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3 Easy & Delicious Gluten-Free Snack Recipes (Quick, Healthy & Satisfying)

Snack Attack: My Go-To Gluten-Free Nibbles (That Actually Taste Amazing!)

Healthy recipes flatlay: cheesy roasted chickpeas, spinach egg bites, and no-bake chocolate peanut butter bites on rustic wood.

Hey there, fellow food adventurers! Let's be real for a second: "gluten-free" sometimes gets a bad rap. People often envision dry, crumbly concoctions that vaguely resemble actual food. But I'm here to tell you, being gluten-free doesn't mean sacrificing flavor or satisfaction, especially when it comes to snacks! I remember when I first went gluten-free; it felt so overwhelming, like I'd have to give up all my favorite things. But then, I started experimenting, tweaking, and honestly? I've discovered some snack recipes I now love even MORE than their gluten-filled counterparts.

Today, I'm sharing not just one, but a trio of my absolute go-to gluten-free snack recipes. These are the snacks that save the day when my cravings hit, whether it's a midday slump, a movie night, or a party where deliciousness is a must. They're all easy, customizable, and, most importantly, they're seriously good. So, ditch the idea that gluten-free means boring, and let's dive into some seriously tasty bites!

Recipe 1: Cheesy Roasted Chickpea Crunch

These little guys are salty, crunchy, and seriously addictive. I love that they're packed with protein and fiber, too—a far cry from those processed, empty-calorie crisps.

Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed well
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 cup grated parmesan cheese, or nutritional yeast for dairy-free
  • Pinch of black pepper

Instructions:

  1. Prep the Chickpeas: Preheat your oven to 400°F (200°C). While the oven is heating up, take those rinsed chickpeas and pat them really dry with a kitchen towel or paper towels. This step is crucial for maximum crispiness! You might even roll them a little to loosen the skins. Don't stress about removing all the skins; some will fall off, and that's fine. This is a great time to put on some music!
  2. Get Them Coated: In a medium bowl, toss the dried chickpeas with the olive oil. Make sure each little one gets some love!
  3. Spice it Up: Add the garlic powder, onion powder, smoked paprika, salt, and black pepper to the bowl. Toss again so everything is evenly coated.
  4. Spread Them Out: Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. Don't overcrowd them, or they'll steam instead of roast. A good baking sheet is a game-changer here for even baking.
  5. Roast and Crisp: Bake for 25-30 minutes, or until the chickpeas are golden brown and super crispy. I start checking for doneness at 20 mins, giving the tray a shake. Keep in mind, ovens can be different!
  6. Cheese Please: Remove from the oven and immediately toss with the parmesan cheese (or nutritional yeast if you prefer) and put back on the tray to finish cooling-- the residual heat will make the cheese stick. Let cool then prepare to crunch!

Tips & Tricks

  • Spice it up! Feel free to experiment with your favorite spices. A little chili powder for some heat, or cumin for a more earthy flavor – the options are endless.
  • Make it sweet: Toss cooked chickpeas with melted coconut oil and cinnamon sugar right out of the oven! For a sweet treat.
  • Storage: Store in an airtight container at room temperature for up to 3 days. You can briefly put them back in the oven on low to re-crisp.

Recipe 2: Speedy Spinach & Feta Egg Bites

These bite-sized delights are perfect for a quick breakfast, a satisfying snack, or a light lunch. They're packed with protein and veggies, and are totally portable! I love making a big batch and keeping them in the fridge for easy snacking. A perfect on the go bite.

Ingredients:

  • 6 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup packed fresh spinach, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon garlic powder
  • Optional: a pinch of red pepper flakes for heat

Instructions:

  1. Preheat & Prep: Preheat your oven to 350°F (180°C). Lightly grease a muffin tin or use silicone muffin liners. We don't want sticking! A non-stick muffin tin is a lifesaver for these little guys.
  2. Whisk it All Up: In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. You can also use a hand mixer if you like, but I find a whisk works just fine.
  3. Add the Good Stuff: Stir in the chopped spinach, feta cheese, garlic powder, and red pepper flakes (if using).
  4. Fill the Tins: Pour or spoon the mixture into each muffin cup, filling them about ¾ full.
  5. Bake it Up: Bake for 18-20 minutes, or until the egg bites are puffed up and set in the middle. A toothpick inserted into the center should come out pretty much clean.
  6. Cool & Enjoy: Let the egg bites cool slightly in the muffin tin before gently removing them. Serve warm or at room temperature.

Tips & Tricks

  • Veggie Power: Feel free to add any other chopped veggies you like! Mushrooms, bell peppers, or sun-dried tomatoes would all be delicious.
  • Cheese Swap: Use goat cheese, cheddar, or your favorite cheese instead of feta. I've found that using part-skim cheeses works really well.
  • Make it a meal: Serve the egg bites alongside a small salad for a light and satisfying meal. If you want them to reheat perfectly, make sure you place them in the over or microwave uncovered.
  • Storage: store in an airtight container in the fridge for up to 4 days.

Recipe 3: No-Bake Chocolate Peanut Butter Bites

These are my go-to when a sweet craving strikes. No baking required, seriously delicious, and they can be ready in minutes! These sweet treats are guaranteed to hit the spot in the afternoon.

Ingredients:

  • 1 cup gluten-free rolled oats (not instant)
  • 1/2 cup peanut butter (or almond butter, sunflower seed butter)
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips (optional)
  • 1/4 teaspoon salt
  • 1-2 tablespoons of water, as needed (to help with consistency)

Instructions:

  1. Combine the Goods: In a medium bowl, combine the gluten-free rolled oats, peanut butter, honey (or maple syrup), cocoa powder, salt, and chocolate chips if you are using them. Stir it all together until well mixed.
  2. Get the Right Consistency: The mixture should be fairly sticky and able to be clumped together. If it's very dry, add a tablespoon or two of water at a time to get a pliable consistency.
  3. Roll and Set: Using your hands or a small cookie scoop, form the mixture into small, bite-sized balls. Place on a tray lined with parchment paper.
  4. Chill Out: Place the tray in the refrigerator for at least 30 minutes to allow the bites to firm up. This makes them more solid.
  5. Enjoy: Grab and enjoy! These little guys are perfect right from the fridge!

Tips & Tricks

  • Nut Butter Magic: Go crazy with your favorite nut or seed butter! Almond butter adds an amazing flavor and creamy texture, sunflower seed butter is perfect for nut allergies.
  • Sweet Swaps: A dash of vanilla extract or a different type of sweetener can really change the flavor.
  • Mix in the Fun: Add shredded coconut, chia seeds, or your favorite chopped nuts to vary textures and flavor. Chopped dried cranberries also add a nice chew.
  • Storage: Store in an airtight container in the refrigerator for up to a week or freezer for a month for longer storage. Allow to sit for 5-10 minutes if frozen before biting in.

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Cheesy Roasted Chickpea Crunch

Prep Time:

  • 10 minutes

Cook Time:

  • 25-30 minutes

Yields:

  • 4 servings

Ingredients:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 cup grated parmesan cheese or nutritional yeast
  • Pinch of black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Dry chickpeas thoroughly.
  2. Toss chickpeas with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
  3. Spread in a single layer on a baking sheet.
  4. Roast for 25-30 minutes, until crispy.
  5. Remove from oven, toss with parmesan cheese, cool and serve.

Speedy Spinach & Feta Egg Bites

Prep Time:

  • 10 minutes

Cook Time:

  • 18-20 minutes

Yields:

  • 12 servings

Ingredients:

  • 6 large eggs
  • 1/4 cup milk (dairy or non-dairy)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup packed fresh spinach, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 teaspoon garlic powder
  • Optional: Pinch of red pepper flakes

Instructions:

  1. Preheat oven to 350°F (180°C). Grease muffin tin.
  2. Whisk eggs, milk, salt, and pepper.
  3. Stir in spinach, feta, garlic powder and red pepper flakes (if using).
  4. Pour into muffin cups.
  5. Bake 18-20 minutes, until set.
  6. Cool slightly before removing.

No-Bake Chocolate Peanut Butter Bites

Prep Time:

  • 15 minutes

Chill Time:

  • 30 minutes

Yields:

  • 16-20 bites

Ingredients:

  • 1 cup gluten-free rolled oats
  • 1/2 cup peanut butter
  • 1/4 cup honey or maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips (optional)
  • 1/4 teaspoon salt
  • 1-2 tablespoons water (as needed)

Instructions:

  1. Combine all ingredients in a bowl and stir until well mixed.
  2. Add water as needed.
  3. Roll into small balls.
  4. Chill for 30 minutes.
  5. Serve and enjoy

Ready to snack like a pro now? I hope these recipes become staples in your gluten-free kitchen as they have in mine. Happy snacking, friends! Until next time, happy cooking!

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