♫ I’m dreaming of a gluten free Christmas ♪

“To wrestle new limitations into foods that are every bit as delicious and appealing (if not more so) is a coup to be celebrated.” Deborah Madison

Interest in gluten free eating is rising faster than a shooting Christmas star. In the past five years sales in gluten free products has tripled to more than 1.7 billion dollars. This growth isn’t expected to stop either as more and more people are being diagnosed with celiac disease or wheat allergies.

Celiac disease used to be considered a very rare disease but now it is figured that 1 in 133 people have it. It is an inherited autoimmune disease that affects the digestive system in the small intestine. When a person with celiac eats gluten, (which is a protein in wheat, rye and barley) all hell breaks loose. The immune system will march out the troops and attack the small intestine which causes problems in absorption of important nutrients. This can develop into a full blown war in the body.

This condition is hard to identify and people often go years before getting the correct diagnoses. The symptoms range is phenomenal from abdominal cramping and severe hunger, to skin rashes and depression. It is a disease that one never gets over but can be completely controlled by diet, which is great news.

There are some factions that feel that all of us are sensitive to gluten to a greater or lesser degree. Some of us just display it on a very subtle level than the severe cases. It is amazing to go off grains for a while, then add them back into your diet and see the difference.

Fortunately eating a gluten free diet is really very achievable even during the holidays.  There are many yummy delights that you can make and serve for your health and our gluten intolerant friends. The delicious and innovative recipes that are coming out are spectacular! The huge benefit to making gluten free treats is that everyone feels great after eating them.

This truffle recipe can be made in so many ways that only your creative imagination is the limit. A food processor works great for these but you can chop the nuts by hand and mix them together with a blender. Don’t roll them in the cocoa powder if you want less of a mess. Let me tell you, I got cocoa powder everywhere!

I am sharing my three favorite varieties for your happy holiday table. The kids love them! Believe me; if you serve these little Christmas gems no one will know they are missing anything, even Santa!

Gluten free Truffles

Orange chocolate truffles

½ cup of cashews (unsalted)

¼ cup of almond butter

¼ cup of honey or agave nectar

2 tablespoons of dark cocoa powder

1 tablespoon of vanilla extract

1 tablespoon of orange zest

¼ cup of cocoa powder to roll them in.

Get out your handy dandy food processor and pulse the cashews till they are the texture you like. (I like mine a bit bigger for chewablity.)  Add the rest of the ingredients then process till well mixed. Tuck the mixture in the fridge for an hour or so till firm. Take them out and roll into ½ inch balls. Then roll them into the cocoa powder and serve on a pretty platter. Store them in the fridge if there are any left for Santa.

Chocolate Peppermint Truffles

½ cup of toasted almonds

¼ cup of almond butter

¼ cup of honey or agave nectar

2 tablespoons of cocoa powder

1 teaspoon of vanilla

1 teaspoon of peppermint extract

¼ cup of cocoa powder to roll them in.

Get out your handy dandy food processor and pulse the almonds till they are the texture you like. (I like mine a bit bigger for chewablity.)  Add the rest of the ingredients then process till well mixed. Tuck the mixture in the fridge for an hour or so till firm. Take them out and roll into ½ inch balls. Then roll them into the cocoa powder and serve on a sweet platter. Store them in the fridge if there are any left for the elves.

Chocolate Peanut Butter Nuggets

½ cup of dry roasted unsalted peanuts

¼ cup of peanut butter

2 tablespoons of coconut oil melted

¼ cup of honey or agave nectar

1 tablespoon of vanilla

¼ cup of mini chocolate chips

¼ cup of cocoa powder to roll them in.

Get out your handy dandy food processor and pulse the almonds till they are the texture you like. (I like mine a bit bigger for texture.)  Add the rest of the ingredients then process till well mixed. Tuck the mixture in the fridge for an hour or so till firm. Take them out and roll into ½ inch balls. Then roll them into the cocoa powder and serve on a lovely platter. Store them in the fridge if there are any left for the reindeer.