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.

      Super Moist Carrot Cake

      A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
      Super Moist Carrot Cake
      Print Recipe
        Servings Prep Time
        9x13 pan 30 minutes
        Cook Time
        45-50 minutes
        Servings Prep Time
        9x13 pan 30 minutes
        Cook Time
        45-50 minutes
        A piece of Super Moist Carrot Cake on a small white plate resting on an orange napkin.
        Super Moist Carrot Cake
        Print Recipe
          Servings Prep Time
          9x13 pan 30 minutes
          Cook Time
          45-50 minutes
          Servings Prep Time
          9x13 pan 30 minutes
          Cook Time
          45-50 minutes
          Instructions
          Cake
          1. Preheat oven to 350°F and spray a 9"x13" pan with non-stick spray.
          2. In a medium bowl whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
          3. In a large bowl whisk together oil and sugar. Add eggs one at a time whisking well to fully combine after each. Stir in orange juice and vanilla.
          4. Whisk in half of the dry ingredients followed by half the milk. Repeat with remaining dry ingredients and milk, whisking only until just combined. Stir in carrots, pineapple and coconut. Pour into prepared pan and bake on the middle rack for 45-50 minutes or until a toothpick inserted in the center comes out clean.
          5. Remove from oven and allow to cool completely at room temperature. Once cooled, spread evenly with cream cheese icing. Cut into 20-24 pieces and serve.
          Cream Cheese Icing
          1. Beat cream cheese until smooth. Add butter and beat until fully combined and fluffy. Add vanilla and powdered sugar and beat until just combined and smooth. Spread onto cooled cake.
          Recipe Notes

          -Cake freezes well without icing for up to a month if well wrapped.

          -Cake freezes well if iced and cut into squares, stored in an airtight container for up to a week.

          -Recipe makes for a thick layer of icing.  Icing freezes well on its own in an airtight container for up to a month.

          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.

               

              Apple Galette with Almond Pastry

              Apple Galette with Almond Pastry
              Print Recipe
                Servings Prep Time
                8 slices 50-60 minutes
                Cook Time Passive Time
                40 minutes 1+ hours
                Servings Prep Time
                8 slices 50-60 minutes
                Cook Time Passive Time
                40 minutes 1+ hours
                Apple Galette with Almond Pastry
                Print Recipe
                  Servings Prep Time
                  8 slices 50-60 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hours
                  Servings Prep Time
                  8 slices 50-60 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hours
                  Ingredients
                  Pastry
                  Filling
                  Servings: slices
                  Instructions
                  Pastry
                  1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
                  2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
                  3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
                  Apple Filling
                  1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
                  2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
                  3. In a small bowl whisk together egg and milk.
                  4. Preheat oven to 375°F.
                  5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
                  6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
                  7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
                  8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
                  9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
                  Recipe Notes

                  -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

                  -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

                  Whole Wheat Peach Streusel Muffins

                  Peach Streusel Muffins
                  Whole Wheat Peach Streusel Muffins
                  Print Recipe
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Servings Prep Time
                    12 muffins 30 minutes
                    Cook Time
                    18-22 minutes
                    Peach Streusel Muffins
                    Whole Wheat Peach Streusel Muffins
                    Print Recipe
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Servings Prep Time
                      12 muffins 30 minutes
                      Cook Time
                      18-22 minutes
                      Ingredients
                      Streusel Topping
                      Muffins
                      Servings: muffins
                      Instructions
                      Streusel Topping
                      1. Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
                      Muffins
                      1. Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
                      2. Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
                      3. In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
                      4. In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
                      5. Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
                      6. Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
                      7. Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
                      8. Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.