Honey Bunches Of Oats Chocolate: Great Gluten Free Treat [and Recipe] #HBOChocGF

This post was sponsored by Honey Bunches of Oats Chocolate as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.

As someone who doesn’t require a gluten free diet but is raising a child who does you soon recognize the “normal” things in our every day diets we tend to take for granted.  Things as simple as bread, pastries, cakes, cookies and cereal become harder to find when you are restricted to gluten free things.  So often I find my little one sneaking some wheat laden cereal or drooling over a batch of cookies made for our other daughter to take to school.  It makes me feel horrible to see her feel like she is missing out.

We try our best to find food items that are similar to what she had been used to but without the gluten.  Discovering ways to use these foods to make treats isn’t always the easiest, but when we succeed it is so very sweet!

HBofO

We were really psyched when we were chosen to participate in this project for Honey Bunches of Oats.  NOW they have introduced Honey Bunches of Oats Chocolate which is both gluten free and delicious for the whole family.  Each spoonful of Honey Bunches of Oats chocolate provides a craving satisfying combination of crispy flakes, crunchy bunches and the yumminess of real cocoa.  The girls have been fighting over the cereal box at breakfast.  I had to hide the second box so I could make our Gluten Free Chocolate Peanut Butter Cookies!  You can tell Honey Bunches of Oats continues “dedicated to delicious” with this new variety.  The taste and texture is something the whole family will love – not only on the breakfast table!

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Gluten Free Chocolate Peanut Butter Cookies
Recipe provided by Honey Bunches of Oats Chocolate
GfreeHBOfreshcookies
Prep Time: 10 minutes
Total Time: 25 minutes
Yields 20 cookies
1–3/4 cups Honey Bunches of Oats Chocolate cereal, ground to powder
1/2 cup sugar
1 cup creamy peanut butter
1 large egg
1/2 cup mini chocolate chips

Heat oven to 350 F.
Using a food processor, grind the Honey Bunches of Oats Chocolate cereal into a fine powder. (Note: 1–3/4 cup cereal yields 1/2 cup ground cereal.) In a large bowl, combine ground cereal, sugar, peanut butter and egg. Once all the ingredients are thoroughly incorporated, fold in mini chocolate chips. Scoop about 2 Tablespoons of cookie dough and drop onto a parchment lined cookie sheet, placing each cookie about 2 inches apart. Bake for 13-15 minutes. Cool on a wire rack.

When our oldest was about 4 years old she started breaking out in plaques of rash on her wrists, inner elbow, and back of the knee.  At first I thought she had inherited psoriatic eczema from my husband’s side of the family. I figured that we’d just have to find a way to deal with the issue without steroids as much as possible.

A few months later we went on a camping trip with our in-laws and really junked it up.  We had all kinds of cookies, hot dogs in buns, lots of sandwiches; looking back it was loads and loads of gluten. She broke out in a way that was so scary – she looked like she had rolled naked in poison ivy.  The plaques on the backs of her legs took the longest to heal and were the most painful, they even broke open and started bleeding.  I started suspecting that this was due to a dietary intolerance, but I had no idea what.

I researched dairy, gluten and eggs and gluten intolerance seemed the most likely.  The testing procedure to determine gluten intolerance at a medical level seemed so invasive and potentially inconclusive that we didn’t feel it was worth the risks and discomfort to her.  She was growing fine, her teeth were fine and she wasn’t having severe abdominal troubles so I ruled out celiacs disease.

A few weeks later in talking to my husband’s cousin she mentioned that there was an herbalist nearby that did some muscle testing on her husband and determined that the psoriasis on his hands was due to gluten intolerance.  He cut out gluten in every form and his hands healed up.  We knew it was going to be super hard, first of all, to find truly g-free foods and second to get her to stick to the diet without cheating.

We were very surprised how dedicated our little trooper was when we explained what we were going to do.  Even at such a tender age she understood it was for her own good and that it was possible she would no longer have painful plaques on her limbs.  After 30 days of no gluten her skin was almost completely clear.  Six years have passed and she continues on this diet.  We appreciate every new discovery of mass produced gluten free food we find because it means her continued health, comfort and beauty.

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Disclaimer:

While Honey Bunches of Oats Chocolate complies with FDA Gluten Free labeling requirements, it is not manufactured in a dedicated facility. All ingredients, ingredient suppliers and production lines are thoroughly tested at multiple levels of production and evaluated to assure there is no risk of cross-contact contamination. As gluten intolerances and sensitivities vary from person to person, we encourage you to use your best discretion when choosing foods safe for you. Honey Bunches of Oats Chocolate aims to provide a delicious cereal for all members of the family to enjoy, including those with gluten sensitivities or allergies. Enjoy!

Lucero De La Tierra (1062 Posts)

I'm a mom of two beautiful little girls, stay-at-home mom and blogger. I write about things that affect the everyday life of a stay-at-home parent or any parent for that matter such as parenting, relationships, discipline, the media, product reviews, giveaways, social media, food, cooking, gardening and anything else that might come my way.


2 comments for “Honey Bunches Of Oats Chocolate: Great Gluten Free Treat [and Recipe] #HBOChocGF

  1. Leslie Crosbie
    May 13, 2016 at 6:44 pm

    It seems like everything has a Gluten-free option which is good but in all honesty I still dont quite get what that means!

    • May 31, 2016 at 4:07 pm

      Gluten is the protein in wheat and other related grains that gives it the ability to rise. When water is added and the flour is worked it forms sticky chains that help to create the dough we use for noodles, bread and other baked goods. This elasticity allows it to trap the air bubbles created when making a leavened bread. Many people these days are either sensitive or completely intolerant to the gluten protein – their bodies either can’t digest it or it irritates their digestive tract in such a way that it leeches into their bloodstream undigested. This causes serious problems. My daughter who is gluten intolerant suffers with eczematous patches which can become very thick and painful to the point of cracking and bleeding if she doesn’t control her intake of gluten. Individuals who suffer from celiac disease have more serious symptoms like extreme abdominal pain, constipation or diarrhea, thryroid problems, improper formation of teeth and bones among other problems. Gluten molecules are similar in composition to thyroid tissue and have been known to confuse the immune systems of those sensitive/intolerant to gluten enough to cause it to attack the thyroid. There are people who choose not to eat gluten because it’s fashionable or they feel it helps them lose weight or feel better, but there is no actual evidence to suggest that this is a good idea for someone who is not gluten intolerant.

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