An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins

Ingredients:
For the muffins:

• 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
• 1 cup + 2 tsp cold water
• 1/4 cup olive oil or grapeseed oil
• 2 tsp vanilla extract
• 3/4 tsp ground cinnamon

For the frosting:

• 1/2 cup dairy-free buttery spread
• 2 cup powdered suger
• 1 tsp vanilla extract
• 1 tbsp dairy-free milk, plus more as needed
• 1/3 cup Enjoy Life Foods Mini Chips

Directions:

1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
3. Divide the mixture into the prepared pan, filling each one about half full.
4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
7. Add 1 1/2 cups of the powdered sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining powdered sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

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

CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

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.