A strong relationship has been established in the medical literature between gluten sensitivity and hormones.
Gluten, a protein compound, is found in wheat, rye, barley, spelt, and kamut. As a matter of fact, it would be a challenge for you to select a processed food without gluten. In many people, particularly women, gluten triggers an immune response that can cause digestive upset, bloating and symptoms like fatigue and depression.
You can help to avoid these irritants by experimenting with gluten free grains and seeds. These include brown rice, quinoa, millet, gluten free oats, amaranth, and buckwheat.
If you’re not ready to cut out wheat flour in recipes completely, try substituting one quarter to one half of the gluten-containg flour with an alternative. You may find that you prefer the nutty taste and complex texture of the revised product.
My Buckwheat Oats Squares are a nice choice for a breakfast bread… or an afternoon snack… or even, with some fruit sliced alongside, a dessert. They don’t overwhelm you tastebuds with the shock of white sugar which is a good thing. Try subbing in some other dried fruit to vary the recipe.
- 1 ⅓ cups old-fashioned rolled oats
- ⅔ cup buckwheat flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- 2 tablespoons coconut oil, melted
- ¼ cup honey
- ½ cup sunflower butter
- 1 large egg
- ½ cup golden raisins
- Preheat oven to 350℉. Line a 8 x 8-inch baking pan with parchment paper.
- Mix oats, flour, cinnamon, and baking powder together in a medium bowl.
- In a separate bowl, blend coconut oil with honey and sunflower butter. Add egg and stir to combine.
- Mix wet ingredients with dry. Stir in raisins.
- Transfer batter to prepared pan and spread evenly. Bake 17 - 20 minutes. Cool 10 minutes before slicing.