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.

      Jan Hagel Cookies

      A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
      Jan Hagel Cookies
      Print Recipe
        Servings Prep Time
        1 10"x15" tray 20 minutes
        Cook Time
        20-22 minutes
        Servings Prep Time
        1 10"x15" tray 20 minutes
        Cook Time
        20-22 minutes
        A box of crisp and buttery Jan Hagel Cookies wrapped with a navy blue ribbon.
        Jan Hagel Cookies
        Print Recipe
          Servings Prep Time
          1 10"x15" tray 20 minutes
          Cook Time
          20-22 minutes
          Servings Prep Time
          1 10"x15" tray 20 minutes
          Cook Time
          20-22 minutes
          Ingredients
          Servings: 10"x15" tray
          Instructions
          1. Preheat oven to 350°F and set oven rack to the middle position. Lightly butter a 10"x15" baking tray, set aside.
          2. Cream together butter and granulated sugar. Divide the egg and add the egg yolk, cinnamon, salt and almond extract. Beat to fully combine. Add flour and mix only until dough starts to come together.
          3. Press or roll dough evenly into prepared pan. Whisk egg white with 1 tbsp water. Brush evenly onto prepared dough. Sprinkle evenly with almonds and then sprinkle with coarse sugar. Just enough to create a nice sparkle.
          4. Bake for 20-22 minutes until lightly golden. Remove from oven and allow to cool on a wire rack for 3-5 minutes and then cut into squares or diamonds while the cookie is warm and soft. Once cut, allow to cool completely before removing from the pan. The cookies will firm up as they cool.
          Recipe Notes

          -coarse sugar is a larger crystal sugar that doesn't melt when baked so it keeps a sparkle on the goods it's sprinkled on. It may also be called pearl sugar, decorators sugar, sparkling sugar.

          -I get about 45 - 2" diamond shaped cookies, plus the best and crispiest half diamonds around the edges.

          -I've tried sliced almonds with and without the skin and both are good to use and is a matter of preference.

          -I find it just as easy to cut the squares instead of just scoring them while they are warm, but if you're having difficulty just score them and cut when cool.

          -cookies are best if eaten while fresh, however they will last in a sealed container at room temperature for several days. If freezing, allow to cool completely and store in an airtight container away from strong odours.

          Hungarian Mushroom Soup

          Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
          Hungarian Mushroom Soup
          Print Recipe
            Servings
            6 cups
            Servings
            6 cups
            Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
            Hungarian Mushroom Soup
            Print Recipe
              Servings
              6 cups
              Servings
              6 cups
              Ingredients
              Servings: cups
              Instructions
              1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
              2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
              3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
              4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

              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.

                  Garlicky Buttered Beans

                  Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
                  Garlicky Buttered Beans
                  Print Recipe
                    Servings Prep Time
                    6-8 people 10 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    6-8 people 10 minutes
                    Cook Time
                    10 minutes
                    Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
                    Garlicky Buttered Beans
                    Print Recipe
                      Servings Prep Time
                      6-8 people 10 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      6-8 people 10 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
                      2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
                      3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
                      Recipe Notes

                      -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.