Wednesday, November 4, 2009

Oatmeal with Currants and Agave Syrup

Oatmeal is something I gave up when I became gluten free, because they say some of them have gluten.  My naturopath said the way to remember what to avoid was to by the word BROW: barley, rye, oats and wheat.  I have been very pleased to start eating some gluten free oats though.  It seems that the issue with oats is that they can be cross-contaminated by barley, rye or wheat.  These folks seem to have some info on this:

Another great find I have had lately is agave syrup.  Agave is used to produce a sweetner that tastes very similar to honey, but is low on the glycemic index.  Some say that it is a better choice for diabetics because it doesn't affect their blood sugar the same way as other sugars.


1/3 cup gluten free oats, cooked according to package
1 tsp agave syrup
a handful of dried currants or raisins
rice, almond or soy milk

Cook oats according to package.  Serve immediately, topped with syrup, dried fruit and dairy-free milk.  Very filling and delicious.

Sunday, November 1, 2009

Easy Tuna or Salmon Bake

When I stopped eating gluten a few years ago I needed some easy lunch ideas that would work in place of a sandwich.  This recipe was a great option.  It can be baked in a toaster oven, and only takes a couple minutes of prep.


1 can tuna or salmon - drained
3-4 tbsp. mayonnaise
Vegetable salt to taste
Several dashes each of cayenne and kelp
Optional: 1/4 cup of green onion tops, chopped fine

Serves 2.

Mix everything together and pat it into one or two small, oiled baking dishes about 1/2-1/3 inch thick.  Bake at 350 degrees F for about 10-15 minutes or until browned on top.  Serve immediately, with rice crackers or raw veggies for dipping, or a side salad.