Gluten-Free Snack Attack!
Okay, let's dive into the wonderful world of gluten-free snacking! I know, sometimes "gluten-free" can feel like code for "boring," or "cardboard-textured," but trust me, that's so far from the truth. Today, I'm sharing a collection of my all-time favorite gluten-free snack recipes. These aren't just any old snacks; these are the recipes I reach for when I need something quick, satisfying, and, most importantly, mouthwateringly delicious. I discovered the magic of gluten-free baking after a surprisingly stubborn case of the sniffles – turns out, gluten was not my friend. So, let's get started and reclaim snacking!
My Go-To Gluten-Free Snack Collection: Boredom Be Gone!
1. Cheesy Quinoa Bites
These little guys are packed with protein and flavor, and they're delightfully easy to throw together. Plus, they're perfect for meal prepping or when you need a quick bite before heading out.
Ingredients:
- 1 cup cooked quinoa (cooled)
- ½ cup shredded cheddar cheese (or your favorite cheese blend)
- ¼ cup grated parmesan cheese
- 2 large eggs, lightly beaten
- ¼ cup finely chopped green onions
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
- In a medium bowl, combine the cooled quinoa, cheddar cheese, parmesan cheese, and green onions.
- Pour in the lightly beaten eggs and mix everything together until well combined.
- Add the garlic powder, onion powder, salt, and pepper. Mix again.
- Using a spoon, fill each muffin cup about ¾ full with the quinoa mixture.
- Bake for 20-25 minutes, or until the edges are golden brown, and the center is set.
- Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Tips & Tricks:
- For extra flavor, try adding a dash of smoked paprika or some chopped sun-dried tomatoes to the mix.
- Swap the cheddar for other types of cheese, like Monterey Jack or pepper jack for a bit of a kick.
- For a vegan version, use a flax egg instead of regular eggs (1 tablespoon flax meal + 3 tablespoons water, let sit for 5 mins to thicken) and your favorite vegan cheese alternative.
- These bites are fantastic served with a dollop of plain Greek yogurt (or vegan alternative) or your favorite dipping sauce.
2. Almond Butter Energy Bites (No-Bake!)
These are my go-to when I need a quick pick-me-up that doesn't involve any fancy equipment or time-consuming baking. These are incredibly customizable, too!
Ingredients:
- 1 cup rolled oats (use certified gluten-free if necessary)
- ½ cup almond butter (or any nut/seed butter)
- ⅓ cup honey or maple syrup
- ½ cup unsweetened shredded coconut (plus more for rolling)
- ¼ cup flaxseed meal
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional add-ins: chocolate chips, dried cranberries, chopped nuts, chia seeds
Instructions:
- In a large bowl, combine all the ingredients.
- Mix well until everything is evenly distributed and the mixture becomes sticky.
- If you are adding any optional ingredients, fold them in now.
- Using a spoon or small cookie scoop, form the mixture into 1-inch balls.
- Roll the balls in the extra shredded coconut to coat.
- Place the energy bites on a parchment-lined plate or tray and refrigerate for at least 20 minutes to allow them to firm up.
Tips & Tricks:
- If your mixture is too dry, add a tablespoon of almond milk (or any milk alternative) at a time until it reaches a good consistency.
- For a richer flavor, try using dark chocolate chips.
- Store these bites in an airtight container in the fridge for up to a week.
- For those who avoid oats, a blend of gluten-free puffed millet and quinoa can make a fantastic substitution. The texture will be slightly different, but it works as an alternative to oats.
3. Simple Sweet Potato "Toast"
This is a surprisingly versatile snack that's naturally gluten-free and packed with nutrients. It's a great way to use up leftover sweet potato!
Ingredients:
- 1 medium sweet potato, sliced into ½-inch thick rounds
- 1 tablespoon coconut oil (or another oil of your choice)
- Toppings of your choice (suggestions: avocado, everything bagel seasoning, hummus, nut butter, cinnamon, berries)
Instructions:
- Wash and slice the sweet potato into even rounds, about ½ inch thick.
- Heat the coconut oil in a large skillet over medium heat.
- Place the sweet potato slices in the skillet and cook for about 4-5 minutes per side, until fork-tender and lightly browned.
- Remove from the skillet and let them cool slightly.
- Top with your favorite toppings and enjoy!
Tips & Tricks:
- For a faster method, you can roast the sweet potato slices in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through. It gives the slices a caramelised texture!
- Don't be afraid to experiment with toppings: try combinations of savory with salt and pepper or sweet with a drizzle of maple syrup, the possibilities are endless!
- These can be stored in the fridge and reheated in a skillet or toaster oven for a quick snack.
- For a great textural and flavour addition, a smear of herbed ricotta cheese will work wonders.
Recipe Card: Gluten-Free Snack Attack!
(1) Cheesy Quinoa Bites
- Prep time: 15 minutes
- Cook time: 20-25 minutes
- Yields: About 24 mini bites
- Ingredients: 1 cup cooked quinoa, ½ cup shredded cheddar cheese, ¼ cup parmesan cheese, 2 eggs, ¼ cup green onions, 1 tsp garlic powder, ½ tsp onion powder, salt, pepper
- Instructions: Combine all ingredients. Bake at 375°F (190°C) for 20-25 mins.
(2) Almond Butter Energy Bites (No-Bake)
- Prep time: 15 minutes
- Chill time: 20 minutes
- Yields: About 15 bites
- Ingredients: 1 cup rolled oats, ½ cup almond butter, ⅓ cup honey/maple syrup, ½ cup shredded coconut, ¼ cup flaxseed meal, 1 tsp vanilla, pinch of salt, add-ins (optional)
- Instructions: Mix ingredients, form into balls, chill 20 mins.
(3) Simple Sweet Potato "Toast"
- Prep time: 5 minutes
- Cook time: 10 minutes
- Yields: Varies depend on size of sweet potato
- Ingredients: 1 medium sweet potato, 1 tbsp coconut oil, toppings as desired
- Instructions: Slice sweet potato, cook in oil in a skillet until tender. Top as desired.
Product Recommendations
Having the right tools can make your time in the kitchen so much more efficient. A good quality mini muffin tin will help these quinoa bites bake perfectly, and ensure they pop out nicely. For the energy bites, a set of mixing bowls with rubber grips can save a lot of mess and ensure you get everything incorporated easily. Also, a good non-stick skillet can really make the sweet potato toast cooking process smooth and mess-free. All of these are staples in my kitchen, and they make my cooking and baking that much more enjoyable.
- Mini Muffin Tin: A good mini muffin tin is essential for baking the quinoa bites perfectly.
- Mixing Bowls with Rubber Grips: A set of mixing bowls with rubber grips will help mix the energy bite ingredients easily and reduce mess.
- Non-stick Skillet: A good non-stick skillet makes cooking the sweet potato toast smooth and effortless.
- Parchment Paper: Using parchment paper is useful for lining trays and makes cleanup easier when making the energy bites.
- Cookie Scoop: A cookie scoop helps to form the energy bites into consistent sizes.
I hope you find these recipes as useful and delicious as I do! Remember, gluten-free doesn't mean flavor-free. Happy snacking!
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