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Gluten-Free Snack Attack: 3 Easy Recipes You'll Crave

Gluten-Free Snack Magic: 3 Effortless Recipes to Curb Those Cravings

Hey there, friend! If you're anything like me, the snack attack is a real thing. You know, that feeling around 3 pm or late in the evening when your stomach starts rumbling and a plain old celery stick just isn't going to cut it? Well, for years, being gluten-free felt like it put a serious damper on my snacking options. Bland rice crackers? Depressing. Overly processed GF bars? No, thanks. But, over time, I've learned that gluten-free doesn't have to mean flavor-free! In fact, these three recipes are so good, *nobody* will guess they are gluten-free. These have been my little secret weapons for anytime, whether I'm rushing out the door or cuddling up on the couch. Ready to dive in with me? Let's go!

Cheesy quinoa bites, spiced chickpeas, and peanut butter

1. Cheesy Herbed Quinoa Bites

These little guys are like tiny flavor bombs, packed with protein, fiber, and cheesy goodness! I actually created this recipe when I was trying to find a way to make leftover quinoa exciting. And man, did I succeed! They are perfect for packing in lunchboxes or just noshing on straight out of the fridge.

Cheesy Herbed Quinoa Bites

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Yield: About 24 mini bites

Ingredients:

  • 1 cup cooked quinoa (slightly cooled is perfect)
  • 1/2 cup shredded cheddar cheese (or your favorite cheese blend – Monterey Jack is great too!)
  • 1/4 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh herbs (parsley, chives, and dill work fantastic together – go with what you love!)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon olive oil (for greasing)

Instructions:

  1. Preheat and Prep: Turn your oven on to 375°F (190°C) and get a mini muffin tin out. Give it a generous rub of that olive oil – we don't want our little bites sticking!
  2. Combine the Goods: In a medium-sized bowl, toss in the cooked quinoa, shredded cheddar, Parmesan, beaten eggs, minced garlic, the herbs and stir it up well. Make sure everything is getting a good party mix.
  3. Season and Roll: Add the salt and pepper, give it a final swirl to make sure all the seasonings are distributed.
  4. Fill those Cups: Carefully use a spoon and fill each mini muffin cup about three-quarters full. Don't overfill because you want them to form those good muffin shapes!
  5. Bake the Bites: Slide the tray into the preheated oven. Bake for about 18-20 minutes, or until the edges are beautifully golden brown and the cheese is nicely melted and bubbly.
  6. Cool and Enjoy: Let them cool in the tin for a few minutes before you take them out. Let them rest on a wire rack to cool off more before serving so they hold their shape. They are also great served with a dollop of plain greek yogurt or your fave dipping sauce!

Tips & Tricks:

  • Cheese Lover's Dream: Feel free to experiment with different cheeses! A bit of crumbled feta adds a salty tang and a little bit of fresh mozzarella when baking gets golden and delicious.
  • Veggie Boost: Throw in some finely chopped veggies! Spinach, bell peppers, or zucchini all work beautifully.
  • Make Ahead Magic: These are fantastic for meal prepping! You can store them in an airtight container in the fridge for up to 3-4 days. You can also freeze them and then pop them in the oven or air fryer to reheat.

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2. Spiced Roasted Chickpeas

These are crunchy, savory, and so incredibly addictive! I always have a batch of these on hand. They are a great source of plant-based protein and fiber and honestly just taste like gourmet popcorn. You won't regret them!

Spiced Roasted Chickpeas

Prep Time: 5 minutes

Cook Time: 20-30 minutes

Yield: About 2 cups

Ingredients:

Instructions:

  1. Preheat & Dry: Get that oven preheating to 400°F (200°C) and make sure those chickpeas are as dry as possible. A paper towel works great!. Wet chickpeas get steamed, and we want them to be crispy!
  2. Combine & Coat: In a medium bowl, mix the olive oil, smoked paprika, cumin, garlic powder, onion powder, salt and cayenne pepper. toss the dried chickpeas in this blend and make sure every chickpea is coated nicely with all that spice.
  3. Roast to Perfection: Spread those chickpeas in a single layer on a baking sheet. Try not to overcrowd them, otherwise, you will steam them again. Roast them in the preheated oven for 20-30 minutes, shaking the pan halfway through, until they're golden brown and very crunchy.
  4. Let them Cool: Once out of the oven, let the roasted chickpeas cool completely on the pan. This will make them extra crispy and prevents them from getting soggy.

Tips & Tricks:

  • Different Dimensions: Switch up the spices for different flavor profiles! Try cinnamon and a bit of brown sugar for sweet treat. Or curry powder for an Indian-inspired kick. I love all the options!
  • Extra Crunch: If you want them super crispy, try adding half a tablespoon of corn starch before tossing them in oil and spices.
  • Snack Attack: These are great as a snack, but also a great addition to salads or bowls. They will add texture and flavor to any dishes you add them to.

3. Peanut Butter "Nice" Cream

This isn't just a snack; it's a whole dessert that's actually good for you! My kids beg for this every single afternoon! This is a creamy and decadent way to get your daily dose of fruit. And yes, it's dairy-free and gluten-free!

Peanut Butter "Nice" Cream

Prep Time: 5 minutes (plus freezing time)

Cook Time: 5 minutes

Yield: 1 serving

Ingredients:

  • 2 ripe bananas, sliced and frozen solid
  • 2 tablespoons peanut butter (or any nut butter of your choice)
  • 1-2 tablespoons unsweetened almond milk (or any milk), adjust as needed
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: chopped nuts, chocolate chips, or a drizzle of honey

Instructions:

  1. Freeze Those Bananas: Peel and slice your bananas into small coins and freeze them for a few hours until they are rock solid. This is key to our creamy concoction.
  2. Blend, Blend, Blend: Pop the frozen banana coins and peanut butter, in your high-speed blender or food processor. Pulse on low and let it do its work! At first, it might look crumbly but keep going!
  3. Creamy Dream: Add the almond milk, vanilla extract and salt. Blend everything until smooth, pausing on the side to scrape down if need be. If you need a creamier consistency add one teaspoon of almond milk at a time until you reach your preferred consistency.
  4. Serve Immediately: This is best served straight away! Add the toppings you have on hand and enjoy it right away!

Tips & Tricks:

  • Flavor Variations: Use other nut or seed butters like almond, cashew, or sunflower seed butter.
  • Chocolate Lovers: Add a tablespoon of cocoa powder for a chocolate-peanut butter version.
  • Get Creative: Top with shredded coconut, a sprinkle of sea salt, or a swirl of your favorite jam!
  • Blender Power: If you have a less powerful blender, let the bananas thaw for about 5 minutes before blending. If your blender has a tamper, be sure to use it!

Product Recommendations

Remember to always make sure you preheat your oven correctly. For even better heat retention, I recommend using a high-quality baking sheet or using a cast-iron one. If you find yourself making this "nice" cream often, check out this amazing high-speed blender. It's quite the workhorse!

Alright friend, there you have it – three simple and delicious gluten-free snacks you can whip up in no time! These recipes have brought so much joy (and flavor!) to my gluten-free journey. I hope they bring that to yours as well. Happy snacking and don't hesitate to let me know how you like them!

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