Do Gluten-Free Like the Clintons
August 8, 2010

Do it like the Clintons. Chelsea Clinton had a gluten-free wedding cake. Why gluten-free? Because millions of people are over eating gluten (wheat, rye and barley) causing migraines, indigestion, fatigue, depression among other chronic ailments. Not only people with gluten-intolerances will benefit from diversifying their diet and including a new variety of gluten-free grains. They are nutritious, delicious and fun to cook with. In fact, I am not gluten intolerant but for over twenty years have been enjoying gluten-free cooking and baking because it has given my family and me increased energy, stamina and variety in our daily meals.
Within my experimentation with gluten-free grains, I ended up creating a wealth of new combinations but I never intended to write a book about gluten-free grains. It wasn’t until I learned about all the nutritional value of my style of cooking that I realized I had something to offer on cooking for health and vitality that everyone can enjoy, gluten-intolerant or not. Gluten-free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook, includes recipes that I created because they are delicious. After eating and serving them for years, I learned that there were many people searching for alternatives to gluten (wheat, rye and barley). The search is up. I wrote a book that features ten gluten-free grains and flours. Using corn, millet, oats, teff, rice, sorghum, buckwheat, amaranth, quinoa along with nut, seed and coconut flour, you’ll never feel deprived. With recipes like Hazelnut Brownies with Chocolate Chips, Lemon Poppy Seed Cake, Banana Cinnamon Pancakes, Corn Muffins, quinoa casseroles, lasagnas, your cooking repertoire will explode and your body will thank you for it.

Eating a gluten-free diet is good for you and the planet. The majority of the wheat grown is genetically modified and heavily sprayed with toxic pesticides that are hard for humans to digest. Our diets have been built around these wheat varieties that yield the highest quantities instead of the highest nutritional content. This book celebrates the earth’s bounty in the kitchen. Being adaptive, creative and conscientious is part of our recipe for reducing our carbon footprint.

You don’t have to be the Clintons to enjoy gluten-free deserts. Here is a hazelnut- chocolate chip brownie that will become one of your favorite recipes whether you’re gluten-free or not:

Hazelnut Brownies with Chocolate Chips
Serves 6 to 8

This is the best brownie recipe I know of—gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.

2 eggs
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour (see page 00)
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips

• Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
• Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined. Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
• Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating—if you can wait that long!

Copyright © 2010 Gluten-Free Recipes for the Conscious Cook by Leslie Cerier (New Harbinger, Inc). All rights reserved. Used by permission of the publisher and author.

If you’re looking for a delicious way to increase your health and vitality, adding gluten-free grains to your diet is an easy fix.

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