Gluten Free

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks No Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

Peppermint Mocha Granola

By in Breakfast, Christmas, GF Mains 1 Comment Tags: , , , , ,

peppermint mocha granola

I’ve gotten into the habit of making a different granola recipe each month, depending on the flavours of the season. My family loves granola and it’s pretty hard to get sick of it when you’re having new flavours all the time.

December is the month of peppermint so naturally the first flavour combination to come to mind was peppermint mocha. After that idea popped into my head there was no going back. And, I have to say I was quite happy with the results. It’s a slightly indulgent, yet healthy way to start the day – all the flavour of a Starbucks Peppermint Mocha without the calories.

It also makes a great homemade edible gift, placed in a jar with a cute tag (these are some of my favourites) or a printed recipe card (I think these are super cute and you can fill out the form online). Whether you keep it all to yourself or share some with friends, I hope you enjoy this as much as we did!

Peppermint Mocha Granola

  • 4 cups rolled oats
  • 1 cup quick oats
  • 1/2 teaspoon salt
  • 2/3 cup sliced (or slivered) almonds
  • 1/3 cup coconut
  • 1/3 cup ground flaxseed
  • 1/4 cup warm water
  • 6 tablespoon olive oil
  • 1/2 cup maple syrup
  • 1/4 cup instant coffee granules (use decaf for kids)
  • 1 teaspoon vanilla
  • 1/2 teaspoon pure peppermint extract
  • 4 oz. semi-sweet (or bittersweet) chocolate, chopped

Mix together oats, salt, almonds, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup, instant coffee, vanilla and peppermint. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet

Bake at 275ºF for 30 minutes. Remove from oven and stir. Bake an additional 20-25 minutes, until browned and crisp (will continue to crisp a bit as it cools).

Allow to cool completely before  stirring in chocolate.  Store in a sealed container for up to one month.

Makes approximately: 8 cups

*Use gluten-free certified oats if making gluten-free.

 

Slow Cooker Roast Chicken

By in Christmas, GF Mains, Main Dish, Poultry 11 Comments Tags: , , , , ,

slow cooker roast chicken

Roast chicken has been my nemesis for a long time. I’ve always liked the idea of it but no matter how hard I try I can’t ever seem to get the baking time right. Even with a thermometer I always feel like I underbake it and we end up throwing out all the brown meat because I get so nervous about eating raw chicken, and I hate wasting food! One day I will conquer the traditional roasted chicken, but for now I am very happy I found this recipe that uses the slow cooker, it is awesome!

I love this recipe for many reasons. 1) It takes away the guesswork of knowing the perfect time to take out the bird. 2) It frees up oven space for any sides you may want to bake. 3) It makes your house smell delicious for hours and hours. 4) The drippings left in the crock pot make for some pretty delicious gravy. 5) It seals all the juices in, making the chicken juicy and moist. 6) The rub ensures a deliciously flavourful bird. 7) Just like any roast chicken the leftovers can be used throughout the week and the carcass can be used for chicken broth. It is a win all around!

I know what you’re probably thinking – that the skin must be soggy and gross since there’s so much moisture in the slow cooker. But it’s not at all! The skin turns out crispy and flavourful, thanks to the spice rub. There’s no liquid added to the slow cooker so that keeps it from being overly moist. The only issue I found was that I couldn’t pick up the whole bird and transfer it to the serving platter. It was so tender it fell apart while I was trying to take it out. It really wasn’t a big deal because we were cutting it all up anyways, but if you’re worried about appearances you may need to leave it in the slow cooker or perhaps line your slow cooker with foil for easier removal. Either way it doesn’t affect the delicious flavour of the tenderness.

This is a great recipe to have cooking while you’re away at Christmas festivities and would also be a great main for a small Christmas dinner. It’s stress-free, comforting and no-fuss – a definite must this time of year.

Slow Cooker Roast Chicken

The cooking time depends on the heat of your slow-cooker. Mine runs hot so it only takes 5 hours. Once you get to know your slow cooker it will be easier to gauge if you need the lesser or longer time.

  • 1 whole chicken
  • 1 onion, sliced
Spice Rub
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper

Rinse chicken under cold water; pat dry. Mix together all ingredients for spice rub. Rub the spices on the outside and inside of the chicken. Refrigerate until ready to cook or place in the slow cooker immediately. Stuff cavity with sliced onion. Cook on low 5-7 hours, or until chicken is cooked through. Remove chicken to serving platter and let rest for 15 minutes, before serving.

Serves: 6

Adapted from Tasty Kitchen originally from strubleroots recipes.

Christmas Tree Hunting + Classic Vanilla Marshmallows

By in Candy, Christmas, GF Sweets No Comments Tags: , , , , , ,

christmas tree hunting

Last weekend we braved the snow and the cold and headed out west to find a Christmas tree with my family. I haven’t gone tree hunting in many, many years, so I was really looking forward to it. And, it did not disappoint. It was so much fun, despite the cold. And, after we all found our perfect tree, we made a fire, sharpened some twigs and roasted some homemade marshmallows to make s’mores. It was a wonderful way to kick off the Christmas season.

One day I want to get a tree like this. I think it would be adorably hilarious. It just looks so whimsical. :) But, since this was the first time we’d gotten a tree as a family we needed to find the classic “perfect” tree. So the boys went on a search and when they found it, Max helped his Daddy cut it down.

I didn’t get any pics of the s’mores fun because I was too busy roasting marshmallows and making sure my baby girl didn’t make a dash for the fire. But they were delicious and I love how the homemade marshmallows caramalize over the fire – so much better than store-bought I tell you!

When we got home, we turned on the christmas tunes, poured some eggnog and decorated the tree. Now all that’s left is to bake some gingerbread cookies to hang on the tree. It’s officially Christmas at my house!

I just had to share this marshmallow recipe with you. It is a crowd pleaser. I made both chocolate and vanilla marshmallows, and these vanilla marshmallows won, hands down. They are great for roasting, melting on top of hot chocolate (I like to cut up any scraps and turn them into mini marshmallows!), given as gifts, or used in your favourite Christmas recipe that calls for marshmallows.

They are also pretty much foolproof. My candy thermometer crapped out on me while I was making these marshmallows so I ended up cooking the sugar syrup far past the soft ball stage, and they still turned out fabulously soft and chewy. Although, there were strands of hard sugar stuck on the whisk, and the occasional sugary crunch in a marshmallow. Oops! But, that is to say, don’t be intimidated by making marshmallows, it’s easy peasy and not nearly so stressful as you might think. And if you don’t have a candy thermometer, not to worry, I’ve got instructions for that too.

I’d love to know, how are you kicking of this holiday season?

Classic Vanilla Marshmallows

  • 4 envelopes unflavoured gelatin
  • 3 cups sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water, divided
  • 1 tablespoon pure vanilla extract
  • icing (confectioners) sugar

Lightly grease a 9×13 baking dish, line with parchment, and grease again; set aside.

Place sugar, corn syrup, salt, and 3/4 cup water in a medium-sized saucepan. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture registers 240ºF on a candy thermometer (the soft-ball stage*).

Meanwhile, put remaining 3/4 cup water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Using whisk attachment, gradually beat hot syrup into gelatin mixture, on low-speed. Slowly raise the speed to high. Continue beating until mixture is very stiff (about 12 minutes). Beat in vanilla. Using a greased spatula, scrape mixture into prepared baking dish, smoothing the top. Let sit, uncovered, until firm (about 3 hours).

Spread some icing sugar onto a work surface. Unmold the marshmallow onto the sugar; remove parchment. Lightly brush a sharp knife with oil or more icing sugar. Cut marshmallow into 2-inch squares (or use a cookie cutter to make desired shapes). Roll each marshmallow in additional icing sugar, to coat, shaking off excess. Store marshmallows in an airtight container. Freeze for longer storage

*If you don’t have a candy thermometer you can test the sugar syrup for the soft-ball stage. To do this, drop a small amount of syrup into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the sugar syrup from the heat.

Makes approximately: 24

Adapted from Martha Stewart.

Chocolate-Peanut Butter Energy Bites

By in GF Sweets, Kids, Snacks 3 Comments Tags: , , , , , , ,

chocolate peanut butter energy bites

I’m always on the lookout for healthy snacks that are quick and easy to whip up. These chocolate-peanut butter energy bites are delicious to have on hand for when you’re craving a cookie but don’t want the flour, butter and sugar. It’s a hit of sweetness without the guilt. And how could you go wrong with the combination of peanut butter and chocolate? You can’t. Unless you’re allergic. Or you’re packing them in a school lunchbox. So I suppose you can go wrong. But not in flavour! If there are any allergies to be concerned about you could substitute the peanut butter with almond butter or sunflower seed butter, I’m sure they would be just as delicious. :)

I like these little rounds because they are reminiscent of truffles and are fun for the kids to eat. But, if you want to make them more of a granola bar shape you could press them into a pan, put them in the fridge until firm and then slice.

Because these use natural peanut butter I find that they do seem a bit dry when cold (although that might be just the brand I’m using? It’s always dry when it’s cold but loosens up at room temperature.), so I like to try to think ahead and take them out a bit before snack time. Although that doesn’t stop me from enjoying them last-minute straight from the fridge. :) They are packed with energy boosting foods and are a great pick-me-up in the middle of the day when you’re running out of steam. Plus, you get the awesome benefits of Omega 3′s and fibre from flaxseeds, in the process. Definitely a sweet treat I can get on board with!

Chocolate-Peanut Butter Energy Bites

Use almond butter instead of peanut butter for school snacks, or sunflower seed butter for a nut-free version. To make these gluten-free make sure to use gluten-free certified oats.

  • 1/2 cup natural peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1 cup unsweetened coconut
  • 1/4 cup cocoa powder
  • 1/2 cup ground flaxseed
  • 1/2 cup raisins

Stir together peanut butter, honey and vanilla. Add remaining ingredients and mix together until evenly combined (I like to use my hands but it does get kind of messy). Squeeze and form into 1-2 inch balls. Store, covered, in the fridge for up to 1 week. Freeze for longer storage.

Makes approximately: 2 dozen (depending on size)

Adapted from The Cheapskate Cook.

Crispy Baked Taco Shells & Seasoning

By in Beef, GF Mains, Gluten Free, Main Dish 2 Comments Tags: , , , , ,

crispy baked taco shells

Normally my family eats our tacos burrito-style – rolled up in a soft flour tortilla. But, lately I’ve been craving crispy taco shells. It’s just something about that crunch. But, I don’t really like the ones you get from the store, they’re not the epitome of health and aren’t all that flavourful either. So, I started brainstorming about an easy way to make crispy shells at home without having to deep fry. As I was thinking about how I make my tortilla salad bowls it hit me. If I took tortillas and propped them up in an upside down muffin tin (see picture below) then they should hold their shape as they bake. I’m happy to say it worked! And, we’ll now be enjoying our tacos this way often. The shells are not only tasty and have the desired crunch, but they don’t fall apart as easily as the ones from the store do, which is a big bonus in my book.

I’ve been making homemade taco seasoning for forever. I’m not really sure why I haven’t shared it with you yet. I guess it seemed like too simple of a recipe for an entire blog post. But now that I’ve armed you with a way to make crispy tacos shells I better hand over the goods for a tasty filling too. The first time I tried this recipe I knew I would never have to buy a store-bought packet again – it’s bang on. I suppose you could make it in bulk and store it  in the cupboard, but I find it just as easy to measure out the ingredients as I need them.

Taco night will never be the same again! Yumm.

Crispy Baked Taco Shells

Invert a regular-sized muffin tin. Warm as many 6-inch corn tortillas (or flour, if you wish) as you need, in the microwave for 1-2 minutes, until soft and pliable. Fold gently and prop up between the bottom of 4 muffin cups. Bake at 450ºF for 3-5 minutes or until crisp and lightly browned.

A few of the taco shells may curl over on the top while baking, which makes it a little harder to fill. You could solve this by either propping them open with something oven-proof (such as tinfoil) or by filling them with your meat and cheese before baking, that would also make the cheese nice and melty, which is never a bad thing! I haven’t worried about it because it only happens to one or two, but if you find this happening too much, then you may want to do something about it. :)

1 muffin tin makes 6 tacos shells

Taco Seasoning

  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1.5 teaspoons cumin
  • 1 tablespoon chili powder

Cook 1 pound of ground beef (or desired meat) in a non-stick skillet until cooked through. Sprinkle with seasonings. Add a splash of water to help the seasonings stick to the meat, cook and stir until evenly combined. Season with salt and pepper.

Makes enough for 1 pound of ground meat.

Taco Seasoning adapted from allrecipes.

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