This post is sponsored by Crunchmaster®. The opinions are my own.

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Gluten-Free Quinoa Cilantro Taco Salad

Ingredients:

• 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
• 2 tbsp Olive oil
• 1 tsp Apple cider vinegar
• 1 tsp Cumin
• ½ tsp Chili powder
• ¼ tsp Sea salt
• 2 tbsp Poppy seeds
• 1/3 cup Sunflower seed
• 1 cup Quinoa, cooked
• 4 cups Mixed salad greens
• 5 Fresh chives
• ½ cup Cabbage, shredded
• 6 Cherry tomatoes
• 1 Medium red onion, sliced
• ½ cup Fresh cilantro, finely chopped
• 2 tbsp Fresh parsley, finely chopped
• 1 Medium carrot, cut into matchsticks
• 1 Ripe avocado, peeled, pitted and sliced
• 1 Papaya, cut into 1/4-inch slices
• 1 cup Shredded mozzarella cheese

Directions:

1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.

Gluten-Free White Cheddar Stuffed Mushrooms

Makes 28 mushrooms

Ingredients:

• 1/2 Cup Crunchmaster® Multi-Grain White Cheddar Crackers, cruched
• 1/4 Cup grated pecorino romano cheese
• 2 oz. Soft goat cheese, crumbled
• 2 Garlic cloves, peeled and minced
• 1/4 Cup chopped fresh parsley
• 28 Large white button mushrooms, stemmed
• 1/4 tsp. Sea salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. Olive oil

Directions:

1. Preheat the oven to 400°F. Prepare a large baking dish with nonstick baking spray.
2. Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.
3. Stuff the filling into the mushroom cavities and arrange on the baking sheet.
4. Bake until the mushrooms are tender, approximately 25 minutes.
5. Serve warm.

Gluten-Free Bacon, Brie and Cranberry Holiday Melts

Ingredients:

Gluten-Free Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Ingredients:

• 24 Crunchmaster® Tuscan Peasant Fire Roasted Tomato Basil Crackers
• 1 onion, chopped
• 1 carrot, chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 2 tbsp finely chopped fresh chives, divided
• 1 cup chopped prepared roasted red peppers
• 3/4 cup shredded Cheddar cheese
• 1/3 cup 35% heavy cream
• 1 tsp cider vinegar
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1/2 tsp pepper
• 1/2 tsp paprika
• Pinch chili flakes
• 1 can (28 oz) no-salt added diced tomatoes
• 4 cups organic no-salt added vegetable broth

Directions:

1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
3. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
4. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip:Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The key to this zesty recipe is the pepper jelly. There are quite a few varieties of pepper jelly on the market. You can also make your own pepper jelly by following the directions for pepper jelly in a packet of Certo pectin. Obviously there is a difference in both taste and heat between individual brands, so use half the stated quantity of pepper jelly to start with and then add more to your individual taste. Even if you used exactly the same pepper jelly as I did, your taste could want more or less heat. Also realize that the vinaigrette tasted on a spoon will taste far hotter than once it is mixed with a salad. The sweetness of the jelly mellows the vinaigrette and makes a vinaigrette with a sweet spicy but mild kick. Just enough to realize the heat without your nose running and lips tingling madly.

Gluten-Free Mexican Salad

Ingredients:

Vinaigrette:

• 2 tbsp (30ml) gluten-free hot pepper jelly placed in small microwave safe bowl and melted in microwave 10-20 seconds. I like to clean, sterilize and reuse jam jars for these sauces as you can see what’s in them in the fridge. I buy Trappist Hot pepper jelly.
• 1 tsp (5 ml) honey
• Zest of 1/4 lime
• 2 tbsp (30 ml) fresh lime juice – about ½ to 1 lime. Half of a lime can produce only about 1+1/2 tablespoons of juice, you need to add more to total 2 tablespoons. The extra little bit of lime does make a difference in taste for me.
• ½ teaspoon salt (or more or less to taste)
• freshly ground pepper to taste
• 1/2 cup avocado oil (120 ml)
• 2 teaspoons (10ml) Koops Arizona heat mustard, labeled gluten-free
• green of 2 green onions
• about 2 tablespoons of fresh parsley and/or cilantro

Salad:

• Deliberately leftover, 2 corn on the cob, roasted or bbq’d and niblets cut from cob
• Shredded romaine or other lettuce, enough for 4 people
• Tomatoes, either large cut up, or small grape or cherry
• 1 ripe avocado, halved, depitted and cut into small dice
• Mexican cheese of your choice, shredded or crumbled
• Gluten-free salsa of your choice for heat
• ½ red pepper deseeded and cut into ½” dice – optional
• ½ c cooked chick peas – optional
• fresh cilantro chopped – optional
• Whatever other salad ingredients you personally like
• Tortillas – I like the crunch of Tostitos, labeled gluten-free, crushed a little
• I got real lobster salad at the market – that was fabulous, but salad shrimp, cooked chicken, spicy sausage, pulled pork without sauce. Or an egg and it can be vegetarian

Directions:

1. Mix all vinaigrette ingredients together, lightly pulse with immersion blender to chop herbs and also thickens vinaigrette and leave for about 1 hour for flavors to blend together.

2. On individual plates or one large platter, attractively arrange lettuce and top with circles of tomatoes, avocado, red pepper and any other salad ingredients you think would be suitable. Top with crushed chips just before serving.

3. You can also leave shrimp, chicken, in 1/4 c vinaigrette for an hour to absorb flavor. Then pour shrimp, chicken and vinaigrette on top of salad.

Vinaigrette keeps in fridge for several days. If you used olive oil it will appear solidified, like melted butter chilled.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what’s in commercial packets of fruit Jell-o? They say no artificial sweeteners but also make one that’s sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid’s bodies? I haven’t used one in several years.

This recipe goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (the English name for the dish, this is not jam) it was too strong. Make this just with fruit juices, and check that the juices have as many real ingredients as possible and have high fruit content, not just flavored water. Think of various berry juices with raspberries, peach juice with nectarines, and mango juice (I love the Best brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible). If you use wine, you have to use a wine you like the taste of in the glass, like a Moscato, Prosecco with bubbles, Reisling, fruit wine, or even one of the small bottles of champagne.

Ingredients:

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

• 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
• 1 cup (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong
• 2 Tbsp (1 oz, 30 ml) sugar
• 1 Tbsp (15 ml) liqueur to enhance flavor—optional with either wine or fruit juice for adults.
• 1 tbsp water
• 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions:

1. Arrange fruit in ramekins. Don’t overfill with fruit or you won’t taste the wine or juice. Put the prettiest fruit on the bottom as you’ll be turning it out.
2. Pour the water in a bowl and sprinkle the gelatin on top of the water. Stir in the gelatin and it will turn into solid lump.
3. Microwave the lump for about 11 seconds. It will turn to a pale gold, see-through liquid with no lumps.
4. Dissolve sugar in 1/4 cup of juice and/or wine in microwave.
5. Combine the gelatin mix, sugar mix and the rest of the plain wine and/or juice, and stir. Taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid among 4 dishes.
6. Refrigerate for several hours, then turn out onto plates. I like to use vanilla Greek yogurt as a sauce.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Another variation of my master almond cake that was a 4 page cover wrap for Food and Wine magazine. Substitute different nut flour.

The geraniums are Martha Washington, and so were quite suitable for a July 4th party.
White Chocolate Almond Raspberry Cake

Cake

• 2 oz (1/2 stick, 56 g) very soft butter or coconut oil
• 2 oz (1/3 c, 80 ml) gf semi sweet chocolate chips
• 4 oz (1/2 c, 112 g) sugar
• 4 oz (1 c, 112 g) almond flour
• 3 eggs
• 2 tbsp cocoa (30 ml, 1/2 oz)
• 1 tsp (5 ml) gf baking powder
• salt
• 1 tsp almond or vanilla extract

Filling

• 1/2 c (120 ml) seedless raspberry jam or jelly – add 1-2 tbsp Chambord to jam if you want.
• Punnet fresh sweet raspberries

White Chocolate Topping
I like the flavor of Lindt white chocolate but I’m still uncertain about safety. I have made this with Kraft Baker’s white chocolate that do say they will tell us if there are ingredients containing gluten. Why can’t it just be labeled gluten-free!!

• 8 oz (224g) cream cheese, softened, I do use lite but it makes a softer frosting
• 1 x 4 oz (112g) Lindt white chocolate bar or Baker’s white chocolate. I don’t like most store brand white chocolate chips as they taste waxy.
• 1/4 c (60 ml) cream to melt white chocolate
• 1/4 c (60 ml, 1 oz) powdered sugar
• 1/2 c ( 4oz, 120 ml) cream, whipped to 1 c.
• 2 tbsp (30 ml) seedless raspberry jam or jelly

Directions

1.Melt butter with chocolate chips in microwave. Add rest of cake ingredients and beat together until smooth and then beat for 1-2 minutes, until fluffier.

2. Bottom line 9+1/2 ” spring form, spray bottom and sides with gluten-free food spray, dust with cocoa

3. Bake for 30 minutes in 350 degree oven

4. Remove from oven, top with seedless raspberry jam, let soften for a few minutes then spread out evenly

5. Once cool, arrange most of raspberries on top, saving a few for decoration.

6. Heat 1/4 c cream in microwave for about 40 seconds, break up white chocolate, add to cream, wait a minute, then stir until smooth.

7. Beat cream cheese and powdered sugar until smooth.

8. Beat in melted white chocolate cream mix.

9. Gently beat in whipped cream and spoon on top of cooled raspberry topped cake. At this stage the frosting is almost runny, you can let it flow down sides, it will set in fridge. Large raspberries will show through the frosting.

10. Put 2 tablespoons of seedless raspberry jam in microwaveable bowl. Gently heat until runny but not boiling hot. Spoon jam into snack size ziploc, snip off tiny corner and pipe parallel lines across cake, the more lines you make, the fancier the design.

11. Then take small skewer and draw tip of skewer through raspberry lines all in one direction or alternating. Garnish with a few leftover raspberries.

Keeps well in the fridge, but serve at room temperature.

Note, I did try making this with strawberry jam, fresh strawberries and semi sweet chocolate in topping rather than white chocolate but I have a weakness for raspberries and white chocolate.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original wheat version of this recipe came from Darbštuolė – a Lithuanian recipe magazine similar to Pillsbury Monthly. The recipe states it is from Laima Andrijauskaitė.

The original has one making an unsweetened dough, that is chilled, grated (presumably by hand like potato pancakes) and then baked to make a crunchy mix. I tried this and it was pretty awful, but it did stay very crunchy for several days in the creamy mix. So in my wheat flour days, I used a very neutral shortbread cookie ‘Sandies, simply shortbread by Keebler.’ They also boiled the can of condensed milk as we used to, to make a caramelized condensed milk. That is now available as Nestle – La Lechera – Dulce de Leche about $3 in the Goya/Mexican food aisle. Make sure you buy the right can, they also do ordinary condensed milk that looks the same but isn’t caramelized. My friend and I agreed that we had to add some rum. And then I used my chocolate ganache of cream and real chocolate melted as a topping, rather than cocoa, milk and sugar. It is very rich, so it could be cut as a small candy rather than sliced as a dessert.

Gluten-Free No-Bake Nut Cake

Ingredients:

• 1 x 7.25 oz (206g) packet of Pamela’s gluten-free butter shortbread, broken into large pieces. This is quite a soft shortbread but it doesn’t turn to mush.
• 1 x 380g (13.4 oz or thereabouts) of Nestle Dulce de Leche caramelized condensed milk
• 2 cups, (8 oz, 250g), nuts, coarsely chopped and toasted in 350 degree oven for about 10 minutes. I used almonds and pecans. Walnuts would have been more available.
• ½ stick (2oz, 56g) butter melted
• 2-4 tbsps (30-60 ml) rum, brandy or chocolate liqueur. Or go for orange or almond liqueur to your own preference. I used 4 tbsp Myers dark rum. 2 tbsps give a nice flavor, 4 tbsps you can notice the alcohol. Plain rum should be naturally gluten-free, it’s the flavors added that are the dangers.

Topping/glaze:

• 1 c (8 fl oz, 224ml) heavy or whipping cream
• 1 c (6 oz, 168g) gluten-free semi sweet chocolate chips
• 2 tbsp (30 ml) sugar
• 2-4 tbsps (30-60 ml) rum, optional

Directions:

1. Open can of dulce de leche and empty into 4-6 c (1-1+1/2 ltr) microwave safe bowl. Add solid butter and microwave for a short time, stirring, until milk softens and butter is melted.

2. Stir in some of alcohol to give a smooth even mix.

3. Stir in nuts and shortbread. Now taste and decide if you want some more alcohol. Remember strength of flavor develops and you’ll be adding rum to topping/glaze.

4. Spoon mix into 9-10” spring form pan (for a fancy dessert) or 8×8” brownie pan to cut into candy pieces. OR line star, christmas tree or heart shape pan or other designs with plastic wrap and press mix into all the corners so design turns out crisp. The mix is ‘lumpy’ so won’t press into detailed design mold.

Smooth out as much as possible and then take a piece of plastic wrap, press onto surface of cake and press out even more to smooth top and compress mix and prevent too many air bubbles.

5. Refrigerate for several hours until firm enough to cut. I had originally tried this with cream instead of butter, but butter firms mix up more.

6. While mix is chilling, heat cream and sugar together, add chocolate and stir until chocolate has melted and is smooth and creamy, it should look like a cross between condensed milk and Hershey’s syrup – no lumps. Stir in alcohol and chill. I usually use an immersion blender to make it smooth.

7. Remove ‘torte’ from fridge, remove from spring form, remove plastic wrap and place on decorative plate. Pour about half of chocolate mix over top of cake and allow to start dribbling down sides. If the mix is too runny when you stir once you remove from fridge, then beat it slightly with electric mixer so it doesn’t ‘run’ so easily.

8. Beat remainder of chocolate mix with electric mixer until consistency of whipped cream and then pipe around top/bottom of cake. Finish with nuts, or any decoration you want.

This lasts for several days in fridge, easily made in advance of summertime parties, but will soften too much if left out in sun during party. Still delicious, but spoonable not cutable after sun.