Being on a gluten free diet may feel restricting, but there are ways to have everything you want just in a GF way. Even desserts. Gluten free desserts can be just as satisfying to your sweet tooth as a regular dessert (that has gluten).
“But wait? Why are you eating gluten free? -insert eye roll here- You don’t have Celiacs Diesease.”
I get this often. Mostly from family. Well, let me tell you the story.
A friend of mine is doing the Keto diet. She tells me what she says on the regular, which mainly consists of protein and high fats.
She’s telling me how she eats bacon and cheeseburgers and eats cheesecakes (keto-friendly) and all I can think of is…
“What the hell. You eat this daily and you’ve lost that much weight?! And gained energy?! And feel great?!”
Then my second thought is, “I don’t know much about keto, but that can’t be good for your cholesterol.”
A few days later, I find myself at the library with the kiddos, and wander into the adult section. There happens to be a 30-day-to-Keto book. It sparks my attention and I pick it up. Then start to look for others to compare and find the book Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar- Your Brain’s Silent Killer.
It opened my eyes in so many ways. I have lived with chronic fatigue for as long as I can remember. Some days it feels as if rocks have been placed on my entire body and I can’t even lift my arms. The author goes into thorough detail about the many symptoms one can have caused from having a gluten sensitivity including migraines, anxiety, fatigue, mental fog, joint pain, and allergies among many other symptoms.
I found myself at the doctors being tested for gluten allergy (actually many food allergies) and gluten sensitivity. The doctor said that trying out a gluten free diet might be a good idea. (He honestly brushed it off so I will seek further testing from a different doctor).
So I started myself on a Gluten free diet.
The first week was difficult because I have never been one to read labels. It is imperative to do so on a gluten free diet because it is in EVERYTHING. It can be quite discouraging because you find out that gluten is hidden in different ways that you would’ve never expected. More on this in a later post.
Any who, by the end of the week I was craving something sweet and chocolatey. With a little inspiration from Jodi at Know Gluten: A Gluten Free Beginner’s Guide I was able to feel myself again. She has really great gluten free recipes since she’s been GF for over 10 years.
I’m pretty sure I ate the entire pan over the course of a week. Whoops. I couldn’t help myself though.
A little bit of chocolate and coconut can heal any soul.
They were delicious. Chewy, sweet and rich. I just popped a small piece in my mouth when I had my afternoon chocolate craving, and all was good in the world.
They were very easy to make and took all of 10 minutes to prepare.
- 16 Gluten Free Chocolate sandwich cookies
- 4 tbsp. butter, room temperature
- 1 cup chocolate chips, (GF)
- 2 cups shredded coconut, (GF)
- 1 15 oz. can sweetened condensed milk
- Preheat oven to 400*. Line bottom of 8x8 (or 9x9) square pan with parchment paper.
- Pulse GF sandwich cookies in food processor until crumbly. Pulse butter in with crumbs until combined. Press into bottom of pan evenly. It helps to press with the bottom of a spoon.
- Sprinkle chocolate chips onto the top of the cookie mixture. Add coconut on top of the chocolate chip layer. Then pour the sweetened condensed milk on top of it all. DO NOT STIR!!
- Bake in oven for 25 minutes or until bubbly throughout. It will set and solidify so don't overcook. Cool on wire rack and cut into desired amount. Enjoy!