Gluten Free Snack Bites

Gluten Free Snack Bites

It may not seem like it yet, in fact, as I look out my window I still see snow, frost and a cloudy sky, but hiking, camping and the general need to be outdoors will soon be upon us. I’m hopeful anyway!! With the need to be frolicking in the wilderness or simply at the skateboard park, nutritious pack along snacks are a must.  Gluten Free Snacks Bites are very tasty with bits of chewy fruit, nuts and coconut.  They’re exactly what you need to help fuel your activities.

Made with quinoa, oats, nut butter, nuts and dried fruit they’re a great snack to pack along, whether it’s in a lunch box or backpack.  Don’t be fooled by the quinoa!  Trust me, you won’t even know it’s there. Plus, the quinoa adds more protein and nutrition to help keep you going. 

So even though I still have to wait for the weather to improve, I can still enjoy these tasty two-bite snacks with my morning coffee. In my opinion, it’s all about being able to adapt.  Enjoy!

Gluten Free Snack Bites
Print Recipe
    Servings Prep Time
    48 snack bites 40 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    48 snack bites 40 minutes
    Cook Time
    12 minutes
    Gluten Free Snack Bites
    Print Recipe
      Servings Prep Time
      48 snack bites 40 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      48 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 heat and allow to cool enough that you can 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℉ and spray mini muffin tins lightly with non-stick spray.
      4. Add egg and vanilla, stir to combine. Mix in all remaining ingredients stirring until just combined.
      5. Scoop batter into prepared tins using a 1-ounce cookie scoop which is about 1 1/2 tbsp.
      6. Bake for 12 minutes and remove, allowing to cool for 5- 10 minutes in the pan prior to removing to a cooling rack.
      7. 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 1/4 - 1 1/3 cups of oatmeal to yield 1 1/4 cups of oat flour.

      -You don't need to chop the raisins, but I happen to like them a bit smaller as the snack bites are small and that way they don't overwhelm any 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 as I do, you can keep unused batter covered and chilled for up to two days and bake when ready.

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      Seed and Almond Coconut Clusters

      Seed and Almond Coconut Clusters

      Yes, It’s back to school and my latest Costco coconut cluster obsession makes a debut as a back to school snack or yogurt topping. I’m not sure how long they’ve actually been sold at Costco, I’ve only purchased them in the last couple months. Being a coconut lover, I was in heaven either snacking straight out of the bag or crumpling them on coconut yogurt. So tasty, addicting, crunchy and sweet, I just had to make my own. Seed and Almond Coconut Clusters are my version, which happens to be very similar but with the addition of almonds. All it really takes is a large bowl, a few great ingredients and 25 minutes for these amazing clusters.

      I admit I can be a Costco junkie! My last obsession found at Costco was tomatillo salsa, and I practically drowned myself in it before making my own version with grilled vegetables Grilled Tomatillo Avocado Dip But now that I’ve conquered both I look forward to my next great Costco find that I can make at home. So whether you’re just trying to fill the lunch bags or love a good smoothie or yogurt topping, you’ll want to bake a batch of Seed and Almond Coconut Clusters to have on hand without having to run out to Costco. Enjoy!

      Recipe source for Seed and Almond Coconut Clusters: Compelled To Cook

       

      Seed and Almond Coconut Clusters
      Print Recipe
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Servings Prep Time
        32 clusters 10 minutes
        Cook Time
        15 minutes
        Seed and Almond Coconut Clusters
        Print Recipe
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Servings Prep Time
          32 clusters 10 minutes
          Cook Time
          15 minutes
          Ingredients
          Servings: clusters
          Instructions
          1. Preheat oven to 325℉ and line baking sheets with parchment. Add all dry ingredients to a large bowl, drizzle with corn syrup and toss gently to fully combine. Drop approximately 2 tbsp of mixture onto lined baking sheets and with slightly damp fingers form into low clusters. Bake for 13-15 minutes until golden brown. Remove from oven and allow to cool to room temperature before removing.
          2. Store clusters in an airtight container for several days or freeze for up to 2 months.
          Recipe Notes

          I've tried honey, agave and corn syrup in this recipe.  I found that the corn syrup resulted in a crispier cluster that held up better when frozen and the honey and agave result in a slightly softer cluster that tends to break apart more easily.  All are good options depending on your sugar preference.