Celiac
Tasty Gluten-Free Snacks
January 9, 2012 | 
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Tasty Gluten Free Snacks
One of my personal struggles is to fully commit to a gluten free diet. I have been pretty close for the last few years but it keeps sneaking in. I find snacks especially challenging- I can only handle so many almonds! One of my goals over the holidays was to find a few gluten free snacks that would suit my lifestyle and also be appealing to my 5 year old stepson- for me that means quick and easy to prepare, tasty, loaded with protein, and easy to eat on the playground. My New Year resolution is to commit to a gluten free diet- if that is something you are working on or if you are simply looking for some new snack ideas, I hope you enjoy these recipes.
Gluten Free Breakfast Bars
Ingredients:
- 1 ¼ cup almond flour
- ¼ tsp salt
- ¼ tsp baking soda (gluten free)
- ¼ cup olive oil
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup shredded coconut
- ½ cup pumpkin seeds, raw and unsalted
- ½ cup sunflower seeds, raw and unsalted
- ¼ cup almonds, whole or slivered
- ¼ cup raisins (optional)
Directions:
In a small bowl, combine almond flour, salt and baking soda. In a large bowl, combine olive oil, sweetener and vanilla. Stir dry ingredients into wet and mix in coconut, pumpkin seeds, sunflower seeds, almonds, and raisins. Grease an 8×8 baking dish with olive oil and press the dough into the baking dish. Bake at 350° for 20 minutes.
Dried Fruit and Nut Bites
Ingredients:
- 2 cups dried fruit of choice (I love the combination of apricots, cranberries and some coconut; if you prefer something sweeter, include 2-3 dates)
- 2 cups raw nuts and seeds of choice
- dash cinnamon
- pinch salt
- ~3 cups raw sesame seeds
Directions:
Pulse 2 cups of dried fruit in food processor and transfer to a bowl.
Pulse 2 cups of nuts and seeds until finely chopped.
Add nuts and seeds to dried fruit with a dash of cinnamon and pinch of salt.
Knead together and form 1 inch balls.
Roll each ball in raw sesame seeds.
Gluten-free living
May is Celiac Disease awareness month, so I thought a gluten-free living post would be timely. Approximately 1% of the population suffers from celiac disease, but that number may actually be higher because as many as 30% of people go undiagnosed. In fact, less than half of patients with celiac disease present with typical symptoms (such as diarrhea) so the diagnosis is often missed. And, there are also many people who do not have celiac disease, but are intolerant to gluten nonetheless.
In order to be diagnosed with celiac disease, your MD will need to order a blood test. If that test comes back positive, you will be referred for an intestinal biopsy to confirm the diagnosis.
Symptoms of celiac disease and/or gluten intolerance can include:
-diarrhea (sometimes constipation for people with intolerance to gluten)
-cramping
-bloating and gas
-skin rashes
-anemia
-infertility
So, where is gluten found, and how do you avoid it?
Gluten is found in wheat (semolina, spelt, kamut), barley, triticale and rye. Gluten-free flours include oats, buckwheat, rice, amaranth, arrowroot, quinoa, millet and teff. In the past, it was difficult to find gluten-free grains, let alone prepared gluten-free products such as breads and crackers. But, with the increased incidence of gluten sensitivity, these products are becoming much more easily found. A quick trip to the health food store, or health food section of your grocery store, and you will find crackers, breads, pasta and cereal. Keep in mind that many breads are frozen due to a shorter shelf life. And, don’t forget about Bulk Barn, which has long catered to the gluten-free community.
Here are a list of my favourite gluten-free websites:
Changing to a gluten-free diet can be daunting at the outset, but is very manageable in the long-term. Feel free to contact an ND if you need help managing symptoms, or making the change to a gluten-free diet.
Posted in Celiac, Gluten, Gluten-Free, Infertility, Naturopathic Medicine, Nutrition | 
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