Tag: snack

June 11, 2013

Soaked Gluten Free Oatmeal Muffins

Soaked gluten free oatmeal muffins make a simple, nutritious and delicious breakfast or compliment to a warm bowl of soup. Soak the flour one day. Bake the muffins the next. Easy.

Almost every single morning the first word out of my son’s mouth is “munin.” He is on a muffin kick! So I try to keep muffins on hand.

Today I made a gluten free version of some oatmeal muffins I’ve made many times before.

This is a great base recipe. You can add any kind of fruit, nut, etc. to change the flavor. Today’s recipe included cranberries and chocolate chips. Cinnamon raisin is always good too.

These muffins are gluten free and soaked to make them easier to digest. They can also be dairy free if you use lemon juice + water for soaking.
If you’re looking for a new breakfast treat try these muffins.

Soaked Gluten Free Oatmeal Muffins
makes 12 muffins

1 cup rolled oats
1 cup buttermilk OR yogurt OR kefir OR 2 Tbsp. lemon juice + water to equal 1 cup
2/3 cup white rice flour
1/3 cup amaranth flour
1 egg
4 Tbsp. coconut oil (melted butter would work too)
1/3 – 1/2 cup brown cane sugar, sucanat or coconut sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (optional)
1/2 – 1 cup add-ins (raisins, nuts, seeds, fresh fruit, dried fruit, chocolate chips)

Mix oats, flour and soaking liquid. Cover and let sit 7 -24 hours.

Heat oven to 400. Mix the remaining ingredients into the oat mixture (I use a hand mixer for this to work out any lumps).

Fill muffin cups 3/4 full. Bake for 18-20 min.

May 15, 2013

Gluten Free Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.

Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.

But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.

That meant I had to experiment. It’s what I love to do in the kitchen.

Cheese Crackers Without Artificial Color

I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).

I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!

Gluten-Free Goldfish® Crackers

You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.

Gluten-Free Cheeze-Its®

Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.

This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.

Gluten-Free Goldfish® or Cheez-It® Crackers

makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.

April 26, 2013

Gluten Free Homemade Peanut Butter “Cocoa Puff” Cereal (egg free, corn free, dairy free option)

Baby stepping your way to real food? Swap out your store-bought cereal for this healthy version of peanut butter cocoa puffs. They are even gluten and egg free (with a diary free option)!

A little while back I made homemade cocoa puffs. They were a big hit! Then my daughter and I went gluten free. And I haven’t made the cocoa puffs since then.

Problem Solved

I decided to make a gluten free version…but add an extra element and make them into peanut butter puff cereal (any fans here of the “real” version of this?).

My inability to keep the kids away from the cereal means it turned out well. I could hardly even get a picture before they were digging in. And my son found whatever he could to reach the cereal on the counter and stuff his mouth full 🙂

Kid Approved!

A mix of chocolate and peanut butter with a little sweetness and crunch. Both kids ate it plain after I made the cereal and then each had a bowl with milk for a bedtime snack. They really enjoyed drinking the chocolate peanut butter milk at the end.

We don’t buy cereal. My son will be 2 in a couple weeks and has no idea what cereal is. But they sure enjoyed this.

Easy and Healthy

This cereal is an easy breakfast on a busy morning. You get some protein from the peanut butter and milk (or milk substitute) and some carbohydrate to keep you going. It’s also a delicious treat any time of day. Or put some in a little container for young kids to munch on when you are out and about. A perfect finger food snack (with no preservatives or unhealthy oils!).

These puffs are also very allergen friendly. They are gluten free, egg free, corn free and soy free. The chocolate puffs are nut free and can easily be made dairy free. The peanut butter puffs are dairy free as well.

Try making a batch for your kids…or for yourself. You’ll be glad you did. It takes a little time to make two batches of dough/puffs. But it’s worth the effort. And if you aren’t fond of the combination you can just make one or the other. Plain chocolate is just like cocoa puffs. Or plain peanut butter puffs are great too.

Gluten Free Peanut Butter Cocoa Puffs
makes 10 cups

Chocolate Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/4 cup tapioca flour
1/3 cup organic cocoa powder
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/4 cup honey
2 tsp. chocolate extract (optional)
1 tsp. vanilla extract
1/4 cup butter (can be replaced with coconut oil or palm shortening)
1/4 cup coconut oil

Heat oven to 350.

Melt butter and coconut oil in sauce pan. Set aside.

In a mixing bowl, stir together flour, cocoa, sugar, baking soda and salt. Add the liquids: honey, chocolate extract, vanilla, butter/oil. Stir well. Taste dough and adjust honey and chocolate extract to your liking. Mix until a nice ball of dough is formed. The dough should not be crumbly. If it is gradually add more honey.

Split the dough into 2 equal parts. Cut 3 pieces of parchment paper the size of a cookie sheet. Lay one piece on table. Put 1/2 of dough on the paper. Lay a 2nd piece of parchment on top of dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll until the dough is about 1/4″ thick. Remove the top piece of parchment paper. Cut into very small squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for other half of dough. (If you don’t care about appearance you can skip the cutting step and simply break the cookie into little chunks after it bakes.)

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Peanut Butter Puffs

1 cup white rice flour
1/2 cup amaranth flour
1/2 cup tapioca flour
1/2 cup organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/3 cup peanut butter
1/3 cup coconut oil
5 Tbsp. honey
1 tsp. vanilla extract

Heat oven to 350.

Melt peanut butter and coconut oil in sauce pan. Set aside.

In a mixing bowl, stir together the flour, sugar, baking soda and salt. Add the liquids: honey, vanilla, peanut butter/oil. Stir well. Mix until a nice ball of dough is formed.The dough should not be crumbly. If it is gradually add more honey.

Bake for 12-13 minutes. Turn off oven, but leave cereal in to get crisp. Remove after about 5-7 minutes (if some of the puffs are burning remove the pan). Let cool completely. Separate squares.

Combine the chocolate and peanut butter puffs in one container. Serve plain, with milk (or milk substitute) or mixed in yogurt. Store in an airtight container. You can freeze the cereal to make it last longer.

February 28, 2013

Soaked Gluten Free Graham Crackers (gluten free, egg free, dairy free, nut free, corn free)

No need to reach for a box. These soaked gluten free graham crackers are easy to make and properly prepared. Your kids will love them. And so will you!

If you’ve been reading my blog for very long you know that I have a small obsession with graham crackers.

I don’t know why. But they have been one of my absolute favorite foods for many many years now.

They are my go-to snack when I don’t feel well. Not too sweet. But just sweet enough. Always the perfect treat.
I’ve made quite a few varieties of graham crackers over the years. Every time I have a new dietary restriction I think…will I have to give up my beloved graham crackers?!

Recently I started eating gluten free. Which means I can’t have my yummy homemade whole wheat grahams.

So of course I got to work creating a gluten free version. Pure heaven.

These crackers are very easy to make, the grains are soaked (which makes them easier to digest) and they are very allergen friendly.

No eggs, dairy, gluten, rice, corn, oats or nuts. I think they are even vegan (although I don’t know much about it…is honey vegan?).

I’m so happy that I don’t have to give up one of my favorite foods…and that I can eat it without getting a stomach ache (or a whole host of other symptoms).

Do you like graham crackers?

Give these soaked gluten free graham crackers a try. Even if you don’t have to eat gluten free these are a great snack to get some variety in your diet.

Want to learn more ways to feed nutritious food to kids with allergies or picky eaters?

Check out my book Why Won’t My Child Eat?!

Soaked Gluten Free Graham Crackers

2015-11-22 19:26:25

Yields 40

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Ingredients

1 1/2 cups "whole grain" gluten free flour(s) (amaranth, brown rice, teff, sorghum, garbanzo bean, oat)
1/2 cup starchy gluten free flour (tapioca, cassava, white rice, arrowroot, potato starch)
1/2 cup coconut oil, butter, lard or tallow, melted
1 cup warm water
1 Tbsp. lemon juice
1/3 cup cane sugar
4 Tbsp. honey
2 Tbsp. molasses (you can skip this and add more honey or use maple syrup)
1 tsp. baking soda
1/2 tsp. sea salt

Instructions

Mix the flours, oil, water and lemon juice. Cover and let soak for 24 hours.
Heat oven to 350 degrees. Line two baking sheets with parchment paper.
Add the remaining ingredients to the flour mixture. Mix until well combined.
Add more sugar, honey or molasses to make them sweeter if desired.
Spread half of the batter on each pan.
Bake 10 minutes.
Using a pizza cutter, cut into squares (if they are sticking to the pizza cutter try again in 3-5 minutes). Return to the oven for 5 minutes.
Remove from the oven and transfer the crackers on the parchment paper to dehydrator trays. Dry at highest heat setting until crisp, removing the parchment paper part way through (about 6 - 8 hours).
Let cool. Store in an airtight container.

Notes

These crackers freeze well.

By Mary - justtakeabite.com

Just Take A Bite https://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

March 11, 2012

Soaked Soft Pretzels

Between a sick baby and a power outage I haven’t had much computer time lately. So I’m trying to catch up on posts. Last week I made some soaked whole wheat bread again. But I made a bigger batch of dough and used half of it to make soft pretzels. It was an experiment…and it turned out great! Unfortunately right after I finished mixing the dough the power went out. So I had to roll/shape pretzels in the dark with a crying baby. Not exactly ideal conditions. So I had to be pretty quick and couldn’t see that well…and ended up with pretty large pretzels. If I make them again I’ll roll them a lot thinner. Regardless they taste great! Slather them with butter and salt right out of the oven. Yum! And they make great bread for a sandwich…a pretzel bun. This is a great snack for me to have on hand…soaked wheat with lots of salt. Exactly what my body needs.

Soaked Soft Pretzels

2 cups whole wheat flour
1/2 cup buttermilk, kefir or yogurt
3/4 cups very warm water
1 egg
1cup organic white unbleached flour
1/8 cup warm/hot water
1/8 cup coconut oil
1 Tbsp. yeast
1/4 cup local raw honey
1/2 Tbsp. sea salt

The day before, add wheat, buttermilk, and water to your stand mixer. Mix just until all the flour is wet. Cover and let set at least 7 hours but 12 or more is even better and you may even have a nice sourdough taste. I usually try to do 24 hours. Soak it one morning. Mix it the next morning.

The next day, or whenever you’re ready to finish your bread, add the egg and white flour. Add coconut oil to the hot water (so it melts). Once it’s melted, add it in, and start mixing on the lowest speed.

Add the yeast, keep mixing on lowest speed. Add honey and seal salt.

When the dough has cleaned up the sides and middle of the bowl, check how the dough feels and see if you need a bit more water or flour (you’ll know if it feels too dry or wet), and then set the timer for 14 minutes and continue mixing on the lowest speed.

Meanwhile, butter two baking pans. When the dough is done, use buttered hands to split it into 10 equal pieces. Roll each piece into a long string. Shape into pretzels. Place on baking sheets.

The rise time depends on the temp in your kitchen – usually 2-3 hours. Bake at 350 degrees for 20-25 min.

When you take them out of the oven, brush them with butter and sprinkle with sea salt. Be sure to add plenty of salt or you might be like me and have a three year old telling you “I desparately need more salt.” Place on a rack to cool…or devour immediately 🙂

July 20, 2011

Pummus (grain free, dairy free, egg free, GAPS-legal)

I love both pesto and hummus. And I eat quite a bit of both lately…great snacks that keep me satisfied and away from sweets. I’ve even recently started eating them for bedtime snack. Last night I had this with sliced cucumbers.

After having to make pesto without cheese I wanted to find a way to boost the nutrition and flavor.

Then I thought…why not combine the two dips I love into one? So I did…YUM!!! Pesto hummus…pummus 🙂 So good, so healthy and so easy to make.

I’ve been using peas lately to make my pesto since they are easier on my tummy than raw spinach (plus raw spinach has oxalates). And I like the bit of sweetness from them. You could use any combination of greens you like. Maybe next time I’ll add some of our basil. You can use any kind of nuts. And you could even leave the nuts out. It depends if you like to have more of a pesto taste or a hummus taste. This is so versatile.

This is great to have on hand for snacks. It is a great way to get more vegetables in your diet that are easy to digest. And even better, its a great way to get healthy fat in your diet. You can even mix egg yolks into pummus for more nutrition.

Do you like pesto? Do you like hummus? Put them together and try a batch of pummus!

Pummus (Pesto/pea-sto Hummus)

3/4 cup peas/spinach/basil (any greens you like)
1 cup navy beans (soaked and cooked)
1/2 – 3/4 cup cold pressed EVOO (depends how thick you like it)
unrefined sea salt to taste
garlic powder or fresh garlic to taste
1/4 – 1/2 cup crispy nuts (optional)
(egg yolk)

Combine all of the ingredients (except egg yolk) in a food processor or blender and process until well blended. Add more seasoning and EVOO to get desired taste/texture. Add egg yolk to individual serving if desired.

March 10, 2011

Honey Roasted Peanuts

Back in high school and college I ate honey roasted peanuts all-the-time. Like every single day. I haven’t had them in a long time now. I know any kind of nut in a jar from the store would kill my tummy (MSG anyone?).

But this week I was making some crispy peanuts. And I thought it might be fun to try to make honey roasted peanuts. They turned out well.

This is another fun grain free snack to munch on that is GAPS friendly. They would also be good mixed in with regular popcorn, caramel corn or kettle corn.

Honey Roasted Peanuts

2 cups crispy peanuts
raw honey to coat (2-3 Tbsp.)
sea salt to taste (1-2 tsp.)

Mix nuts, honey and salt. Spread on parchment lined baking sheet. Bake at 250 for 10-15 minutes (check on them to make sure they don’t burn). Let cool completely. Break apart. Store in sealed container.

March 4, 2011

Quick And Easy Scotcheroos {Gluten, Dairy, Egg and Nut Free!}

These scotcheroos come together in about ten minutes, using real, allergen friendly ingredients. A simple, delicious dessert with no baking required!

I grew up eating scotcheroos.

My mom still makes them all the time. She brings them to the neighbors, brings them for fellowship at church, etc.

But I haven’t made them or had one in years, though. Why? They are filled with not-so-good stuff. The main 3 things…Rice Krispies, corn syrup and regular peanut butter (hydrogenated oils and GMO nuts.

A Fresh Look.

I like to update classic recipes using real ingredients. So I gave these scotcheroos a makeover.

I use plain puffed brown rice, cane sugar, honey and sunbutter in the base. Then I simply melt allergen free chocolate chips for the topping.

Even with three kids trying to help these took about ten minutes from start to finish. There is no baking required. Just a few minutes at the stove. The mix and pour.

And, yes, they got a huge two thumbs up from everyone! Be forewarned…one batch may not be enough.

Scotcheroos also make a great party treat because they are free of gluten, corn, eggs, dairy, nuts and soy!

Kids In The Kitchen.

This may be one of our new favorite treats. And pretty soon my kids can make it without my help since they are learning to cook through the Kids Cook Real Food ecourse. My five and eight year olds can cook at the stove. Even my two year old can measure and pour quite well.

Ready for a special dessert with no allergens and very little effort? I’ve got you covered!

Quick And Easy Scotcheroos

2016-12-15 14:21:42

Serves 16

A simple allergy friendly bar that requires no baking.