Archive for 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.
I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.
Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.
Rainbow Apple Salad
- 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
- 2 large crisp and sweet apples, cored and chopped (about 4 cups)
- 1 Cup dried Cranberries
- 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free or try my recipe for Honey Poppyseed Dressing.)
- 1/2 Cup chopped nuts or sunflower seeds (optional)
- Combine the vegetables, apples, and cranberries.
- Pour the dressing on the salad, and toss to evenly coat the salad.
- If desired, sprinkle nuts or sunflower seeds on top.
- This makes a salad large enough to share — about 8 servings.
- It’s great as a side salad, too. Serve with Pulled Pork Sandwiches or a simple grilled chicken breast.
Review More Great Recipes
Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
I made a batch of these mini muffins a few weeks ago for two reasons. One, I was getting bored with our breakfast routine. And two, I thought I would freeze some for school mornings when I needed to serve a quick breakfast. Well, I never got around to freezing them because they disappeared so quickly. So, the next week I made another batch, and still couldn’t get them into the freezer fast enough. The kids gobbled them up for breakfast and after-school snacks. In two days they were gone. So, I guess I’m going to have to bake more, and double the recipe next time.
Chocolate Chip Banana Mini Muffins
1 Cup mashed, ripe Bananas (about 2 bananas)
1/2 Cup Coconut Nectar (or other sweetener)
1/4 Cup Grapeseed Oil (or other cooking oil)
1/2 tsp Vanilla extract
2 Cups (9 oz./250 g) Pamela’s Baking and Pancake Mix
1/4 tsp Salt
1/2 Cup mini Chocolate Chips
- Preheat the oven to 375° F. Prepare a Mini Muffin Pan by spraying with oil, or using paper liners.
- Mash bananas in a mixing bowl. Add eggs, coconut nectar, oil, and vanilla. Beat until thoroughly combined.
- Add Pamela’s Baking Mix and salt, and continue to beat.
- Mix in the chocolate chips.
- Drop scoops of about 1-1/2 Tbsp of batter into the prepared muffin pan, or until each cup is about 2/3 full.
- Bake at 375° F for 10 minutes.
- Cool in the pan for 5 minutes, then finish cooling directly on a wire rack.
- Makes about 3 dozen mini-muffins, depending on how full you fill the cups.
- For simplicity, I used Pamela’s Baking Mix for the flour. Pamela’s mix already contains baking powder, baking soda, salt, and xanthan gum. So, if you’re going to attempt this recipe with other flours, I would suggest adding a little bit of each of those.
- I have now made this recipe several times using different sweeteners – honey, coconut nectar, and agave. I’m happy to say that they all turned out delicious. I’m sure that sugar would work, too, but I didn’t even feel the need to try it.
- If your family doesn’t eat them as quickly as mine, put them in a sealed container or bag in the freezer. Because they’re small, they thaw quickly on the counter. Or, just pop them into the microwave for a warm treat.