Gluten Fee Chocolate Peanut Butter Crunch Bars ~ Using Animal Cookies/Crackers

I make these yummy Gluten Free Chocolate Peanut Butter Crunch bars for my Son. He loves them. The original recipe calls for Graham Crackers, I wasn't able to find them. I substituted them with Gluten Free Animal Cookies. These are a no bake snack bar that are simple to make.



Gluten Fee Chocolate Peanut Butter Crunch Bars ~ Using Animal Cookies/Crackers 

2 Cups Gluten Free Rolled Oats (I used Bob's Red Mill)
1 -1/2 Cups Gluten Free Crisp Rice Cereal
1 Cup (about 3 ½ ounces) Gluten Free Animal Cookies (I used Kinni Kritter) Coarsely crushed in a food processor- Pulsing until crushed
½ tsp Salt
½ Cup Dried Cranberries
1/3 Cup Pumpkin Seeds (I used Roasted Unsalted)
2 Cups Mini Marshmallows
1 Cup Crunchy Peanut Butter
¼ Cup Coconut Oil
¼ Cup Honey
8 ounces Dark Chocolate Chips (Or any chocolate chips of your choice)

1: Line a 13x9” Baking pan with Parchment paper, leaving a 1” overhang of paper over the long sides.

2: Combine in a large bowl - Oats, Rice Cereal, Crushed Cookies, Salt, Cranberries and Pumpkin Seeds. Mix with a wooden spoon.

3: Combine in a medium sauce pan – Marshmallows, Peanut Butter, Coconut Oil and Honey. Cook over medium heat, stirring constantly, until mixture is melted and combined. Use a wooden spoon.

4: Work quickly, pour the marshmallow mixture over the oat mixture and stir well to coat. Use two wooden spoons to help mix.

5: Pour the mixture into the prepared pan and press evenly and firmly into the pan with a spatula, wooden spoon or a mini silicone roller. Cool for 20 minutes.

6: Melt the Dark Chocolate Chips in a microwave safe dish or on the stove top. Stirring every 20-30 seconds until melted. Pour the melted chocolate over the bars and spread evenly with a spatula.

7: Allow the chocolate to set in the freezer for 10-20 minutes or until hard.

8: Remove from the pan with the parchment paper. Cut into any size or your choice. 
Makes approximately 32 bars.

I store mine covered in the refrigerator because my kitchen is warm and the chocolate would be to soft. When ready to serve pull out of the refrigerator and let sit at room temperature for a few minutes.

******************************************************************** Original recipe: http://www.glutino.com/recipe/chocolate-peanut-butter-graham-crunch-snack-bars/ ********************************************************************

Trader Joe's Gluten Free Pizza Crust Review ~ New Product

Trader Joe's Gluten Free Pizza Crust Review ~ New Product


I was really excited to find out that Trader Joe's now sells a Frozen Gluten Free Pizza Crust. Thanks to my friend Joanna Devoe for posting about this crust on her Instagram page.
https://www.instagram.com/joannadevoe/

You can find this Pizza Crust in the Freezer section at Trader Joe's. 
It cost $3.69 for a 7.75 oz package which contains 2 crust.
I followed the directions on the back of the package.
Rest frozen crust on the counter top for 15-25 minutes. 
Both my crust got cracks in them after they defrosted 10 minutes.
Remove from the packaging and lightly spray or brush with olive oil. 
Add desired toppings.
The package said to bake directly on center rack of a preheated 425* oven. 
Due to the cracked crust I baked my pizza on a pizza pan. I originally wanted to bake them on a pizza stone. I was concerned the pizza would crumble if I slide it onto the rack or pizza stone.
Bake for 10-11 minutes or until cheese is melted and beginning to brown. Mine took 20 minutes to bake.
Remove from the oven and rest 1 minute before slicing.

I am happy to say that the pizza crust held together and tasted good. I'm not sure why my crust had cracks but the end results were good.

I will defiantly buy this crust again. I think next time I will only let it rest for a few minutes just enough to separate the two crust. 

This makes a great quick gluten free pizza. The package says you can also bake it as a Crust Only Flat Bread. Which would be nice dipped in a soup.

INGREDIENTS:
Water, Gluten Free Flour Blend (Buckwheat Flour, Sorghum Flour, Ride Flour) Potato Starch, Olive Oil, Sugar, Xanthan Gum, Citrus Fiber, Sea Salt, Yeast, Garlic Powder, Sunflower Lecithin, Mixed Tocopherols (Vitamin E for freshness)

Zoodles with Tomato and Pesto Sauce ~ Zucchini Noodles

Zoodles with Tomato and Pesto Sauce

Spiralize 2 Medium Zucchinis that have been washed and dried.

Link to my video on How to Make Zoodles:
https://youtu.be/liuoS-WdBGQ

In a skillet add:
EVOO
1 Pint Grape Tomatoes cut in half
Salt and Pepper to taste
Cook on Medium/High heat until soft and start to brown up a bit. 
Add Minced Garlic to taste and cook 1 minute.

Add the Zoodles and season with Salt and Pepper
Toss around 2-3 minutes.
Add Pesto to taste and cook 1 minute.

Serve with Parmigiano Reggiano and Pecorino Romano Cheese 

ENJOY!! You can find me on: Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes Instagram: http://instagram.com/sharingglutenfreerecipes/ Pinterest: http://www.pinterest.com/naturesfairy/ Twitter: https://twitter.com/NaturesFairy

Simple Summer Salad

Simple Summer Salad

You can make this Salad any time of the year. Its one of my favorite Summer salads.

I don't measure out the ingredients. You as much or as little of each vegetable or add others of your choice.

In a large mixing bowl combine:
Cucumber Sliced into Half Moons
Broccoli Florets
Grape Tomatoes cut in half
Red Onion Chopped
10 oz can of Black Beans, Drained and Rinsed
1 Package of Mozzarella Pearls 

Make a simple Vinaigrette to taste
Extra Virgin Olive Oil 
Red Wine Vinegar
Salt and Pepper
Garlic and Onion Powder
Basil

Pour over the Salad and give it a mix. Adjust any seasonings. Place into a serving bowl or container and refrigerate.

I make this Salad in the morning, I find it taste better when the salad has a chance to sit to enhance all the flavors.

I often times will add Shredded Carrots, Chopped Celery and Green and or Red Peppers. Also Zucchini works well in this Salad. 

ENJOY! 

Stuffed Spaghetti Squash ~ Chicken, Mushroom, Onions and Peppers ~ Gluten Free and Low Carb

Stuffed Spaghetti Squash ~ Chicken, Mushrooms, Onions and Peppers ~ Gluten Free & Low Carb

Cut 2 Spaghetti Squash in half, Scoop out the Seeds
Drizzle with EVOO and Season with Salt and Pepper
Place cut side down on a parchment lined cookie sheet.
Roast in preheated 400* oven for 45-60 minutes or until done
Fluff the Squash with a fork

In a skillet add EVOO and Saute
1 Onion Sliced
1 Green Pepper Sliced
2 Cans of Mushrooms or Fresh Mushrooms Sliced
Salt and Pepper to taste
Saute until Transparent add Garlic to taste and cook 1 Minute

In a skillet add EVOO
Season 2# Chicken Tenders with
Salt, Pepper, Garlic and Onion Powder
Cook for a couple minutes of each side until golden brown
Only cook about 2/3 of the way (They will finish cooking in the oven)

In the video I used glass pans I have since switched to reusing the cooking sheet with the parchment paper.
Spread 2 TBL of Pizza Sauce in each Squash Half (14 oz Jar Pizza Sauce)
Top with the Onion/Mushroom mixture
Top with 3 Chicken Tenders
Top with some more Pizza Sauce 
Sprinkle with Parmesan Cheese
Bake 400* 10 Minutes
Top with Pizza Cheese Blend or Mozzarella
Bake an addition 10 minutes or until Cheese is melted and golden brown.
If need be broil for 1-2 minutes to get golden brown. Do not over cook otherwise the chicken could get dry.

ENJOY!! 

Taco Zucchini Boats with Ground Turkey and Black Beans

All of a sudden we are getting lots of Zucchinis from our Garden. The Zucchinis can get very large over night. I like to use the large ones to make Zucchini Boats. You can use smaller ones as well. This is a very simple dinner that is naturally Gluten Free and Low Carb.

Taco Zucchini Boats with Ground Turkey and Black Beans. 

2 Large Zucchinis or 4 smaller size
Washed, cut ends off and slice in half
Scoop out the seeds (I used a Grapefruit Spoon) making sure you don't scrape thru the skin.
Place the Zucchinis cut side up on a parchment lined cookie sheet

Preheat oven 375*

In a Skillet
Add:
2 Tbl EVOO
1 small Onion chopped
Saute until transparent
Add:
1# Ground Turkey (Or Ground Beef)
Mix with the Onions and cook until done
Add:
1- 10.5 oz Canned Black Beans that have been drained and rinsed
1 Packages of Taco Seasoning Mix (My recipe below on how to make your own. Use 1/3 cup seasoning mix 
¾ Cup Water
Mix and simmer for 5 minutes or until water has been reduced and thick

Stuff the mixture into the Zucchini Boats

Sprinkle on Mexican Cheese Blend or any cheese of your choice (As much as you like)

Bake for 25-35 minutes. It depends on how big your zucchinis are. Cook until a steak knife goes in easily. Do not over cook otherwise they will get mushy.

Served with: Sliced Tomatoes, Banana Peppers Rings, Guacamole, Sour Cream and Salsa Sauce

Make your Own Taco Seasoning Mix ~ I do not add salt ~ Adjust any seasonings to your taste

In a Mason jar mix together and give it a good shake:
1 Tbl. Chili Powder
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Ground Cumin
1 tsp. Smoked Paprika
½ tsp. Oregano
½ tsp. Black Pepper
½ tsp. Cayenne Pepper
1 tsp. Minced Dried Onion

I multiple this recipe 5 times. Use 1/3-1/2 cup per 1# of meat adding ¾ – 1 Cup Water

ENJOY! 

Hemp Seed Crusted Baked Chicken Tenders ~ Gluten Free and Low Carb

 I love Hemp Hearts. I used these yummy little Hemp Seed Hearts to make a Chicken Breading for Chicken Tenders.

These are super easy to make, They are Gluten Free and Low Carb.

Hemp Seed Crusted Baked Chicken Tenders

In a large bowl mix with a fork:

½ Cup Hemp Hearts  (I used Manitoba Harvest) 

½ Cup Almond Meal  (I used Trader Joe's)

Seasoning to taste, I used:

Garlic and Onion Powder

Smoked Paprika

Cayenne Pepper

Salt and Pepper

2# Chicken Tenders

In a medium bowl whisk 2 eggs

Line a cookie sheet with Parchment Paper

Dip the Chicken Tenders in the Eggs

Coat in the Hemp Seed Breading Mix.

Place on the prepared Cookie Sheet

Spray the Chicken Tenders with Cooking Spray

Bake 400*

for 10 minutes

Turn and cook until done

Mine took 20 minutes

Keep and eye on them so they don't dry out

I served the Tenders with

Roasted Acorn Squash stuffed with Cranberries

https://youtu.be/bd-I__KeGME

and Trader Joes

Cauliflower Romanesco Basilic Butter Sauce

ENJOY!

You can find me on:

Facebook Gluten Free Page:

https://www.facebook.com/SharingGlutenFreeRecipes

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Avocado Toast ~ Gluten Free and Low Carb

Avocado Toast ~ Gluten Free and Low Carb

I wanted to make this simple recipe Gluten Free and Low Carb. I used my Homemade Low Carb Almond Seed Bread
Link:
https://youtu.be/678gqvhPnLc


Toast any bread of your choice

Cut an avocado in half, remove the seed
Scoop the avocado into a bowl
Mash with a fork to desired consistency (smooth or with chunks)
Season to taste with
Salt
Freshly Ground Black Pepper
Garlic Powder
Trader Joes 21 Seasoning Salute (Optional)
Juice of a 1/4 of a Lemon
Mix together with the fork

Fry up the eggs, as desired  (I did over easy)

Spread the toast with the Avocado Mash

Top with the Eggs

I added some more Freshly Ground Black Pepper

1 medium Avocado is enough for 4 pieces of toast


ENJOY!!




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Cranberry Orange Marmalade Muffins ~ Gluten Free

I love the combination of Cranberries and Orange. These easy to make Gluten Free Muffins
are super moist. They will make a great Valentines Day breakfast or snack. This time of year
you can't find fresh cranberries. I stock up in the fall time and freeze them. I have seen
Frozen Cranberries at Whole Foods.



Gluten Free Cranberry Orange Marmalade Muffins

In a stand mixer combine and beat until smooth:
4 TBL. Melted Butter
1 Cup Granulated Sugar
¼ Cup Greek Yogurt
¾ Cup Milk (I used Almond Milk)

Add and mix well:
Zest from one Orange
2 tsp. Orange Extract
2 eggs,  adding one at a time

In a medium bowl whisk together:
2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 GF Mix)
1 TBL. Baking Powder
1 tsp. Salt

With the mixer on low, slowly add the dry ingredients. Mix until combined. Do not over mix.

Remove bowl from the mixer. Using a spatula fold in:
¼ Cup Orange Marmalade (I used Trader Joes)
2 Cups Cranberries (Fresh or Frozen)

Spray muffins tins with cooking spray.
Using an ice cream scoop evenly measure out the muffins.
Filling ¾ full

Makes 16 muffins

Bake in a preheated 350* oven
for 25-30 minutes or until golden brown
Cool for 5 minutes
Remove from the muffin tins and cool on a wire rack.

These muffins freeze wonderfully. Cool completely and wrap individually in plastic wrap and place in a container.

ENJOY!


This recipe was adapted to Gluten Free from:
http://lifemadesimplebakes.com/2012/11/cranberry-orange-marmalade-muffins/




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Homemade Cranberry Barbecue Sauce

This recipe I found years ago on the back of a Cranberry bag. This BBQ sauce is so delicious. Its great on oven baked chicken or ribs or used on the grill.

Homemade Cranberry Barbecue Sauce

In a medium sauce pan over medium heat add:
1-2 TBL. Oil of your choice
1 Small/Medium Onion chopped
Cook for about 8-10 minutes or until golden brown
Season with Salt and Pepper to taste
Add:
Minced Garlic to taste
Cook for one minute

Add and stir in:
¼ Cup Brown Sugar
¼ Cup Tomato Paste
1 TBL. Dry Mustard
½ – 1 tsp Cayenne Pepper
Give it a good mix, cook over medium high heat for 3 minutes until Fragrant. Stirring every 20-30 seconds.

Add:
4-5 TBL. Apple Cider Vinegar
Sometimes I will add some Worcestershire sauce to taste

Stir in:
1 Cup Frozen or Fresh Cranberries
Cook for 3-4 minutes until they begin to Pop

Stir in:
1-1/2 Cups Vegetable Broth
Optional: add Liquid Smoke and some Hot Sauce
Bring to a boil, reduce heat to medium low. Simmer until desired thickness. I like my sauce thick
I simmered it for 15 minutes.
Remove from the heat and cool for 10 minutes.

Pour the Sauce into a Blender or Food Processor
Because the sauce is so hot I covered the blender with a towel for safety.
Puree for 30 seconds or until smooth.

Pour the Sauce into a Mason Jar. Refrigerate up to 2 weeks.

Use the sauce as you would any bottled sauce.


ENJOY!!





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Roasted Winter Squash stuffed with Cranberries and Walnuts

I love all the Winter Squashes. This is one of my favorite Squash Recipes.
You can use any Winter Squash for this recipe. This makes a wonderful side dish with Turkey, Chicken or Pork.


Roasted Winter Squash stuffed with Cranberries and Walnuts

You can use any type of Winter Squash.
I used a Buttercup Squash. We really enjoy this squash

Cut the Squash in half with a sharp knife
Remove the Seeds. An ice cream scoop makes it easy to remove the seeds.
I save my seeds and roast them just like Pumpkin Seeds.

Brush the inside with Extra Virgin Olive Oil and Sprinkle with Salt and Pepper
Place in a pan cut side down. Pour a little water in the pan, cover with Foil.
Bake in a preheated 400* oven for 40 Minutes. (Time will vary depending on the size of the squash)
Cook until the Squash in tender but still has a bit of a bite to it.
Drain the water.
Place the Squash cut side up

In a small bowl mix together the Stuffing
1 Cup Cranberry's (Fresh or Frozen)
¾ Cups Chopped Walnuts
¼ Cup Brown Sugar
Cinnamon to taste
(For a variation add a chopped apple)
I don't measure the ingredients. It all depends on how large the Squash is and how much of the ingredients you would like to use.

Place 1 TBL Butter in each Squash
Fill the Squash with Stuffing
Top each Squash with another Tablespoon of Butter

Place back in the oven uncovered.
Roast/Bake until the Squash in tender.
Approximately 20-25 minutes or until done.

Cut each squash half in half and serve.

ENJOY!



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