Grain Free Breakfast Cookie – healing recipe for intestinal imbalances
Being told that you are either celiac and/or intolerant to gluten grains can sometimes be an overwelming diagnosis for many. Once you start paying special attention to the ingredient lists of the foods you buy, you will realize that gluten grains are in everything! The first, somtimes difficult task, is to understand what gluten is and isn’t. All grains contain some amount of gluten. The following whole grains are usually safe for those with celiac; quinoa, buckwheat, millet, sourgham, teff, amaranth and rice. Avoid rye, wheat, spelt, kamut, barely, and semolina if you are celiac. To learn more about product that contain gluten, visit the celiac organization.
Many gluten free foods we see on the market today are loaded with refined flours that are far from healthy. They are often just as ‘refined’ as the wheat that may have caused the problem in the first place. Just because the label says ‘gluten free’, does not mean it is a nutritious choice. Tapioca flour, rice flour, potato starch, soy flour and corn flour are commonly used in gluten free products and these are all refined flours with a high starch, low fiber profile. So, if your goal it to heal your ‘gut’ and eat a more healthful diet, stick to real foods and reduce the amount of refined foods, including gluten free flours, in your diet. Recent research shows that intestinal problems can be improved by altering the types of carbohyrates you eat.
This recipe does not contain any refined carbohydrates (starches) or disaccharides (double sugars) which many who suffer from digestive complains are unable to digest. This is a GAPS friendly recipe. (suitable for those with autism)
- 5 cups of almond flour
- 1 cup raisons or cranberries
- 1 cup walnuts, chopped
- 1 cup flaked coconut, unsweetened
- 1/2 cup melted butter or coconut oil (optional)
- 1 cup honey
- 2 eggs
- 1 tsp baking soda
- 1/4 tsp sea salt
Mix all ingredients. Drop by large spoonfuls onto greased or parchment pape lined cookie sheet. Press flat with a buttered fork. Bake at 325 for 25 minutes or until golden in colour. Enjoy!
The version without the oil/butter gives you a crispy cookie. Still delicious!