Comments on: Basic Whole Grain Tollhouse Cookies (Sprouted)

By: Wardeh

Wardeh — Mon, 23 Aug 2010 19:25:19 +0000

Heather — This is the case with my daughter. If the grains (no matter which gluten grains) are soaked, sprouted or fermented, she can eat them without symptoms. These processes don’t remove the gluten, but they do partially digest it, preparing it for our own digestion.

By: Heather

Heather — Mon, 23 Aug 2010 16:20:49 +0000

That is interesting to read about your daughters gluten intolerance. My son also has a gluten intolerance but is not celiac. He can eat whole wheat sourdough bread with no problems. I am wondering if this is also the case for your daughter? I have read that the process removes some of the gluten but not sure how much. Does she seem to do well with all sprouted grains too?

By: carmen vidal

carmen vidal — Tue, 01 Jun 2010 22:15:36 +0000

Hello Wardeh, just saw your “Basic Wholegrain Tollhouse Cookies”. This looks yummy. My daughter who loves cookies will enjoy making these.

Please share with me what kind of coconut oil you use? I’ve ordered from Tropical Tradition in the past but would like to hear where others purchase theirs.

blessings
carmen
.-= carmen vidal´s last blog post… Haricots Verts en Salade/Green Bean Salad with Red Pepper and Flax Seeds =-.

By: Tuesday Twister – Turkey Dinner | GNOWFGLINS

Tuesday Twister – Turkey Dinner | GNOWFGLINS — Tue, 01 Jun 2010 14:41:44 +0000

[...] Sprouted Cookies. I made these a few times this weekend. So good! I didn’t have chocolate chips, so used coarsely chopped dark chocolate rounds. That worked. Once I didn’t have soaked and ready oats, so I just omitted them. Also, I used Rapadura instead of honey. I’ll post that updated recipe soon – you’re going to want to try these cookies. [...]

By: Kelli

Kelli — Mon, 19 Apr 2010 21:21:29 +0000

These sound great! I need a soaked version of this recipe.

By: MarLou

MarLou — Fri, 31 Jul 2009 03:39:52 +0000

Wardeh,
I’m going to try these. They sound very nutritious. I’ll let you know who they turn out. Thanks a lot for your great recipes.
MarLou

By: gabrielle

gabrielle — Sat, 10 Jan 2009 20:52:54 +0000

oh, ok. thanks. we dont have any allergies around here (thank goodness) so i dont worry about gluten. actually, i do have a slight dairy intolerance but only if i overload on commercial dairy…

By: Deb Schiff

Deb Schiff — Sat, 10 Jan 2009 13:46:49 +0000

How awesome are you! These look very tasty. Can’t wait to try ‘em myself.

By: Wardeh

Wardeh — Sat, 10 Jan 2009 01:37:24 +0000

Gabrielle,

The reason I don’t use the oats is because unless one purchases certified gluten-free oats, there is likely gluten in the oats (from oat crops being grown in rotation with wheat crops). We could buy gluten-free oats, but they are soooo expensive. So I use quinoa flakes instead. I know those are gluten-free and I like the grain diversity, too.

The original recipe for Natural Tollhouse Cookies calls for rolled oats and they’re really good that way.

By: gabrielle

gabrielle — Sat, 10 Jan 2009 01:05:17 +0000

hi wardeh. i am curious why you dont use the oats in this version and use quinoa flakes instead? do you think oats could be used with similar results? thanks!