Sweet Treats for the Gluten Free
bripp-47.jpg
bripp-52.jpg
bripp-50.jpg
bripp-53.jpg

This is the time of year when being gluten free gets REALLY REALLY HARD. Everyone is bringing in homemade pies, breads, cakes, and cookies and I just watch everyone else eat them.

Being gluten free for me is not a choice. I have the worst stomach issues and have for years. I've also had 5 anaphylactic reactions to, well we still aren't sure yet. But I've been to the hospital each time with each reaction. Since my first one at age 11, I have had food sensitivities.

This past February I had an endoscopy. They found inflammation in my small bowel which can be a key indicator for a gluten sensitivity. I had blood work done multiple times and found that I have something called Gilbert's Disease, but it really doesn't affect me. I don't have celiacs which is good news.

The doctor suggested cutting gluten out of my diet completely. For someone who had bread everyday, I really wasn't excited about this. However, I did it. Now when I eat gluten I get a severe headache and usually get sick. So for me being gluten free is definitely worth it because I feel so much better.  

So for those of you how are gluten free I wanted to share my favorite treats. One of these is Nicey's in Broad Ripple. These are all-natural, handmade frozen treats. I love these pops because they have dairy free and gluten free options. Plus you all know I love our local Indy businesses. My favorite flavor is the Strawberry Mint. 

I also wanted to include my favorite gluten free chocolate chip cookie recipe. I am such a cookie eater so I am so glad I found this one. It might even be better than the recipe on the back of the Tollhouse Cookies. 

  • 3 cups Almond flour

  • 1/2 tsp Baking soda

  • 3/4 cup Brown sugar or coconut sugar

  • 1 1/4 cups Chocolate chips

  • 1/2 tsp Salt

  • 2 tsp Vanilla extract

  • 2 Eggs, large

  • 1/4 cup Coconut oil

  • 1/2 cup Butter

Instructions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
  4. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.

Thank you Meaningful Eats for this recipe!

If you are looking for more recipes, Pinterest is my jam for those. Hope you guys are having an awesome week!

xo,

Steph