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.

      Ultimate Chocolate Almond Granola

      A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
      Ultimate Chocolate Almond Granola
      Print Recipe
        Servings Prep Time
        10 cups 25 minutes
        Cook Time Passive Time
        50-55 minutes 2 hours
        Servings Prep Time
        10 cups 25 minutes
        Cook Time Passive Time
        50-55 minutes 2 hours
        A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
        Ultimate Chocolate Almond Granola
        Print Recipe
          Servings Prep Time
          10 cups 25 minutes
          Cook Time Passive Time
          50-55 minutes 2 hours
          Servings Prep Time
          10 cups 25 minutes
          Cook Time Passive Time
          50-55 minutes 2 hours
          Instructions
          1. Preheat oven to 275℉.
          2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
          3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
          4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
          5. Spread out evenly onto a large baking sheet.
          6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
          7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
          8. Store granola in an airtight container at room temperature or freeze for up to a month.
          Recipe Notes

          I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

          Coconut Cranberry Pumpkin Muffins

          Coconut Cranberry Pumpkin Muffins
          Print Recipe
            Servings Prep Time
            12 large muffins 15 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            12 large muffins 15 minutes
            Cook Time
            25 minutes
            Coconut Cranberry Pumpkin Muffins
            Print Recipe
              Servings Prep Time
              12 large muffins 15 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              12 large muffins 15 minutes
              Cook Time
              25 minutes
              Ingredients
              Servings: large muffins
              Instructions
              1. Preheat oven to 350℉. Line muffin tin with large paper liners. In a small bowl whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl whisk together sugar and melted coconut oil. Add eggs one at a time, whisking after each. Whisk in greek yogurt, buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once and stir until just combined, being careful not to over mix. Stir in 1 cup coconut and dried cranberries. Divide equally between 12 muffin cups. Top each with a generous sprinkle of coconut. Bake for approximately 25 minutes or when a toothpick inserted comes out clean and muffin springs bake when touched. Remove from oven and allow to rest in pan for 10 minutes before removing to cooling rack.
              Recipe Notes

              -Be sure to use a fine grater to grate the pumpkin.

              -Muffin cups will be very full as you will use approximately 100ml of batter per muffin cup.  They will rise up to be large and plump.

              Recipe Source:  Compelled To Cook

              Coconut Cake


              Coconut Cake is tender cake with a crunchy coconut icing.
              Coconut Cake
              Print Recipe
              Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                Servings Prep Time
                20 people 30 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                20 people 30 minutes
                Cook Time
                25 minutes
                Coconut Cake is tender cake with a crunchy coconut icing.
                Coconut Cake
                Print Recipe
                Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                  Servings Prep Time
                  20 people 30 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  20 people 30 minutes
                  Cook Time
                  25 minutes
                  Ingredients
                  Icing
                  Cake
                  Servings: people
                  Instructions
                  Icing
                  1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
                  Cake
                  1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
                  2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
                  3. In a small bowl whisk together eggs and sour cream. Set aside
                  4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
                  5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
                  6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
                  7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
                  8. Cut cake into squares and serve.

                  My Favourite Granola

                  My Favourite Granola
                  Print Recipe
                  Toasted and crunchy, with just the right amount of sweetness.
                    Servings
                    5 cups
                    Servings
                    5 cups
                    My Favourite Granola
                    Print Recipe
                    Toasted and crunchy, with just the right amount of sweetness.
                      Servings
                      5 cups
                      Servings
                      5 cups
                      Ingredients
                      Servings: cups
                      Instructions
                      1. Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
                      Recipe Notes

                      You can use a variety of different nuts and dried fruit, go crazy!  This also freezes well.

                      Recipe Source: Adapted from Epicurious Everyday Granola, June 2010