And back to work we go … In honor of our current president, I spent yesterday’s holiday being lazy, spending too much time looking up nonsense, investing in dramatic TV shows and eating things I shouldn’t. 😏Just kidding, of course! But as for dramatic tv shows, does anyone else watch The Affair? It is this train wreck I can’t stop watching… I hate the premise, but love the characters. It really reeled me in though when one of the kids started having health problems, naturally. Eventually he is diagnosed with Crohn’s Disease. It’s not a huge part of the storyline, but it was the first time I have heard it mentioned on a major tv show and I’m always happy when more awareness is raised for my dear disease! I’m sure there are many more shows or movies that have mentioned IBD in some regard but I am curious to see how they will develop this particular character and the Crohn’s storyline.
While we are on the topic of Crohn’s … I also started reading my friend Alexa Federico’s book – The Complete Guide to Crohn’s Disease and Ulcerative Colitis: A Roadmap to Long-Term Healing. I know she has spent so much time putting this book together, a lot of which was while she was obtaining her license to become a NTP. It’s going to be a great resource for both veteran and new patients, as it is a quick read that easily explains the ins and outs of autoimmune disease, medication, alternative medication, exercise, food choices and how navigate life with this disease. I am lucky to have connected with Alexa when I started my blogging journey 7 months ago! Alexa and I both make food a critical part of our treatment plan, which leads me to the point of this post – another gluten free recipe!
After going on a bit of a sugar bender Saturday at a local bakery, I was inspired to give gluten free baking another try and …
I FINALLY SUCCEEDED! See below for recipe. Alex didn’t even know they were gluten free 🙊
Gluten Free Peanut Butter Oatmeal Cookies
Preheat oven to 350 degrees.
- 3/4 cup of butter (I always use Kerrygold!)
- 3/4 cup cane sugar
- 3/4 cup brown sugar
Using an immersion blender, blend for 1-2 minutes. Then add:
- 2 eggs
- 1 tbsp of Xanthan Gum
- 1 1/2 tbsp of Vanilla Extract
Blend well. Then add:
- 1 cup of peanut butter. I ran out of peanut butter so I used this blend of dark chocolate and peanut butter, which was more bitter than normal peanut butter.
Now stir in:
- 2.5 – 3 cups of Gluten Free Rolled Oats
- Semi sweet dark chocolate chips to taste
Stir together until the oats are well mixed. Line baking sheet with parchment paper. Roll into 1-2 inch balls and bake for roughly 15 minutes. Many recipes said to only bake for 10 minutes, but they were not done enough for my liking. If you like them more gooey – stay closer to 12 minutes, but if you like a golden brown, 16 minutes is perfect!
This recipe made roughly 25 cookies.