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.

          Low Carb Almond Bread

          A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
          Low Carb Almond Bread
          Print Recipe
            Servings Prep Time
            12 slices 15 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            12 slices 15 minutes
            Cook Time
            20 minutes
            A stack of Low Carb Almond Bread resting on a wire rack with a fresh parsley garnish.
            Low Carb Almond Bread
            Print Recipe
              Servings Prep Time
              12 slices 15 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              12 slices 15 minutes
              Cook Time
              20 minutes
              Instructions
              1. Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
              2. Stir together almond flour and baking powder.
              3. To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
              4. Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
              Recipe Notes

              -I like to use garden vegetable or herb and garlic cream cheese.  They add a nice twist to the taste.

              -The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.

              -Room temperature squares can be warmed in the toaster.

              -This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.

               

              Cheesy Chicken Vegetable Casserole

              Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
              Cheesy Chicken Vegetable Casserole
              Print Recipe
                Servings
                5-6 people
                Servings
                5-6 people
                Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready to be served.
                Cheesy Chicken Vegetable Casserole
                Print Recipe
                  Servings
                  5-6 people
                  Servings
                  5-6 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
                  3. Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
                  4. In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
                  5. Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.
                  Recipe Notes

                  -I find rolling drained vegetables in a clean kitchen towel removes more moisture.

                  -A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

                  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.