Change Header Style

3 Easy & Crave-Worthy Gluten-Free Snacks: Zucchini Bites, Energy Balls & Air Fryer Chickpeas

Gluten-Free Snack Attack: Three Recipes You'll Actually Crave

Okay, let's dive into a world of delicious, gluten-free snacking! Because let's face it, sometimes the best things in life come in small, perfectly-portioned bites. I've been gluten-free for a while now, and honestly, sometimes I miss the convenience of just grabbing something pre-made. But guess what? I've embraced the challenge, and now I'm practically a whiz at whipping up snacks that are both safe *and* totally satisfying. So today, I'm sharing some of my go-to recipes – things I make again and again because they're easy, use ingredients I usually have on hand, and—most importantly—they *taste amazing*. Prepare to say goodbye to bland and boring snacks and hello to a kitchen full of gluten-free joy!

Alright, let's get to the good stuff. We're tackling three different snack vibes today – a little sweet, a little savory, and a touch chewy! Ready to get started?

1. Cheesy Baked Zucchini Bites

These are my personal lifesavers. When "hangry" strikes, these savory little bites are quick, easy to make, and hit the spot every time. They are also a great way to sneak in some extra veggies! My kids actually love them, which, let's be real, is a huge win in my book.

Ingredients:

  • 2 medium zucchini, grated
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free all-purpose flour blend
  • 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
  • 1/4 cup shredded cheddar cheese (or dairy-free alternative)
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper

Instructions:

  1. Prep the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a colander and sprinkle with the ½ teaspoon of salt. Let it sit for about 10-15 minutes. This step is crucial; it allows the salt to pull out the excess moisture so the bites aren't soggy. After 15 minutes, squeeze as much water as you can out of the zucchini by wrapping it in a clean kitchen towel and squeezing firmly. Don't skip this step!
  2. Mix it Up: In a large bowl, combine the squeezed zucchini, gluten-free flour, parmesan or nutritional yeast, cheddar or dairy-free alternative, chopped basil, minced garlic, egg, olive oil, and black pepper. Mix well until everything is evenly distributed.
  3. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or baking sheet lined with parchment paper.
  4. Bake the Bites: Spoon the zucchini mixture into the prepared muffin tin or form small patties on a baking sheet. Bake for 20-25 minutes, or until they are golden brown and firm to the touch.
  5. Cool & Enjoy: Remove from the oven and let the bites cool for a few minutes in the tin or baking sheet before removing and serving them. They are delicious warm, but you can also pack these for on-the-go snacks.

Tips & Tricks For Zucchini Bites:

  • Flavor Boost: Experiment with different cheeses or add a pinch of red pepper flakes for a little kick. Dried herbs like oregano or thyme are also great additions.
  • Vegetable Variation: Feel free to experiment with other veggies; grated carrots or finely chopped bell peppers work wonders here. Make sure to squeeze out their excess water first as well, similar to the zucchini.
  • Baking: For a crispier bottom, you can try baking on a wire rack on top of your baking sheet. This is great when making them flat as opposed to rounded in a muffin tin.
  • Dairy-Free: The dairy-free version is just as good! Just remember to focus on high-quality vegan cheese alternatives.

2. Peanut Butter Banana Energy Bites

Need an energy pick-me-up? These energy bites are your answer. They're perfect post-workout, as a mid-afternoon snack, or just when you need something satisfying that isn't packed with processed junk. They are also great snacks with a dose of protein for kids.

Ingredients:

  • 1 cup gluten-free rolled oats (ensure they are certified gluten-free)
  • 1/2 cup natural peanut butter (look for brands with minimal ingredients)
  • 1/3 cup mashed ripe banana
  • 2 tablespoons honey or agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped unsalted peanuts or other nuts (optional)
  • 2 tablespoons mini dark chocolate chips (optional)

Instructions:

  1. Combine Ingredients: In a large bowl, combine the rolled oats, peanut butter, mashed banana, honey or agave, and vanilla extract.
  2. Mix Well: Stir until everything is thoroughly combined. If the mixture seems too sticky, add a tablespoon or two of extra oats; conversely, If it feels too dry add a tiny bit of your honey or agave.
  3. Add Ins: Fold in the chopped nuts and mini chocolate chips, if using.
  4. Roll and Chill: Roll the mixture into 1–2 inch balls. Place the balls on a plate or baking sheet lined with parchment paper.
  5. Chill: Put them in the fridge for at least 30 minutes to help them firm up. This makes them a lot less sticky and easier to eat.

Tips & Tricks For Energy Bites:

  • Nut-Free Option: Replace peanut butter with sunflower seed butter or tahini for a nut-free version, ensuring the substitute is equally dense.
  • Sweetness Level: Adjust the honey or agave to your preference – start with less and add more until it's perfect for you.
  • Fun Textures: Use other nuts such as almonds, walnuts, or pecans, or even dried fruits like raisins or dried cranberries for more fun in every bite.
  • Chocolate Lovers: Add a couple of tablespoons of cocoa powder for a chocolate rendition.

3. Quick and Easy Air Fryer Chickpeas

Sometimes you just crave something crunchy! These air fryer chickpeas are seriously addictive, healthy, and perfect for satisfying those salty cravings. Ready in minutes, they're my go-to when I need a quick and satisfying snack or salad topper.

Ingredients:

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Prep the Chickpeas: Thoroughly rinse and drain the canned chickpeas. You want to get them as dry as possible. Pat them dry with a kitchen towel or paper towels, as the drier they are the crispier they will become.
  2. Season Them Up: In a bowl, toss the chickpeas with olive oil, paprika, cumin, garlic powder, onion powder, salt, and pepper. Make sure they're all nicely coated with the spices.
  3. Air Fry: Place the seasoned chickpeas in a single layer in the air fryer basket or tray.
  4. Cook: Air fry at 400° F (200° C) for 10–12 minutes, shaking the basket or tray halfway through, until crunchy. The time may vary depending on your air fryer, so keep an eye on them after the 10 min mark.
  5. Cool: Once done, let them cool slightly before enjoying.

Tips & Tricks For Air Fryer Chickpeas:

  • Spice it Up: Experiment with your favorite spice blends! Curry powder, chili powder, or even a bit of lemon zest can be fantastic additions.
  • Crispy Factor: If they're not crispy enough, you can cook them for an extra couple of minutes, making sure not to burn them.
  • Storage: These chickpeas are best enjoyed right after cooking but can be stored in an airtight container at room temperature for a couple of days, though they will not be as crunchy.
  • Beyond Snacks: Use them as a crunchy topping for salads, soups, or grain bowls.

Recipe Card

Recipe 1: Cheesy Baked Zucchini Bites

Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients:
  • 2 medium zucchini, grated
  • 1/2 teaspoon salt
  • 1/2 cup gluten-free all-purpose flour blend
  • 1/4 cup grated parmesan cheese (or nutritional yeast for dairy-free)
  • 1/4 cup shredded cheddar cheese (or dairy-free alternative)
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil
  • 1/4 teaspoon black pepper
Instructions:
  1. Grate zucchini, salt, strain off excess water.
  2. Mix all ingredients in a large bowl.
  3. Preheat oven to 375°F (190°C), grease muffin tin or baking sheet.
  4. Bake for 20-25 minutes, until golden brown.
  5. Cool slightly and enjoy.

Recipe 2: Peanut Butter Banana Energy Bites

Prep Time: 10 minutes
Chill Time: 30 minutes

Ingredients:
  • 1 cup gluten-free rolled oats
  • 1/2 cup natural peanut butter
  • 1/3 cup mashed ripe banana
  • 2 tablespoons honey or agave syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped nuts (optional)
  • 2 tablespoons mini chocolate chips (optional)
Instructions:
  1. Combine all ingredients in a bowl and mix well.
  2. Fold in nuts and chocolate chips if using.
  3. Roll into balls, chill for 30 minutes.

Recipe 3: Quick and Easy Air Fryer Chickpeas

Prep Time: 5 minutes
Cook Time: 10-12 minutes

Ingredients:
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions:
  1. Rinse and pat dry the chickpeas.
  2. Toss with olive oil and spices.
  3. Air fry at 400°F (200°C) for 10-12 mins (shaking halfway) until crunchy.
  4. Cool slightly and enjoy.

Product Recommendations

Okay, before you dash off to your kitchen, let me share some must-have tools that can make things even easier:

  • A good quality Air Fryer is essential for those crispy chickpeas, trust me!
  • A reliable Mini Muffin Tin is perfect for those cheesy zucchini bites.
  • A Box Grater makes quick work of grating zucchini, and it's a kitchen staple for a reason!
  • A good set of Mixing Bowls in varying sizes helps keep things organised.

I hope this gluten-free snack extravaganza inspires you to get creative in your own kitchen. Remember, snacking doesn't have to be boring or guilt-ridden. It can be a fun and delicious way to nourish your body! Let me know in the comments which recipe is your favorite—and if you create your own variation on it, I'd love to hear about it! Happy snacking!

Post a Comment

0 Comments