myFM: National Celiac Disease Awareness Month

It’s national celiac disease awareness month – a lesser-known disease that affects approximately 1 in every 133 people, making it difficult to maintain a typical diet.

From the Celiac Disease Foundation: 

Celiac disease is a serious autoimmune disease that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide, but only about 30% are properly diagnosed.

Without wheat, rye, and barley in the diet, normal eating can be hugely challenging to avoid this protein that flattens the microvilli within the intestinal tract. Those microvilli absorb nutrients from food, so they become deficient in key nutrients for health. The immune system has it backward, as in it attacks itself when gluten is consumed. Hence, all bread, pasta, pizza, baked goods, cookies, and anything that contains gluten or is contaminated during processing is a do-not-eat-again food. 

There are plenty of other foods to consume and flours to use, but they do come at a cost. Most gluten-free food swaps are two to three times the cost of the wheat version. Although I would suggest that the wheat-containing versions are avoided anyway, it’s not always possible. 

Here are a couple of recipes that are gluten-free: 

⏩ Choc chip cookies

VG-Vegetarian, GF-Gluten Free, EF-Egg Free, NF-Nut Free, WF-Wheat Free, SF-Soy Free

There are times when only a cookie will do. These oat based cookies are totally satisfying without being overpoweringly sweet. They won’t last long so maybe double the recipe! 

Yields: 10 - 12 cookies

• 1 1/2 cups (375 ml) rolled oats
• 1/2 teaspoon (2 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 1/2 cup (125 ml) coconut sugar
• 1/4 cup (50 ml) chocolate chips
• 2 tablespoon (30 ml) coconut oil or melted butter
• 2-3 tablespoon (30 - 45 ml) milk of choice (start with 2)

Directions:

1. Preheat oven to 375 F. 
2. Blend the first 4 ingredients together in a food processor, blender, or Vitamix until it looks like flour. 
3. Mix with remaining ingredients to form a dough. If too dry, slowly add the third tablespoon milk. 
4. Using a cookie scoop or your hands, roll or form into balls, and place on a greased cookie sheet. Press down a little to flatten. 
5. Cook 6 minutes. It’s ok that they look like they’re undercooked.  
6. Let sit 10 minutes before handling, and they firm up.

NUTRITIONAL INFORMATION

A good source of magnesium, potassium, folate, fibre, omega 3 and 6 fatty acids. 

⏩Blender Pancakes

VG-Vegetarian, GF-Gluten Free, WF-Wheat Free, SF-Soy Free

Anything that can be made in my blender is a good thing. Fast, simple, and with just one thing to wash. I came across this one weekend, made a massive batch and ate them all week long. They are so filling so you won’t need as many as your mile high stack.

• 2 cups (500 ml) gluten free oats
• 1 1/2 cups (375 ml) vanilla almond milk
• 1 large ripe, organic banana
• 1/2 tsp (2 ml) cinnamon
• 1 tbsp (15 ml) raw honey
• 1/4 tsp (1 ml) sea salt
• 1 tsp (5 ml) pure vanilla extract
• 1 1/2 tsp (7 ml) baking powder
• 1 large egg
• coconut oil or butter for cooking

Directions:

1. Place all ingredients (except egg and coconut oil) in a blender and blend until smooth. Add egg and pulse a few times.
2. Heat a frying pan over medium heat and melt a teaspoon or two of coconut oil. Pour 1/4 cup batter and cook for about 2 – 3 minutes each side.  *Batter can become thick, so continue to add more milk if needed

NUTRITIONAL INFORMATION

The fiber and protein in these pancakes makes them hearty and nutritious.

Listen to segment below!