Wheat, it’s all I can think about. Funny how when you decide to give something up for a while it has a way of taking over your mind. Last night I fell asleep counting giant chocolate muffins and croissants and riding around with a bike basket full of baguettes.
It is only day two of operation ‘Goodbye Gluten’.
This is something I am trying out for a while to see if it helps at all with the inflammation and pain in my joints or the chronic bloating and stomach pains that have plagued me for nearly a decade. I figure it can’t hurt and if it doesn’t make a difference I can happily go back to munching on melba toasts. But if it does help with the above described problems than I think i’ll be all too happy to get a little extra creative in the kitchen.
Some of you may know I love to bake and I love to eat. And one weapon I have on my side is that we already make most of our food from scratch. So when I ran down the meal plan for this week it wasn’t as intimidating as I thought it would be. We grabbed up a few extra ingredients, shoved the wheat and gluten filled pantry items to the side and dug right into experimenting with new flours.
Over the course of the next week or two I will be sharing some of the food we are making and some of the recipes I am discovering. I don’t really want this blog to become all about ‘inflammed joints’ and ‘bloat belly’ and ‘gluten this and wheat that’. But for the time being this is what’s happening and I thought I could make it a bit more fun if I take the time to share.
I’m not big on cereal. More of an egg breakfast kinda person. But I do love a little breakfast parfait from time to time with some cereal and yoghurt and fruit. So I whipped up an imitation ‘kashi’ style granola that is also gluten-free. I’m too cheap by the way to buy cereal. I’m like that about most things.
So here’s the recipe:
in a big bowl mix together
- 4 cups of gluten-free oats
- 2 to 3 cups of puffed millet cereal
- 1 cup of coconut
- 1/2 cup of sunflower seeds
- 1 cup of chopped almonds
- 3/4 cup of honey
- 1/3 cup of oil
- Some shakes of cinnamon
Mix it all together and spread the cereal mixture onto a couple of baking sheets. Throw the sheets in the oven at 350 F for approximately 30 to 40 minutes (until it browns lightly). Check on the cereal every 5 to 10 minutes and give it a stir. When it is done, remove from the oven and sprinkle a few shakes of gluten-free vanilla extract (you gotta check this stuff cause often it’s full of artificial colouring which may contain gluten). Add a cup full of raisins and mix. When the mixture has cooled store in an air-tight container.
My mix nearly filled a 3 L storage container. It’ll keep in the pantry for about 4 to 6 weeks, but you’ll so have gobbled it all up way before that time comes.