Archive for Kid-friendly
There are lots of tasty gluten-free snack bars on the market these days. But, if you don’t like the price, or the extra ingredients that may be in them, consider making your own.
With six simple ingredients, this recipe is easy to adjust to your own taste. I just used up what we had in our pantry. The whole family ate these up in no time. (Chocolate gets them every time!)
Enjoy these for a snack, a quick breakfast on-the-go, a protein burst after school, or even a sweet treat.
Cashew Cherry Chocolate Snack Bars
3/4 Cup Almond Butter (or other nut butter of your choice)
3/4 Cup Honey (or agave)
1-1/2 Cup Cashews (I used roasted but not salted.)
1 Cup Dried Cherries
4 to 5 Cups Gluten-Free Crispy Rice Cereal (Kellogg’s GF , Erewhon’s Cereal or EnviroKidz)
3/4 Cup Semi-Sweet Chocolate Chunks (Use Enjoy Life to make it dairy-free.)
- Combine the almond butter and honey together in a pot over medium heat on the stove. Stir until well blended. Take off the heat and let it cool while you continue with the recipe.
- Line a 9 x 13 pan with parchment paper. It doesn’t need to be perfectly lined, it just makes shaping the bars and removing the bars from the pan easier. You can also use a jelly roll pan, or simply a sheet of parchment paper on the counter.
- Place the cashews and dried cherries in a food processor, and give it a whirl until they are chopped into pieces. (Or get out a knife and cutting board, and chop by hand.) Pour it all into a large bowl.
- Add the cereal and chocolate chunks to the large bowl of ingredients. Then, pour the nut butter/honey mixture on top of the ingredients in the large bowl. Use a spatula to mix all the ingredients together. (If the honey mixture is hot it will melt the chocolate. If you want the chocolate chips to remain as chips, make sure the honey mixture has had enough time to cool.)
- Press the mixture into the lined 9 x 13 pan with a spatula, or use a sheet of parchment or wax paper on top and press it with your hands.
- Place in the freezer for 15 minutes, or place in the refrigerator for an hour to set.
- Once set, lift the bars out of the pan using the parchment paper and place on a cutting board. Use a pizza cutter or large knife to cut the bars into the size and shape you want. Makes 18-24 depending on how you cut them.
- To store these yummy treats, wrap the bars in plastic wrap or place in a sealed container. They don’t last longer than a week or two at our house on the counter. If you plan to keep them longer, you may want to store in the refrigerator.
- I’ve made these with a variety of ingredients: almonds, dates, pistachios, hazelnuts, etc. Choose your favorites or try a mix of nuts and dried fruit. Macadamia nuts with dried apricots is yummy! I’m trying Sunbutter next.
- Don’t be afraid to press these into the pan very firmly. They will stay together better if you do.
- I like to use the mega chocolate chunks because the warm almond butter and honey will partially melt them (as in the picture above).
This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!
GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.
Giveaway details listed below.
I hope you saw the first article I wrote, introducing the new line of Pillsbury® gluten-free doughs and reviewing the Chocolate Chip Cookies. But, if you didn’t, feel free to follow this link to read it. Now on to the pizza dough….
It was so simple and easy to make, and saved me a lot of time. However, our family has really come to like the thick crust pizza I’ve been making lately. So, to be honest, it wasn’t our favorite. I noticed that the crust had an almost buttery flavor to it, which got me thinking that it would be perfect to use for appetizers and snacks. I decided to try making some gluten-free pizza bites for an after-school snack, and it turned out great! How fun it was to have these for my kids on their first week back to school.
Quick and Easy Gluten-Free Pizza Bites Recipe
- Pillsbury® Gluten-Free Thin Crust Pizza Dough
- Your choice of filling. I used 1/4 cup of pizza sauce, uncured pepperoni, and shredded mozzarella cheese.
- 2 Tbsp Olive Oil
- Preheat the oven to 400° F.
- Place the dough in the middle of a sheet of parchment paper. Cover the top of the dough with plastic wrap. Roll out the dough into almost a square shape about 12″x 12″.
- Spread the pizza sauce onto the crust. Use a pizza cutter to cut the dough into two equal halves.
- Then add your choice of fillings to one half of the pizza. To make neatly sealed bites, it’s best to cut the pieces of dough before you add the toppings. I didn’t do that with all of mine, so some were a little sloppy looking. Still tasted the same, though.
- Fold the dough without filling on top of the other. Cut the dough into about 1.5″ squares. Then seal and crimp the edges of the dough with a fork.
- Brush the top of the pizza bites with a little olive oil.
- Place the pizza bites on a baking sheet (mine were on a silicone baking mat). Bake at 400° F for 8-10 min.
- These get hot, so let them cool 5-10 minutes before you let the kids dig in.
More recipe inspiration:
- Cheese Bites! I can’t eat dairy anymore, but just rolling up dough around a cube of mozzarella or havarti dill sounds really good to me.
- Taco Bites! Use your leftover taco meat to make these.
- Use the dough to make Pigs in a Blanket, or as I like to call them, Party Dogs!
- Want to save even more time? Cut strips or triangles of dough, and simply roll up the dough around the filling.
- Angela at Angela’s Kitchen made Pizza Twists with the new Pillsbury® Pizza Dough
- Gina at Kleinworth & Co. made Gluten-Free Garlic Bread in the Slow Cooker
- Lacy and Meg made Apple Pie Dessert Pizza
- Pillsbury’s recipe for Barbecue Chicken Mini Pizzas
My notes about the pizza dough:
- Just like the cookie dough, the pizza dough was so quick and easy to make that I didn’t wait for the dough to come to room temperature. I simply dumped the dough out on to a sheet of parchment paper. I covered the top of the dough with plastic wrap, and started rolling it out with a rolling pin.
- There was no need to grease the pan, though I did use a silicone mat on the baking sheet.
- “Ingredients: Water, Modified Tapioca Starch, Whole Sorghum Flour, Whole Millet Flour, Rice Flour, Fructose, Egg Whites, Brown Sugar, Soybean Oil. Contains 2% or less of: Salt, Extra Virgin Olive Oil, Hydrogenated Soybean Oil, Xanthan Gum, Leavening (baking soda, sodium aluminum phosphate), Guar Gum, Natural and Artificial Flavor, Yeast, Autolyzed Yeast Extract, Enzyme.”
- And Allergens: “Contains Egg Ingredients.”
- I paid $4.99 in the grocery store.
- I did not like this Pizza Crust as much as I like the Chocolate Chip Cookies, but I would buy the pizza dough again on occasion to make fun snacks like these Pizza Bites. And I can’t wait to try Gina’s Garlic Bread!
GIVEAWAY IS NOW CLOSED. THE WINNER WILL BE ANNOUNCED IN A POST ON AUG. 26, 2013.
Pillsbury® has agreed to let one of Celiac Family’s readers try the new products, too!
What: Premium Baking Set with a Cookie Sheet, Pie Tin, and Pizza Cutter, and coupons for free Pillsbury® gluten-free dough.
When: Beginning now and continuing through Aug. 23, 2013. One winner will be announced on Aug. 26, 2016.
How to Enter: Do you want to try the Pillsbury® gluten-free dough? Enter the giveaway by simply leaving a comment on this post or the post about Pillsbury’s® Gluten-Free Chocolate Chip Cookie Dough. Tell me why you’re excited to try the new Pillsbury® gluten-free products, and how it will make your life better.
Additional Details: Although you are welcome to and encouraged to comment on each post about the new Gluten-Free Pillsbury® dough products, only one winner will be chosen from CeliacFamily.com.
Thanks to Pillsbury® for sponsoring today’s post and giveaway.
Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.
I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.
My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.
Gluten-Free Cinnamon Rolls Recipe
1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1 tsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 tsp Xanthan Gum
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk
- Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
- In a medium bowl, combine the warm almond milk with the yeast and set aside.
- In a small bowl, mix together the filling ingredients and set aside.
- In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
- Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
- Remove the plastic wrap and cover the dough evenly with the filling.
- Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
- Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
- Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
- While the rolls are baking, mix up the glaze.
- Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.
- Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
- You can use plastic wrap instead of parchment paper.
- Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
- If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
- Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.
More Cinnamon Roll Recipe Ideas:
- Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
- Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon
- Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom
**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.
It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.
Caramel Corn Puffs Recipe
12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn (or popped popcorn)
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground
- Preheat oven to 250º F.
- Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
- In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
- Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
- Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
- Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
- After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!
- You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
- Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
- Add some nuts, or other ingredients to make it a trail-mix treat.