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Irresistible Gluten-Free Snack Bites: Easy, Chewy & Crunchy!

Gluten-Free Snack Bites: Crunchy, Chewy, & Oh-So-Delicious

Gluten-free snack bites, oats, seeds, coconut, cranberries, chocolate on parchment.

Okay, let's dive into the world of delicious, gluten-free snacking! I'm so excited to share this with you — not just because I'm a gluten-free enthusiast, but because I genuinely believe that everyone deserves amazing snacks, regardless of dietary restrictions. For years, I felt like the "snack aisle" was a land of forbidden goodies. But, with a little experimentation, I've unlocked a treasure chest of flavors and textures that are entirely gluten-free *and* completely satisfying! I remember one particularly frustrating afternoon, desperately craving something crunchy, when the idea for these little bites came to me. It was a lightbulb moment that changed my snacking game forever. Get ready to be amazed!

This recipe isn't just about removing gluten; it's about crafting a truly delicious treat that just *happens* to be gluten-free. Think of them as the perfect afternoon pick-me-up, a fantastic travel companion, or even a fun addition to your next party platter. These little bites are customizable, quick to make, and so addictive that you might just find yourself making them every week (or, ahem, multiple times a week!).

Ingredients You'll Need:

  • 1 cup gluten-free rolled oats (make sure they are certified gluten-free)
  • ½ cup almond flour (or other nut flour of your choice, like cashew)
  • ¼ cup sunflower seeds (or pumpkin seeds or chopped nuts – use whatever you love!)
  • ¼ cup shredded coconut flakes, unsweetened (adds a delightful chew)
  • ½ teaspoon ground cinnamon (for warmth)
  • ¼ teaspoon ground ginger (optional, adds a nice kick)
  • Pinch of sea salt (balances the sweetness)
  • ½ cup all-natural honey or maple syrup (for binding and sweetness) - use agave for vegans
  • ¼ cup melted coconut oil (or unsalted butter, if preferred)
  • 1 teaspoon pure vanilla extract (enhances flavor)
  • ½ cup dried cranberries or chopped dates (or your other favorite dried fruit)
  • Optional add-ins: chocolate chips, chopped dried apricots, chia seeds

Step-by-Step Instructions:

  1. Preheat and Prep: First, preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. If you don't have parchment paper, lightly grease the baking sheet.
  2. Dry Ingredients Combine: In a large mixing bowl, add the gluten-free rolled oats, almond flour, sunflower seeds (or your alternative), coconut flakes, cinnamon, ginger (if using), and salt. Whisk everything together to make sure the dry ingredients are evenly distributed. This step is crucial for a consistent flavor in every bite.
  3. Wet Ingredients Whisk: In a separate smaller bowl, whisk the melted coconut oil (or butter), honey, and vanilla extract until they are well combined. The warm coconut oil helps to blend the honey more smoothly, making it easier to incorporate into the dry ingredients. Using a Whisk set here is a life saver.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir using a spatula. Don't worry if it seems a bit dry at first; the next step will help it all come together. Ensure all the dry ingredients are nicely coated with the wet mixture.
  5. Add Dried Fruit: Now, add your dried cranberries or chopped dates (or other dried fruit) to the mixture. Stir gently to distribute evenly. At this stage, you can also add any extra add-ins like chocolate chips or chia seeds.
  6. Form the Bites: Using a teaspoon or a small cookie scoop, take small portions of the mixture and form them into bite-sized balls or small disc shapes. Place them on the prepared baking sheet, leaving a little space between each. Don't over crowd. If the mixture is too sticky, lightly wet your hands. For a consistent size, a small cookie scoop works wonders!
  7. Time to Bake: Transfer the baking sheet to the preheated oven and bake for 12-15 minutes. Keep an eye on them! They should be golden brown around the edges and slightly soft to the touch. Note: Baking times may vary a bit depending on your oven, so keep a close watch.
  8. Cooling & Setting: Once baked, remove the baking sheet from the oven and let the bites cool completely on the pan. This allows them to firm up and become delightfully chewy. Resist the urge to touch them right away or they might crumble! Once cool, transfer to an airtight container.

Tips & Tricks for Gluten-Free Bites:

  • Nut Butter Power: For extra richness, add a tablespoon or two of your favorite nut butter (almond, peanut, or cashew) to the wet ingredients.
  • Spice It Up: Feel free to experiment with other spices like nutmeg, cardamom, or even a pinch of chili powder for a kick!
  • Chocolate Fix: For the chocolate lovers, fold in a handful of your favorite gluten-free chocolate chips. Dark chocolate pairs particularly well with dried fruits and nuts.
  • Seed Variety: Don't be afraid to mix and match seed varieties! Hemp seeds, flax seeds, or even chia seeds can add a nutritional boost and a nice texture.
  • Make it Vegan: To make this recipe completely vegan, swap the honey for maple syrup or agave.
  • Storage: Store the cooked snack bites in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. You can even freeze them for longer storage; just thaw them at room temperature before serving.
  • On The Go: These bites travel incredibly well! Pack them in a small container for school lunches, afternoon snack packs, or hikes! A stackable snack container is my go to!
  • Adjust to Taste: Always taste as you go! Adjust the sweetness or spices based on your preference. This recipe is just a guide, don't be afraid to customize it to your liking!
  • No Honey Options: If you are allergic to Honey, Brown Rice Syrup is a great alternative.

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Recipe Card: Gluten-Free Snack Bites

Prep Time: 10 minutes

Cook Time: 12-15 minutes

Total Time: 22-25 minutes

Yields: Approximately 20-24 bites

Ingredients:

  • 1 cup gluten-free rolled oats
  • ½ cup almond flour
  • ¼ cup sunflower seeds
  • ¼ cup shredded coconut flakes, unsweetened
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (optional)
  • Pinch of sea salt
  • ½ cup honey or maple syrup
  • ¼ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries or chopped dates
  • Optional add-ins: Chocolate chips, chia seeds

Instructions:

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together oats, almond flour, seeds, coconut, cinnamon, ginger (if using), and salt.
  3. In a separate bowl whisk together the melted oil, honey/maple syrup, and vanilla.
  4. Pour wet ingredients into dry. Stir until combined.
  5. Add dried fruit and additional add ins (like chocolate chips.)
  6. Form mixture into small bites. Place on prepared baking sheet.
  7. Bake for 12-15 minutes, until golden brown.
  8. Let cool completely on the baking sheet before serving.

I truly hope you love these gluten-free snack bites as much as I do! They're not only easy to make but also a healthy and versatile option that everyone can enjoy. The freedom you'll feel knowing there is always something tasty and safe to snack on is truly invaluable, especially for those of us with dietary restrictions. Let me know in the comments what variations you tried and how you liked them!

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