Gluten-Free Recipes for Appetizers/Snacks



Sweet Potato-Kale Quinoa Cakes

May 19, 2014

Sweet Potato-Kale Quinoa Cakes


Enjoy Life Logo

Courtesy of Enjoy Life Foods & Kendra Peterson of Drizzle Kitchen

Makes 12 Cakes

Ingredients:
Sweet Potato Kale Quinoa Cakes

  • 10 medium white mushrooms
  • 6 green onions
  • 2 cloves garlic
  • 2 medium sweet potatoes, shredded
  • 1 cup finely chopped kale
  • 1 tsp. cumin
  • 1 cup steamed quinoa
  • 1 Tbsp. flax meal or chia meal + 4 Tbsp. hot water
  • Zest from 1 lime
  • ¼ cup crushed Enjoy Life Garlic and Parmesan Plentils
  • 2 Tbsp. minced fresh chive
  • 2 Tbsp. minced fresh cilantro

Directions:

  1. Preheat oven to 350.
  2. Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
  3. Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ cup water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
  4. Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
  5. Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3-4 minutes on one side, gently flip and cook 3-4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite gluten-free BBQ sauce.


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Caramel Apple Oat Bars

March 24, 2014

Caramel Apple Oat Bars



allergic living logo


Courtesy of Allergic Living and Alisa Fleming

Ingredients:
Caramel Apple Oat Bars

  • 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
  • 2/3 cup packed brown sugar
  • 1/2 cup light canned coconut milk
  • 4 Tbsp. dairy-free margarine, divided
  • 3/4 tsp. vanilla extract
  • 1 Tbsp. flaxseeds
  • 2 Tbsp. cornstarch or tapioca starch
  • 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
  • 1/8 tsp. salt
  • 1/8 tsp. xanthan gum
  • 2 Tbsp. applesauce
  • 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)

Directions:

  1. Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
  2. Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
  3. In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
  4. When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
  5. Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
  6. Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
  7. Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
  8. Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
  9. With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
  10. Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
  11. Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
  12. Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
  13. Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.


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Zucchini Fritters

July 29, 2013

Zucchini Fritters


From Diane Eblin of The W.H.O.L.E. Gang

Zucchini Fritters

Ingredients
:

  • 2 zucchinis
  • 1/3 large onion chopped
  • 1 tsp. Majestic Garlic or 1 clove garlic
  • 1 egg
  • 1/2 cup garbanzo bean flour or your favorite gluten-free flour
  • 1/8 cup tapioca flour
  • 1/2 tsp. baking soda
  • Sea salt to taste
  • Coconut oil or pancetta oil

Directions:

  1. Cut the ends of the zucchini off and discard. Then, cut the zucchini into 4 pieces.
  2. Toss the zucchini, onion and garlic into the food processor and pulse until finely chopped.
  3. In a separate bowl beat the egg.
  4. Mix in the contents of the food processor into the bowl and add the flour and seasonings.
  5. Using a tablespoon, spoon this batter into a heated pan with either the pancetta oil or coconut oil and cook over medium high heat until browned. Turn it over gently and finish cooking.
  6. Remove from pan, sprinkle with a little salt if you like and serve. You can also top them with the crisp pancetta if you like.


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5-Minute Tortilla Chips

August 31, 2012

5-Minute Tortilla Chips

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery


5-Minute Gluten-Free Tortilla Chips

Ingredients:

  • Rudi’s Gluten-Free Fiesta Tortillas
  • Olive oil
  • Sea salt

Directions:

1. Preheat oven to 400 degrees

2. Cut each tortilla into 8 slices and place on a cookie sheet. Paint just a little bit of olive oil onto each of the “chips” and sprinkle with a little bit of sea salt.

3. Place in the oven for 5 minutes or until crisp. Remove them from the oven, let them cool and serve with salsa and guacamole.


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Fruit Salsa with Cinnamon Chips

July 2, 2012

Fruit Salsa with Cinnamon Chips


From Laura of Laura Friendy

Start to Finish: 30 minutes

Serves: 4

Ingredients:

Fruit Salsa

  • 1 cup blueberries
  • 1 cup strawberries, stems removed and diced
  • 1 cup plums, pits removed and diced
  • 1 cup nectarines, pits removed and diced
  • 1 cup cherries, pits removed, sliced in half
  • 2 tbsp honey (or agave nectar to make vegan)
  • 1 tbsp fresh lime juice
  • 1 tbsp finely chopped jalapeno, optional
  • 1 tbsp minced cilantro, optional

Directions:

  1. In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
  2. Cover and refrigerate while making the Cinnamon Chips.

Cinnamon Chips

Ingredients:

  • 10 to 12 corn tortillas
  • cup coconut palm sugar (or regular sugar)
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • olive oil

Directions:

  1. Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
  2. Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
  3. Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
  4. Serve immediately with Fruit Salsa.


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Sweet Cinnamon Raisin Croutons

March 12, 2012

Sweet Cinnamon Raisin Croutons



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple


Rudi's Gluten-Free Cinnamon Raisin BreadIngredients:

  • 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • 1 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. orange zest
  • 1/6 tsp. chili powder
  • 1/6 tsp. sea salt

Directions:

1. Preheat oven to 350 degrees.

2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.

3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.

Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.


Are you in college or heading there soon?


See NFCA’s brand new resource: Gluten-Free in College


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Chewy Granola Bars

September 20, 2010

Chewy Granola Bars



From Jules Shepard, of Jules Gluten Free

Makes approximately 20 chewy granola bars.

Ingredients:Gluten-Free Chewy Granola Bars

  • ¼ cup flaxseed meal
  • ½ cup Jules Gluten Free All Purpose Flour or certified gluten-free oat flour
  • 3 cups certified gluten-free rolled oats, rice flakes or quinoa flakes
  • 2 tablespoons cinnamon
  • 1 cup grated carrots
  • ¾ cup baking raisins (or boil raisins in water, drain, then add to the recipe)
  • ½ cup dried apples, chopped
  • ½ cup dried bananas, chopped
  • ½ cup figs, chopped (approximately 5 figs)
  • ½ cup grated coconut
  • ¼ cup dates, chopped
  • ¼ cup dried cranberries, blueberries, cherries or other berry of choice
  • 1 cup walnuts, chopped (omit for nut-free)
  • ½ cup agave nectar, honey or maple syrup
  • 1 cup unsweetened applesauce
  • ¼ cup Blackstrap molasses
  • ½ cup sunflower nut butter (for nut-free) or “natural” peanut, almond or cashew butter
  • ½ cup unsweetened apple juice or cider

Directions:

Preheat oven to 375ºF.

Line a jelly roll baking pan with aluminum foil and spray with cooking oil.

In a large mixing bowl, stir together the flaxseed meal, gluten-free flour, oats, cinnamon and fruits and nuts of your choice (in similar proportions to those listed above). When fully combined, stir in the agave nectar, applesauce, molasses, nut butter and juice, mixing with a large wooden spoon until well incorporated. The mixture should be wet enough to press together for baking.

Pack the mixture into the bottom of the prepared baking pan and press down with the back of a rubber spatula or large wooden spoon.

Bake for 30 minutes or until the edges begin to brown slightly.

Remove from the oven and cut into bars using a pizza cutter before fully cooled.

To remove bars when cooled, simply lift the foil edges out of the jelly roll pan and store the cut bars in a zip-top bag at room temperature or freeze.


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Banana Carob Snack Cake

August 30, 2010

Banana Carob Snack Cake


From Amy Green, of Simply Sugar and Gluten-Free

Makes (20) 2-inch snack cakes

Ingredients:
Banana Carob Snack Cake

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.

Directions:

Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean. Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.


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Sugar Roasted Pecans

March 1, 2009

Sugar Roasted Pecans

A delicious treat or tasty snack, good for anytime.

Sugar Roasted Pecans

By Christina Gentile,
NFCA Volunteer Staff Writer

Ingredients

  • 4 cups pecan halves
  • 2/3 cups sugar
  • 2 Tbsp pumpkin spice
  • 2 egg whites
  • 1 Tbsp ginger
  • 1 Tbsp vanilla
  • 2 tsp. salt
  • 1 Tbsp water
  1. Preheat oven to 250 degrees F.
  2. Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
  3. Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
  4. Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
  5. Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
  6. Remove from oven.
  7. Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.


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Spiced Nuts

December 10, 2008

Spiced Nuts

Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.

By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!

I’ll show you the recipe with some pictures of our process below:


Spiced Nuts

Ingredients:

  • 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
  • 1 egg white
  • 1/3 cup honey
  • 2 t. cinnamon
  • 1 t. cardamom
  • 1/2 t. sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!


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