The Sweet Taste

Next week I celebrate one year of being gluten free. As a half-Italian woman who was known among her friends as the bread-eater, this is no small celebration.

I remember a time when I would go to the grocery store and buy a loaf of fresh French bread, soft and warm, and eat it all by myself – in one sitting. It is interesting how food can provide a feeling of comfort. I believe this to be a gift – the way food can ground us, make us feel safe, or define a holiday such as turkey at Thanksgiving.

But, when this gift is abused, lack of health ensues. I was a person who was totally attached to bread, at the expense of saving an appetite for protein and vegetables.

Ayurveda, the ancient Science of Life from India, is a system of health and healing with much to offer. When I began studying Ayurveda last year, I was fascinated right away. This new way of thinking exercised my brain, pushing me to consider all aspects of life in a fresh light.

Balanced living is the key component in Ayurveda. What we choose to eat is paramount to good health; food is an integral part of living, and as such, Ayurveda discusses it extensively. All food is divided into six tastes: sweet, sour, salty, astringent, pungent and bitter. The perfect diet includes a little of each, providing balance in the foods we ingest.

Bread, and gluten products in general, fall under the sweet-taste category. Ayurveda informs us that sweet is the taste that comforts the body. Most of us can attest to that – who hasn’t reached for a cupcake or a doughy chunk of bread when in need of comfort?

When I  discovered that I was suffering from an intense sensitivity to gluten (think daily hives), I knew I had to make a big change. It certainly wasn’t easy. Now, one full year later, free from hives and feeling better at forty than I did at thirty, I am seeing clearer than ever.

One thing I had to figure out over the course of this year, was how to provide myself with that super-important taste: The sweet taste. There are lots of good recipes out there for gluten-free breads and muffins that I enjoy baking; many include mashed-up vegetables of kind, such as pumpkin or yams, and herbs, such as sage.

I designed this simple recipe to satisfy the sweet craving. The biscuits go well on a plate that includes other tastes, or all on their own.

Sweet Biscuits

2 Cups almond flour

1 Cup coconut flour

1/4 teaspoon aluminum free baking soda

a pinch of sea salt

2 heaping Tablespoons pure maple syrup

1 Tablespoon pure vanilla extract

3 organic eggs

2/3 Cup coconut oil (don’t be afraid of this fat – it is your friend)

To prepare:

Preheat your oven to 350. Begin melting your coconut oil by placing the jar in a pan of water over medium heat on the stovetop. When you add the oil, it is best if it is in liquid form. Mix all dry ingredients in a large mixing bowl. Whisk the eggs together in a separate bowl. Add the other wet ingredients to the eggs, and whisk. Slowly mix the wet ingredients into the dry ones. After washing your hands, take a rounded Tablespoon of the dough in your hand, and form it into a ball shape. Place onto a glass baking dish, about 2 inches apart. They don’t need to be perfectly shaped. Bake for 12 to 15 minutes, until a toothpick comes out dry. Store in the refrigerator.

Get your sweet taste on!