Lemon Muddy Buddies

I am always looking for a quick treat to take to social events, vacations, or on hikes.  We are known for "popcorn" or "Chex" desserts in our neighborhood, and so I offer  yet another great option that anyone can make.  For those of you who have gluten-free friends, whip this up and they will adore you.  Just make sure you buy the Gluten Free Chex from General Mills - other brands still contain gluten.  I got this recipe from the Chex web site.

Lemon Muddy Buddies

4 1/2 c. Rice/Corn Chex

1/2 c. + 2 T. white chocolate chips(Guittard are my favorite)

2 T. butter

2 t. lemon zest

1 T. fresh lemon juice

1 c. powdered sugar

In a microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Add cereal to mixture and stir until well coated.  Place powdered sugar in a large ziploc bag and  pour in Chex mixture.  Shake until well coated.  Spread on waxed paper or cookie sheet until cool.

Gluten Free Graham Crackers

 I usually buy the Kinnickinnick Smoreables at the store because they are convenient and edible.  I have made homemade graham crackers before but they took a lot of  time.  My friend needed some graham cracker that needed to be gluten, dairy and soy free, so I offered to make some.  I pulled out my recipe, made a few adjustments, and we are now hooked. Now that we have been spoiled by these yummy ones, it will be hard to use the ones from the store.  I have figured out some tricks that make them much easier.  #1- you need a Silpat liner when rolling out gluten free doughs.  The doughs are so fragile that it is  hard to transfer them. When using a Silpat liner-  just roll it out on the liner, then slide it onto the pan.  They work great for these, as well as sugar cookies, or any dough that needs to be rolled.

#2- refrigerate the dough, and #3- use a cut Ziploc bag on top, this keeps the dough from sticking to the rolling pin.  This might sound intense, but doing these 3 things you will have your homemade graham crackers in no time.  I usually throw together the dough the night before and then it is ready for me the next day whenever I have time.  Now, with all that said, here is the recipe!

Graham Crackers

½ c. brown sugar

½ c. millet flour

¾ c. sorghum flour

1/3 c. tapioca flour

1/3 c. potato starch

1/3 c. oat flour(if you can't do oats, just use one of your favorite flours instead)

1 t. baking powder

½ t. xanthan gum

½ t. baking soda

½ t. salt

6 T. butter(Earthbalance dairy/soy free works great)

1 T. molasses

2 T. honey/agave(honey makes it tastes the most authentic, but agave is great too)

1 t. vanilla

3 T. cold water

Mix together dry ingredients.  Work in butter until crumbly.  Stir in remaining ingredients.  Refrigerate dough for 1 hour.  Place ½ of dough on a Silpat liner(this makes it so easy because you don’t have to transfer the dough).  Take a gallon Ziploc bag and cut the sides and place on top of the dough and then roll until about 1/8-1/4” thick.  Use pizza cutter to cut into desired size, prick with fork and bake at 325 for 12-15 min.  As soon as you take them out of the oven, use the pizza cutter to go back over the lines and cut again.  Repeat with remaining dough. 

*This is linked to Linda's gluten free wednesdays, check it out!

Gluten Free Apple Streusel Muffins

These are a favortie at my house.  We eat a lot of quick breads & muffins for snacks.  These are both healthy & yummy.  They are also easily made dairy & soy free as well.  Don't let the long list of ingredients scare you, they are just a lot of whole grains which you will love.  The coconut flour is what makes them so moist, if you don't have any, I would recommend substituting it with 1/2 c. tapioca flour, yes, you have to use twice as much and starch isn't healthy - so go out and buy some coconut flour today! (I hate the flavor of coconut but I cook with it daily as flour and milk, who knew?)  

Gluten Free Apple Streusel Muffins

Dry                                         
¼ c. coconut flour

½ c. tapioca flour

1 c. sorghum flour

½ c. millet four

½ c. teff flour

1 ½ tsp. xanthan gum                

1 T. baking powder         
1 ½ tsp. baking soda                 
1/2 tsp. salt                             

1 c. sugar

2 tsp. cinnamon               
1/2 tsp. nutmeg

Wet

3 eggs

¾ c. applesauce

6 T. olive oil

2 ¼ c. grated apples

Streusel Topping

½ c. sugar

1 t. cinnamon

¼ t. nutmeg

1 T. butter

               

Preheat oven to 350°. Mix dry ingredients. Mix wet ingredients. Mix dry and wet ingredients together. Fill muffin tins ½ to ¾ full. Combine streusel topping ingredients, and sprinkle on top of muffins. Bake at 350° for 20-25 minutes.  I like to make mini muffins.  However my mini muffin pans are from a Grandma and the pans are very old, and the size is a little bigger than the mini muffin pans now.  So, I don't really know how many muffins this makes, but it makes a bunch.  Pick your size muffin pan and just stick a toothpick in to test if they are done.

*Check out some other great recipes at Linda's Gluten-Free Wednesdays!
**Whatever you won't eat the first day, throw in a freezer bag.  They freeze great! 

Muddy Buddies

When the 9:00pm chocolate peanut butter craving calls, this always satisfies!  Chex has a great recipe for this snack and the great thing is that you can also make it dairy, soy, and nut free!  It is so easy to adapt and you can't ruin it!  I never really make it the same twice, I just dump.  Here is what I usually do- but remember don't bother measuring, this will just give you an idea of the amounts!

Muddy Buddies

1 c. chocolate chips(use regular, dairy free, or Enjoy life soy free)
1/4 c. peanut butter(if you are allergic to nuts, just leave it out)
6 c. rice or corn Chex(make sure they are General Mills)
1 c. powdered sugar
Melt the chocolate chips and peanut butter in a microwave safe bowl.  Microwave for 1 min., stir, continue to heat for 30 s. intervals, stirring in between, until melted.  Stir in Chex until coated.  In a gallon size Ziploc bag add the powdered sugar, stir in the Chex mixture and shake.  Refrigerate.

*If you want to add butter, add a few Tablespoons.  This will make it runnier and you can add more Chex.
**If you need variety, omit peanut butter and stir in a small amount of mint extract.

Caramel Popcorn

gluten free, soy free, dairy free

For those of you with additional allergies like dairy and soy, you probably thought you would never have a great caramel popcorn again - you were wrong.  This is a staple at our house.  This popcorn goes camping, on vacations, to parties, and is a must for movie night.  It is so simple, soft and divine.  You have to try it!  It works great with butter, Earthbalance nondairy butter, and the soyfree Earthbalance spread.  I usually use air popped popcorn, however, on vacation I take along some microwave popcorn and that works great too!  The key to this recipe is to cook it on low, that way it keeps it nice and soft.

Caramel Corn

¾ c. marshmallows

½ c. butter

½ c. brown sugar

2-3 quarts popcorn

Stir on low until completely blended and melted.  Add popcorn and stir until well coated.  Put on wax paper and let cool.

Cowboy Caviar

This week I got together with some friends for lunch and I made this.  It was a huge hit.  It is fresh, filling, healthy, yummy, and quick and easy to make.  There are different versions out there of bean salsas, but this one you have got to try.

Cowboy Caviar

Combine:

6 roma tomatoes, diced                       1 bunch cilantro

1 can black beans                                2 cloves garlic

1 can black eyed peas                          2/3 c. red onion

1 can shoepeg corn, I use frozen because I think it tastes better

Sauce

¼ c. EVOO

¼ c. red wine vinegar

1 tsp. cumin

¾ tsp. salt

juice of 2-3 limes

pepper

Mix together and refrigerate 2-3 hours.  Best with Fritos!

Scoop up and enjoy!

Homemade Granola Bars

Having 5 kids and needing snacks as we run out the door, these granola bars do the trick.  They travel on vacations, up mountains, in lunchboxes, diaper bags and anywhere we go.  I know there are a lot of  "healthy" granola bar recipes out there, but I need a granola bar that tastes good, and one that my kids (and me) will eat.  I am the picky one and you won't see a lot of nuts and stuff in my recipes.  The recipe is versatile and you however, may add all your healthy nuts and seeds to your hearts content.

Granola Bars

2 c. GF oats

2 c. rice/corn chex(or any cereal you like)

1/2 c. rice krispies (make sure they are gf)

1/2 c. chocolate chips

1/4 c. firmly packed brown sugar

1/2 c. honey

1/2 c. peanut butter

1 tsp. vanilla

1/4 c. flax meal, or 2 T. chia seeds

In a ziploc bag, crush the chex with a rolling pin.  Add them to a large mixing bowl along with the oats, rice krispies, chocolate chips and seeds.  In a small saucepan combine brown sugar and honey and bring to a boil, stirring constantly.  Stir in peanut butter and vanilla; blend until smooth.

Pour over cereal mixture; mix well and press(I mean really press firmly) into a 13" x 9" pan(lightly spray with non-stick spray)  Cool(a few hours),then cut into bars.  I end up getting 16 bars out of one pan.  I then cut some foil, wrap them up, and store in a Ziploc bag.  I usually double this recipe and mass produce.