Gluten-Free Recipes for Appetizers/Snacks



Mini Quiches

November 7, 2018

Mini Quiches

Courtesy of Crunchmaster

Gluten-Free Mini Quiches

Makes 24 mini quiches


Ingredients:

  • 1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
  • Gluten-free non-stick cooking spray
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. grated fresh nutmeg
  • 6 tbsp. unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1 cup milk
  • Oils & Vinegars
  • 2 tbsp. olive oil
  • 1 cup finely chopped onion
  • 1 – 10 ounce package frozen spinach, thawed
  • 1 roasted red pepper, cut into 48 small slivers
  • 2 large eggs


Directions:

  1. Preheat oven to 350 degrees. Spray a min muffin pan (24 tins) with non-stick cooking spray.
  2. Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.
  3. In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.
  4. Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.


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TAGS: APPETIZERS/SNACKS, BREAKFAST, FOR KIDS, HOLIDAY, LUNCH, THANKSGIVING, VEGETARIAN


Pumpkin Pie Dip

September 11, 2017

Pumpkin Pie Dip

Courtesy of Chobani

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip – perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies

Directions:

  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.


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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS, HOLIDAY, SIDE DISHES


Peanut Butter and Banana Crackers

August 1, 2017

Peanut Butter and Banana Crackers

Courtesy of Crunchmaster

The gluten-free version of a childhood favorite.

Ingredients:

  • Crunchmaster™ Multi-Seed Original Crackers
  • Peanut Butter
  • Banana

Directions:

  1. Spoon a dollop of peanut butter over CrunchmasterTM Multi-Seed Original Crackers.
  2. Top with sliced banana.


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Ovengold Turkey Salad

July 24, 2017

Ovengold Turkey Salad

Courtesy of Boar’s Head

Slow-roasted Ovengold Turkey Breast and fresh-chopped vegetables make this gluten-free salad as refreshing as it is unforgettable.

Ingredients:

  • 1 lbOvengold® Roasted Turkey Breast, diced 1/4 in. thick
  • ¼ cup Red onion, chopped
  • 2 cups Celery, diced 1/4 in. thick
  • 1 tsp Garlic relish
  • 1 tsp Black pepper, to taste
  • 8 cupsMixed greens
  • 1 tbsp Olive oil, for drizzling
  • 1 tbsp Balsamic vinegar, for drizzling

Directions:

  1. On a clean work surface, dice turkey into ¼ inch cubes.
  2. Combine turkey, onion and celery into medium mixing bowl with relish and golden raisins.
  3. Sprinkle black pepper over ingredients and add the mayonnaise to the bowl, folding together with a spoon.
  4. Separate mixed greens to 4 bowls and top greens with a scoop of the turkey salad.
  5. Drizzle with olive oil and balsamic vinegar, as desired.


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Cracker Crusted Chicken Wings

July 3, 2017

Cracker Crusted Chicken Wings

Courtesy of Crunchmaster

Ingredients:

  • 2 cups crushed Crunchmaster™ Multi-Seed Crackers
  • 2 green onions, finely chopped
  • Veggie sticks, for serving (optional)
  • 1/2 tsp each salt and pepper
  • 2 lb split chicken wings
  • 2 egg whites, beaten
  • 1/2 cup barbecue sauce
  • 2 Tbsp hot sauce
  • 1 Tbsp melted butter

Directions:

  1. Preheat oven to 400˚F. In shallow plate, toss crushed crackers with green onions; set aside.
  2. Season chicken wings with salt and pepper. Coat in beaten eggs then dredge in cracker mixture. Arrange in single layer on foil-lined baking sheet brushed with oil. Bake for 20 to 25 minutes or until golden brown and crispy.
  3. Meanwhile, in large bowl, whisk together barbecue sauce, hot sauce and melted butter; toss with wings to coat.
  4. Serve with veggie sticks (if desired).

Tips:

  • Adjust hot sauce to desired level of heat.
  • Serve with blue cheese or ranch dressing for dipping if desired.
  • Alternatively, instead of tossing the wings in sauce, serve sauce on the side for dipping.


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TAGS: APPETIZERS/SNACKS, FOR KIDS


Rocky Road Snack Mix

January 30, 2017

Rocky Road Snack Mix





Courtesy of Enjoy Life Foods

Enjoy Life Rocky Road Snack Mix RecipeMakes 1 large baking sheet.

Ingredients:

  • 5 cups popped sorghum, quinoa, amaranth, or popcorn (see below for popping directions)
  • 2 cups coarsely chopped Enjoy Life Foods Crunchy Double Chocolate Mini Cookies or Enjoy Life Foods Double Chocolate Crunchy Cookies
  • 1 cup Enjoy Life Foods Semi-Sweet Mini Chips
  • 2 Tbsp. allergy-friendly oil
  • 1 bag Enjoy Life Foods Mountain Mambo Seed & Fruit Mix

Popping Directions:

  1. Place roughly 2 Tbsp. olive oil in a large pot with a tight-fitting lid. Bring to medium-high heat.
  2. Add three kernels of your choice of sorghum, quinoa, amaranth or popcorn. Once the kernels pop, reduce to medium heat.
  3. Add the remaining kernels and shake the pot to coat them with the oil. Cover the pot. Let cook until the kernels begin to pop, then reduce to medium-low heat. Continue to cook, shaking the pan frequently, until the popping has slowed down, about 1 minute for amaranth, 2 minutes for quinoa, and 3 to 4 minutes for sorghum or popcorn. Remove from heat and transfer the kernels to a large bowl.

Snack Mix Directions:

  1. Line a large baking sheet with aluminum foil.
  2. Combine your choice of popped kernels and crushed cookies in a large bowl.
  3. In a separate bowl, microwave the Mini Chips and oil in 30-second intervals, stirring between each one, until melted and smooth.
  4. Pour the chocolate mixture over the kernel and cookie mixture, mixing well until coated. Stir in the Mountain Mambo.
  5. Transfer the mixture to the prepared pan. Refrigerate or freeze until firm, about 20 minutes.
  6. Break into pieces and serve, storing leftovers in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.


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Easy Protein Powerballs

October 26, 2015

Easy Protein Powerballs


Love with Food
Courtesy of KC t



he G-Free Foodie, curator of Love With Food’s Gluten-Free Box

Easy Protein Powerballs

Ingredients:

  • 1 cup Nut Butter (your favorite flavor)
  • 1/2 cup honey
  • 3 Tbsp. protein powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • 2 cups gluten-free rolled oats
  • 1/2 cup dried goji berries, or other dried fruit

Directions:

  1. Place nut butter, honey and vanilla in the bowl of a standing mixer. Mix on medium speed using the paddle attachment until thoroughly combined.
  2. Add the protein powder and mix again, then add the oats one cup at a time and mix thoroughly. Add in the dried fruit and mix gently to combine.
  3. Scoop out 2 tablespoon of the mixture at a time and roll into balls. Store in the fridge or freezer. Perfect before a workout or to get out of a 3pm slump!

Want to see it step by step? Check out this video from KC of Love with Food.


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Nutty Millet Veggie Bites

September 21, 2015

Nutty Millet Veggie Bites

ShopRite Logo


Courtesy of ShopRite

Makes 4 servings
Preparation time:
15 minutesNutty Millet Veggie Bites from ShopRite
Cooking time:30 minutes

Ingredients:

  • 1 cup finely grated carrots
  • 1/3 cup finely chopped roasted salt-free mixed nuts
  • 1/2 cup chopped red bell peper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped fresh parsely
  • 1/3 cup gluten-free, fat-free egg substitute
  • 1 tsp. gluten-free, salt-free garlic herb seasoning
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 cups hot cooked millet

Directions:

  1. Preheat oven to 350°F. Line the cups of an 8-cup muffin tin with foil liners; coat with gluten-free non-stick cooking spray. In a large bowl combine carrots, nuts, bell pepper, onion, parsley, egg substitute, garlic–herb seasoning and pepper. Add millet; gently stir to combine. Spoon mixture evenly into muffin cups.
  2. Place muffin tin in oven. Bake 30 to 40 minutes or until a knife inserted into the center of a muffin comes out clean. Serve warm or at room temperature.


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Greek Meatball Bites

March 2, 2015

Greek Meatball Bites


Enjoy Life Foods

Courtesy of Enjoy Life Foods

Greek Meatball Bites


Makes 8 servings

Ingredients:

  • ½ yellow onion
  • 1 carrot, peeled
  • 1 clove garlic
  • ½ cup Enjoy Life Foods Crunchy Flax with Chia Cereal
  • ½ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 3 Tbsp. chopped fresh dill
  • 1 Tbsp. sunflower oil
  • ½ lemon, zested
  • ½ lb. ground turkey thigh
  • Olive oil for drizzling

Directions:

  1. Preheat oven to 375°.
  2. Line 2 rimmed sheet trays with parchment paper.
  3. Cut the ½ yellow onion and peeled carrot into a few large chunks. Place in the bowl of a food processor along with the clove of garlic. Pulse until finely chopped. Sauté lightly in a nonstick pan with 1 Tbsp. sunflower oil until softened, about 4-5 minutes. Pour into glass bowl.
  4. In the same bowl of the food processor, add the ½ cup cereal, sea salt, garlic powder, cumin, chopped fresh dill and zest from ½ lemon. Pulse until finely ground, resembling breadcrumbs. Add to the bowl with the onion-carrot mixture. Mix together until it is all combined.
  5. Using a small scoop or a tablespoon, portion out all the turkey mixture. Roll into smooth balls and place on the parchment lined baking sheets. Drizzle with olive oil and cook at 375° for 12-14 minutes until lightly browned.


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Avocado Toast

August 4, 2014

Avocado Toast


Rudi's Gluten-Free Bakery Logo

Courtesy of Rudi’s Gluten-Free Bakery

Rudi's Gluten-Free Bakery Avocado Toast

Ingredients:

  • 2 slices Rudi’s Gluten-Free Multigrain Sandwich Bread
  • 1/2 avocado
  • 1/2 lime
  • 1 clove fresh garlic, chopped
  • 1 Tbsp. red pepper flakes
  • Salt and freshly ground pepper to taste

Directions:

  1. Toast bread slices until slightly golden-brown.
  2. In a small bowl, mash up avocado. Gently squeeze in juice from the lime and stir. Add in garlic, red pepper flakes, salt, and pepper.
  3. Spread avocado mixture over toast. Top with addition red pepper flakes or spices if desired.

Tip:For even more flavor, try topping your toast with other items like fresh or sun-dried tomatoes, cilantro, sprouted lentils, or even salsa!


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TAGS: APPETIZERS/SNACKS, BREAKFAST, FOR KIDS, VEGETARIAN