One of my goals in this gluten abstinence experiment was to explore and innovate preparation with our gluten free products. I’ve tried every one of our products but the gf products were checked off the list so mechanically. This week I whipped up some whole grain hulled millet, added some caramelized shallots and mushrooms and fell in love. The stuff has the look and consistency of mashed potatoes but are so much easier to make. I’ve made a big pot of the stuff so I’m looking forward to trying something completely different tonight.

I’m so thrilled about millet that the first three responses to this posting will get a free package millet delivered to their door.

Starting today, one of my cohorts (Chelsea) and I will take on a challenge to unwavering live life without gluten for four weeks. Neither of us have celiac disease, autism, or any other condition that necessitates this adoption but we think it’ll prove a valuable lesson in identifying with the communities that don’t have the luxury of choice. We’ll have to avoid gluten–no matter how delicious the temptation otherwise–at home, at the market and in restaurants. I know the hidden sources of gluten (e.g. malt vinegar) fairly well, so avoidance at home and market should be mostly a matter of will. Restaurants on the other hand will be more challenging. For support, I’ll be packing the Gluten Intolerance Group’s (GIG) “Seven Tips for Staying Gluten Free” dining guide.

I’ll miss the delicious cinnamon and cardamon rolls we make at our Whole Grain Store, but I’m eager for the insight I’ll gain from this experiment. Already, I’ve felt the shock of changing such a widely prevalent food component; this morning’s happy Muesli and yogurt time turned into a pantry rummage in search of a rogue bag of Might Tasty GF Cereal. I found no such bag but discovered a lonely apple that had to suffice. I was nourished but my whole wake-up routine was shaken because there’s something about the mindless cereal slupring I do each morning that plays an important part in how my day unfolds. Time to find a GF cereal to adopt.

I’ll be checking back in each week to report on our progress and findings. For now, I’ve got to figure out what I’m going to have for lunch.

Many years ago I worked at a restaurant that offered Muesli on their breakfast menu. This was the first time I had ever heard of it and I discovered people’s love for the cereal by how many times I had to get out the ingredients to prepare the bowl which included yogurt and raspberry jam.

Muesli is a tasty cereal made of rolled grains, dried fruit and seeds. It was developed in the 19th century by a Swiss nutritionist and is unique since it is can be eaten either cold or hot. You can simply heat it up as a traditional morning hot cereal, or eat it with milk, yogurt, apple juice, fresh fruit or anything else you can think of. At the restaurant I worked at, the muesli was soaking in apple juice overnight, which gave it a distinctive consistency and blended well with extras added in.

This recipe comes from the back of our Old Country Style Muesli Cereal. The cookies are a perfect blend of sweetness and grain. The Muesli cereal adds great texture and with chocolate chips, everyone will enjoy them. The extra bonus is the nutrition since they are completely whole grain.

Chocolate Chip Muesli Cookies

1 cup Muesli – Old Country Style
3/4 cup Whole Wheat Flour
1/2 cup Butter or Non-hydrogenated Margarine, soft
3/4 cup Brown Sugar
1 – 6 oz. pkg Chocolate Chips
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Vanilla
1 Egg

Preheat oven to 375°F. Sift flour, baking soda and salt together and set aside. Blend butter, sugar and vanilla. Beat in egg. Add the flour mixture and mix. Stir in Muesli and chocolate chips. Drop by the teaspoon on a lightly grease cookies sheet. Bake for 10 – 12 minutes. Makes 24 cookies.

There are more muesli recipes online as well! Muesli Muffins and Breakfast Muesli Bars are also great ways to enjoy this distinct cereal.