Archive for Lunch
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.
It’s been so long since I’ve posted a recipe, I almost forgot what to do. It took a little longer than expected, but I managed to figure it out. 😉
I made these years ago for a fun tea party. They are so good, I don’t know why I waited so long to make them again.
Savory Herb Sandwich Spread Recipe
4 oz. (1/2 Cup) Tofutti Milk-Free Better Than Cream Cheese (in the yellow tub)
1/3 Cup Mayonnaise
1 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp dried Dill Weed
- Combine all ingredients in a small bowl.
- Chill in a sealed container in the refrigerator for a couple hours to let the flavors mingle.
- Spread onto your favorite gluten-free bread or crackers, and top with fresh vegetables.
- For an extra smooth texture use an electric mixer or blender to combine the ingredients.
- Store leftover spread in a sealed container in the refrigerator.
- Layer vegetables (cucumbers, sweet peppers, tomatoes, etc.) for a stacked sandwich.
- Use a variety of finely chopped or julienned vegetables for a festive look. (Carrots and Black Olives for Halloween, Broccoli and Sweet Red Pepper for Christmas, etc.)
- Use a cookie cutter to cut your sandwich into fun-shaped finger sandwiches.
- Makes a great dip for you favorite vegetables, chips, and crackers, too.
Here’s another dish I created to use up some leftover chicken. This time it was roasted or rotisserie chicken. No leftovers at your house? You can always cook a couple chicken breasts to add to the salad. Or, make it without the chicken at all.
Greek Pasta Salad Recipe
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano
- Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
- Prepare the salad ingredients by cutting into bite-size pieces.
- Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
- Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
- Serve up the pasta salad and season to taste with extra dressing, salt and pepper.
- Quartered, marinated artichoke hearts also make a nice addition to the salad.
- For the olives, I usually buy a mix of Greek olives which includes Kalamata.
Pigs in a blanket, or hot dogs wrapped in dough: Whatever you call it, they are sure to please taste buds of all ages. This idea came about as an afterthought. I was trying out Bob’s Red Mill Gluten Free Pizza Crust Mix. I followed the directions on the package for making the crust. The recipe says it makes two 12″ pizzas or one 16″ pizza. Well, my 16″ pizza turned out to be more like 14″. So, I had dough leftover. Since my daughter doesn’t like pizza, I decided to use the dough for hot dog buns. I cut the remaining dough into four rectangles and wrapped them around uncooked hot dogs. Then, I put them onto a lightly greased baking sheet and baked them for about 15 minutes. (No pre-baking was necessary.) They turned out great. And, how did my daughter like it? Well, let’s just say she’s used to eating hot dogs without buns. 🙂 My husband and I thought they were delicious. We’ll definitely make them again. I think next time I’ll try some with a slice of cheese in them, too.
I wanted to share this because I thought it would be a great idea for a kid’s (or grown-up’s) gluten-free birthday party. Make the dough in advance, and have the hot dogs wrapped with the dough, covered on a baking sheet and waiting in the refrigerator until the guests show up. Then, pop the baking sheet into the oven and bake for 15 minutes. You could have a whole tray of these cooked and ready to serve while the kids play games, open presents, etc.
I should also mention that the pizza crust turned out very good, too! But somehow, I forgot to take a picture of the pizza we made. It was devoured way too quickly for me to even get a shot of it. 😉
- This post is shared on this week’s edition of Gluten-Free Wednesdays at The Gluten-Free Homemaker.
- Try a recipe for a yeast-free crescent roll at Better Batter.
- Ginger Lemon Girl has a recipe for gluten-free Crescent Rolls and her version of Pigs in a Blanket.
- Kate posted her version of mini-crescent dogs at Gluten Free Gobsmacked.