The most delicious:
Gluten Free Granola Bars

You've ever had.

Inspired by my friend Christine's Granola bar recipe!

 

 

Ingredients

1 cup peanut butter

1/4 cup brown sugar

1/2 cup honey

1 tsp vanilla extract

1/4 cup olive oil

3 cups GF oats

3/4 cup nuts of your choice 

(I use almond slivers)

3/4 cup mini chocolate chips

Directions:

1. Pre-heat the oven to 350 degrees.

2. Mix together the peanut butter, brown sugar, honey, vanilla extract and olive oil until creamy and well mixed.

3. Add oats, nuts and chocolate chips. Stir thoroughly.

4. Oil a large glass baking pan and pour in mix.

5. Wet your hands with water (keeps them from sticking!)and then press mix down firmly onto pan until flat and firmly placed.

6. Bake for 20 minutes until edges are lightly browned.
7. Let cool on the counter.
8. Refrigerate over night in the pan.
9. Cut down the middle lengthwise then into slivers (makes about 12 granola bars)
10. Place each bar in a baggie and store them in the freezer.  Eat them frozen or cooled. Should last for 6 months in the freezer.
11. Enjoy!!

 

 

 

Gluten Free Arancini!

Ingredients:

Cooked, cold Risotto (see my earlier risotto recipe!)

1 cup mozzarella cheese

2-3 slices of prosciutto

2 1/2 cups gluten free bread crumbs

1/4 cup corn starch

3-4 eggs

A bowl of water

Canola oil (for frying)

Sauce! (use your favorite or homemade :) )

Directions:

1. Lay out your mozzarella and tear up the prosciutto into 1/2 inch pieces. 

2. Dip your hands into the bowl of water.  Scoop up a small ball of risotto

3. Dig your thumb intot he ball making a small dent.

4. Place a small piece of prosciutto and a small chunk of mozzarella into the hole.

5. Fold the rice over and using your hands, roll into a ball ensuring that prosciutto and cheese are inside of the rice.  (Use the water to keep the rice from sticking to your hands!)

6. Set the ball on a plate and continue until all risotto is used.

7. Heat oil (about 1 1/2 inch high in frying pan) on medium heat until hot. 
8. Scramble egg and put bread crumbs in a bowl (add seasoning if it isn't already seasoned).

9. Once the oil is hot, gently dip each ball first in the egg, then in the crumbs and drop them into the hot oil.

10. Fry the arancini for about 8-10 minutes, turning every 2 minutes or so, until golden brown. 

11. Place arancini on a plate and cover in warm sauce. 

12. Enjoy!!

Gluten Free...

STROMBOLI! 

(Thank you baby Jesus.)

 

Ingredients:

You will need 2 cookie sheets for this.

1 box of King Arthur brand bread/ pizza dough mix

3 room-temp eggs

4 Tbsp. Olive oil (Plus extra for greasing pan)

1 and 1/4 cup luke warm water

Italian Seasoning

Garlic powder/ or salt

2-4 packages of meats of your choice

(I selected mortadella, honey ham and proscuitto)

1 package of provolone cheese

1 cup of shredded mozzarella

 

 

Instructions:

1. Follow the instructions on the side of the King Arthur box. Add Italian seasoning and garlic salt/ powder as you wish. (Letting the dough rise in the bowl for 30 minutes, then on the pan for 30 minutes.)

2. After the dough rises in the bowl, oil the cookie sheets with olive oil and spread the dough thinly/ evenly on each pan.  To avoid dough sticking to your hands, apply a layer of water to your hands continuously as you spread.  Once you're done spreading, leave uncovered and let rise for 30 minutes on the pan. 

 3. Once the dough is done rising, pre-heat the oven for 400 degrees. Bake the crusts for 6-7 minutes (they shouldn't be brown yet when you take them out).

4. Layer your toppings starting with a layer of provolone/ mozzarella then adding meats layer by layer.

 5. Use a spatula to gently separate the dough from the bottom of the pan, in case any is stuck.

6. Gently lift one side of your stromboli and fold it over (about 1 1/2 inch thick).

7. Continue gently rolling, squeezing each layer as you go.  Don't be afraid to squeeze the stromboli. 

8. When you get to the final layer of rolling do one last squeeze across your stromboli to make sure it is firmly sticking together, then roll it over making the crease on the bottom. 

9. Sprinkle them with a thin layer of olive oil and mozzarella cheese and place the strombolis in the oven for another 8-10 minutes on 400 degrees.  When they are slightly brown take them out.

10.  Let cool for about 10 minutes.

11. Enjoy!

**These can be frozen for up to 6 months!  Use the oven for best results re-heating**

This can be safely enjoyed with Prego Pizza Sauce!

 

 

Happy 

Celiac Diesease Awareness Month!

We need Celiac Disease awareness because it is a potentially life-threatening, extremely misunderstood, life changing disease.  I am very grateful to have been diagnosed when I was and be able to protect myself from potential effects of long term gluten consumption with Celiac disease.  We also need Celiac diease awareness because as I am typing this the word "Celiac" is being underlined with a red squigly, trying to tell me that it isn't a word.  It is a real word. A word that has permanently changed my life.

  Here's a little bit about me: 

  http://inspiredrd.com/2014/03/what-i-want-you-to-know-about-celiac-disease-adriennes-story.html

Also, some of my favorite blogs/ websites to follow include: 

Celiac & The Beast @ Celiacandthebeast.com and InspiredRD @ Inspiredrd.com.

So... I just found out I can't eat avocado anymore because it "cross reacts" with my latex allergy.  A friend of mine gave me this recipe as a substitute for my favorite thing ever.. guacamole!  It's really delicious... enjoy!

Julie's Delicious Greek Layer Dip!

Ingredients:

Crumbled Feta 

6 slices of cucumber (about 1/4 inch thick each)

1/4 of a medium sized red pepper

1/4 of a medium sized green pepper

1 slice of onion (about 1/4 inch thick)

1 small container of a hummus of your choice.

**As always, check hummus and cheese to ensure they are GF**

Layering:

1. Hummus

2. Feta

3. I used my slap-chop to dice up all of the veggies. Once you do this, sprinkle them on as you'd like!

4.  It should look something like this:

 

 **You can use any kind of peppers and hummus and add other seasoning as you wish- it's very delicious and filling!**

Gluten Free French Toast!

Ingredients:

6 Slices of GF bread (I used Rudi's)

3 Eggs

2 tsp Cinnamon (McCormick is GF)

1 tsp Sugar or honey

3/4 cup Milk (Lactaid milk)

1 tsp Vanilla extract (McCormick is GF)

Butter (for frying)

Directions

1. Toast slices of bread until golden brown.

2. You can slice the toast into strips or leave as whole pieces.

3. Whisk together the egg, cinnamon, sugar, milk, and vanilla extract. 

4. Heat up your frying pan on medium heat.

5. Butter the pan.

6. Once the pan is hot and buttered, dip the toasted bread into the liquid for about 2-3 seconds then fry on the pan about 2 minutes each side (until browned on both sides)

7.  Enjoy!

GF French Toast can be safely enjoyed with Vermont Maid GF Syrup!

Hush Puppies!

Ingredients

1 cup of grits (Polenta)

1/2 cup gluten free all purpose flour (I used Jule's)

1 1/2 tsp salt

1/2 tsp baking soda

2 eggs

2 chopped green onions (green part only)

1 cup buttermilk (Or whole lactaid milk)

1/4 cup honey

Add chopped jalapeno if you like them!

Oil for frying

Directions

1. Fill a frying pan about 1 inch high with oil.  Heat on medium.

2. Mix together all ingredients (except oil). 

3. If the texture is not thick enough to make a small ball, add more grits/ or/ flour until it is thick enough.

4.  Once the batter is thick enough and oil is hot, make 1 to 2 inch round ball with the batter and immediately put them into the heated oil.

5. Flip them every minute or so until all sides are brown and crispy. 

6. Place cooked hush puppies on a plate with a paper towel to absorb excess oil. 

ENJOY!