To Eat or Not To Eat: WHEAT

     My friend, Sara, recently read and recommended WHEAT BELLY by William Davis, who advocates the elimination of not just gluten but all wheat products from the diet.  I'm on the library's request list for the book, along with 242 of my nearest and dearest, and I'll be back to discuss it further after I've read it.

     In the meantime, Sara shared a wheat-free cookie made from the following recipe:

     1 cup of organic unsalted peanut butter

     3/4 cup of granulated sugar

     1 large egg, slightly beaten

     5 tsps. of baking soda

     1/4 tsp. of kosher salt

     3/4 cup of good quality bittersweet chocolate, roughly chopped

     1/2 cup of unsalted peanuts, chopped

     Preheat the oven to 350 degrees.  In a large bowl, combine the peanut butter, sugar, egg, baking soda, and salt.  Stir in the chocolate and peanuts.  Using a small scoop, form the dough into teaspoon-size balls.  Place the balls 2 inches apart on a greased cookie sheet.  Bake until golden brown, 12-14 minutes.  Sprinkle lightly with fleur de sel.  Store in an airtight container up to one week.

     All I can say is, if this is what wheat-free tastes like, I'm in!  Yummo!