much better than back in the days when she could eat gluten. Again, courage with the adjustment and happy weekend! :)
Lacey Jones 03.14.2014
Kristen
I have been faithfully following your blog since I stumbled across it about a year and a half ago. I LOVE your recipes, humor, and stories, and have made many of your recipes! I am a Midwesterner myself and really feel I can relate :-) I will continue to follow you and your gluten free recipes. I am sure they will be just as FABULOUS as they have always been!!
Lacey
Iris 03.14.2014
I’m so glad you’re feeling well! I have heard of Celiac before but never heard that it could come up following child birth. Either way, so happy you figured it out and are feeling good. I can’t wait to see what kind of gluten free recipes you’ll share! I think no matter what one’s gluten tolerance is we could all cut down on it. Happy Friday!
Mary 03.14.2014
Thanks for sharing your story, Kristin! I have been reading your blog for a few years now and have no plans of stopping now. :-) As you pointed out, if you are eating fresh, healthy, whole foods, 90% of what you eat will be naturally gluten free. I look forward to more delicious recipes from your kitchen!
sandi 03.14.2014
I’ve been a big fan of your blog for a long time. My family loves your recipes. I had to go gluten free over a year ago due to intolerance and I feel so much better. I’m sorry you have to deal with this as well, but glad you feel better. I’m selfishly so happy that you will be posting gluten free recipes. Your recipes are always so good and doable, no strange ingredients I can’t find. These cookies look awesome and I will definitely be making them! Thank you!
Maija 03.14.2014
Beers suck but these don’t. I’ve spent three years searching and these are my favorites.
http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/tweasonale.htm
http://virtuecider.com/home-2/
http://www.crispincider.com
Welcome to gluten free. It’s not so bad :)
Jes 03.14.2014
Kristen- thanks so much for sharing! You have no idea how many people you impact and I think this is fabulous to have you as a guide/mentor for all of us who struggle with issues with gluten (who may not even know it!)
Please know you wont turn away this reader. Keep on keeping on! Know that we are in on this journey with you!
Karin Mahnke 03.14.2014
I’m sorry to hear about your celiac diagnosis, but glad you are feeling better.
I have been reading your blog for several years now and have tried many of your recipes. Funny thing is, I have celiac too. But I found most of your recipes gluten free, or easily converted to gluten free. Sometimes, I do a GF version of a dish for me, and then a regular one for my husband (who isn’t into the GF substitutes, especially pasta). I’m looking forward to more GF recipes, and I hope you find a super good GF pizza dough recipe. I’m on the search for one.
Barbara 03.14.2014
I will totally keep reading your blog even though you are going gluten-free!
Chastity 03.14.2014
I’ve tried several of your recipes and they are winners :)
I noticed your blog mentioned in Fitness magazine this month. Congrads! This weekend I am trying the Sweet and Spicy Chili topped with Cornbread.
Heidi 03.14.2014
I was diagnosed with Celiac disease a year ago and have struggled to find recipes that I really like without fancy ingredients. I also need family friendly and man approved recipes. I found your website about two months ago and was so happy to find so many ideas! Now, I understand why! Thank you.
CakePants 03.14.2014
These look scrumptious! I love the combination of lemon and blackberries – and in a breakfast cookie?! I’m sold! Thanks for sharing :)
Anna @ Bridal by the Bay 03.14.2014
Kristin,
So sorry to hear about your diagnosis! I’ve had Celiac for 15 years (after an emergency appendectomy, but wasn’t diagnosed until 3 years later…ugh).
Once you get into the routine of the diet, consider taking a probiotic (like align). You also might want to try an anti-inflammatory diet until your body settles down. I don’t follow it completely, but even limiting these items helps(no sugar, dairy,alcohol, caffeine in addition to absolutely no gluten).
I’m going back to school to be a nutrition consultant (and hope to work with many people with Celiac) so please email me with any and all questions. I have a whole list of products I use (that don’t taste like cardboard) so let me know if you’re interested.
Also, make sure you’re using a gluten free toothpaste :) I like Colgate!
Anna
Amanda 03.14.2014
I haven’t been officially diagnosed with Celiacs but have a few family members with it. My sister was diagnosed severely gluten intolerant and has been GF for a few years and I just went completely GF 6 months ago – I completely understand the 180 in how you feel now that you’re GF! I noticed it as well and the energy alone makes me never want to eat it again! I’ve been following your blog for awhile now and have never had a problem adapting your recipes to be GF, it’s amazing how eating less processed and more “whole” foods or grains kind of naturally eliminates gluten. Good luck as you continue on this journey, can’t wait to see what amazing recipes you come up with!
Britt M 03.14.2014
Been reading your blog for years and your change in diet wont change that! Glad you found out what makes you sick and I’m sure you will adjust to your new diet. I had to made huge changes to my diet after becoming ill and after 6 months I did not even care or get cravings for the things I used to eat but no longer could. Good Luck. :)
Chelsea 03.14.2014
I’m sorry to hear that you were having such a rough time! This post was so optimistic, and I am sure that you will take this new diet/lifestyle in stride. On another note, my boyfriend is moving to Iowa next week and I have already told him all about your blog and the fun things you do in the state! Best wishes!
Stefanie @ Sarcastic Cooking 03.14.2014
Gluten free food has come so far! There are so many options! My best friend used to think she was lactose intolerant and it ended up being Celiac disease. She feels 100% better. It even helped her in regards to her ADD. I love gluten free foods or even vegan foods. They are sooooo flavorful because they depend on fruits or nuts or other texture-riffic ingredients. So glad you are feeling better!!!
JennP 03.14.2014
Oh, and Tinkyada brown rice pasta is the bomb!