I’ve been told that men tend to gain a lot of weight in their thirties. I keep hoping that will happen to me. I could stand to gain a pound or two. But all I’ve gotten so far is lactose intolerance, and a gluten allergy.
I reluctantly confess this. It was only recently that I was a full-blown skeptic. I’m not even sure I know what gluten is. Gluten, as defined by Google, is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. The definition goes on to state that, “A mixture of two proteins, it causes illness in people with celiac disease.” Celiac disease, in case you didn’t know, is caused by a reaction to gliadin -a gluten protein found in wheat, barley, rye, and sometimes oats. The inflammation and destruction of the inner lining of the small intestine in celiac disease is caused by an allergic reaction to gluten in the diet.
If you know anyone who is sensitive to gluten, you’re probably familiar with the claims and enthusiasm. I, for instance, have had such dramatic results that the very image I have of myself has been thrown into question. I’m not kidding. Since cutting gluten from my diet, I experience less fatigue, less digestive issues, and fewer mood swings or anxiety. You have no idea what a big deal that is…
In the film, This is The End, Seth Rogen says, “I don’t know what gluten is. Gluten is a vague term -it’s something that’s used to categorize things that are bad. Calories, that’s a gluten. Fat, that’s a gluten. If you stopped eating gluten, you’d feel way better all day. Whenever you feel bad, that’s cuz of gluten.” Obviously, this is untrue. But for those folks who have gluten sensitivity, these few sentences basically sum it up.
In the words of Socrates, however, I will add, “I know that I know nothing.” I know nothing, really, about how it all fits together. I only know what has worked for me. And I know that markets and grocery stores (including Wolff’s) are providing more and more gluten-free products for their customers. So, I also know that I’m not alone with my results. But I don’t want to talk about pre-made gluten-free stuff. I want to talk about home-made baked goods. I want to talk about chewy, gooey, yummy, gluten-y baked goods. I want to talk about that stuff I shouldn’t eat anymore, and how I’ve persevered. I want to talk about Gluten Free Cranberry Walnut Breakfast Cookies.
This is the time of year Wolff’s begins stocking cranberries. Fresh cranberries. And while there isn’t much noticeable difference between conventionally grown cranberries and the local variety, I admit that I prefer the local sort. Right now, Wolff’s has fresh cranberries from Indian Mills Cranberry Co. that are grown locally in Shamong, New Jersey! Dehydrate them yourself, or use them in your favorite recipe. Whether you’ve got a hankering for baked goods (like I do) or you’re just looking for a way to pass the time, try this recipe. These cookies are so good, you won’t even miss the gluten.
Gluten Free Cranberry Walnut Breakfast Cookies
3/4 cup old fashioned Oats
1/2 cup shredded Coconut flakes
1/4 teaspoon Salt
1/2 cup chopped Walnuts
1/4 cup Cranberries
1 1/2 Bananas, mashed
1 tablespoon honey
1 tablespoon vanilla
2 tablespoons gluten-free all-purpose flour
2 tablespoons Coconut Oil, melted
2. Combine the oats, coconut, gluten-free flour, salt, walnuts, and cranberries in a medium bowl. Set aside.
In a separate bowl, stir together mashed banana, honey, vanilla, and coconut oil.
Add to dry ingredients and stir until completely combined.
3. Line the lid of a quart size mason jar with saran wrap to use as a cookie mold.
Fill with the cookie dough
and flip over onto the prepared baking sheet.
Lift off the mason jar lid,
then the saran wrap. Repeat steps with remaining cookie dough to make 6 cookies.
- ¾ cup old fashioned Oats
- ½ cup shredded Coconut flakes
- ¼ teaspoon Salt
- ½ cup chopped Walnuts
- ¼ cup Cranberries
- 1½ Bananas, mashed
- 1 tablespoon honey
- 1 tablespoon vanilla
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons Coconut Oil, melted
- Preheat oven to 350 degrees. Prepare a baking pan with a silicon baking mat or parchment paper.
- Combine the oats, coconut, gluten-free flour, salt, walnuts, and cranberries in a medium bowl. Set aside. In a separate bowl, stir together mashed banana, honey, vanilla, and coconut oil. Add to dry ingredients and stir until completely combined.
- Line the lid of a quart size mason jar with saran wrap to use as a cookie mold. Fill with the cookie dough and flip over onto the prepared baking sheet. Lift off the mason jar lid, then the saran wrap. Repeat steps with remaining cookie dough to make 6 cookies.
- Bake for 20-25 minutes, or until edges are golden brown. If you aren't using a silicon baking mat, keep an eye on the bottom of the cookies. Cool on baking sheet. Store loosely covered.