For many years I have been making an all natural oatmeal cookie with ingredients such as flax seed, all bran, a bit of whole wheat flour, various dried fruits, and almonds. Sometimes I add peanut butter or pumpkin to the base of the cookie. Rather than white sugar, I use honey or applesauce to add sweetness to my recipe. It is a delicious bite and I am thrilled to sell bags daily at our Centerpeace studio and now at Local, a new restaurant in Chappaqua.
Over the course of the past few months, I have been reading about the benefits of removing gluten from our daily diets to reduce inflammation. A gluten-free diet excludes foods containing gluten, which is a protein found in wheat (including kamut and spelt), barley, rye, malts and triticale. It is used as a food additive in the form of a flavoring, stabilizing or thickening agent, often as “dextrin.” I am hopeful that this connection might be specifically helpful to my goal of reducing my own ever-present inflammation in my right leg causing pain and discomfort.
While I had taken a step years ago by switching from white to whole wheat flour, I now wanted to find ways to continue to bake delicious homemade cookies, breads and muffins using only gluten-free ingredients. And so I began to expand to the gluten-free aisle of the markets where I found a wonderful product.
I am happy to announce a gluten-free version of my cookie. Its base is made from an amazing baking and pancake mix made by Pamela’s Products, sold at Whole Foods. It is wheat-free and gluten-free. I have used this brown rice and natural almond meal mixture in pancakes, pumpkin bread, zucchini muffins and now my cookies with delicious success!