Peanut Butter Energy Bites

I was looking for something to satisfy my sweet tooth but also had some healthy bits with it? Too good to be true ?!

Say hello to gluten free Peanut Butter Energy Balls! Easy to whip together! Plus your kids will enjoy!

Ingredients

1 cup peanut butter (we like Kraft)

1 cup semi sweet chocolate chips

1/4 cup maple syrup

2 cups gluten free oats (we like Bob’s Red Mill)

Mix ingredients together. Then refrigerate for 30 minutes.

The mixture will now easily form into little balls – bite size of your choice!

These are so great for snacks and when on the go!

You can also add shredded coconut and other things as you wish!

Enjoy!

Chicken Salad

Spring must be in the air. I’m over most meals and starting to think of summer and warmer weather.

I made Plain chicken wings last night and have a ton left over so decided for lunch to make a Chicken Salad Sandwich.

Enjoy this flavourful creamy dressing over chopped apples, diced onions and chicken.

I love the LooneySpoons recipes by Janet and Greta Podleski and this is where I learned how to make a delicious dressing for chicken salads.

Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tbsp Dijon Mustard

1 tbsp white vinegar

1 tbsp orange juice

1/4 tsp salt

Fresh ground pepper to liking

Whisk all ingredient together and set aside.

Next Steps

Dice half an Apple.

Dice up chicken (enough for a sandwich or two!). Add to bowl.

Dice up 1/8 cup of onion. Add to bowl.

Mix in the amount of dressing you prefer for your chicken salad.

If you like it more on the dry side, add a few spoonfuls; more moist add a few more spoonfuls. Toss together well.

I served on a sour dough bread, with Swiss cheese. I can also happily just eat this mix right out of the bowl! It would also be lovely, on a bed of fresh greens. Cranberries or raisins could be a lovely addition too!

Enjoy!

Gluten Free Apple Pumpkin Soup

It’s winter and it’s cold. I’m feeling discouraged from canned, store bought soup. Yes, they are convenient but where is the flavour?

I’m craving a hearty and tasty, and also soothing soup. Pumpkin comes to my mind.

Ingredients

1 can Pure Pumpkin

3 tablespoons unsalted butter

1 small cooking onion, chopped finely

4 small apples (I had Royal Gala on hand)

1/2 teaspoon Epicure Caesar dressing mix

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon cayenne pepper (you can add more if you want spicer)

Freshly Ground pepper (to taste)

1 tablespoon packed brown sugar

4 1/2 tablespoons Epicure Vegetable Broth mix plus 3 cups water

1 cup Apple Cider

3 tablespoons Epicure Coconut Curry Seasoning Mix

1/2 cup whipping cream

Directions

In a large pot, melt butter and sauté onions over medium heat.

Add the diced Apple, spices, brown sugar, salt and pepper. Cook for 5 minutes.

Add in the pumpkin, vegetable broth and apple cider. Mix well. Bring to a boil then let cook for 20minutes on lower heat. Stir regularity.

Then add whipping cream. Stir well. Keep on low heat for another 10 minutes then serve!

Enjoy!

* if you want a more smooth soup you can always use a blender after it is all cooked. It’s not overly chunky if you choose not to blender the soup and I like the chunks of apple and onion throughout *

Gluten Free Cake Cookies

Sometimes you are an adult when you are exposed to a new recipe! A friend told me about Cake Cookies! Who knew I could use a cake mix and turn it into a cookie ?!

Pick you favourite cake mix (I used Duinkerken)

2 eggs

3/8 Cup olive oil

Mix well. Then make small (about the size of 2 heaping tablespoons) balls. Place on a cookie sheet that has parchment paper.

Place in an oven pre-set to 350 degrees

Cook for about 15 minutes. Bottoms will be browned.

For a decant dessert, icing cookings and put two cookies together.

Review:Ho-Ya Gluten Free Rice Noodle Pho Bowl

I had seen posts on the Canadian Celiac Facebook Support page about these Gluten free Noodle bowls found at Costco. I’d yet to find them. Then to my amazement – I did!

Who doesn’t miss Mr Noodles?! So I’m hoping these will be a nice alternative.

They come in a ready serve bowl with the noodles, flavour oil, soup base and hot chilli powder.

Add hot water to the inside line of the bowl then wait 3 minutes.

The lovely thing about Pho is you can add whatever you want. I added shredded carrots, slices of onions, spiralled cucumber and diced mushrooms.

I didn’t find the soup base overly flavourful. The second time I made up a bowl, I added a 1/2tsp of Epicure Chicken broth powder and a 1/2tsp of Epicure Vegetable broth powder. That seemed to help boost the soup base flavour.

I tend to make these for a lunch on the weekends or dinner during the week as they take time to prepare the ingredients. Since the bowl itself is really just a starting point.

But I’m happy to have this option, and our family has been enjoying them. Have you tried them yet?

Duinkerken Gluten Free Pizza Crust Mix ~ Review

I was so excited to try this and compare to Bob’s Red Mill Mix.

This kit makes two 12 inch pizza crusts. The big difference between this package and Bob Red Mill’s Mix is you must have quick rising yeast on hand. It’s not included in the mix.

Otherwise, it’s easy to blend in the yeast, add in the eggs, oil and warm water. I let it set and covered to rise for 10 minutes (instead of the suggested 5 minutes)

I greased up my hands. It was easy to divide and spread out. Way less stickier and easier to spread compared to when I made Bob Red Mill.

I did find it took about 25minutes to bake, instead of the 15 minutes that was recommended.

It was delicious! It was more bread like than hard cardboard which is like so many of the other frozen gluten free pizza crusts! Highly recommend!

Gluten Free Ribs

Who doesn’t love ribs? When I was about to get married a few coworkers highly recommended the LooneySpoon cook books for easy but amazing recipes to amaze my husband.

Since the pandemic, the LooneySpoons Collection cookbook has been regularly referred to, since we have been home and wanting a variety of fresh meals to enjoy. One thing I do love about the recipes is they are easily adaptable – if you don’t have something – you probably have something close to it or atleast can decide if you can still make the dish without it affecting the overall effect. Or if you don’t like what they are adding – substitute your favourite fruit or veggie or spice!

I even came home the other night from work and my husband had used the book to use as his base to make homemade gluten free Mac and Cheese!!

The LoonySpoon cooking books have helped my family be more adventurous since our beginning and have taught me how to play with making bbq sauces and rubs.

Spice Rub:

1 tbsp Brown sugar

1 1/2 tsp Paprika

1 tsp Epicure Chipotle Aioli Mix

1/2 tsp Old Bay Seasoned Salt

1/4 tsp Black Pepper

Mix all spices together in a bowl

If you don’t have any ribs – don’t worry! You can also use pork tenderloin!

If using a pork tenderloin, you will want to pound the pork with a meat mallet until about 3/4 of an inch thickness

Then score one side of the tenderloin in one inch intervals (about the size of ribs) Do not cut all the way through.

Apply the spice rub onto both sides of the tenderloin. Rub in. Then wrap with plastic wrap and refrigerate until ready to cook. Leaving it overnight in the fridge will give you the best flavouring to the pork. But even a couple of hours in the rub gives the meat a lovely flavour!

When ready to make your BBQ Sauce gather:

2 tablespoons butter

2 shallots minced

1 teaspoon Worcestershire sauce

1/4 cup Hickory bbq sauce

1/3 cup ketchup

2 table spoons brown sugar

1 teaspoon lemon juice

1 teaspoon Epicure Roast Chicken Seasoning

In a pot melt butter, then add shallots. Stir and lightly cook for about a minute or two on medium heat. You do not want to brown the shallots! Rather, you want to bring out their lovely flavour.

Add the rest of the ingredients, keep stirring. Let it cook for about 5 minutes. Then remove from heat.

Coat the tenderloin before putting on the bbq. Then baste between flips.

Once cooked, cut along the score lines.

Enjoy!

Review: Duinkerken Gluten-free Muffin mix

I was soooo excited to see on their online site that they had a special, where I could get a sampling of their products (18 for $99)

I’ve heard so much about how great Duinkerken is. So how could I not resist?!

My first product to try is their muffin mix.

It comes plain so you can make it and add your favourite fruit or flavours. My daughter requested chocolate chip muffins.

I added 1 cup semi-sweet chocolate chips. But also a few (about 1/4 cup) of the chocolate- white chocolate chips from PC.

I was so happy to see that this mix fills 12 muffin tin slots.

As promised on the box, they were cooked perfectly in 30 minutes.

They smell heavenly coming out of the oven

And WOW these taste amazing! You would never guess they are gluten free: moist, spongey, flavourful. These 12 muffins will not be lasting long in our household.

What is your favourite muffin to make with this mix? Let me know!

Gluten Free Breakfast Bars

I wanted something easy, quick, and that my daughter would want to eat for breakfast or for a snack!

These peanut butter bars are just the trick!

You will need:

3 cups Gluten Free Oats

1/2 cup maple syrup

1 cup peanut butter

Mix ingredients. Then pat into an 8×8 pan.

Put in fridge to set. Cut into bars and serve.

Easy and the best part is everyone in the family will enjoy!

Gluten Free Chocolate Donuts

Who can resist a donut? Now…who would like a Gluten Free Donut?

I bought an Epicure Perfect Portion Bagel & Donut Pan to make homemade ones.

To ensure these donuts are for everyone’s taste buds I bought Kinnikinnick gluten free chocolate cake mix as my base.

Bet you can’t eat just one!

1) make up the cake mix as per directions – *i do use milk instead of water

Preheat oven to 400Degrees (if using a silicone donut pan)

2) I did butter and flour the donut pan and place on a sheet pan (for better stability)

3) spoon the batter into the wells.

Cook for 15 minutes. Immediately take out of oven and off sheet pan. let sit for 5 minutes before removing donut to a cooling rack.

I did up a chocolate glaze to drizzle over the donuts.

I used the Lantic chocolate frosting recipe:

2 tablespoons butter

3/4 cup semi-sweet chocolate

6 tablespoons milk

1 1/4 cup icing sugar

1 teaspoon vanilla extract

Put all ingredients into a saucepan over low heat. Whisk until smooth. Pour over donuts.

Decorate to your liking

The Epicure pan is going to be well used I think! I may need to buy another one to help speed up the cooking process