Gluten-Free Coconut Kisses

I like dessert... Ok, I LOVE dessert. Put anything chocolate in front of me and I'll eat it inhale it. Which is what made lent so hard!

 

But after giving up gluten for lent as well, I found that coming back to wheat, barley, and rye was not only difficult... it was painful! Any type of gluten product that I ate- including Oreos, salad dressings containing soy, crackers, etc...- I found the after-effects to follow. 

(Want to learn more about gluten intolerance effects on the body? Go HERE)

But I couldn't let this get in the way of my love for baking. In fact, it's pretty simple to swap ingredients containing gluten with those that don't- ie using almond flour or corn meal instead of your typical flour blend. 

I also jumped on the coconut-oil train because it is super healthy, versatile, and tasty! You can buy a large jar at Trader Joe's for $6 and it should last you anywhere between 2-3 months! 

Anywho! With my sweet tooth calling, I answered with these sweet little morsels that were easy as pie... or cookies...

Coconut Kisses

Ingredients-

1-1/2 Cups Pamela's baking mix
1/4 cup coconut oil- melted

1/4 cup agave nectar or pure maple syrup

1/8 tsp baking soda

sprinkle salt

Preheat oven to 350. Using a fork, mix all ingredients together until no dry flour is remaining. Make sure all clumps from coconut oil have been pressed out. Place loose dough into fridge for 10 minutes to slightly chill. Take out dough (will be crumbly) and press into small balls- rolling between palms. Press on parchment paper- abut the size of small kiwis. Put in heated oven and bake for 9-10 minutes.

Take out and enjoy *awesome when warm*

Take these kisses for a spin! They're delicate but sweet and flavorful- may I suggest with a cup of vanilla chai? MmmmMmmmm!

Gluten Free Pancakes and a Mess I Guess...

Easter is tomorrow, but that doens't mean that gluten-free is on its way out. For the past 40 days, being Gluten Free has definitely transformed my eating habits. For those with Celiacs and other major irritations that prove a person cannot have Gluten in their everyday lives, I have greater understanding and respect for the sacrifices.

Thank goodness there are books like those shown below to educate us about the importance of gluten-free eating... And they encourage those who love to cook to be adventurous with what they are cooking with!

Buy the book HERE

That being said... I will be continuing my gluten-free lifestyle past Easter after the lent season, as I find it truly gives me more energy, less stomach issues, and a better sense of what I am putting in my body. More veggies, fruits, and lean proteins, please! This morning, I made gluten free pancakes with rice and almond flours- add some frozen pineapples and strawberries for a sweet healthy topping.

On the other hand, life is life and I can't shake the thought that everything is a mess. Now, sometimes messes are a blessings in disguise, and it is that in which I am banking on. Thank goodness for friends and moments like these...

Happy Easter weekend, everyone! Go to church, eat some treats, love many <3 br="">

Chocolate&Gluten-Free Lent! Day 3

It's day 3 of lent and that means the third day without ANY chocolate or gluten products. When I set these rules for my 40 days of lent, I wanted to choose things that I knew were going to be a challenge. And while eating a chocolate donut, I realized what I needed to do...

So far, it has not been too shady. Just taking more time to read the labels to make sure no sneaky wheat/gluten ingredients were used in making the food I am consuming. Thank goodness for Trader Joe's gluten free breads and protein powders, I have been able to still make tuna fish sandwiches with only natural tuna fish, organic mustard, jalapeno salsa, and veggies for my take-to-work lunches. I've also been enjoying more salads topped with seared fish or white bean soup with quinoa.

 I have also been able to have tasty desserts like peanut butter and honey on race cakes and gluten-free frozen yogurt .

But this morning, I ran into a terrible craving for pancakes... and since it is hard to think "pancakes" without the fluffy flour that makes up these breakfast staples, I had to be creative... So I came up with this recipe to suffice... And it was no compromise. Just a tasty alternative!

GLUTEN-FREE VANILLA PROTEIN PANCAKES 

...WITH PEANUT BUTTER TOPPING

Ingredients-
Pancakes:
3 Egg Whites
1 Tbs Chia Seeds
2 Scoops Vanilla Raw Protein- Whole Foods
1 Tbs Almond milk- unsweetend
1 (mashed) Banana
Peanut Butter Topping:
1 Tbs Natural, Organic Peanut Butter
1/4 cup Fage 0% Greek Yogurt

Combine PB and yogurt into a small dish. Set aside.
Combine all pancake ingredients into a large bowl. Mash banana into the egg white mixture until creamy. Heat small skillet on medium high and spray light layer of non-stick cooking spray. Place dollop of mixture on skillet, flip after 2 minutes or until bottom is brown. Repeat. 

Top with PB/yogurt topping and indulge in a healthy pancake breakfast!
(Makes 3-4 small pancakes)
Calories per small pancake w/o topping- about 92
Calories w/ topping- about 120

Happy Weekend, everyone!