Here there be cookies.

Here there be cookies. (Blogger uses cookies, folks, but I am sure they are gluten free.)

Monday, January 17, 2011

Applesleuth - in which advancement of understanding is pursued

Back to School!
I am going back to school! I have enrolled in a course on editing and am very excited to get at it. It is possible to download the first lesson as a demo, and I did. I discovered that I for the past 15-20 years I have been a copy editor and didn't know what to call myself. I have edited for family, friends, and even friends of friends through that time at no charge. I have figured out how to do edit and developed various methods to improve interaction between myself and those I edited for on my own, but I have recently crossed over into the charging-for-my-services world and feel I need some skill-polishing in order to be more efficient and effective. After seeking advice from trusted friends, I discovered an online course through a university in my state that seems to have been designed with me in mind! I begin the class Wednesday and must complete it in eight weeks, and I am very, very excited!!!

Laboratory Breakthroughs!
I am so appreciative of Dr. Vikki Petersen's understanding of the gluten dilemma. Her explanation of why some other foods bother us is very helpful. 



Cyrex Labs is the innovative laboratory that Dr. Vikki Petersen is referencing. Keep in mind that this service is not available to the patient; you must go through your doctor. 

Thanks to glutenfreeville.com for the heads up on this great news!

Sweeties
No Gluten, No Dairy, No Eggs, No Kidding! product to look into -  The Gluten Free Bar. They come in two flavors - Peanut Butter, and Peanut Butter/Chocolate. These bars contain soy protein.

No Gluten, No Dairy, No Eggs, No Soy, No Kidding! Easy Peasy Peanut Butter Cookies Recipe! I have all of the ingredients (except I will use Enjoy Life Chocolate Chips) and plan to make these ASAP!

Thursday, January 13, 2011

Sleuth Mentioning

You know me - any excuse to use a picture of one of my
kids from when they were little. :)
Check out this blog article—100 Delectable Recipes for Your Gluten Free Kid—over at Nursing School Dot Net. They have collected one hundred recipes from around the web that are all No Gluten, and some are even No Dairy, No Egg and/or No Soy, No Kidding.  When they asked me to link to their article I must admit that I put forth one condition...I want to use the recipes too!

Wednesday, January 12, 2011

Sleuth: Going to the Dogs

For some reason I am having a hard time
 with formatting around the pictures
lately. It is making me crazy,
but I have decided not to lose sleep over it.
I have never been a big dog fan. Our family had dogs when I was little, and I did love having them around, but they have bad breath and they poop in the yard.

The cute little dust mops in the photos belong to a dear friend, and they went camping with us over Labor Day, and I must admit - I enjoyed them. Probably because I wasn't responsible for them in any way. I could just enjoy their energy and fluffiness.

You may be wondering what dogs have to do with a blog about food intolerance. Plenty.* That is why I am writing this post silly!

Elias, an amazing dog belonging to celiac, Hollie  Scott, is a dog I would love to own (or another dog with his amazing skills will do, thank you). Someone needs to give one of these away on their blogs. Now THAT would be a contest I would enter! Read about Elias and Hollie in this USA Today article.








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*Plenty is not the right word in this case, but it is usually the appropriate response to that sort of question.

Tuesday, January 11, 2011

Sleuthing the Breadbox

Lately, I have been having this for breakfast. I didn't stage it for the photo; I just decided when I was eating it that I should mention it to you.

Waffle, frozen blueberries (I have to brush my teeth, my tongue and my lips to de-blue them after I eat this!), and banana. I usually slice the banana more, but this morning I just chopped 'em up with my spoon. A spoon is not a precision cutting tool.

The waffles are really tasty, but they are not soy free. The breakfast actually holds me until lunch time.

I haven't given up on quinoa. Just taking a little break.

No Gluten, No Dairy, No Eggs, No Kidding!

If you are thinking you would like to try a new gluten-free bread, now would be a good time. Rudi's is offering a $1 off coupon and for each download they are giving a dollar to The National Foundation for Celiac Awareness. This is not one I can eat as it has egg whites, like Udi's does, but it looks like it would be a pretty tasty bread. I like their website design.  :)

Sunday, January 9, 2011

Spicy Cocoa Nuts

Spicy Cocoa Nuts
1 pound of nuts of your choosing
1/3 cup pure maple syrup
1 tablespoon cooking oil (I used safflower)
2-3 heaping teaspoons cocoa (Saco is gf)
1 teaspoon cinnamon
1/2 teaspoon each nutmeg & cloves

Preheat oven to 325 degrees Fahrenheit. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, put the nuts, and all of the rest of the ingredients and mix very well. Pour onto the parchment-lined cookie sheet, spreading out evenly.


Bake at 325 degrees for 20 minutes* pulling it out and stirring it every five minutes. This is important. As you stir it, more of the chocolate spice sauce with cling to the nuts. You will end up with far less on the parchment paper and far more on your nuts when they finish baking. Also, I save those crumbs to sprinkle on other things. 

Allow to cool before trying them (even though you won't want to). 

These  are a nice treat. They aren't overly sweet and have that all important ingredient a dairy free person craves...chocolate. If you want them to be sweeter, you could add some honey (not too much - you may have too bake them longer), or you might even sprinkle them with some of your preferred granulated sugar before you start baking them.
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* I used both almonds and pecans, but they can't be done at the same time. Pecans Publish Postrequire less cooking. Walnuts would be the same. The heavier nuts, such as almonds, hazelnuts, Brazil nuts, and cashews should be fine cooking 20 minutes, but I would cook the more lacy ones for only fifteen.