The Care and Keeping of an Allergic Celiac–Recipe Time!


Cooking, in my family, is a dangerous proposition.

I’m allergic to eggs and beef. I also have celiac and, even after having my gallbladder removed, too much fat sends me into fits of agony.

Husband is Type I diabetic.

Daughter gets stomach migraines from artificial colors.

Son is lactose sensitive. He can have dairy, but I limit it. Otherwise, he’s moaning in the bathroom, and that’s no bueno. (He’d take the hit every day if left to his own devices, though)

Anyway, so I made these cereal bars. They’re pretty easy (have to be, with my schedule), everyone liked them, and it was easy enough to adapt to GF. They’re good snacks to put in lunches, too! Just freeze and let them defrost in the lunch box. My child is particularly messy, so sure, he might come into my office after school looking like a crime scene, but hey. That could happen anyway, so I’ll take my chances.

Very Berry Oatmeal Bars

1 3/4 cups gluten free flour of your choice
(all purpose is easy; a sorghum/quinoa/tapioca/arrowroot blend has more protein and fiber, but that’s a lot of flours to have on hand. And a pain. And I’m lazy)
1 1/2 cups GF oats (many celiacs are sensitive to oats, so you have to be careful with this. I do okay, so here we are!)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup melted butter
(you could just as easily use margarine if you want to go totally vegan, but margarine gives me the willies.)
1/2 cup agave nectar (I have replaced this with stevia and whey sugar. If using a dry sugar, decrease flour by 1/4 cup, and increase butter by 1/4 cup)
1/2 cup frozen mixed berries, defrosted and drained (Jam can be used, and because of the consistency, holds up better for lunches–it’s less like a crime scene–but I like the decreased sugar of mixed berries. Hm… I bet that apple compote I made in October would be great with this.)

Mix together flour, oats, baking powder, and salt. Stir in agave nectar and melted butter until crumbly. Press half of the mixture into a prepared 8×8 inch baking pan (because the last thing you want to do is expand your child’s vocabulary in new and exciting ways because the darn bars got stuck! Incidentally, darn was not one of the words I used.) Spread the fruit or jam over the top. Sprinkle remaining oat mixture on top of the fruit layer, pressing down to cover.

Bake in a 350° oven for 30 minutes or until lightly browned. Cool completely and the cut into squares. I refrigerate mine before I wrap each bar individually and then put in a freezer bag and freeze them!

(I was going to include a picture, but we ate them all. So, uh, sorry?)

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2 thoughts on “The Care and Keeping of an Allergic Celiac–Recipe Time!”

  1. Thanks Meggan!! I’m lactose and gluten intolerant so I’m very thankful that you posted this recipe!!
    I’m going to try it today if I have any gluten free flour in the house (I’m with you in being too lazy to mix all those flours — all purpose works for me too 🙂

    Thanks!!

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