I discovered during my recent elimination diet that gluten free grains were contributing to my stomach issues. That means that for the most part I’m leaving grains like oats, rice, and corn out of the array of foods I consume on a daily basis, and experimenting with grain free flours like quinoa, buckwheat, coconut, and tapioca in my baking endeavors. I’m still indulging occasionally, like with the gluten free Mickey waffles I had last weekend in Florida or maybe a bit of rice when I go out for a good sushi dinner. But 90% of the time I’m on the grain free bandwagon, and that means saying goodbye to the baked oatmeal cakes that I featured on the blog throughout my first year of recipe sharing. I still make many of the flavors using quinoa flakes rather than oats, but I thought I’d throw a spotlight on them now since they won’t be making appearances in my WIAW posts anymore!
This WIAW showcases the adding-in portion of my elimination. Last week, I first welcomed dairy back into my life after my three weeks were up, and the world got a little bit brighter once I had my yogurt, ice cream, and cheese to enjoy in moderation. Grains came in a few days later, but that didn’t go quite as well. The morning started off sweetly enough, with my first Cookie Dough Oatmeal Cake in months alongside a Pink Lady apple. I’ve been enjoying my quinoa flake bakes for breakfast, especially when gooey with peanut butter and chocolate chips, but I didn’t realize how much I missed my oats, especially since I’ve been limited grains for awhile now.
It’s hard to believe, but another month has come to an end and we are officially halfway through 2015! June hasn’t been as eventful for me as May. I’ve been occupied with things that are rather mundane but are pointing toward much loftier ends come July and beyond. Sandwiched between the month when I graduated law school and the month when I will take the bar exam (and also turn 24, which is just unbelievable because I can’t figure out for the life of me how time has flown so quickly), I’ve been in run-eat-repeat mode for most of the month. But I’ve managed to squeeze in some potentially exciting (and tasty!) stuff nonetheless.
As promised when I shared my Double Chocolate Chip Oatmeal Cake recipe with all of you, next up is the gluten free Cookie Dough Oatmeal Cake! I couldn’t believe I hadn’t already shared this one. It was one of my first oatmeal cake creations back in the day, when I was newly gluten free and searching for ways to curb my cookie dough cravings. Even just a few years ago, there were not many gluten free cookie dough options other than the kind you get when you’re making a batch of cookies from scratch, which I enjoy doing but wasn’t a quick fix solution. Fortunately, I came up with the perfect mix of oats, chocolate chips, and other yummy ingredients to make this little dish.