I saw treats at the store the other day, and I was craving them. I actually thought about them several times. My mom made them for us when we were kids, and even with how simple it is – I enjoy a good Rice Crispy treat now and then.
Now with my mom being a diabetic, she can’t chow down on these – but she did have a small treat. I had a slightly larger one, since I also watch the sugar and carbs. It was good. It was really good. I got the recipe here: Coconut Oil Rice Crispy Treats I used gluten free Rice Krispies, and a different brand oil.
I could not taste the coconut oil at all, I had wondered if it would give it a different taste. It was a great substitute for butter. Also, the marshmallows did not stick to the pot. Marshmallow can be horrible to clean up.
1/4 cup Coconut oil
10 oz marshmallows (small sized will work better)
5 cups Gluten Free rice krispy cereal
In a large pot over medium heat pour the marshmallows and the coconut oil. Stirring frequently, cook until the marshmallows have melted down. Pour in the cereal and mix together well.
Place a sheet of parchment paper in a 9×9 pan. Pour the cereal mixture into it, and gently press into place.
Eat and enjoy!
I’d seen some really cute pumpkin ideas on Pintrest a week or so ago. I haven’t decorated a pumpkin in ages, and I was feeling a bit festive. I made this one, with a large pumpkin scooped out, and three white pumpkins made into cat heads. I used hard felt for the ears and whiskers, and a Sharpie for the face. I bought some cute ribbon at Michael’s Crafts, where I also work part time.
Instead of tossing the seeds out, I roasted them. This is very easy to do, and I’ve been snacking on them since. They are also great on salad.
Preheat the oven to 350F.
While scooping the seeds from the pumpkin, remove as much of the stringy pieces of pumpkin as you can. Spread them across a baking pan, as evenly as you can.
Drizzle 1-2 tablespoons of olive oil over the top, and sprinkle some salt. I also tossed a pinch of garlic salt on them.
Place in the oven and roast for about 30 minutes. At about the 15 minute mark, give them a good stir.
Pepper and cayenne also taste great on them! Feel free to mix up the spices to your liking.
Place on a sheet of paper towel and allow it to soak up the excess olive oil. Then, snack away!
I received a box of apples a few days ago and they were a bit tart. There was also a lot of them. I decided that I would turn them into applesauce. Applesauce is not a real picky recipe to make. There are so many different ways to go about it, even the cooking style. If I had more, I would have done canning as well, which leads into that process. However, you can make applesauce out of just a couple of pounds of apples. This is in a 16 oz container. It’ll make some great snacks! Since I love cinnamon I went a bit heavy there. I was told it tasted like apple pie filling, and left it a bit chunky, instead of running it with the immersion blender.
2-3 pounds apples, peeled, cored, and cut
1/4 cup water
Juice from 1/2 a lemon
1/4 cup coconut sugar
3 tablespoons cinnamon
pinch of nutmeg
Once you are done peeling, coring, and cutting the apples into smaller pieces, place them into a pot with the water. Set the temp on medium heat. Squirt the lemon juice on top and give them a stir. Add in the coconut sugar, cinnamon, and nutmeg. Allow them to cook for about 20 minutes, stirring on occasion. Once they start to soften and break apart, turn the heat down to low. You can use a spoon to break up the pieces of apple more. If you like it pureed, use an immersion blender at the end, or scoop cups out and pour into a blender.
Mine is a bit darker from coconut sugar. I have skipped the sugar in it before, however since these apples were quite tart, they needed it. You can use apple juice instead of water, and the cinnamon and sugar ratios are more to taste. This is very flexible and it makes your house smell great! Give it a try next time you have a surplus of apples on hand.
I went away for the weekend and wanted to take along a few great snacks. This dip was one of them. I served it with some good corn tortilla chips. It’s not a heavy dip, and you get hints of all the great flavors in each bite. I made this portion size for two people to snack on over a weekend, however you can easily double the recipe.
6 pieces of bacon, cooked and crumbled
1/2 cup cheddar cheese, shredded
1 cup sour cream
1/4 cup mayonnaise
1/4 teaspoon paprika
a pinch of cayenne pepper
3-4 tablespoons fresh chopped parsley
2 green onions, chopped
Start by cooking your bacon. Once it is cooling off, place the sour cream and mayonnaise in a bowl and stir together. Add in the paprika and cayenne, and stir. Finally add the bacon, cheddar cheese, and parsley. Top off with the green onions.
Easy and delicious!
Over the weekend I also served this watermelon and pomegranate salad. It’s fresh, fun, and anywhere I bring it, the bowl ends up empty! Outings are so much more fun when there is delicious gluten free food available. Just bring plenty to share!
When I was on Facebook the other day I saw a video in my feed from the Food Network. They were showing how to cook your hard boiled eggs in the oven. I cook my bacon in the oven (less mess, no splatter), so I figured I’d give this a try. I rarely post anything that isn’t a recipe, but I found this interesting.
I make hard boiled eggs a couple times a month. I have days where I am in such a rush that I don’t have time for much of a breakfast, or I want them for a salad. They’re fairly portable, and then I won’t have a growling tummy or the cravings for junk food.
So what did I think about baking the eggs? Well you cook them at 350F for 30 minutes in a cupcake pan, instead of the 12-ish minutes in boiling water. If you’re my mom, you let the water boil over. I put the oven timer, placed the muffin tin in, and went about my business while they did theirs. They tasted the same, as I had to test one with a bit of pepper right away. I thought it worked out well. Have you ever tried it?
These can be an served for lunch, as a snack, an appetizer, or for a light dinner. I love the combination of tuna and fresh vegetables. I’ve used spices that don’t overwhelm, but add just a bit of flavor. So I made them for dinner and served them with a fresh salad for a lighter and fun meal. I used a gluten free panko for the breading, but any gluten free breadcrumbs will work for the recipe, I just prefer the panko myself.
4 tablespoons olive oil, divided
1/2 a white onion, finely diced
1 cup gluten free panko, divided
8 oz tuna in water
1 cup shredded zucchini
2 large eggs
1/4 cup fresh parsley, chopped
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon fresh ground pepper
1/2 teaspoon salt
In a skillet over medium low heat, use 1 tablespoon of olive oil and cook the diced onions until soft. While they’re starting to cook, in a large bowl start mixing together 1/2 cup of the panko (set aside the other half cup) the zucchini, the eggs, and all the spices and tuna. add in the onions after they’ve softened and then cooled enough to handle.
Turn up the heat to medium and add 1-2 tablespoons olive oil to the skillet. make the mixture into 6-8 patties, and flatten them out a bit. Roll them in the panko that was set aside and then place in the skillet. cook for 4-5 minutes on each side, until golden brown and they’re cooked throughout the middle. Makes 6-8 tuna cakes. Enjoy!
This makes a for a delicious and healthy snack or breakfast.It’s so easy, and I can put it together in a few minutes. My favorite is to top it off with a handful of fresh blueberries, but any other fresh fruit or even a handful of nuts tastes great on top. That also makes this very flexible and makes it a perfect breakfast on the go, something I can make the day before and tuck into my bag with me for work.
3/4 cup milk (almond/dairy/any type is fine)
3 1/2 – 4 tablespoons chia seeds
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
additional fruit or nut toppings
In a glass jar or other container that seals place the milk, chia, vanilla extract, and maple syrup. (I like mine a little thinner so I use about 3 1/2 tablespoons, for thicker use 4.) Place the lid on tight, give a good shake, and place into the fridge overnight for for 6-8 hours. Top with fruit or nuts in the morning and enjoy!. Makes 1 serving.
I love the way the smell of cinnamon in the oven warms the whole house. Its such a comforting smell, and once I start to smell this bread baking – I’m ready to sample the first piece! It only takes about 15 minutes to put it together and get it in the oven, and 40-45 minutes to bake. It’s a great snack!
1 cup milk
1 tablespoon lemon juice
2/3 cups brown rice flour
1/3 cup tapioca flour
1/3 cup sweet rice flour
1/4 cup almond flour
1/2 cup sugar (I typically use coconut sugar)
1 teaspoon xanthan gum
1 1/2 teaspoons ground cinnamon
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
3 tablespoons olive oil
2 large egg whites
1 large egg
1/2 teaspoon vanilla extract
Preheat the oven to 350F. Mix together the milk and lemon in a small bowl together and let sit for about 10 minutes while preparing the other ingredients.
Mix all the dry ingredients together in a large bowl, and the wet ingredients in a smaller bowl, adding the milk and lemon mixture at the end and whisking together. Then add the bowl of liquid ingredients into the large bowl of dry ingredients, and combine well.
Lightly oil a 9×5 pan (or use parchment) and carefully pour the mixture into the pan. Place into the oven and bake for 40-45 minutes, until a toothpick placed into the middle comes out clean.
*I’ve only made this with coconut sugar – however it’s perfectly interchangeable with regular sugar.
These are my mom’s favorite cookies and I think she waits all year for them to be made. We made them when I was a kid, and I always had fun frosting and decorating all the cookies. So for me to give her a different cookie, I knew it had to be good, really good. Her comment was that it was delicious, and slightly more buttery tasting. That’s more than alright with me.
2 cups gluten free flour mix blend
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1 large egg
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup unsalted butter, softened
In a large bowl cream the butter and sugar, then add the egg and vanilla and mix until combined. In a smaller bowl combine the flour mix with the baking powder, and sea salt. Slowly mix that that into the large bowl and beat on low until all the flour is combined.
Place a piece of plastic wrap over the dough and set in the refrigerator for 45 minutes – 1 hour. This will make the dough much easier to handle and prevent it from falling apart and cracking when you’re rolling it out and using the cookie cutters.
Preheat the oven to 350F
Sprinkle a bit of gluten free flour on your counter or another hard surface and roll out the dough. Since the dough isn’t going to rise too much, don’t go real thin. Cut out shapes of your choice.
Bake for 7-8 minutes. Allow to cool on the pan for a couple minutes before transferring to a wire rack to cool. Allow to completely cool before using jams or gluten free frosting of your choice. Enjoy!
This is a dip that’s simple to put together but big on flavor. It goes great with fresh cut veggies and all kinds of crackers and chips. I made it for something a bit different for snacks at home this week – but it’s also been a hit at parties and potlucks.
15 oz ricotta cheese
1 cup fresh Parmesan cheese, shredded
1/2 teaspoon sea salt
1/4 fresh basil, finely diced
1 cup sun dried tomatoes (cut the larger pieces)
In a large bowl with a mixer, blend the ricotta and Parmesan cheeses together with the salt and basil until blended. Use a spatula and stir in the sun dried tomatoes. Serve chilled. Makes about 2 cups. Enjoy!