Tag Archives: Snacks

Since I have this brand new bag of blanched almond flour that Honeyville sent me burning a hole in my pantry, I decided to try one of the savory recipes from Elana Amsterdam’s book. My kids love Cheddar Bunnies and Goldfish snack crackers, so I made these cheddar cheese crackers, hoping they’d be something we could all enjoy. I’d never attempted homemade crackers before, and I was pleasantly surprised by how easy they were.

For the cheddar cheese crackers, you’ll need:

2 ½ cups blanched almond flour
¼ tsp sea salt
½ baking soda
1 cup freshly grated cheddar cheese
3 tablespoons coconut oil (original recipe calles for grapeseed oil) Read More »

These are mostly sugar-free because I used chocolate chips instead of a sugar-free alternative like carob chips. Substitute carob chips for the chocolate chips and you have yourself some delicious sugar-free cookies.

The cookies are made with Isomalt, which is a sugar substitute that is suitable for those who suffer from diabetes. Isomalt also has only half the calories of sugar, however it is suggested that adults should not consume more than 50g per day and 25g for children. I first learned of Isomalt while I was in my Baking and Pastry course at school. I am in no way an expert of working with sugar alternatives but I wanted to give this a try seeing as Bryan’s dad has diabetes and both of my grandfathers (who have now passed away) had diabetes.  We are really trying to cut back out sugar intake this year and when I was sent samples of this I wanted to give it Read More »

What’s the problem with how traditional caramel corn is made? The primary ingredients are usually corn syrup and refined white sugar (not at all beneficial to our health or mood).  Also, you often have to fight to keep the caramel corn on the baking sheets as you stir it during baking.  All these problems have been solved with this new recipe.  Natural sweeteners replace the corn syrup and white sugar and the mixture is baked in a casserole dish.  Easy and yummy! I’m also always amazed by how large a batch is made with such a small amount of ingredients.

Pop ½ cup of popcorn (produces 2-3 quarts of popcorn)

3 Tbsp. coconut oil/butter
1/3 cup honey and/or maple syrup Read More »

Bryan loves corn dogs and for many years I would even take a bite of one of them.  It was a texture thing to me…I always thought that the corn bread batter would be soggy and mushy and I wanted nothing to do with them.  When Bryan came to visit me in California we picked up a box for him (they weren’t gluten-free), but when he left I still had half a box…they ended up in the trash. I told him at some point I will give them a try.

A few months ago I as fortunate enough to sample some of the Applegate Farms new corn dogs – they were delicious!! To my surprise the coating was crunch and not soggy at all. Ever since Bryan has been asking for me to make some…he would really love them to be full of gluten but he’s a good sport and eats what I make.  Maybe I’ll surprise him and make some regular ones for him anyway.

Yesterday I decided to make some mini corn dogs just to see how they would Read More »

Oh have I got a treat for you today!

I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.

But there will always be enough time for brownies, always. Even if they are months in the Read More »

Many will be gathering with friends and family to see who this year’s Superbowl champion will be.  I am not a football fan, but I will most likely find  myself at a party on Sunday.  Since I am gluten free, I will need to be careful that I don’t eat anything that will make me sick.

Here are some suggestions on surviving the big game day gluten free. Some of the common causes of accidental gluten ingestion are cross contamination from crumbs or pieces of gluten food dropping into gluten free foods or on plates, serving utensils used with gluten foods used on gluten free foods, or not knowing ingredients in a dish.

If you are hosting a party:

1. Separate tables.  If possible, have separate tables for gluten and gluten free offerings.  This is the most reliable way to keep cross contamination from occurring  at a party.

2. Label serving utensils and dishes that are gluten free with the same color ribbon, so guests can tell which serving utensil goes with which dish. Read More »

If you are looking for something simple yet tasty to whip up for a snack – try out this “Forgotten” chocolate chip cookie recipe!

Don’t be turned off by their appearance, trust me they are SUPER tasty!

Prep Time: 20 minutes

Ingredients:

2 egg whites
¼ teaspoon salt
2/3 cup sugar
1 teas. Vanilla
small 6 oz. mini chips
2 drops of food color (any color – green is festive!)

Directions:

1. Preheat oven to 375°
2. Add two egg whites into average size mixing bowl and Read More »

It appears to be cookie season! Looking at all of those tasty offerings is enough to bring a tear to any gluten free eye because they are off limits. Well, wipe that tear away! Here is a solution to the I-can’t-order-these-cookies-because-they’re-full-of-gluten blues.

The recipe for these peanut butter sandwich cookies comes to us from Florida, from Elizabeth Signer (A.K.A The Fat Boxer) to be exact. The recipe comes with many assurances that these cookies are so much better than the ones you can buy that you won’t be missing anything. Read More »

For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked.  This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.

Making eggs, or pancakes in the morning is just not an option.  It would take too long, can’t really eat it on the go, and I would take the risk of making too Read More »

I may have mentioned how much I love the Whole Foods Recipes app a time or two dozen on here. It’s very user friendly and has a great bank of recipes. I particularly like the Flourless Brownies because they’re made with a secret ingredient: black beans. That’s right, you use a can of unsalted black beans (that have been well rinsed and drained) instead of flour. Every once in a while I get experimental and try the beans-for-flour sub in other recipes, but lately I’ve been playing around with this one trying to make it… better. Read More »