Tuesday, November 29, 2016

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/ ********************************************************************
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Friday, November 4, 2016

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.

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.

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)

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