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Recipe: Gluten-Free Holiday Crispy Cocoa Bars Recipe

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

The holidays are right around the corner, so now is the time to start testing out recipes for the season. It isn’t always the best idea to make a new recipe for the first time when serving said recipe to guests, so make it a point to practice first.

The holidays are notorious for unhealthy foods, so why not change that? Carrington Farms shares a delicious-yet-healthy snack recipe for Crispy Cocoa Bars that are sure to put a smile on your face.

Carrington Crispy Cocoa Bars are GLUTEN-FREE and packed with superfoods to keep you and your loved ones happy and healthy throughout the holiday season. The bars are perfect to make at home and take on-to-go as a holiday travel snack or can be served as a healthy alternative to brownies or other chocolatey snacks at your holiday gatherings this year.

Carrington Crispy Cocoa Bar

Ingredients:

  • 4 cups Crispy Brown Rice cereal
  • 1 cup mini choc chips
  • 1/3 cup Carrington Farms Flax/Chia blend
  • 1/8 cup cocoa powder
  • 1/2 cup unsalted tahini
  • 1/2 cup light brown sugar
  • 1/2 cup blue agave
  • 1 tsp vanilla

Directions:

· In a large mixing bowl, combine cereal, chips, flax/chia and cocoa. Mix well and set aside.

· In a small saucepan, add tahini, brown sugar, and blue agave. Mix together well. Warm on medium heat, stirring frequently until slight bubbles appear. Remove from heat. Add vanilla to the mixture and stir until mixed well.

· Slowly pour small amounts of the mixture into the mixing bowl with dry ingredients. You must continue to mix the mixtures together to coat the dry ingredients completely. Repeat this step until the saucepan is emptied and the rice cereal mixture is completely coated

· Pour into an aluminum cake pan (9×13 inch) which has been coated with a non-stick spray. Using a wooden spoon or a spatula, pat down the mixture completely. Let it sit until slightly cooled. Cut into 12-16 squares. Refrigerate when cooled. Enjoy!

What is your favorite way to add a healthy twist to the otherwise unhealthy holiday treats?

Recipe: No-Bake Gluten-Free Pumpkin Pie

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Welcome to November! Thanksgiving is right around the corner, so I thought it would be a great day to share this recipe for pumpkin pie.

The recipe puts a guiltless twist on a classic Thanksgiving dish by offering those who eat gluten-free a delicious dessert option!

No-Bake Gluten-Free Pumpkin Pie

Pie Crust

  • 2 1/4 cups ground raw hazelnuts
  • 3/4 cup cocoa powder
  • 1/2 cup coconut oil
  • 9 dates, stoned

Directions:

– Place hazelnuts and cocoa powder in a large bowl and mix well, breaking up any lumps.

– Add coconut oil to the powder mixture and mix well.

– Place dates in a small bowl and mash with a fork.

– Add dates to dough-like mixture and combine well with hands.

– Place crust into a 9-inch round pie pan.

– Place crust in refrigerator while making filling.

Filling

  • 1 (8-ounce) package of cream cheese, softened
  • 5 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon molasses
  • 2 1/2 teaspoon pumpkin pie spice
  • 1 (15-ounce) can of pumpkin puree

-Beat cream cheese and butter in the bowl of an electric stand mixer until smooth and creamy.  Both fats should be well softened to ensure the filling is lump free.

-Add the powdered sugar to the mixture and beat until smooth and fluffy.

-Add the vanilla extract, molasses, pumpkin pie spice, and pumpkin puree and beat until thoroughly combined.  If you find that your filling is lumpy, pass it through a fine mesh strainer into a bowl.

-Spoon the filling into the pie shell.  Let the pie chill in the fridge overnight.  (very important that it chills overnight or it won’t setup)

Recipe: Gluten-Free Peanut Butter Chocolate Chip Cookies

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

There is nothing better on a cold afternoon than a couple of warm cookies straight from the oven. Gluten-free cookies don’t have to use fancy ingredients, they can be made simply with less than five ingredients, even by a novice baker.

The classic combination of peanut butter and chocolate is always a hit in our house, so I knew these cookies would not last long.  One of the best things about these cookies is not having to plan ahead to make them.  Make them when the mood strikes you, or when a little pick-me-up is needed.

Peanut Butter Chocolate Chip Cookies

  • pbcookies2 cups peanut butter
  • 2 cups sugar
  • 4 eggs
  • 2 cups semisweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees, and use an ungreased cookie sheet.
  2. Combine peanut butter, sugar and eggs and mix well.
  3. Drop by rounded tablespoon and place cookies about 2 inches apart.
  4. Bake 10-12 minutes or till lightly browned.
  5. Cool on cookie sheet a few minutes than transfer to wire rack

Enjoy!

Recipe: Simple Gluten-Free Pasta Salad

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Have you ever tried to make gluten-free pasta salad?  If you have, you probably know what I am getting ready to talk about.  If not, consider yourself lucky. Cold gluten-free pasta…how can I best describe it?  Let’s just say that gluten-free pasta usually tastes much better hot.

When I first tried Ronzoni Gluten-Free Pasta a couple of weeks back, I was really impressed. This pasta really tasted like real, non-gluten-free pasta. When my husband made pasta salad a week or so later, my son asked if we could make gluten-free pasta salad.  At first, I hesitated to know that it would probably not be very good, but then I remembered the Ronzoni gluten-free pasta and decided to give it a try.

Ah…it worked!!  It was delicious!  Even non-gluten-free, picky Hannah liked it!  It is even better on the second day.

IMG_0040.JPG (2)Simple Gluten-Free Pasta Salad

  • 1 box Rozoni gluten-free Penne Rigate or Rotini pasta
  • Kraft Tuscan House Italian Dressing
  • Baby carrots, sliced (about 10-12)
  • Broccoli, chopped and lightly steamed
  • Cheddar cheese, 1/4 bar cut into tiny cubes
  • Parmesan cheese

Directions:

  1. Cook pasta according to package, rinse with cold water, and set aside.
  2. Lightly steam broccoli.  It can be left raw, I prefer it a little tender.
  3. Toss cool pasta with dressing to taste.  Remember, more is less.  You can always add more, you can’t go back.
  4. Add in veggies, stir, and add more dressing, if needed.
  5. Toss in cheddar and parmesan (to taste).

Enjoy!

Recipe: Creamy Gluten-Free Pumpkin Brown Rice

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

It’s no secret that I love to bake and cook with pumpkin. I almost forgot about this recipe and came across it the other day thinking it was time to make it soon.

The original recipe came from Whole Foods, but I modified it to fit what I had on hand and it was delicious!

pumpkinriceCreamy Pumpkin Brown Rice

  • 1 cup brown basmati rice
  • 1.5 TBSP extra virgin olive oil
  • 3 cups chicken broth
  • 8 oz. canned pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Salt & pepper to taste

Saute rice and olive oil until rice is toasted, about 3-5 minutes.
Combine chicken broth and canned pumpkin puree in a bowl and whisk together.
Add cinnamon, nutmeg, salt & pepper to the chicken and pumpkin mixture.
Pour mixture into rice and bring to a boil.

Stir and turn down to simmer for 40 – 45 minutes.

Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed.

It isn’t necessary to serve in a baked acorn squash, but I had an acorn squash laying around so I decided to cook it quickly in the microwave. (Sliced, removed seeds and seasoned with cinnamon & brown sugar; place face up in micro safe dish, added 1/2 cup of water to dish & covered with saran wrap; micro for 10 min or until tender). Once the squash was done, I filled my half with the rice and topped with chopped walnuts! YUM!!!

Serve alongside desired protein…I love it with Perfect Pork Tenderloin.