Applesauce muffins

1/2 cup plant butter (butter if you aren't dairy free)
1 1/4 cups sugar
2 eggs

1 tsp vanilla

2 cups gluten free flour

1 scant tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp ground cloves

1/4 tsp salt

1 cup unsweetened applesauce

Preheat oven to 350 degrees. Use non stick spray or liners in muffin tin.

In a medium bowl whisk together flour, baking powder, cinnamon, cloves, baking soda and salt. 

In a large bowl, cream together butter and sugar with hand mixer. Add eggs and vanilla and mix. Add half the flour mixture, mix, then add half of the applesauce. Alternate and mix until everything is fully combined. 

Fill muffin cups 2/3 full with batter. Bake for 25 minutes or until golden and a toothpick comes out clean.  Cool for 5 minutes then remove muffins from pan and let cool on wire rack. Enjoy!

Sweet & Salty bars

 

4 cups regular Cheerios

1/2 cup semi sweet chocolate chips (Enjoy mini semi sweet chips are free of dairy and gluten)

1 cup candy coated chocolate, gluten and dairy free (I have used Unreal Dark Chocolate with crispy quinoa, and Lily's Dark Chocolate Candy coated pieces. Do not get the Unreal Dark Chocolate Peanut Gems as we want all snacks nut free as well. If you can't find these or buy one bag and it isn't a full cup, substitute with mini chocolate chips)

1 cup gf pretzel sticks broken in pieces (Snyders Gluten Free Pretzels are also dairy free)

1/3 cup packed light brown sugar

1/2 cup light corn syrup

1 TBS dairy free margarine or vegan butter

Line an 8x8 inch baking pan with aluminum foil, preferable non stick. Spray with nonstick spray and set aside. In a large bowl combine cheerios, pretzels, chocolate chips and chocolate candies. In another heatproof bowl, combine brown sugar, corn syrup, and margarine. Heat in microwave until boiling and sugar is melted-about 1 and a half minutes. Remove from microwave and let cool a few minutes so it doesn't melt all of the chocolate chips. Pour over cereal mix and stir to gently combine. Press into the prepared pan and refrigerate 1 hour before cutting into squares. Makes 12.

Care Package for GF College Student

College students appreciate care packages, especially around final exams. Most universities make them available for parents to purchase. Unfortunately, most are filled with gluten. What do you do when your student is gluten free? What are some snack foods options to help the gluten free student make the most of their study time?

This is what went in my daughter's care package:

Gf pumpkin bread, Gf chex mix,

Gf muddy buddies, and homemade oatmeal bars

I also sent an assortment of other foods:

Popcorn, beef jerky, some fresh fruit/veggies, individual containers of peanut butter and ranch dressing paired with Gf pretzels/crackers as a quick snack. Trail mix is nice with some GF granola,GF Mac n Cheese, M&M's and dried fruit. I really wanted to make some homemade soups to send along, but that would require dry ice which takes care packaging to a whole other level that I just don't have time for.

I threw in a few other assorted items: hot chocolate, a small, decorative nut cracker, a string of Christmas lights and a few things to make her room feel festive.

I'll ask her which foods she liked the best and which ones didn't get eaten.

Gluten Free Soft Pretzels

I made these wonderful gluten free soft pretzels today.  I wish I could share the recipe, but it is actually a mix.  I purchased this from the Gluten Free Country Store.  It comes from Dutch Country Soft Pretzels and is actually one of the easiest gluten free bread mixes I've ever worked with.

Mix the contents of bag with 2 cups of warm water and a package of yeast.  Knead by hand.  Let rise for an hour.  Remove portions and roll out on a greased countertop and form into pretzels. 

Dip in a mixture of 3 TBS baking soda dissolved in 2 cups hot water.  Place pretzels on a greased baking sheet.  Add course salt. 

Bake for 8-12 minutes at 400 degrees, or until lightly browned.  Brush with melted butter after removing from oven. Enjoy warm from the oven or cool and store for later.

Gluten free chex mix

I originally posted this on September 26th, 2009. As I made this last night to send to my college daughter for finals week, I made a few adjustments to the original.

Updated Ingredients:
4 1/2 cups rice chex cereral, 4 1/2 cups corn chex
2 cups gf pretzels (I used the twisted ones and broke them in halves and thirds)

1 cup peanuts or mixed nuts
3/4 cup broken gf multi grain crackers (I like Crunchmaster Multi-grain)
1/2 cup melted butter 
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 1/2 TBS Gluten Free Soy Sauce
3/4 tsp gf garlic powder
3/4 tsp gf onion powder
1 1/2 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)
Preheat oven to 250°

Place olive oil, worcestershire sauce, tamari and seasonings in a bowl. Stir to blend. On a large baking sheet or roasting pan, mix cereal, pretzels and nuts. Pour sauce over  and gently stir to coat all ingredients.

Place, uncovered in preheated oven at 250 degrees. Bake one hour, stirring every 15 minutes. Let cool and store in airtight container.

This was the original posted ingredients:

9 cups gf rice chex cereral
2 cups gf pretzels
1 cup peanuts or mixed nuts
1/3 cup olive oil or melted butter or margarine
1 1/2 TBS gf Worcestershire sauce (Lea & Perrins)
1 TBS gf Tamari or gf soy sauce
3/4 tsp gf garlic powder
1/2 tsp gf onion powder
1 tsp Spike seasoning (not sure if the older jars are gluten free but the new ones are advertised as gluten free)

Gluten Free Pita & Hummus

I'm not sure if these are really pita pockets, as I've never made them before.  But these were delicious served with Hummus.  Could also be used as a tortilla or wrap.  I used basically the same ingredients as Brazilian Cheese Bread, minus the cheese.

2/3 cups milk
1/3 cup olive oil
1 egg
1 1/2 cups tapioca flour
1 tsp. salt

Mix ingredients together well.  You can use a blender or food processor.  Heat a griddle or electric skillet to 375 degrees.  Lightly oil and pour batter as you would for pancakes.  Cook several minutes, flipping occasionally to check for doneness.  They require longer cooking than a typical pancake.

 Cut in half and serve with Hummus.

Snack Bars

I've been making these a lot, since I found some gluten-free cereal. It isn't easy finding sweets that are gluten free.

6 cups miniature marshmallows

8 1/2 cups peanut butter & chocolate gf cereal (Any combination of cereals can be used. This batch was made with the Envirokidz Leapin Lemur chocolate pb and the Peanut Butter Panda Puffs by Nature's Path.)

1/4 cup butter or margarine

1/4 cup peanut butter

1/4 cup gf chocolate chips

Use butter or spray to coat inside of 9x13 inch dish. Melt Margarine in a large pan over medium low heat. (Or can be microwaved.) Add in peanut butter, chocolate chips and heat until melted. Add in marshmallows, stirring constantly. Once everything is melted quickly stir in cereal, mixing until all is coated. Pour into greased pan and spread out smooth. Wait a few minutes before cutting.

Sugar Toasted Walnuts or Pecans

These are great on salads or for snacking.

2 cups pecans, chopped or halved
3/4 cup white sugar
1/4 cup water

Spray baking sheet with non-stick cooking spray. I like to line mine with aluminum foil first. Makes clean up much easier. In a 4 cup glass measuring bowl, combine walnuts or pecans, sugar, and water. Cook in microwave oven on high setting for 4 to 4 1/2 minutes, or until sugar has caramelized. Stir during cooking. Pour out baking sheet, and separate into pieces. Cool. store in an airtight container if not using right away.

These are delicious served on salads.