Gluten Free Snack Bites

Gluten Free Snack Bites
Print Recipe
    Servings Prep Time
    45 snack bites 40 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    45 snack bites 40 minutes
    Cook Time
    12 minutes
    Gluten Free Snack Bites
    Print Recipe
      Servings Prep Time
      45 snack bites 40 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      45 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 the heat and allow to cool enough to 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℉
      4. To a large bowl add the oat flour, quinoa, oatmeal, coconut, dried fruit, chia seeds, sunflower seeds, baking powder, spices and salt. Stir to combine.
      5. To the cooled nut butter mixture add the eggs and vanilla, stir to combine. Mix with the dry ingredients and stir well.
      6. Spray mini muffin tins lightly with non-stick spray. Scoop the batter into prepared tins using a level 1 1/2 tbsp cookie scoop.
      7. Bake for 12 minutes and remove to a wire rack. Allow to cool completely in the pan before trying to remove.
      8. 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 1/3 cups of oatmeal to yield 1 1/2 cups of oat flour.

      -You don't need to chop the raisins, but I like them a bit smaller so they won't overwhelm any one 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, keep the unused batter covered and chilled for up to two days and bake when ready.

      Low Carb Almond Bread

      A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
      Low Carb Almond Bread
      Print Recipe
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        12 slices 15 minutes
        Cook Time
        20 minutes
        A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
        Low Carb Almond Bread
        Print Recipe
          Servings Prep Time
          12 slices 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          12 slices 15 minutes
          Cook Time
          20 minutes
          Instructions
          1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
          2. Stir together almond flour and baking powder.
          3. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
          4. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
          Recipe Notes

          -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

          -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

          -Room temperature squares can be warmed in the toaster.

          -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

           

          Baked Berry and Coconut Oatmeal

          A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
          Baked Berry and Coconut Oatmeal
          Print Recipe
            Servings Prep Time
            12 servings 20-25 minutes
            Cook Time Passive Time
            28-30 minutes 20 minutes
            Servings Prep Time
            12 servings 20-25 minutes
            Cook Time Passive Time
            28-30 minutes 20 minutes
            A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
            Baked Berry and Coconut Oatmeal
            Print Recipe
              Servings Prep Time
              12 servings 20-25 minutes
              Cook Time Passive Time
              28-30 minutes 20 minutes
              Servings Prep Time
              12 servings 20-25 minutes
              Cook Time Passive Time
              28-30 minutes 20 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350°F.
              2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
              3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
              4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
              5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
              6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
              Recipe Notes

              -Use almond milk or other milk substitutes in place of the 2% milk if desired.

              -Add a scoop of vanilla protein powder if you want more protein.

              -The individual brownie pan is perfect for meal prep baked oatmeal squares.

              -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

              -Allow frozen squares to thaw before warming gently in the microwave.

               

              Graveyard Brownie Bites

              Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
              Graveyard Brownie Bites
              Print Recipe
                Servings Prep Time
                36 mini brownies 60-80 minutes
                Cook Time Passive Time
                12 minutes 60 minutes
                Servings Prep Time
                36 mini brownies 60-80 minutes
                Cook Time Passive Time
                12 minutes 60 minutes
                Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
                Graveyard Brownie Bites
                Print Recipe
                  Servings Prep Time
                  36 mini brownies 60-80 minutes
                  Cook Time Passive Time
                  12 minutes 60 minutes
                  Servings Prep Time
                  36 mini brownies 60-80 minutes
                  Cook Time Passive Time
                  12 minutes 60 minutes
                  Ingredients
                  Servings: mini brownies
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
                  3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
                  4. Whisk in the sugar, eggs, and vanilla until fully combined.
                  5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
                  6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
                  7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
                  8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
                  9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
                  10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
                  11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
                  12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
                  13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
                  14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
                  Recipe Notes

                  - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

                  Parsnip Spice Cake

                  Parsnip Spice Cake
                  Print Recipe
                    Servings
                    16-18
                    Servings
                    16-18
                    Parsnip Spice Cake
                    Print Recipe
                      Servings
                      16-18
                      Servings
                      16-18
                      Ingredients
                      Cake
                      Simple Syrup
                      Cream Cheese Icing
                      Servings:
                      Instructions
                      Cake
                      1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
                      2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
                      3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
                      4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
                      5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
                      6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
                      Simple Syrup
                      1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
                      Cream Cheese Icing
                      1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.