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Our roasted chickpea snacks are so darn crispy, crunchy, and flavor packed that you might think they’re junk food. Not to worry, one serving has as much protein as almonds, as much fiber as two cups of broccoli and as much folate as three cups of spinach. Customer reviews 3 of 3 people found the […]
These gluten free mini apple pies are just like McDonald’s or Hostess fruit pies, but baked and not fried, with a warm chunky apple filling.
Growing up, we didn’t have a McDonald’s nearby, which now seems completely strange. Like anything else you experience as a child, it was totally normal to me at the time. But somehow I still adored McDonald’s apple pies.
The thin cookie-like crust and the thick, chunky apple filling were heavenly. And in my memory, they were actually warm in my hand when I ate them. Hostess apple fruit pies were a close second in the competition for my affection.
I wonder if McDonald’s still makes those apple pies. All I know about McDonald’s these days is that they basically have the very best coffee in the world. And it’s so cheap!
A different sort of crust.
This is not your typical apple pie, and it’s not made with your regular gluten free pie crust. The point of this crust is for it to be more cookie-like than flaky like you would use for a regular pie.
You can, of course, use a pastry-style pie crust, but then it would just be a miniature version of apple pie. I adore that sort of apple pie, but this is just a bit different. After all, McDonald’s makes it different, so we make it different.
The filling is made up of diced apples, not sliced like apple pie filling, and it’s cooked ahead of time on the stovetop. This way, you don’t have to bake the pies too much just to soften the apples. And the apples keep their shape and texture.
Watch this short how-to video (1 min 30 seconds)
Just click play ▶️ to see how easy these mini apple pies are to make! The video doesn’t show you how to cook the apple filling on the stovetop, but that’s just a dump-it-in-the-pan sort of situation.
And in the video, I use a super basic but very handy pie-creating contraption. It is absolutely not necessary, of course, but if you’re interested you can find it here (that’s an affiliate link but you don’t pay anything extra and I earn a few cents). The 6-inch cake cutter I use comes in super handy, too, and you can find that here (same deal with that link).
Ingredients and Substitutions
As always, I haven’t tested this recipe with any of these substitutions. They’re just my educated guesses for how to satisfy other dietary restrictions and preferences!
Dairy-Free: Try replacing the butter with Earth Balance Buttery Sticks gram for gram. Leave out the salt in the crust, then, as Earth Balance is super salty. The milk in the crust can be replaced with any sort of unsweetened nondairy milk. My favorite is always almond milk, as it’s relatively neutral in flavor and has some fat.
Egg-Free: Since it’s only 1 egg in the crust, I’d recommend trying a “chia egg” (1 tablespoon ground chia seeds with 1 tablespoon lukewarm water, mixed and allowed to gel). The egg wash can be replaced with a high-fat milk.
Corn-Free: It should be pretty easy to replace the cornstarch with another simple starch, like arrowroot or potato starch. Be sure to use a corn-free confectioners’ sugar for the glaze, or just skip the glaze entirely.
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These pumpkin oatmeal breakfast cookies are a healthy way to get your family started in the morning with all the best tastes and smells of the fall season.
The most important meal of the day?
Ever since I was first introduced to oatmeal breakfast bars, I’ve been in love with the very idea of a healthy breakfast cookie. Ideally, everyone sits down at the table on a busy weekday morning and enjoys a hearty meal filled with high quality protein and whole grains. Hahahahahaha 🤣
There’s been some disagreement in recent years over whether or not you can start your day properly without breakfast. They used to call it “the most important meal of the day,” but I think a bunch of nutrition scientists decided that you can probably skip it. I have a feeling that you’re definitely better off skipping it if you’re just going to eat a super sugary cereal.
In my house, my kids are getting older. Two of the three are in middle school, and one in high school. They don’t want to wake up extra early in the morning, and I don’t want to argue with them.
I also don’t want to get up even earlier just to make what I will forever be convinced is the best brain food in the world: eggs. But what if I could pack whole grains and eggs into a neat little package—without any rice flour, and without any refined sweeteners?
Adding pumpkin flavor the easy way
These make-ahead pumpkin oatmeal breakfast cookies are a riff on my standard oatmeal breakfast cookies. This time, though, the cookies are made with plenty of warm fall pumpkin spices and canned pumpkin.
Most of my pumpkin baking recipes make liberal use of pumpkin butter instead of regular canned pumpkin since baking with pureed pumpkin itself usually adds too much moisture and too little flavor. Since these breakfast cookies are designed for a weekday morning, I wanted to keep them as simple as possible—but I didn’t want to sacrifice flavor.
I found that cooking the coconut sugar, ground spices, and pureed pumpkin in the recipe for just a few moments on the stovetop serves two very important purposes. It deepens the pumpkin flavor in both the puree and the spices. Plus, it reduces the moisture in the packed pumpkin just enough that the breakfast cookies are
Cooking the mixture briefly also reduces the moisture in the packed pumpkin just enough that the breakfast cookies are chewy, and not fluffy. I find that, when they’re fluffy, they just aren’t as satisfying as a nice, chewy breakfast cookie.
I like to mix in sliced almonds, pumpkin seeds and a few raisins, but you can use whatever mix-ins you like best (even miniature chocolate chips, if you’re feeling generous). I buy all of the mix-ins at my local Trader Joe’s, since they have the best prices on everything, especially on raw nuts which can be super pricey if you’re not careful.
Ingredients and Substitutions
As usual, unless I specifically indicate otherwise, I haven’t tested this recipe with any of these substitutions. But I know many of you have other dietary restrictions, and I’d like to make things as easy as I can with these, my best educated guesses.
Egg-Free: I haven’t tried making these pumpkin oatmeal breakfast cookies egg-free, but my best guess is that 2 “chia eggs” (each chia egg is made by mixing 1 tablespoon ground chia flour with 1 tablespoon lukewarm water and allowing it to sit until it gels) might work.
Dairy-Free: They’re already dairy-free! Thank you, coconut oil. Just be sure anything you mix in is also dairy-free, if that’s something you need to be.
Oats: If you’re wondering if oats are a gluten free grain, certified gluten free oats in the U.S. are gluten free indeed! See my Ultimate Guide To Going Gluten Free for a complete discussion on the topic. You cannot replace them with anything else in this recipe, as it has absolutely no other flour or grain, and is mostly oats.
Pumpkin Pie Spice: If you can’t find pumpkin pie spice, it’s simply a mixture of warm fall spices that we associate with, well, pumpkin. You can make your own by mixing these ingredients:
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Click play ▶️ to watch me make these breakfast cookies in this super simple how-to video
If it helps you to visualize the process, then I’m here for you! Then, it’s your turn.
If you’ve ever wondered how you make homemade granola bars, this master granola bar recipe is for you. Make them chewy, crunchy or even no bake.
This is a comprehensive look at how to make granola bars of every type. If you’d like to skip to the bottom line, and then bookmark it for later use, scroll down to the bottom for the recipe! For everyone else, let’s talk granola bar recipes!
I make homemade granola bars every month of the year. But when it’s back-to-school time, I kick it into high gear. They’re perfect for breakfast, popping into lunch boxes (I have plenty of nut-free varieties), and just grabbing when we’re running out the door to practice, a game or an urgent I-need-a-special-pen-for-chemistry emergency.
My kids’ favorite granola bar varieties are the kinds that have the most sugar. Crispy and crunchy or soft and chewy, they might have some preferences around the edges. But I know they’re mostly in it for the sweet stuff.
I’ve published so many granola recipes, for the loose stuff and for the bars, over the years that I’ve got it down to a science. Actually, it’s one area of baking where you don’t need a super-strict formula, so I guess it’s more art than science.
When I make granola bars, I find that there are broad categories of ingredients that are largely interchangeable. So I thought I would share my granola bar philosophy with you, if you’re interested. Let’s get to it!
The Mix Ins
If you take a look at the photo above, you’ll find the biggest category of granola ingredients, by far: the mix-ins. All of these ingredients are raw (whenever possible) and unsalted. That way, we can flavor them to our liking.
From the top left in rows from left to right, you’ll find:
roughly chopped raw almonds
roughly chopped raw cashews (buy cashew pieces, though! cheaper and easier)
slivered raw almonds
small, dried fruit (like raisins, dried blueberries, chopped dried prunes or apricots)
coconut flakes (I only use flakes in granola and granola bars, not shredded coconut, which tastes like dental floss in granola)
But you should use your imagination! In no-bake granola bars, since you won’t be baking any of these raw nuts and seeds, you can toast them first. I like to toast nuts and seeds either on a baking sheet in a 300°F oven until fragrant or in a cast iron pan until fragrant.
In crunchy granola bars, raw nuts are first ground into flour before baking with them. It’s amazingly useful in creating a crunchy bar that has the protein and fats of nuts without the pieces.
If there’s a way to make granola bars without sugar, I don’t know what it is. Sugar performs tons of important functions in granola bars. At the top of the list is that it holds the bars together when it’s heated. And, of course, it adds sweetness and even some depth (depending upon the sugar).
You can use refined and/or unrefined sugars in granola and granola bars. The more important distinction for baking success comes from whether you’re using liquid or granulated sugars.
Clockwise from the top left in the photo above, you’ll find these sugars:
Finely ground coconut palm sugar (ground finer in a food processor or blender) (unrefined)
(Normal) coconut palm sugar (a darker color, and a much more coarse grind) (unrefined)
Light brown sugar (refined)
Pure maple syrup (unrefined)
Unsulphured molasses (refined)
Honey (unrefined, but not raw)
White granulated sugar (the most refined!)
Whenever possible, I use unrefined sugars in granola and granola bars. I feel better about giving them to my children as they have some nutrients and tend to be more satisfying. Plus, they have much more depth of flavor than highly refined sugars like white granulated sugar. And brown sugar is simply white granulated sugar with molasses added to it anyway.
Plus, they have much more depth of flavor than highly refined sugars like white granulated sugar. And brown sugar is simply white granulated sugar with molasses added to it anyway.
The granulated sugars are largely interchangeable in granola and granola bar recipes, and the liquid sugars like molasses, honey and maple syrup are as well. Honey is much thicker than maple syrup, though, and therefore stickier and more useful in holding bars together. Molasses is best used in moderation as it has a very strong flavor.
The most important thing to realize about these sugars is that, to hold granola bars together, the sugars must be heated. In bars that are baked in the oven, that’s how they’re heated. For no bake bars, you must cook the sugars on the stovetop before they do their work in the bars.
Fats and Aromatics
Forgive the tortured category of fats and aromatics, which doesn’t quite do this category justice. But I didn’t want the list of categories to be too long, so I went for it.
To make granola and granola bars, you need some fat. Fat is an indispensable flavor delivery system. Plus, it’s responsible for helping the other ingredients to brown without burning when they’re baked. And when it becomes firm again in the refrigerator or at room temperature (for some fats), it helps hold the bars together.
Pictured in the photo on the left above, clockwise from the left, are sunflower oil (any neutral oil will do), virgin coconut oil (clearly the healthiest of the bunch) and unsalted butter. Any fat that’s solid or semi-solid at room temperature will need to be melted to use in granola bar creation.
When I refer to aromatics, I’m talking about salt (which brings out other flavors, including sweetness), vanilla extract, and warm spices like ground cinnamon, nutmeg, even cloves or allspice if you like. For the most part, these ingredients are added to taste.
Then there’s the humble egg. I like to use an egg in chewy granola bars as it really helps with texture and to hold the softer bars together.
These are the ingredients that take up space in your granola bars. They don’t generally have a ton of crunch, and they’re mostly just, well, one form of oats or another.
First of all, if you’re in the U.S. and you’re gluten free, and wondering if oats are gluten free, well, they are. Now, with that out of the way, it’s very hard to make granola of any kind without oats. You can make Paleo granola, which is loose and not formed into bars, without oats and it’s quite lovely. Bars are another story.
I don’t ever buy quick-cooking oats or oat flour. I just buy certified gluten free (since my family eats gluten free—if you’re not gluten free, buy any oats you like!) old fashioned rolled oats, and process them in a blender or food processor. I process them by about half (in quick bursts) for “quick-cooking oats,” and completely for oat flour.
In the photo above, you’ll find (from the top), old fashioned rolled oats, quick-cooking oats and oat flour. They all started out in my kitchen as old fashioned rolled oats. It makes everything easier, and I never need oat flour to be completely smooth. I expect anything with oats to have some chew.
You can try making granola bars completely without oats (the crunchy granola bar recipe seems like the best candidate). Maybe try replacing the oats with quinoa flakes, for example. But they aren’t very bulky, or very chewy. They tend to “melt” into whatever they are baked with. It’s worth a shot, though!
Puffed Rice Cereal
The final ingredient in this category of “bulk” is crisp rice cereal. I like to buy puffed rice that has two ingredients: rice and salt. If you’re gluten free like we are, I like Nature’s Path Organic brand and Erewhon puffed rice cereals.
You can actually buy salt-free puffed rice cereal and that works, too. But if you ever want to eat some in a bowl with maybe some fruit and milk, be sure to use the type that has a bit of salt.
If you’d like to replace the rice cereal with another crispy, dry cereal, hopefully, you have a better imagination than I do! I can’t think of another cereal that has the same size and pop (snap! crackle!).
Chewy Granola Bars
I’m not going to sugar-coat it. Chewy granola bars are made with tons of sugar. (See what I did there?)
The way to keep them soft and chewy? Lots of different kinds of sugars. They’re so incredibly delicious, and they taste much like the store-bought kind of granola bar.
Think of it like eating out at a restaurant. The food often tastes extra delicious for a few reasons. Not only did someone else make it for you(score!), but you’ll find tons more salt, fat and maybe sugar in the food than you generally use at home.
These granola bars are so, so good. But so, so bad. You can make them more virtuous by using unrefined granulated sugar like coconut palm sugar, and unrefined liquid sugars like honey and maple syrup. But sugar is sugar.
Crunchy Granola Bars
Crunchy granola bars are the easiest to make lower in sugar. Sugar is a tenderizer, and crunchy granola bars aren’t, well, tender. They’re crunchy! These are my personal favorite type of bar.
I love the combination of oats and puffed rice cereal (the cereal really helps them get and stay crunchy), and I love the relatively low sugar content. You can really taste the other ingredients. The nuts are finely ground, but you can make them yourself. You don’t need to buy already ground nut flours.
No Bake Granola Bars
My oldest calls these no bake granola bars the “ones that taste great but are bad for you.” And she’s right. We don’t have to use a candy thermomter and be all precise about it. But to make no-bake granola bars, we cook the sugars until they start to reach a “softball stage,” and then we mix them into the dry ingredients.
I don’t generally make these with any nuts at all, so they’re a great option for a nut-free school or camp. You can use nuts instead of some of the coconut flakes, if you like. These are very, very versatile. But don’t try to cut back on the sugar.
Another favorite variation on these is to add a bit of chopped chocolate to the cooked sugars as they’re cooling. Mix until smooth and proceed with the recipe. If you’re going for it, go all the way!
We made it! We talked ingredients and theory, and I loved every minute. What can I say? I’m a wonk.
Anyway, knowledge is power. ⚡️ The more you understand why a recipe calls for one type of ingredient over another, the more you can customize the recipe to your particular tastes and dietary needs. This is the last granola bar recipe you’ll ever need, really. Enjoy!
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Tender and moist golden gluten free coffee cake topped with streusel crumb topping. So easy!
I’ve made many coffee cakes over the years, and this sour cream coffee cake is the very best of them all. Don’t be put off by the texture of the raw cake batter.
Because it’s made with sour cream as the liquid, rather than buttermilk or even milk, the batter is very thick. See for yourself in the video above!
Baking with sour cream is something of an obsession of mine. It’s not appropriate for every single baked good, but when it’s right, it’s simply unbeatable.
Sour cream lends a very slight tangy flavor that cuts through the sweetness of baked goods. It also adds body and richness, and a bit of lightness to an otherwise dense dessert like this lovely coffee cake.
A coffee cake is meant to be a tender, but dense cake. Unlike the very best vanilla cake, for this gluten free coffee cake we don’t sift the dry ingredients. It’s a golden cake.
The crumble topping is clearly everyone’s favorite part. When you slice into this cake, if absolutely nothing falls off the topping, it’s terribly disappointing.
Those falling crumble pieces have no calories for the cook. Take full advantage!
The secret to ensuring a crumble topping that holds its shape and doesn’t simply melt into the cake batter is temperature. The topping is made with melted butter to ensure easy blending. But then it must be chilled.
The topping batter can easily be made a day or two ahead of time and stored, covered, in the refrigerator. It can even be added to, say, banana bread if you’re feeling fusiony.
Oh, and to ensure there’s no confusion: there is no coffee in the cake. The name “coffee cake” is bestowed upon this delightful creation since it’s meant to be enjoyed with the newspaper and a great big cup of (you guessed it!) … coffee.
Light, buttery and salty, these gluten free crackers taste just like Nabisco Ritz—but they’re gluten free!
When it comes to being gluten free, we’re nostalgic for what we used to have, and no longer can. We’re tired of eating our Fourth of July burger with a fork, while everyone else has a burger on a bun.
We might know that the bun is carbs, and carbs are not good for us. But choosing not to have something because you know it’s bad for you is just not the same as not being able to have it because it’ll make you sick.
Sometimes, we just want a Ritz Cracker, since they’re buttery and crispy and taste like nothing else. But since we can’t have one from a package, we’ll just have to make our own homemade Ritz style gluten free crackers.
These crackers taste just like Ritz, but they’re gluten free. If cheese could choose a cracker for its plate, it would choose Ritz every time. You feel me?
I first published this recipe (with that photo above) on the blog in 2011. Depending upon when you’re reading this, that was at least 4 1/2 years ago.
I remember being sick and tired of everyone saying that we shouldn’t be trying to recreate old favorite baked goods as gluten free. It’s not like we want to eat ourselves into a carb coma every single day. But we want to be able to make choices.
All these years later, I still feel the same way. I don’t want to be lectured, whether it’s January or December, about how I or my gluten free son should eat.
I just want us to have choices. Sometimes, it helps even just to know that you can make your own Ritz style gluten free crackers. Even if you never do it.
Except just once, do it. There’s a short video that shows you how easy it is to make the dough and roll it out, then bake it quickly to perfection. Be sure to keep the dough chilled, and bake it in a hot hot oven. The crackers will crisp as they cool.
These classic gluten free pinwheel cookies have a place on every holiday cookie plate. If you’ve wanted to give them a try but had trouble imagining how, this quick how-to video is just the thing!
It’s surprisingly easy to make a fancy-looking cookie like these gluten free pinwheel cookies. The basic cookie dough base is made much like any other cookie dough.
Then, divide the dough into two portions — one a bit larger than the other. To the smaller one, add some melted chocolate and cream, and two more tablespoons of flour.
Next, roll out each portion of dough into a rectangle about 1/4 inch thick, and roughly the same size as one another. Chill them both in the freezer for a few minutes or until firm but not rock solid.
Place the layers of chilled dough, one squarely one top of the other. Since the dough is chilled, it’s not hard to turn one over onto the other.
Using the remaining, bottom layer of parchment paper to roll the dough together as tightly as you can. The dough may crack a bit as you roll it. Just patch it together as you go. You won’t see any cracks in the cookies at all.
Slice the cylinder of dough into about 20 pieces, each about 1/4-inch thick. I have used a chef’s knife, metal bench scraper and even a simple steak knife. They all work just fine. Place the slices on a baking sheet, and bake away.
There’s something super satisfying about making such a classic holiday cookie at home. For gluten-eaters, they can pop into a bakery and buy a pinwheel cookie, along with maybe some rainbow cookies.
But when you’re gluten free, or someone you love is, it’s not that simple any more. The corner bakery most likely doesn’t have gluten free rainbow cookies (my favorite!) or gluten free pinwheel cookies.
If you’d given up on the idea of having bakery-style cookies for the holidays, take heart. We can make them ourselves! And they’re easier than you probably thought. Let me show you the way.
The post Classic Gluten Free Pinwheel Cookies – with Video! appeared first on Great gluten free recipes for every occasion..
Gluten free apple crisp is nothing more than sliced apples are tossed with cinnamon-sugar, topped with a simple one-bowl cinnamon-sweet mixture, and baked. No crust, no fuss!
To ensure that the apples cook and steam until they’re perfectly tender, the pan is covered for the first 25 minutes in the oven. Then, the cover comes off and the top is cooked until crisp-tender and gorgeously browned.
Whenever I have an overabundance of apples (which, if I’m lucky, happens every fall), I am sure to make two things: homemade chunky apple sauce, and this apple crisp. Making the crisp is nearly as easy as making homemade apple sauce, and the active time is even less.
Peel, core, and slice the apples, then toss them with cinnamon and sugar. Mix up the topping ), smooth it on top with wet hands, and bake it. That’s it. I usually use my handheld mandoline to get nice, even slices and make quick work of the whole business. Of course, you don’t need a mandoline, or any special equipment at all. Just an apple, and a knife.
When I first published this post in 2011, my three children were 9, 7 and 6 years old. We’ve been to this very same apple orchard every year since. Each year, they run down through the orchard just like they did in this photo from 2011. Luckily, they still love going apple picking with us, as a family. Even if they’re just in it for the crisps, pies and muffins that I always bake for weeks afterward, I’ll take it.
It’s lovely to make complicated desserts, from time to time. But most of the time, all you really need is a few pounds of baking apples, some cinnamon, sugar, flour, butter and an egg. And they’ll come running. Trust me.
This chewy homemade granola bar recipe is endlessly customizable with different mix-ins and nuts. Perfect for school (or work) lunchboxes!
A good granola bar recipe is flexible. This is a good homemade granola bar recipe. There are a few variable elements to a proper granola bar, and they’re all here. As long as each element is present in its required relative amounts, you can easily make it your own, to suit your family’s tastes.
Those elements are:
Oats (certified gluten free oats, assuming you’re gluten free): the base.
Nuts/seeds/dried fruit/dried coconut/chocolate chips: for texture, taste and appearance purposes (really). You really can use any combination. I’ve listed my favorite combo below.
Sugars: 100% necessary, as they not only provide sweetness, but they hold the bars together.
Fat: A fat that is soft-solid at room temperature, like butter or virgin coconut oil works best.
Egg: for baked, chewy bars like these, the egg is a binder and a texture-enhancer. I bet a “chia egg” would work well here in its place, if necessary.
The result is my favorite homemade granola bar recipe. The combination of partially processed rolled oats and oat flour creates just the right texture and helps the bars hold together while maintaining their chewiness.
The delicate balance of mini chocolate chips (not too many!) and dried fruit keeps things interesting. And a mix of honey, maple syrup and molasses, plus brown sugar, provides just the right sweetness without becoming cloying. And all of that moisture keeps them chewy even once you’ve browned them nicely in a moderate 325°F oven.
I almost always double the recipe, and bake them in two separate square pans to ensure proper browning. You can also make a double recipe in a 9-inch x 12-inch baking pan. Try baking the bars for about 35 minutes, and then turning down the oven to 300°F and continuing to bake until the center is lightly browned and set. Before removing the bars from the pan, cool on the counter for 20 minutes and then chill in the refrigerator.
P.S. In a hurry? Try my no-bake granola bar recipe!
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These no bake grain free energy bites are made with healthy, whole food ingredients, but no oats. The perfect on-the-go grain free snack! You know those “I’m sorry for the things I said when I was hungry” t-shirts? I can’t decide if they’re cute or annoying—or both. (I won’t even touch the term “hangry.”) But as much as we like to think of ourselves as terribly complicated, thinking beings, when you’re really hungry it can be hard to concentrate on doing much of anything. Or even on being nice. With three growing children …