Gluten and refined sugar free breakfast
I thought I best grab a quick moment in between my shooting job and put up a blog post. Eveywhere I look on the www people are getting into the whole gluten-free and sugar-free movement. Is it the latest craze or are more and more people realising that their suffering and symptoms may/ are food related? Personally I think more people are realising the power of food on their bodies and their health. I also believe that even if you are not allergic or intolerant to gluten, it can only do your body a whole lot of good to give it some variety and a break from the usual gluten load. In my last post I put up the link to the talk by Dr. Lustig which scientifically proves the negative impact of sugar on our health and our bodies. I believe that refined sugar and high fructose corn syrup is one of the biggest culprits when it comes to weight gain. Sugar is in almost everything we eat. If people would cut all that added, refined sugar out of their diets we would have less Type 2 diabetes with all its associated health problems, fewer overweight people, calmer children, fewer cavities and generally a healthier less addictive population.
I have been sugar free for one year now, so I think I am in a position to tell you that it is very hard to kick the habit, but completely possible. I now cannot tolerate sweet foods. Black bitter coffee is totally acceptable to me now whereas in the early days I still had to sweeten with a dash of stevia. Kicking the sugar habit has also meant that I have lost a lot of weight. Almost too much weight. I now spend my day planning ways of incorporating more calories and protein into my diet in order to maintain my weight. Snacking on nuts and incorporating quinoa and buckwheat into our diet has become a way of life for our whole family. None of us eat gluten anymore (although The Italian and Alessio, who are not gluten intolerant still eat ordinary pasta). All my baking is done with gluten free flour and grains. We are big on teff, quinoa, buckwheat and rice flour.
Breakfast is probably the most difficult meal for myself and Gianluca. Gone are our cereal for breakfast days. Gone are eggs on toast or omelettes ( we are intolerant to eggs too). Buckwheat porridge is now our preferred morning porridge since oats is not gluten free:( It is also really important for anyone, but especially those of us with allergies and intolerances to rotate your diet and not to eat the same thing every day. In the past I made my own granola with oats. Since oats contains gluten this is no longer an option. Inspired by my fellow blogger Anja, who creates all sorts of delicious gluten free concoctions, I thought I would tweak one of her granola recipes so that it would meet all our allergy specifications.
Behold my version of Buckwheat granola, which is completely free of refined sugar and of course gluten free!
Printable Buckwheat Granola recipe.