Tuesday, November 13, 2012

Gluten-Free Quinoa, Oat, Pumpkin Cookie Recipe

Over a year ago I had blood test and found that I have IgG food sensitivities to 37 foods. It’s not that the foods are bad, it’s that I have a autoimmune reaction to foods eaten frequently.  The treatment is to avoid the foods for 90 days, reducing levels of antibodies and allergic-like reactions.  The plan was to add the foods one at a time.  Unfortunately, and fortunately we took a trip to Mexico at the end of the 90 days and I am afraid I just went a bit crazy and added any food I wanted.  Ah yes, it was fun!  Since IgG food reactions can be delayed by hours or up to 3 days it is hard to determine what food caused the reactions.  Even so after avoiding the foods for 90 days I was feeling pretty good and then the symptoms started: an almost constant earache, tiredness and nasal congestion and weight gain.  So this fall I retested.  Happily some of the previous positive foods came off the list but, the foods that I ate frequently such as avocados, bananas and onions made it to my new list of 36 foods.  Last year some foods were +2 and +3.  This year all the foods are +1, less antibodies.  But the problem is some of those +1s may still cause inflammation.  So once again it has been almost another 90 days and wow I feel so much better!  I've been cleaning out cupboards, washing windows, sorting things out, changing things and more.  And I've positively lost weight.  I have re-added wheat as a once-a-week treat (I am not celiac).  Last year when I went wheat-free I kept trying to find substitutes, especially in the form of pancakes and tortillas.  This go-around I have been trying to make healthy, allergy-free cookies (and still maintaining weight loss).
The book: Learning to Bake Allergen-Free by Colette Martin has been a great help. She explains the science of baking without gluten.  So Ted and I have been enjoying cookies.  Quinoa Flour is high protein, but a bit strong tasting.  The oat flour is soft and mild.  The pumpkin or you could use sweet potato or squash adds nutrition.  Different but Delicious!  I am sensitive to eggs so I used duck eggs and sensitive to vanilla, so I used vanillin.  And to avoid more corn I used cream of tartar.  It all works. Let me know what you think.  The trick to avoid food sensitivities, or not add more reactive foods is eat foods on a 4 day rotation.  So if today I eat corn, I avoid it for 4 days and I can eat it on the 5th day.  
Gluten-Free Quinoa, Oat, Pumpkin Cookie Recipe
1 Cup Quinoa Flour
1 cup oats ground into flour (use coffee grinder) If needed purchase gluten-free
1/2 cup Tapioca Flour
1/2 tsp. xanthan gum
1 tsp. Baking Soda
1 tsp. Cream of Tartar or 1 tsp Baking Powder  (baking powder has corn)
1 tsp. Cinnamon, you can also add a bit of clove and nutmeg
1  cup cooked pumpkin or cooked winter squash or cooked sweet potato 
1 egg
1/4 cup oil (I used light tasting olive oil)
1/2 cup honey
1/2 raisins
Thoroughly mix all dry ingredients. (With gluten-free flours and xanthan gum extra mixing is required. I use a wisk or place all dry ingredients in a plastic bag and shake, shake shake) Process all wet ingredients until smooth. Add raisins  Combine together. Drop onto parchment lined cookie sheet.  Using wet fingers pat cookies flat.  Bake at 350 degrees for about 18 minutes.   I glazed these with a mix of 2 teaspoons coconut oil, water, vanilla and confection sugar.  Yum!

Indoors a sunny window and geraniums.  I love how they smell.


  1. thanks, I will be trying your recipe as I do have coeliac disease & am always on the lookout for new recipes

  2. Hi Becc I think you will like this recipe. I want to avoid wheat as much as I can because I tested negative to celiac, but as you probably know it is a disease that can develop at anytime in persons who have a tendency towards autoimmune conditions. So I hope to be posting more recipes. Did you notice I set up a recipe tab on top of the blog. Best wishes on Gluten-Free Quinoa, Oat, Pumpkin Cookie Recipe

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