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.

          Tomato and Roasted Garlic Pie


          Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
          Tomato and Roasted Garlic Pie
          Print Recipe
            Servings
            1 9" diameter pie
            Servings
            1 9" diameter pie
            Tomato and Roasted Garlic Pie served whole on a scalloped silver platter, garnished with fresh thyme.
            Tomato and Roasted Garlic Pie
            Print Recipe
              Servings
              1 9" diameter pie
              Servings
              1 9" diameter pie
              Ingredients
              Servings: 9" diameter pie
              Instructions
              1. Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
              2. Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
              3. Reduce oven temperature to 375°F. Pulse crackers and 1/4 tsp salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 tbsp garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to a springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1 1/2" up sides of pan. Bake crust until edge is just starting to take on colour, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
              4. Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and reserved chopped garlic and bits in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
              5. Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-70 minutes. Transfer to rack and let cool 1 hour before serving.Do ahead: Pie can be made 1 day ahead. Cover loosely and chill.Special Equipment: A 9" diameter springform pan.
              Recipe Notes

              -You can substitute the Taleggio cheese for Fontina cheese.

              -I found it took more than 6 tbsp of garlic butter to moisten the crumbs enough to stick together, however, there was still plenty of garlic butter left to brush on the top. So use what you need to get the crumbs right.

               

              -

              Broccoli Cheddar Frittata

              A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
              Broccoli Cheddar Frittata
              Print Recipe
                Servings Prep Time
                6-8 servings 20 minutes
                Cook Time Passive Time
                15-18 minutes 5-10 minutes
                Servings Prep Time
                6-8 servings 20 minutes
                Cook Time Passive Time
                15-18 minutes 5-10 minutes
                A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
                Broccoli Cheddar Frittata
                Print Recipe
                  Servings Prep Time
                  6-8 servings 20 minutes
                  Cook Time Passive Time
                  15-18 minutes 5-10 minutes
                  Servings Prep Time
                  6-8 servings 20 minutes
                  Cook Time Passive Time
                  15-18 minutes 5-10 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 350°F and set a rack in the middle position.
                  2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
                  3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
                  4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
                  5. Cut into desired wedges and serve immediately.
                  Recipe Notes

                  -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

                  -Gruyére cheese would also be a nice substitute for the cheddar.

                  -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

                  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.