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!
Chicago Jogger 03.14.2014
I’m happy to hear you are feeling better, and glad you shared your story! Those lemon cookies look divine too :) Have a wonderful weekend.
suzanne 03.14.2014
GLUTEN FREE!!!!! YAY :-)
there are so many great things- if you have not already checked out Jules Gluten Free Flour- you need to, her flour is awesome, and she has tons of great recipes :-)
I am going to make these cookies ASAP
Kristen 03.14.2014
Ok so I’m not the first to say I’m selfishly happy you’ve gone GF. I have a wheat allergy but not celiac. I’m also a vegetarian so sometimes eating out can be tricky. I’ve loved the blog for quite some time and am excited to see what creative new things you come up with. Can’t wait to try these cookies!
Amanda O 03.14.2014
As someone that is gluten free due to an un-diagnosed gluten intolerance, I am super excited that you are going GF!
Amy 03.14.2014
Sorry to hear you’ve been so ill since the birth of your adorable baby boy. However, I’m sure you’re happy to finally have a diagnosis. These cookies look amazing…can’t wait to try them!
Betsy 03.14.2014
I’m so sorry you’re dealing with this – thank you for sharing. I’m looking forward to all of your wonderful recipes!
Darcie 03.14.2014
I also have Celiac’s and enjoy your blog. Many of your recipes are easily modified. Last night I made your pepper Jack potato chowder and subbed cornstarch for flour. It gets easier as time goes on, and I look forward to your new gluten free creations. Try Omission beers as well-it’s made with barley but the gluten is taken out so it tastes like a real beer.
Melissa Anderson 03.14.2014
Welcome to GF! My husband and son are gluten free (not Celiac) and my daughter is Type 1. I’ve been adapting your recipes for the passed 9 months and there’s some very simple, easy ways to do that. It’s initially overwhelming, but you’ll get the hang of it quickly.
Good health to you and keep those great recipes coming!
Kelly 03.14.2014
Kristin,
I love your blog! I have been avoiding gluten for almost a year now due to a gluten intolerance.
At first I was really upset thinking about all the food I couldn’t eat anymore but once I started finding that there were still plenty of great gf free options, it really has been fairly easy. And it’s definitely worth feeling better:)
As for pizza, I have found that Hy-Vee has a great take & bake option by Sonoma. If you like Gusto, they have a gluten-free crust you can order and I think it tastes just as good as it’s gluten containing counterpart. I haven’t found a recipe or mix that I love yet but I’m always looking! I never really liked beer to begin with so I can’t help you with that option unfortunately! Sorry!
I’m glad you found an answer and are feeling better.
sarita 03.14.2014
I love your blog and going gluten free won’t change that a bit! Thanks for sharing all your yummy recipes! I’m so glad you are feeling better.
Lisa S 03.14.2014
Welcome to the Celiac club! So glad you have a diagnosis and can make steps to feeling better! I was diagnosed in September, having a support is HUGE….so glad you are willing to share your journey!
Beth 03.14.2014
thank you so much for sharing this recipe and I will look forward to all the gluten free recipes to come. Can I ask, how were you diagnosed? What tests showed celiac? Curious for myself. Thanks so much. Happy GF cooking!
Sheila 03.14.2014
Sorry to hear that you’re facing this. I have gluten sensitivity and it’s definitely helped me eat healthier. I do miss my toast tho and don’t want to eat most of the processed gf foods — theyre not necessarily healthier as many claim and let’s be honest, some of them taste like cardboard! But there are lots of great items to make from scratch. Looking forward to your gf recipes!
Stephanie @cookinfanatic 03.14.2014
I’m not normally a big breakfast bar/cookie fan but these bad boys look deliclious! Just bought some blackberries today too, they are just too good :) As for your new gluten-free diet, I’m sure you will still continue making beyond delicious recipes to share with us and I’m glad you have found some relief with just a change to what you eat. Can’t wait to see what type of dishes you come up with as you experiment through this new lifestyle!
Diana 03.14.2014
I am TOTALLY excited that your wonderful site will be featuring gluten-free exclusively! I’ve been GF for 20 years now and I also became diagnosed three months after my daughter was born. Oh how I remember that awful “zombie” feeling. You will be making a great impact and helping so many who don’t know that “gluten” is affecting them. Thank you for a great blog and spreading knowledge about gluten-free! I have no doubt you will gain even more fans :
Debtgirl 03.14.2014
Oh joy! A couple of years ago i was dx with UC! I take meds every day! At least yours can be controlled by diet but it still sucks and I am sorry to hear it. Going forward good luck!!!
jo 03.14.2014
I’m sorry to hear about your diagnosis. It takes some time getting used to and getting through the “mourning” period of your favourite gluten foods. You will find that it’s quite easy now a days to change up recipes to be gluten free (with the exception of baking).As well, a lot of restaurants offer gluten free menus, dishes etc. As a reader I’m ecstatic because I am gluten free :) and have been for 6 years. It’s not so bad. :)
Mary Ann 03.14.2014
I’m sorry that you have Celiac but glad you got a diagnosis and are feeling better now! Ya know, if you moved to Portland, we have a bazillion gf food carts and restaurants and Bob’s Red Mill is here, their store is massive! :) I have RA and am doing an elimination diet right now that includes gluten, dairy, egg, soy and a few other things. I can tell, I’m only on my third day but I already feel so much better, it’s crazy!
Mary Ann 03.14.2014
PS, I am going away next weekend and am not sure about food choices, I think these cookies would be great! I will probably sub blueberies since I have those on hand.
Erin @ The Spiffy Cookie 03.14.2014
These may be the best looking and healthiest breakfast cookies I’ve seen. Glad to hear giong gluten-free has made you feel better! One of my friends was diagnosed at a very young age and she’s always telling me how much better the gluten-free market is the past few years now that’s its more well known.
Kevie 03.14.2014
First of all, what a blessing that you have found what was making you feel ill! It’s a great feeling to be on the road to recovery and simply feeling better. I love your blog and EVERY recipe I’ve tried from IGE. Therefore, I have to say, PERFECT TIMING. I recently ate an elimination diet and discovered gluten isn’t my friend either. While I don’t have Celiac, I feel like a new woman without gluten. I’m so excited that I will still be able to continue to use your amazing recipes.