Frustrated and desperate about my restricted diet, I turned to Facebook for support, and she said it. That thing that people say when you have to go gluten-free, or dairy-free, or whatever-else-free. The one that makes you want to scream and throttle the person who says it. Little miss Debbie Downer responded to my heartfelt plea for support and ideas with, “It’s okay. Food is just fuel. Just eat the basics of meat, fruit, and vegetables and you’ll be fine.”
Umm…what did she just say? Was that really the best help should could offer for my desperate cry for help? Yes it was, and she was wrong. Food is NOT simply fuel to keep us from starving to death! Food is linked to our feelings and memories. Remember those cookies your grandma made every Christmas? Don’t you feel closer to her when you bake them with your own kids? That’s what food does. It connects us to times, places, people, and memories!
Longing for Old Favorites
What were your favorite treats growing up? Did you love Ding Dongs or danishes? Or maybe dumplings? Over the 15 years since going gluten-free I have found myself missing many of my childhood favorites. The ones I want the most are usually of the Little Debbie variety. Hostess Cupcakes, Swissrolls, and best of all, Oatmeal Cream Pies! I missed those so much, but what could I do?
No More Missing Out
When you have food allergies and intolerances you have two choices. You can either choose to accept life without your favorite foods, or you can choose to do something about it. It’s time to stop settling for just dreaming of your favorite foods and find a way to make them! Experimenting in the kitchen can be scary, but you’re learning to be fearless, so give it a try!
To get you started I’ve put together a mini-cookbook with 7 allergy-friendly versions of family favorites. All of the recipe are free from gluten, dairy, soy, and eggs. You’ll find breakfast treats, desserts, and even queso! The Oatmeal Cream Pie recipe below is just one example of the deliciousness found inside!
As a gift for you, if you join my community of subscribers you’ll get a coupon for 50% off the cookbook through November 2nd! Just click here and sign up to get your discount!
- 2 ¼ cups GF Flour Mix (See Oatmeal Cookies recipe for rice-free mix)
- 1 tsp. Baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 cup margarine, softened (from a stick, not from a tub)
- 1 cup white sugar
- 1 ¼ cup brown sugar
- 2 tbsp. Bob’s Red mill egg replacer
- 4 ½ tbsp. Coconut milk, divided
- 1 tsp. Vanilla
- 2 ½ cups rolled oats
- 10 tbs. Margarine, softened (from a stick, not from a tub)
- 2 tbs. Shortening (use palm shortening for soy allergies/intolerances)
- 7 ounces marshmallow creme (use this recipe if you need an egg-free version)
- ½ tsp vanilla
- 3 cups powdered sugar
- Preheat oven to 350* and line cookie sheet with parchment paper.
- In a bowl whisk together first four ingredients.
- Beat margarine and both sugars in a stand mixer until light and fluffy.
- While the margarine mix is going, combine egg replacer with 4 Tbsp of coconut milk. Mix it well and let sit for 1 minute, then stir it again.
- Add egg replacer, vanilla, and 1/2 Tbsp coconut milk to margarine mix and beat till fully combined.
- Gradually add the dry ingredients to mixer and beat until thoroughly mixed.
- Stir in oats by hand.
- Scoop cookie dough onto parchment-lined pans with a cookie scoop. About 1.5-2 tbsp per cookie.
- Bake for 10-14 minutes (10 minutes will produce fairly soft cookies, 14 minutes will make crunchy cookies). **NOTE: These cookies won't look fully set when you pull them out)**
- Cool cookies on pan for 5 minutes before transferring to a cooling rack. To make filling easier later, put cooled cookies in the freezer until your filling is ready.
- Beat margarine and shortening in stand mixer until they are well combined.
- Add marshmallow creme and vanilla extract. Mix until fully incorporated.
- Add powdered sugar 1 cup at a time. Start mixer on low and turn it up once all sugar starts to mix in.
- Beat mixture on high until it is light and fluffy.
- Take the cookies out of the freezer and fill a piping bag with a medium-sized open tip or a zip-top bag with a corner cut off with filling.
- Pipe the filling to fully cover the bottom of a cookie, then top with a second cookie.