This past Wednesday was #NationalGlutenFreeDay. Gluten-free seems to be everywhere these days. There isn’t a restaurant out there that doesn’t have a gluten-free option now, and even most bakeries are offering gluten-free options. However, the question seems to remain if going gluten-free is a fad that will fade or if it is here to stay?

So, What is Gluten?

The answer to this question is not a simple yes or no, it’s a bit more complex than that. Let’s start off with what gluten is. Gluten is a protein that is found in wheat, rye, barley, and bulgur. In order for our bodies to utilize a protein, it must be broken down into individual amino acids. However, humans do not have the enzyme that can completely breakdown a gluten peptide chain into these individual amino acids. Therefore, every time a gluten-containing food is ingested, there are tiny tears to the gut lining. Most people do not even notice the discomfort from these tears, and some people have healthy enough gut linings that these little tears are easily repaired. 

And What is Gluten Intolerance?

However, if you are someone that experiences bloating, gas, discomfort, and even fatigue after eating gluten containing foods, then you might not be healing from these micro-tears well. These little tears are creating pain, discomfort, and inflammation in the body. Inflammation is one of the ways that our body tries to heal. This is why gluten is taken out of so many diets, to reduce the burden and inflammation that is created by eating gluten!

Gluten Free Moringa Spaghetti Squash courtesy of @superhealthyish

This is why going gluten-free can benefit people even if they do not have Celiac Disease (an autoimmune condition that is triggered by gluten). 

If you experience any of these symptoms it might be worth trying to go gluten-free for a bit to see if that offers some relief:

  • Bloating
  • Diarrhea 
  • Abdominal Pain
  • Headaches
  • Gas
  • Fatigue
  • Skin Problems (Psoriasis,  Alopecia, Urticaria)
  • Depression
  • Weight Gain

No Need to Fear, Gluten-Free Baking is still here!

Now if you are feeling sad and frustrated that you won’t be able to enjoy pasta, bread, and pastries anymore, have no fear!! There are SO many great gluten-free options out there now! There are pastas made from chickpeas and lentils, bread made from rice and quinoa, the recipes are endless!

Below is a recipe for gluten-free brownies that utilize some superfood powerhouses – Organic Pure Moringa, coconut oil, almond flour, and avocado! If you are thinking this might just be the hippiest recipe you’ve ever seen, then you might just be right! However, it is packed with tons of nutrients from the moringa powder, energy from the avocado and coconut oil, all while packing tons of great flavor!

Gluten-Free Moringa Avocado Brownies


  • 1 Ripe Banana
  • 1 Avocado
  • ½ cup coconut sugar
  • 2 eggs
  • 3 Tbsp coconut oil
  • ½ cup almond flour
  • ½ cup moringa powder
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt


  1. Pre-heat oven to 350F.
  2. In a stand mixer or with hand mixer, mix avocado, banana, coconut sugar, and coconut oil together.
  3. Add in 1 egg at a time until creamed together.
  4. Add almond flour, moringa, cocoa powder, baking soda, and salt; mix until combined. (Be careful when starting the mixeras you don’t want cocoa powder to go everwhere!)
  5. Line a square pan with parchment paper. 9×9 or 8×8 will work (8×8 will need to be cooked a little longer).
  6. Pour batter into the pan and spread it out evenly.
  7. Bake for 18-20 minutes, 5 minutes longer if using an 8×8 pan.
  8. Let cool for 20 minutes before slicing!


Enjoy with a moringa latte for an added health boost!