by Vic Shayne, PhD

After developing a rather nasty rash and taking years to figure out my problem, I am now gluten-free. It’s a long story, but this rash was part of the problem. The other part was a faulty immune system that led to a number of food allergies. I made the mistake of going to a dermatologist who told me my problem had nothing to do with my diet. I fired him, because Nutrition has been my business for the past 20 years. I put myself on a strict gluten-free diet and my problem started slowly to abate. Reaching the seven-month mark, it’s gone.

Anyway, my diet does not, and will never again, include gluten.

Here is a recipe for nut cookies I came up with. It’s rather simple and clean and, like everything else I eat, does not contain much sweetener.

Get a small cuisinart and fill it with almonds, pecans and walnuts, add 2 T of organic maple syrup and a sprinkling of Celtic sea salt plus 1T coconut oil and hit the grind button. Next, grease a cookie sheet and, with wet hands, make small patties and press them down on the sheet. Put the cookie sheet in the oven at 320F degrees and watch until slightly brown.

Some variations include adding some gluten-free oatmeal and grinding it into a flour and/or using some Arrowhead Mills gluten-free baking powder. If you don’t have problems with chocolate, you can also add some organic dark chocolate chunks and go to town.

That’s it. I wish I had a photo, but I don’t. Just don’t eat too many at once, though you’ll want to, or you could wind up with a leaden stomach. This recipe is a variation of one that I got from my Argentinian amigo, Luis Gutman, a fellow in the fight against gluten. Gracias, Luis!

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