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.

      Nut Butter Granola Bars

      Nut Butter Granola Bars
      Print Recipe
        Servings Prep Time
        16 bars 30 minutes
        Cook Time Passive Time
        30-35 minutes 5 minutes
        Servings Prep Time
        16 bars 30 minutes
        Cook Time Passive Time
        30-35 minutes 5 minutes
        Nut Butter Granola Bars
        Print Recipe
          Servings Prep Time
          16 bars 30 minutes
          Cook Time Passive Time
          30-35 minutes 5 minutes
          Servings Prep Time
          16 bars 30 minutes
          Cook Time Passive Time
          30-35 minutes 5 minutes
          Ingredients
          Servings: bars
          Instructions
          1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
          2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
          3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
          4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
          5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
          6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
          7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
          Recipe Notes

          -don't skimp on the amount of listed salt.

          -I used a combination of almonds, pecans and cashews.

          -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

          -cut bars will last for about 5 days stored in an airtight container at room temperature.

          -other nut butter such as almond butter work well too.

          Grilled Prosciutto and Asparagus Flatbread

          Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
          Grilled Prosciutto and Asparagus Flatbread
          Print Recipe
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
            Grilled Prosciutto and Asparagus Flatbread
            Print Recipe
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Ingredients
              Dough
              Flatbread
              Servings: 12x8 flatbreads
              Instructions
              Dough
              1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
              2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
              3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
              Flatbread
              1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
              2. Preheat grill to medium.
              3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
              4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
              5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
              6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
              7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
              8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
              Recipe Notes

              -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

               

              Earl Grey Punch

              Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
              Earl Grey Punch
              Print Recipe
                Servings
                4 - 6 ounce cocktails
                Servings
                4 - 6 ounce cocktails
                Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
                Earl Grey Punch
                Print Recipe
                  Servings
                  4 - 6 ounce cocktails
                  Servings
                  4 - 6 ounce cocktails
                  Ingredients
                  Servings: 6 ounce cocktails
                  Instructions
                  1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
                  2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
                  3. Pour over ice and garnish with fresh mint leaves if desired.

                  Mini Cornmeal Sausages with Creamy Honey Mustard


                  Mini Cornmeal Sausages with Creamy Honey Mustard
                  Print Recipe
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Servings Prep Time
                    48 pieces 30 minutes
                    Cook Time
                    30-40 minutes
                    Mini Cornmeal Sausages with Creamy Honey Mustard
                    Print Recipe
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Servings Prep Time
                      48 pieces 30 minutes
                      Cook Time
                      30-40 minutes
                      Ingredients
                      Cornmeal Sausages
                      Creamy Honey Mustard
                      Servings: pieces
                      Instructions
                      Creamy Honey Mustard
                      1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
                      Cornmeal Sausages
                      1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
                      2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
                      3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
                      4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
                      Recipe Notes

                      -use a deep fryer if desired.

                      -I found cocktail sausages at Costco.

                      -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

                      -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.