Gluten Free Snack Bites

Gluten Free Snack Bites

It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities. 

Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going.

So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

Gluten Free Snack Bites
Print Recipe
    Servings Prep Time
    48 snack bites 40 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    48 snack bites 40 minutes
    Cook Time
    12 minutes
    Gluten Free Snack Bites
    Print Recipe
      Servings Prep Time
      48 snack bites 40 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      48 snack bites 40 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: snack bites
      Instructions
      1. In a medium size pot over low/medium heat stir together nut butter, brown sugar, butter, honey and coconut oil until smooth and melted.
      2. Remove from heat and allow to cool enough that you can put your hand on the bottom of the pot ( a good time to cook the quinoa according to package directions)
      3. Preheat oven to 350℉ and spray mini muffin tins lightly with non-stick spray.
      4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
      5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
      6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
      7. Snack bites will keep in a sealed container for 3-4 days and up to 1 month in the freezer.
      Recipe Notes

      -You can make your own oat flour by pulsing oatmeal in a spice grinder.  It takes about 1 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

      -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any bite.

      -I've made this recipe with both almond butter and peanut butter.  Both are wonderful, it's a matter of preference.  The photos show the recipe made with almond butter.

      -If you have only one 24 count mini muffin pan as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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      Chili Tortilla Roll Ups

      Chili Tortilla Roll Ups

      Do you love crispy finger food?

      I do!  Chili Tortilla Rolls are perfect for any game day being crispy, cheesy and hearty enough for a gathering of game day fans.  

      These tasty rolls can be made up ahead of time and cooked when you need them for a nice crisp exterior.  Once assembled they also freeze well and will keep in a sealed container for up to a month.  They’re also a great way to use up leftover chili that you might have.  I have included a thick chili to use for these rolls, but any hearty chili can be used. 

      Served with the little extras like guacamole, sour cream and salsa makes them a game day hit. 

      Looking for other finger food snacks?

      Check out these great recipes!

      Catalina Wings

      Buttermilk Ranch Onion Rings

      Jalapeño Rings with Cumin Dip

      Chili Tortilla Roll Ups
      Print Recipe
        Servings
        20 rolls
        Servings
        20 rolls
        Chili Tortilla Roll Ups
        Print Recipe
          Servings
          20 rolls
          Servings
          20 rolls
          Ingredients
          Servings: rolls
          Instructions
          1. In a medium pot or dutch oven heat oil over medium heat. Add chopped onions and green pepper and sauté for 2 minutes. Stir in garlic, chili powders and cumin and continue to cook for 1 minute.
          2. Add ground beef and cook until beef is browned, stirring occasionally and breaking apart the chunks.
          3. Stir in remaining ingredients and allow to simmer uncovered for 10-15 minutes to meld falvours. Chili should be relatively thick, but add a tablespoon or two of water if needed.
          4. Place one tortilla shell on a flat surface and spread with approximately 3 tbsp of chili leaving a 1" border around. Top with 1 tbsp of cheese. Moisten the top inch of the tortilla with water. Starting from the bottom, roll tortilla shell up a third of the way. Fold in sides 1 1-1/2" and continue to roll forward, enclosing all the chili in a tubular shape.
          5. Continue with remaining shells, chili and cheese until all have been rolled.
          6. Using a 2" skillet or shallow pot, add enough canola oil to come up 1". Heat over medium until hot. Place about 6 chili rolls in hot oil with seam side down (don't overcrowd). Cook for about 2 minutes until golden. Flip and cook for an additional 2 minutes. Remove with tongs to a paper towel lined plate to absorb excess oil. Cut in half diagonally and serve with guacamole, salsa and sour cream if desired.

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Toasted Bran Muffins

          Toasted Bran Muffins

          Nancy Silverton’s bran muffins from La Brea Bakery are hailed to be one of the best, and for good reason.  The crumb is tender and rather light for a bran muffin, yet they have that familiar fibrous chew. The flavour has a subtle toasted note and a hint of orange.  They have minimal refined sugar by using pureed raisins to add natural sweetness and moisture.  They are my personal favourite in the bran muffin arena with just a small smear of butter.

          I originally stumbled upon these muffins from Alexandra Cooks Nancy Silverton’s Bran Muffins, who slightly adapted the recipe by blending all the raisins, leaving the final texture without whole raisins.  It’s also my desired way to eat them even though my recipe reflects the original method. Both ways are delicious and it comes down to personal preference. 

          I’ve gone on to adapt the recipe slightly further by replacing a small amount of the water with orange juice and I’ve opted for a different mixing method with wonderful results. It’s recommended to use paper liners as they tend to bake up with a nicer domed top if using them. Without the liners, the tops tend to spread just a little more. I also recommend that you weigh your dry ingredients for better results.  I have done both, and have found that my weighted measures provide more than my standard scooping with a measuring cup. It does make a difference in this recipe.

          If you love muffins, Nacy Silverton’s are a must to make, whether it be the original recipe or my slightly altered version, you won’t be disappointed.  Enjoy!

          Recipe for Toasted Bran Muffins adapted from Alexandra Cooks Nancy Silverton’s Bran Muffins

           

          Toasted Bran Muffins
          Print Recipe
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            12 muffins 20 minutes
            Cook Time
            30 minutes
            Toasted Bran Muffins
            Print Recipe
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              12 muffins 20 minutes
              Cook Time
              30 minutes
              Ingredients
              Servings: muffins
              Instructions
              1. Preheat oven to 350℉ and line 12 muffin cups with paper liners. Spread wheat bran out on a large baking sheet and toast in oven for 6-8 minutes turning once.
              2. While wheat bran is toasting and cooling, cook 1 cup of raisins and 1/2 cup of water in a small saucepan over medium heat until soft and the water has been absorbed, about 10 minutes. Puree raisins until smooth.
              3. In a medium bowl, whisk together wheat bran, flours, baking powder, baking soda and salt. Set aside.
              4. In a large bowl whisk together oil and brown sugar. Add egg and egg white and whisk to combine. Stir in pureed raisins, remaining 3/4 cup water, buttermilk, orange juice and orange zest.
              5. Add dry ingredients and stir just to combine. Stir in 1/2 cup of raisins. Scoop evenly into muffin cups, mounding the batter.
              6. Bake for approximately 20 minutes or until a toothpick inserted comes out clean. Remove and allow to cool for 5-7 minutes before removing muffins from tin to cooling rack.
              Recipe Notes

              -it is highly recommended to weigh dry ingredients.

              -when scooping the batter, the muffin cups will be very full.

              -if you don't want whole raisins in the final muffin, cook all the raisins with 3/4 cup of water and blend, continue with recipe adding only 1/2 cup additional water (for 1 1/4 cup total) and omit raisins at the end.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Mini Cornmeal Sausages with Creamy Honey Mustard

              Mini Cornmeal Sausages with Creamy Honey Mustard

              Whether it’s Grey Cup, Super Bowl or simply having pals over to watch fight night, Mini Cornmeal Sausages with Creamy Honey Mustard are a man’s dream snack, aside from chicken wings of course. It’s pretty hard not to like battered and fried meat on a stick.  They’re fun and easy to make, and crazy good to eat. 

              Let me start by saying, these aren’t your typical mini corn dog.  They’re made with cocktail sausages which gives them a meatier texture and better flavour than a regular hot dog.  The cocktail sausages that I used were a double smoked and triple cheese flavour.  Both amazing wrapped up in a cornmeal batter.  I also like the cocktail sausage because they’re a perfect size at 2” long, so there’s no cutting required and it makes them a great two-bite appetizer. 

              The creamy honey mustard sauce has a subtle tang and a hint of sweetness.  So good, crispy and warm right out of the hot oil and dunked in sauce. No special equipment needed either, just a pot and a thermometer.  I own a deep fryer that has a removable basin for easy clean up, but in reality, nothing cleans up easier than a single pot.  So there’s really no excuse not to make these yummy Mini Cornmeal Sausages with Creamy Honey Mustard.  So go on and get your pals over, because this recipe makes about 48 and you’ll want to share.  Enjoy!

              Mini Cornmeal Sausages with Creamy Honey Mustard
              Print Recipe
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Servings Prep Time
                48 pieces 30 minutes
                Cook Time
                30-40 minutes
                Mini Cornmeal Sausages with Creamy Honey Mustard
                Print Recipe
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Servings Prep Time
                  48 pieces 30 minutes
                  Cook Time
                  30-40 minutes
                  Ingredients
                  Cornmeal Sausages
                  Creamy Honey Mustard
                  Servings: pieces
                  Instructions
                  Creamy Honey Mustard
                  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                  Cornmeal Sausages
                  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                  Recipe Notes

                  -use a deep fryer if desired.

                  -I found cocktail sausages at Costco.

                  -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                  -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Chocolate Chip Banana Muffins

                  Chocolate Chip Banana Muffins

                  Okay, I’ll say it….BACK TO SCHOOL is upon us!  For some, this will be a welcome event, as everyone falls back into a structured routine.  For others, it marks the end of summer, saying goodbye to camping and late night fires. As for me, it’s a reason to bake up wonderfully moist Chocolate Chip Banana Muffins.  Perfect to grab and go in the morning on your way out the door, lunch boxes or a mid day snack to get you through the day. 

                  The recipe for Chocolate Chip Banana Muffins makes 14 rather plump muffins.  I know, I know, 14 is not the norm as everyone expects to get 12.  I’ve considered mucking around with the amounts to bring the volume down, but I ask myself why? They’re perfect the way they are, and frankly, the more muffins the merrier.  I know my husband would agree, and you won’t regret having a couple extra tender, chocolaty muffins either.  Enjoy!  

                  Recipe source for Chocolate Chip Banana Muffins:  Compelled To Cook

                  Chocolate Chip Banana Muffins
                  Print Recipe
                    Servings Prep Time
                    14 Muffins 25 minutes
                    Cook Time
                    18-20 minutes
                    Servings Prep Time
                    14 Muffins 25 minutes
                    Cook Time
                    18-20 minutes
                    Chocolate Chip Banana Muffins
                    Print Recipe
                      Servings Prep Time
                      14 Muffins 25 minutes
                      Cook Time
                      18-20 minutes
                      Servings Prep Time
                      14 Muffins 25 minutes
                      Cook Time
                      18-20 minutes
                      Ingredients
                      Servings: Muffins
                      Instructions
                      1. Preheat oven to 350℉ and line 14-18 muffin tins with paper cups.
                      2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
                      3. In a large bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each. Peel and mash bananas, add to bowl along with yogurt, orange juice and vanilla. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out. Stir in chocolate chips.
                      4. For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
                      5. Bake in preheated oven for 18-20 minutes, depending on size. Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.
                      Recipe Notes

                      Will keep for several days at room temperature wrapped individually or in a sealed container.  They freeze well wrapped individually and will keep for up to a month.

                      Looking for more great muffins?  You’ll want to try Pumpkin Seed and Nut Muffins

                      Tempura Asparagus with Soy Dipping Sauce

                      Tempura Asparagus with Soy Dipping Sauce

                      Some years ago, one of my favourite appetizers served at The Keg was a tempura battered asparagus.  In the mix was also snow peas or green beans, but it’s been so long that I just can’t seem to remember.  What I do remember, is that the asparagus was the star of the show, hands down!  Crisp green spears, lightly battered and fried golden were amazing with a soy dipping sauce.  Since the dish is no longer on the menu, I decided to make it for myself, and share with you today Tempura Asparagus with Soy Dipping Sauce.  You see, it’s simply the best when you can enjoy your favourites at home.

                      The recipe uses crisp fresh asparagus spears, but truthfully, you could use a multitude of vegetables of your liking.  Think zucchini, green beans, mushrooms, a vegetable Fritto Misto really. For me, it’s asparagus all the way, lightly coated and fried till just tender and plunged into a garlic and ginger studded soy sauce.  They’re addictive to say the least. Enjoy!

                      Recipe source for Tempura Asparagus:  Compelled To Cook

                      Tempura Asparagus with Soy Dipping
                      Print Recipe
                        Servings Prep Time
                        4-6 people 25 minutes
                        Cook Time
                        20 minutes
                        Servings Prep Time
                        4-6 people 25 minutes
                        Cook Time
                        20 minutes
                        Tempura Asparagus with Soy Dipping
                        Print Recipe
                          Servings Prep Time
                          4-6 people 25 minutes
                          Cook Time
                          20 minutes
                          Servings Prep Time
                          4-6 people 25 minutes
                          Cook Time
                          20 minutes
                          Ingredients
                          Soy Dipping Sauce
                          Asparagus
                          Servings: people
                          Instructions
                          Soy Dipping Sauce
                          1. In a small bowl, whisk together all ingredients except sliced scallions. Set aside.
                          Asparagus
                          1. Add enough oil to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350℉. Alternatively, you can use a deep fryer set to 350℉.
                          2. In a medium bowl whisk together water, flour, white wine, egg, cornstarch, baking soda and salt until smooth. Set aside while oil is heating and asparagus is prepped.
                          3. Trim woody ends from asparagus (about 2"). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
                          4. Once the oil is hot, dip individual asparagus spears into batter to evenly coat and tap off excess batter. Add to hot oil one at a time, cooking 6-8 per batch and cook for about 2 minutes per side depending on size. Remove with a slotted scoop to a paper towel lined tray and repeat with remaining asparagus.
                          5. Divided soy dipping sauce into small serving bowls and serve asparagus along side. Garnish with scallions and serve immediately.