Thursday, April 24, 2014

Gearing up for May - Celiac Awareness Month



By: Renee Gosselin, MS MBA RD




With May right around the corner,  I have had an increase in questions about gluten free products and the meal plans in general. Gluten free continues to be the main treatment for Celiac disease. Celiac disease is an autoimmune disease where gluten triggers an immune response in the small intestine.  Gluten and gluten byproducts must not be eaten and individuals must be very aware of possible cross contamination. 



Ingredients that should be avoided include but are not limited are:
·      *  Wheat
·      *  Rye
·      *  Triticale
·     *   Barley
·         - Many byproducts such as malt 

At times, people may assume that if you are gluten free you cannot have many of your favorite baked goods. However, there are many different recipes that can provide excellent alternatives for the traditionally made baked products.  Here is one of my favorites that a small portion can be eaten when eating those once in a while treats that utilizes garbanzo beans 

Garbanzo Bean Chocolate cake

*** make sure to check all of the labels of any ingredients to make sure there are no additives that have gluten/gluten byproducts  in them

4 eggs
1  - 19 oz can garbanzo beans – drain and rinsed
½ cups semisweet chocolate chips (I like to use 80% or more dark chocolate and I just chop it up into smaller pieces)
¾ cup white sugar
½ teaspoon baking powder
½ cup fresh raspberries 

-          Oven is preheated to 350 degrees F
-          Grease pan approximately 9” or 10” pan
-          Place chocolate in microwave for 1 ½ to 2 minutes – stirring every 15 seconds until chocolate is melted (or use double boiler if available) –
-          Place beans and eggs in food processor  until a smooth texture – add sugar and baking powder – utilize pulse function – pour in melted chocolate and blend
-          Pour mixture into greased pan
-          Bake for approximately 40 minutes in oven or until knife inserted in cake comes out clean
-          Cool on rack for 10 minutes or more
-          Place fresh raspberries on top to taste

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