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.

      Mango Chipotle Glazed Salmon

      Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
      Mango Chipotle Glazed Salmon
      Print Recipe
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Servings Prep Time
        4 people 30 minutes
        Cook Time
        12-20 minutes
        Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
        Mango Chipotle Glazed Salmon
        Print Recipe
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Servings Prep Time
          4 people 30 minutes
          Cook Time
          12-20 minutes
          Ingredients
          Salmon
          Mango Salsa
          Servings: people
          Instructions
          Salmon
          1. Soak cedar plank for a minimum of 60 minutes.
          2. While the cedar plank is soaking make the salsa and glaze.
          3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
          4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
          5. Preheat grill to 400°F.
          6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
          7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
          8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
          Mango Salsa
          1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

          Molasses Crinkle Cookies

          Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
          Molasses Crinkle Cookies
          Print Recipe
            Servings Prep Time
            38-40 cookies 40 minutes
            Cook Time Passive Time
            9-10 minutes 3+ hours
            Servings Prep Time
            38-40 cookies 40 minutes
            Cook Time Passive Time
            9-10 minutes 3+ hours
            Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
            Molasses Crinkle Cookies
            Print Recipe
              Servings Prep Time
              38-40 cookies 40 minutes
              Cook Time Passive Time
              9-10 minutes 3+ hours
              Servings Prep Time
              38-40 cookies 40 minutes
              Cook Time Passive Time
              9-10 minutes 3+ hours
              Ingredients
              Servings: cookies
              Instructions
              1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
              2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
              3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
              4. Mix in flour until well combined.
              5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
              6. Preheat oven to 375°F and line baking trays with parchment.
              7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
              8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
              9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
              Recipe Notes

              -Start these cookies several hours ahead as they need time to chill.

              -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

              -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

              -At 20 grams each, I get 38-2 3/4" cookies.

              -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

              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.

                  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.