The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

• 1 box Enjoy Life Foods Muffin Mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup cold water
• 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
• 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

• 1/4 cup packed brown sugar
• 2 tbsp dairy-free buttery spread
• 1 tbsp dairy-free milk
• 1 cup confectioners’ sugar, sifted
• 1 tbsp vanilla extract

Directions:

1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

A delicious gluten-free snack that’s perfect for parties!

Ingredients:

• Crunchmaster™ Multi-Grain Sea Salt Crackers
• Red pepper tapenade
• Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.

An easy-to-prepare gluten-free squash soup that’s just perfect for chilly days ahead.

10 minute prep time, 6 servings, 300 calories

Ingredients:

• 1 c Chobani Vanilla Greek Yogurt
• 8 c chopped butternut squash
• 1½ t ground cinnamon
• 1 t ground nutmeg
• 1 t kosher salt
• 8 T extra virgin olive oil, divided
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 8 c vegetable or chicken broth
• ¼ t cayenne pepper (optional)

Directions:

Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

• 1 box Enjoy Life Foods Brownie Mix
• 1/2 cup cold water
• 4 tbsp allergy-friendly oil, divided (we recommend olive or grapeseed oil)
• 1/2 cup Enjoy Life Foods Mini Chips
• 1 tbsp allergy-friendly oil

Directions:

1. Preheat the oven to 300˚F and line a baking sheet with parchment paper.
2. Combine the brownie mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the brownie mix box).
3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let them cool on the pan until room temperature. The brownies will firm as they cool.
4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
6. Drizzle the melted chocolate mixture over the broken pieces.
7. Serve. Refrigerate the leftovers in an airtight container for up to 3 days, and any other leftovers to the freezer.

The gluten-free version of a childhood favorite.

Ingredients:

Serves 4

Ingredients:

• 2 Tbsp white wine vinegar
• 1 tsp honey
• 3 Fuji apples, sliced in wedges
• 6 leaves fresh basil, chopped
• 6 cups spring mix lettuce
• ¼ cup baby spinach, chopped
• ¼ cup scallions, chopped
• 1 cup Chèvre goat cheese, crumbled
• 1 Tbsp olive oil
• ¼ cup toasted slivered almonds
• Salt and pepper, to taste

Directions:

1. In a medium bowl, whisk together the vinegar and the honey.
2. Add the apples and basil and toss to coat.
3. In a separate large bowl, add the spring mix, spinach, scallions, goat cheese and almonds, and sprinkle with salt and pepper.
4. Pour the apple mixture and olive oil over the salad and toss to coat.
5. Split evenly among four bowls and serve.

Makes 4 portions.

Pesto Ingredients:

• 2 Tbsp. pine nuts, toasted
• ¼ cup walnuts, toasted
• ½ cup extra virgin olive oil
• 4 cups basil leaves
• 1 garlic clove
• ¼ cup grated Parmesan
• ½ tsp. kosher salt

Zucchini Noodles Ingredients:

• 1 cup Whole Milk Plain Chobani Greek Yogurt
• 2 large zucchini
• ¼ cup extra virgin olive oil
• 2 tsp. lemon juice
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper
• ¼ cup toasted pine nuts

Directions:

1. Combine nuts and olive oil in a food processor and blend to a paste consistency. Add the basil, garlic, Parmesan and salt and process until smooth.
2. Transfer to a container. Cover surface of pesto with a thin layer of olive oil to prevent oxidation.
3. Remove tops and bottoms of zucchini. Use a spiralizer to make long thin curly noodles. Alternatively, use the ¼” julienne blade of a mandolin to make straight noodles.
4. Toss noodles with olive oil, lemon juice, salt and pepper.
5. Spread ¼ cup of Chobani at the bottom of each of 4 bowls. Season with salt and pepper. Drizzle 1 Tbsp. of pesto over the yogurt. Place a nest of noodles on top of the yogurt. Top with a drizzle of olive oil and toasted pine nuts.

Makes 4 servings.

Ingredients:

• 1 Venice Bakery Gluten-Free Ancient Grain Crust
• 1 cup pesto sauce
• 7 slices Roma tomatoes
• 7 slices fresh mozzarella
• ¼ cup balsamic syrup

Directions:

1. Pre-heat oven to 425°F.
2. Top the Gluten-Free Ancient Grain Crust with the pesto sauce, then shingle with the Roma tomatoes followed by fresh mozzarella.
3. Transfer to a pizza stone or baking rack and cook for 12-15 minutes until pizza is crispy and cheese is golden.
4. Remove from oven, drizzle with balsamic syrup, slice and serve immediately.