Gluten seems to have caused a bit of controversy between people who are Celiac and people who are gluten intolerant. A person who has Celiac Disease is unable to process and breakdown the gluten inside their stomach, hence their gluten allergy is serious. Whereas a person who is gluten intolerant is sensitive to products containing gluten because they can cause digestive problems. Some will argue that many people self diagnose themselves as gluten free because they think it is healthier to eat a gluten free diet. There is a difference between being Celiac and being gluten intolerant, that is a fact. However it doesn’t matter if you are allergic to gluten or not, it’s your body, so you can eat or not eat what you want!
Being gluten free can be a struggle, especially when you go out. Salad seems to be the only option on the menu and there are no GF options, the waitress doesn’t know if there is gluten in something and all you want is pasta or freshly baked bread. It can be a hard, but not just when you are out, also when cooking at home. I wanted to share with you an easy gluten free baking option, that doesn’t take long and everyone can enjoy.
3 Ingredient Coconut Cookies
Ingredients:
- 1 can of Condensed Milk
- 1 cup chocolate chips
- 3 cups shredded coconut
Method:
Preheat oven to 180 degrees Celcius. Place all ingredients in a mixing bowl and stir to combine. Roll out small balls of mixture and press down onto baking tray lined with baking paper. Bake in the oven for approximately 12 minutes or until the coconut starts to turn brown. Let cool and enjoy.
One of my best friends is Celiac and she absolutely loves these cookies! “They are addicting” – she says.
The Food Forecasts 