Snack Attack! My Go-To Gluten-Free Goodies
Hey friend, ever have one of *those* days? Let's dive into some delicious gluten-free snacks that are as simple to whip up as they are satisfying.
Sweet & Savory Gluten-Free Snack Ideas
1. Speedy No-Bake Peanut Butter Energy Bites
These are my go-to when I need a quick boost that's also filling and satisfying. Plus, no oven needed!
Ingredients:
- 1 cup gluten-free rolled oats (certified, if needed)
- 1/2 cup natural peanut butter (or any nut butter you love)
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Mini chocolate chips, chopped nuts, or other mix-ins.
Instructions:
- Mix it up: In a medium mixing bowl, combine the rolled oats, peanut butter, honey (or maple syrup), shredded coconut, chia seeds, vanilla extract, and salt.
- Get Sticky: Stir until thoroughly combined.
- Roll into Bites: Roll the mixture into 1-inch balls.
- (Optional) Add Some Flair: If you want, add any optional mix-ins to the dough at the mixing stage, now is your chance!
- Chill Out: Store in the refrigerator for at least 30 minutes to firm up.
- Enjoy!
Tips & Tricks:
- Nut Butter Swaps: Use almond butter, cashew butter, or even sunflower seed butter.
- Sweetness Adjustment: Adjust the amount of honey or maple syrup.
- Mix-In Madness: Add dried cranberries, chopped pecans, or cinnamon.
- Longer Storage: You can store these in the freezer, and take them out when need to.
2. Savory Roasted Chickpeas with a Kick
Roasted chickpeas are the answer for a satisfying savory crunch!
Ingredients:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (or more, if you're daring!)
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Dry Those Beans: Pat the drained and rinsed chickpeas dry.
- Toss with Oil & Spices: Toss chickpeas with olive oil, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper.
- Roast Away: Spread chickpeas on the baking sheet and roast for 20-25 minutes.
- Cool & Crunch: Let chickpeas cool on the baking sheet.
- Enjoy!
Tips & Tricks:
- Spice it Up: Use smoked paprika, chili powder, or dried oregano.
- Add some Citrus: Add a squeeze of fresh lemon or lime juice.
- Storage: Store in an airtight container for a couple of days, but they are best served immediately.
3. Cheesy Gluten-Free Rosemary & Garlic Crackers
This recipe takes a little more effort, but is so worth it when you are craving a savoury snack. Perfect on their own or with your favourite dip!
Ingredients
- 1 cup Gluten-Free All Purpose Flour Blend (with xanthan gum or similar)
- Heaping 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon rosemary, dried
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
- 1/4 cup water
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, parmesan cheese, salt, dried rosemary, and garlic powder.
- Add Wet Ingredients: Add the olive oil and water to the dry ingredients. Using a fork or spoon, begin to bring the dough together until it forms a slightly wet, sticky ball.
- Roll it Out: Place the dough in between two pieces of parchment paper and using a rolling pin, roll out to approximately 1/8 inch thick or less.
- Cut Shape: Use a pizza cutter or knife to cut the dough into desired shape (squares, circles, etc.). I like to use a small cookie cutter for fun shapes.
- Bake it: Transfer the parchment with the crackers onto the baking sheets and bake for 12-15 minutes, or until golden brown and crispy.
- Cool Down & Crunch: Allow to cool completely on a wire rack before enjoying.
Tips & Tricks
- Add different Herbs: Experiment with your favourite herbs. Dried Thyme and Oregano are delicious swaps!
- Make them extra cheesy: Sprinkle a little more parmesan on top right before they go in the oven for an even cheesier experience!
- Keep Fresh : Store in an airtight container once cooled for maximum crunch.
Simple Recipe Card Summary
1. No-Bake Peanut Butter Energy Bites
Prep time: 10 minutes
Chill time: 30 minutes
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup natural peanut butter
- 1/4 cup honey or maple syrup
- 1/4 cup shredded coconut
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Mix-ins (chocolate chips, nuts)
Instructions: Combine all ingredients, then roll into 1-inch balls. Optional mix-ins. Chill for 30 minutes.
2. Savory Roasted Chickpeas with a Kick
Prep time: 5 minutes
Cook time: 20-25 minutes
Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions: Toss chickpeas in oil and spices, roast at 400°F (200°C) for 20-25 minutes, until crispy.
3. Cheesy Gluten-Free Rosemary & Garlic Crackers
Prep time: 20 minutes
Cook time: 12-15 minutes
Ingredients:
- 1 cup Gluten Free All Purpose Flour
- Heaping 1/4 cup finely grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon rosemary, dried
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
- 1/4 cup water
Instructions: Combine all dry ingredients. Add wet. Roll out. Cut shapes, and bake until crispy
Product Recommendations
Sometimes having the right tools can make all the difference when creating these recipes. Here are a few items that I find very helpful in my own kitchen:
- For those energy bites, a good set of mixing bowls is crucial for easy prep and cleanup.
- When roasting my chickpeas I try to have enough space on my pan. A large baking sheet makes achieving that even crispiness is a lot easier.
- For the crackers I find a good rolling pin makes it easier for me to roll them to an even thinness.
- I cannot live without my parchment paper when I'm baking my crackers.
0 Comments