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Quick & Easy Gluten-Free Snacks: Your Go-To Collection

My Go-To Gluten-Free Snack Collection

Gluten-free snack flat lay: roasted chickpeas, chocolate avocado mousse, cheesy veggie bites.

Okay, friend, let's dive into something truly special. You know how sometimes you just need a little something, a little pick-me-up, but also want to keep things gluten-free? I've been there, countless times! That's why I'm so excited to share with you my go-to collection of quick, easy, and seriously delicious gluten-free snacks. This isn't just about avoiding gluten; it's about enjoying amazingly flavorful bites that fit right into our busy lives. And the best part? They're all ridiculously simple to whip up. Think less time in the kitchen, and more time enjoying good food! This collection isn't about complicated techniques or hard-to-find ingredients. It's about honest-to-goodness flavors, simple steps, and the joy of making something with your hands. So, grab an apron, and let's get snacking!

My Go-To Gluten-Free Snack Collection

Crunchy Roasted Chickpeas

Okay, let's start with a real crowd-pleaser. These roasted chickpeas are seriously addictive, and they're so incredibly easy to make! I used to buy them pre-made at the store, but trust me, making them at home is a game-changer. Not only are they way tastier, but you control exactly what goes in. Plus, the house smells amazing while they're roasting!

Ingredients:

  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt
  • Pinch of black pepper
  • Optional for a little heat: a pinch of cayenne pepper

Instructions:

  • Alright, first things first, let's get those chickpeas ready. Drain your can of chickpeas really well and give them a good rinse under some cool water. Dry them thoroughly with a clean tea towel or some paper towels. The drier they are, the crispier they'll get in the oven.
  • Next, let's get them oiled up. In a bowl, toss the dried chickpeas with 1 tablespoon of olive oil. Make sure each chickpea is coated.
  • Now for the fun part—flavor town! Add 1/2 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and a pinch of salt and black pepper to the bowl. If you're feeling a bit feisty, a little pinch of cayenne is a lovely touch! Toss everything together to make sure those spices are coating every chickpea.
  • Preheat your oven to 400°F (200°C). Grab a baking tray and spread the chickpeas out in a single layer. This part is essential so don't skip it - if they are touching they'll just steam!
  • Time to roast them! Pop them into the oven and let them bake for 25-30 minutes, stirring halfway through. You'll know they're done when they're nice and golden brown and super crunchy. Keep a close eye on them, as ovens can vary.
  • Once they're done, take them out and let them cool before diving in. They'll get even crispier as they cool.

Almost-Too-Easy Chocolate Avocado Mousse

Okay, I know, I know, avocado in dessert sounds weird! But trust me, this chocolate avocado mousse will change your life. It's rich, creamy, decadent, and unbelievably easy to make. You wouldn't even know there's avocado hiding in there. This is a staple in our house when we want something a little sweet, but still healthy-ish!

Ingredients:

  • 1 ripe avocado, pitted and peeled
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup unsweetened almond milk (or any milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: chocolate chips for topping, berries for garnish

Instructions:

  • Scoop out your ripe avocado into the bowl of a food processor or a good high-powered blender. Make sure that avocado is ripe otherwise it won't be as creamy.
  • Add the rest of the ingredients: 1/4 cup of unsweetened cocoa powder, 1/4 cup of maple syrup (or honey), 1/4 cup of unsweetened almond milk, 1 teaspoon of vanilla extract, and a pinch of salt. Don't skip the salt as it really enhances the chocolate flavor.
  • Blend everything until it's super smooth and creamy. I usually do this for about a minute, but you might need a little longer depending on your blender. Stop and scrape down the sides if needed.
  • Give it a taste and adjust the sweetness if needed. If it's not sweet enough for you, add a smidge more maple syrup and blend again.
  • Pour the mousse into small bowls or glasses and chill in the fridge for at least 30 minutes to let it set up.
  • When you are ready to indulge, go wild with toppings! I like a few chocolate chips or some fresh berries.

Savory Cheesy Baked Veggie Bites

These are perfect when you need a savory snack. The great thing about these is that they are so adaptable - whatever veggies you have in the fridge will work! The cheese makes them super satisfying, and they are easy to pack for lunch. Plus, they're a great way to sneak some veggies into the kids' (or your own!) diet.

Ingredients:

  • 1 cup finely chopped vegetables (we love broccoli, carrots, and bell peppers)
  • 1/2 cup gluten-free cheddar cheese, shredded
  • 1 large egg, lightly beaten
  • 1/4 cup gluten-free breadcrumbs (or almond flour for even lower carbs)
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • Optional: pinch of red pepper flakes for a little heat

Instructions:

  • Preheat your oven to 375°F (190°C). Grab a muffin tin (I use a non-stick as these can stick a little) and give it a light spray with cooking oil.
  • In a medium bowl, mix together your finely chopped veggies, shredded cheese, beaten egg, gluten-free breadcrumbs (or almond flour), garlic powder, salt and pepper. If you're feeling like adding a kick, throw in a pinch of red pepper flakes. Make sure everything is well combined.
  • Spoon the mixture into the muffin tin, filling each cup about 2/3 full.
  • Bake in the oven for 20-25 minutes, or until golden brown and slightly firm.
  • Let the veggie bites cool slightly in the muffin tin before carefully taking them out. They are good warm or cold.

Tips & Tricks

  • Chickpea fun: Experiment with different flavor combinations for the roasted chickpeas! Try curry powder, cumin, or even a sprinkle of cinnamon for a sweet twist. Want them extra crispy? Roast them at a lower temp for longer.
  • Mousse it up: For an extra decadent mousse, add a tablespoon of melted dark chocolate. Or for a lighter taste, consider adding a splash of lime juice.
  • Veggie versatility: Feel free to change up the veggies in the savory bites. Spinach, zucchini, and onions are all lovely options. And if you happen to have some crumbled goat cheese that is a lovely addition!
  • Batch Baking: All of these recipes can be doubled or tripled as needed if you're trying to make snacks last through the week!

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Recipe Card

Recipe 1: Crunchy Roasted Chickpeas

Prep time:

5 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 smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt and pepper
  • Optional: Pinch of cayenne pepper

Instructions:

  • Dry chickpeas
  • Toss with olive oil and spices.
  • Spread on a baking sheet.
  • Roast at 400°F (200°C) for 25-30 minutes, stirring halfway.
  • Let cool to get extra crispy!

Recipe 2: Almost-Too-Easy Chocolate Avocado Mousse

Prep time:

5 minutes

Chill time:

30 minutes

Yields:

2 servings

Ingredients:

  • 1 ripe avocado, pitted and peeled
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup unsweetened almond milk (or any milk)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: chocolate chips or berries

Instructions:

  • Blend all ingredients until smooth.
  • Chill for at least 30 minutes.
  • Top with chocolate chips or fruit, and enjoy!

Recipe 3: Savory Cheesy Baked Veggie Bites

Prep time:

10 minutes

Cook time:

20-25 minutes

Yields:

12 muffins

Ingredients:

  • 1 cup finely chopped vegetables
  • 1/2 cup gluten-free cheddar cheese, shredded
  • 1 large egg, lightly beaten
  • 1/4 cup gluten-free breadcrumbs (or almond flour)
  • 1/4 teaspoon garlic powder
  • Pinch of salt and pepper
  • Optional: Pinch of Red pepper flakes

Instructions:

  • Combine ingredients in a bowl.
  • Spoon into a muffin tin.
  • Bake at 375°F (190°C) for 20-25 minutes.
  • Let cool slightly, and serve.

Product Recommendations

If you are like me, then you'll constantly be in your kitchen making something! To do that, here are some great tools to help make your next creation:

For the perfect crisp on those chickpeas, I highly recommend using a sheet pan that conducts heat well. This Nordic Ware baking sheet is a favorite of mine and is so easy to clean.

For the mousse, having a good quality blender is so helpful (especially if you are using avocados a lot!) A high speed blender like this one could be life changing!

Finally, to make the baking of the veggie bites easier, I use a muffin pan with a silicone lining, this makes them so much easier to get out.

So there you have it, friends! My go-to collection of gluten-free snacks. The thing I love most about these is that they're so easy to tweak them to your taste! Whether you're a seasoned gluten-free eater or you are just diving into the world of gluten-free, I hope this inspires you to get into the kitchen and make something delicious. Happy snacking!

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