Posts filed under ‘On the Go’

Nut, Cereal & Peanut Butter Snack Bar – Gluten Free

Gluten free, kid friendly, on the go, protein is HARD to come by so my husband came up with these:

ENJOY!

Slightly Messy but Tasty and Cheaper Than Storebought Energy Bars

  • ½ cup dry roasted peanuts (the ones I found were not salted but they could be)
  • ½ cup sunflower seeds (no shells)
  • ¼ cup flax seed
  • ½ cup (or slightly more) flavored craisins- I found them in orange, raspberry, and blueberry at WinCo
  • 4 cups Gluten Free Rice Chex (works better if you do not crush them)
  • ½ cup Natural Creamy Peanut butter (be sure to mix the oils in beforehand)
  • ½ cup packed brown sugar
  • ½ cup light corn syrup
  • 1 t vanilla

Mix first 5 ingredients together in a big bowl and set aside. Heat peanut butter, brown sugar, corn syrup, and vanilla in the microwave on high for 2 minutes. Combine ingredients until more or less evenly mixed with a scraper. Scoop mix into lightly greased 8×8 pan.  Press into pan firmly with a metal or non stick flipper.  Don’t be afraid to use some hutspa so that it will stick together.  Let sit for 1 hour.  Cut into desired size (10 bars in an 8×8 pan seems to work well).  It may be necessary to form up bars with hands when removing from the pan (so this is not for those of you who are grossed out by a little stickiness).  I cut them up and put them in snack bags to take camping with my kids.

July 25, 2011 at 6:29 pm 4 comments

Gluten Free Cranberry Rice Bran Muffins

Great for when you are on the go. These muffins fluff up good and have a slightly sweet flavor. They are not a “bran muffin” in the dense and hearty way but just happen to benefit from the rice bran instead of simply using flour. Not to mention they freeze really well. I have been making large batches, freezing them in packs of two and pulling them out the night before we have appointments in town etc. The kids think appointment day is such a treat now!

Gluten Free Cranberry Rice Bran Muffins: Yield 12 muffins

Dry Ingredients:

  • 1 C. rice bran
  • 1/2 C. tapioca starch
  • 1/4 C. sorghum flour
  • 1/4 C. sweet rice flour
  • 1/4 C. packed brown sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/2 C. soaked craisins (set aside until last)

Wet Ingredients:

  • 1/3 C. butter or shortning
  • 2 eggs
  • 1/2 to 3/4 C. cold water

Combine DRY ingredients excluding brown sugar.

Cream together:

  • 1/3 C. butter or shortning
  • 1/4 C. packed brown sugar

Add 2 eggs and beat approx 2 minutes to combine.

Add dry mixture and stir. The dough will be dry.

Add 1/2 C. cold water and mix, adding up to 1/4 cup more as needed to make a custard-like dough. It should be able to be scooped with a spoon but not too thick. Most gluten free doughs are much thinner than their wheat counterpart. This is the only way you will not get a hocky puck for a muffin! Spoon into prepared muffin tins.

Bake at 375% for 15 minutes covered with tin foil or an upside down foil roasting pan.

Bake another 4-5 minutes uncovered until a toothpick comes out clean.

ENJOY

 

Gluten-Free Wednesdays button

February 23, 2011 at 1:24 pm 12 comments


Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Food Fun

Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
June 2017
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