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Category: gluten, dairy and egg-free

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It’s holiday and travel time! I personally always find it much harder to stick to my strict diet when traveling. It’s both a question of availability of diet-compliant food and of psychology – who wouldn’t want to taste the local specialties, or just take a break from being strict all the time?!

Each of us is unique and we each need to decide how much leeway we can afford to give ourselves. It’s always wishful thinking with me; I keep telling myself I can cheat a bit and nothing will happen. Plus, there are hardly any healthy options, right? But I never cheat just a tiny wee bit and stuff always happens, I get worse, and often feel the impact even two to three weeks after the hols are over. And there are always healthy options available (even though it’s a question of effort and discipline).

When I was reading Terry Wahls’ book, it came up again (like a hundredth time): if you suffer from autoimmune or chronic disease, it is extremely important to eliminate gluten and dairy from your diet (apart from ghee), 100% and for forever. So I thought I need to devise a new strategy. During my holidays, I will give myself some space to ease up on those strict rules, but I will always keep completely gluten and dairy-free. I’m thinking it could work psychology-wise; I will be able to “let go” but hopefully without the worst damage.

And because I’ll be setting off shortly, I’m baking gluten and dairy-free goodies for my trip! Here’s my gluten-free oatmeal cookies recipe. Have a great summer!


- aids in weight management

- rich in antioxidant properties

- helps in controlling hypertension

- helps to prevent cardiovascular diseases

- effective remedy for treating skin diseases

- helps to treat constipation and helps to feel full

- good for preventing and fighting colorectal cancer

- reduces risk of heart disease and stroke in

  post-menopausal women

Good Vibes Huntress

Gluten-free oatmeal cookies

(gluten, dairy and egg-free)



1 cup almond flour

3/4 gluten-free oats or oats

1/2 cup shredded coconut

1/2 cup almond chips (or any other nut)

2 tbsp flax seed

1 cup coconut milk (plus ¾ to 1 cup to soak oats and flax in)

1/4 cup honey (or other sweetener of choice)

3-4 tbsp clarified butter (ghee)

1 tsp cinnamon

1/2 cup dried prunes

1/4 tsp baking soda

a pinch of salt




1. Preheat oven to 150°C (300°F).

2. At least half an hour in advance, soak oats and flax seed in coconut milk. Within half hour or so, they will soften and turn mushy.

3. Mix all ingredients apart from dried prunes and almond chips in a food processor. The resulting batter can be completely smooth, or a bit lumpy.

4. Chop dried prunes into smaller pieces. Fold in chopped prunes and almond chips (by hand).

5. Spread baking parchment on a baking sheet and use a teaspoon to form small balls of batter, placing them on the sheet apart enough so that they don’t combine.

6. Bake for approx. 15 – 20 mins. Wait until cool and serve.


More tips:

Oats are naturally gluten-free. However, they are usually processed in the same facility as wheat, so they are almost always contaminated. It is important to look specifically for a gluten-free version.

Almond flour is basically peeled almonds ground into a powder.

You can use any kind of sweetener. The same applies to the dried fruit.

We soak oats and flax seed to make them easier to digest. It is true that the resulting cookies won’t be as crunchy, but my problem-free digestion is definitely worth it. Feel free to skip soaking if you prefer.

You can add chocolate chips if you tolerate chocolate well. (I’m green with envy!)


Good Vibes Huntress


Good Vibes Huntress

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Good Vibes Huntress

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