Category: Gluten-Free Page 8 of 14

Join Me for Yummy Snacks for Healthy, Happy Kids on September 16th!

On September 9, 2015

In Clean Eating, Dairy-Free, Events, Gluten-Free, How To, Tips & Tricks

As a kid, I wasn’t the most adventurous eater.

I stuck to what was familiar and didn’t venture much beyond that.

I’ve always liked fruit and even liked quite a few less than popular veggies (including broccoli and Brussels sprouts…only if they were doused in Kraft parmesan cheese!).

But I also loved unhealthy snacks just as much as the next kid!

From Doritos and Cheetos to Dunkaroos, Gushers, Swiss Rolls, and Swedish Fish, I was in the same boat as just about any other kid my age growing up.

That’s why I’m SUPER excited to teach a workshop next Wednesday, September 16th at the Institute for Integrative Health about Yummy Snacks for Healthy, Happy Kids.

If you join us for this workshop, you’ll get all of the following benefits:

Learn the secrets to inspiring healthy eating in kids and the whole family including some ideas for snacks for toddlers
Discover sweet and savory recipes, including dairy-free, gluten-free, and nut-free options
View recipe demonstrations, and sample the delicious results
Explore strategies to get your children involved in a healthy eating lifestyle
Learn the tips and tricks I live by, discovered by a couple who raised five kids on nourishing, whole foods
Receive a guide with easy recipes and top resources for feeding healthy kids

You’ll come away feeling energized and excited about trying new recipes with your whole family. Plus, you’ll connect with a new community of health-conscious parents, teachers, and other people who take care of children.

The workshop runs from 6:00-8:00pm and is $30 to attend, which includes everything outlined above. Click here to learn more and register.

Please forward this post to anyone you think would be interested in attending this workshop, especially anyone whose kids are dairy-free or gluten-free!

I look forward to seeing you next week! 🙂

Pizza! Pizza! Dip {Dairy-Free, Gluten-Free}

By Rachel Druckenmiller

On September 7, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Recipes, Vegan, Vegetarian

Pizza dip???

Yup!

You read that right. And, no, you’re not seeing things 🙂

This post is all about a super yummy new dip that I came up with a few weeks ago.

I have to start off by letting you guys know how much I loved anything related to pizza for most of my life.

Pizza Hut pan pizzas (it made reading books SO worth it!). Celeste Pizzas-for-One. Totinos Pizza Rolls. Little Caesars (Pizza Pizza!). Joe Corbi cheesy bread and make-your-own pizzas.

Oh, and pizza-flavored COMBOS! Who could forget those little nuggets of joy?? If you’re a combo fan, check out this recipe for addictive paleo pizza poppers.

If you couldn’t tell…I LOVED PIZZA.

When I realized as an adult that some of the ingredients in pizza made my body not feel so good (dairy + gluten + grease = bloating and ickiness for me!), I was pretty bummed.

So, as I’ve been experimenting with more recipes in my kitchen, I’ve thought about how great it would be to come up with a dip that brings back the delicious pizza flavors without all of the stuff that doesn’t nourish my body.

That’s how this easy dip came to be!

I tinkered with this recipe about five times until I came up with this combo. My friend Sam, who is a self-proclaimed pizza aficionado, gave it two big thumbs up, and the bowl was completely cleared out yesterday when we took it with us to a cookout.

It’s packed with healthy fats and protein from the cannellini beans and tahini, and using cannellini beans instead of chickpeas results in a smoother, creamier dip.

Enjoy! 🙂

Ingredients

2 cloves garlic, peeled
1 (15-ounce) can no salt added cannellini beans, drained and rinsed
1/4 cup tahini
1/4 cup tomato paste
1/4 cup fresh squeezed lemon juice (or Lakewood Organics or Santa Cruz lemon juice)
1/8 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1.5 teaspoons dried oregano
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 cup sundried tomatoes (if they’re not soft, soak them in hot water for 10-15 minutes to soften, so they blend more easily or try ones that come in a jar in oil)
1 teaspoon sea salt
2 tablespoons extra virgin olive oil

Directions

Turn on the food processor fitted with the metal S-blade and drop the garlic down the feed tube; process until it’s minced.
Add the remaining ingredients and process to combine. Scrape down the sides as needed.
Stream in olive oil if you’re using it until combined. Store in a glass container in your fridge.

Serve with your favorite veggies or Mary’s Gone Crackers pretzel sticks – so good! 🙂

Crowd-Pleasing Pico de Gallo {Salsa Fresca}

By Rachel Druckenmiller

On September 2, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

One of my favorite parts of my job is interacting with people and inspiring and empowering them to eat in a way that feels good, tastes good and is good for them.

I feel most affirmed when I see people get excited about making wholesome, nourishing food and sharing it with their friends and family. I’m especially thrilled when they come to me after trying a recipe and say things like:

“I thought I didn’t like kale. Your kale salad is the only way I will eat kale!”

This summer, I’ve had the opportunity to spend eight Tuesdays at a company in DC teaching workshops and cooking classes to a group of their employees. For our final class and last hurrah, I thought I’d put a fun spin on it and do a “Taco Tuesday” inspired demo.

We made my favorite walnut tacos with cashew sour cream and a refreshing watermelon mojito side salad (minus the cucumber).

I knew I wanted to serve salsa with the tacos, but to be completely honest, I had never made my own salsa before!

I scoured some of my favorite sites for inspiration about combinations and ratios of ingredients until I tested out and came up with my own recipe.

Since it was my first time making it, I wasn’t sure how it would go over. When one of the employees came up to me afterwards and said, “The salsa gets the Latin seal of approval,” I knew I had a winner on my hands 🙂

Check out this yummy recipe, and serve it with tacos, veggies, this burrito bowl or your favorite dippables!

Ingredients

1 clove garlic, finely minced or grated
1/2 cup red onion, minced
2 tablespoons lime juice (about 1 lime)
1/2 teaspoon sea salt
1/4 teaspoon ground cumin
1/2 jalapeno pepper
5 roma (plum) tomatoes, deseeded and diced (click here for how to deseed a tomato)
1/3 cup fresh cilantro, chopped
Black pepper, to taste

Directions

In a medium bowl, combine garlic, red onion, lime juice, salt, and cumin, stir, and set aside for a few minutes while chopping the other ingredients.
Cut out the seeds and inner membrane from the jalapeno and then mince the pepper. Add to the bowl.
Add diced tomatoes and cilantro to bowl and toss all ingredients to combine.
Refrigerate 2-3 hours before serving. Best served the day it’s made 🙂

No-Bake Pumpkin Raisin Oat Bars {Dairy-Free, Gluten-Free, Nut-Free}

By Rachel Druckenmiller

On August 31, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Products I Use, Recipes, Tips & Tricks, Vegetarian

If you missed two of my most recent posts about the love fest I’m having with sunflower seed butter, check them out here and here.

As I’ve been mentioning, I’m super excited to be teaching a workshop called Yummy Snacks for Healthy, Happy Kids on September 16th at the Institute for Integrative Health in Baltimore. The workshop is capped at 30 people, so make sure you sign up ASAP if you want to come!

It’s going to be awesome 🙂

One of the snacks both kids and adults eat a lot of is granola bars. This recipe puts a spin on the traditional bars because you don’t have to bake them (huge time saver!) AND they’re nut-free, so they’re school-friendly.

Bonus!

I like to test out recipes with my friends and family, so I brought my first batch of these to my church small group and they were GONE by the time we left. I had a group of moms and their kids sample them a second time, and everyone loved them. Some people had seconds (always a good sign in my book!)

Yield: 16 bars

Ingredients

1 1/2 cups gluten-free rolled oats
1 cup packed Medjool dates, soft and pitted
1 tablespoon water
1/2 cup sunflower seed butter
2 tablespoons honey
1/2 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon fine grain sea salt
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup raisins

Directions

Optional: Preheat oven to 350F and put oats on a baking sheet for 15 minutes until lightly toasted. If you’re short on time, skip this step, but it does add an extra crunch.
Put dates and water in a food processor and pulse until dates combine into a paste. You may need to stop and scrape down the sides during the process. Roll into a ball (it’ll be sticky!) and set aside.
Combine sunflower seed butter, honey, vanilla, cinnamon and salt in a small saucepan on low heat on the stove and stir until combined. You can add the date paste ball to the pot so it melts a bit or just add it in at the next step.
Put oats, pumpkin seeds, sunflower seeds and raisins in a large bowl. Add date paste ball and sunflower butter mix to bowl and mix with your hands until everything is combined. In an 8×8 dish lined with parchment paper, press oat mixture evenly and flatten on top. Put in fridge to set about for about 30 minutes.
Remove bars from dish by pulling up on parchment paper. Cut into 16 squares. Enjoy!

Sunbutter Buckeyes {Nut-Free, Gluten-Free, Paleo}

By Rachel Druckenmiller

On August 25, 2015

In Clean Eating, Dairy-Free, Gluten-Free, My Story, Paleo, Products I Use, Recipes, Savor, Tips & Tricks, Vegan, Vegetarian

When I was a kid, I loved everything about going back to school.

From our annual trip to JC Penney to buy fall clothes (which was kind of irrelevant because we wore uniforms) to hitting up Staples for our back-to-school supplies, I was in heaven.

I was a picky eater as a kid, so I brought some interesting lunches to school like carrot sticks, yogurt, fruit and crackers or chips, since I didn’t like sandwiches.

I know other parents struggle with feeding their kids healthy food, so I’m here to give you options for them and you!

As I’ve been gearing up for a cooking class I’m teaching about Yummy Snacks for Healthy, Happy Kids on September 16^th, I’ve been doing lots of research and recipe testing to make sure the workshop and recipes are awesome. Click here to register (we’re capping the class at 30 so make sure you sign up soon!).

After finding out that a lot of schools now have peanut and tree-nut restrictions these days due to increased concerns about food allergies, I started testing out more recipes made with seeds instead of nuts.

My friend, Missy, a rock star mama of three, tried the original version of these a couple of weeks ago. She loves sunflower seeds and since they’re made with sunbutter and sunflower seeds, she was a fan.

You can leave them as sunbutter bites, and they taste great!

But, she offered one suggestion to make them irresistible to kids.

Dip them in chocolate.

That’s how I came up with these Sunbutter Buckeyes.

All they needed was a little hint of chocolate to turn them from Bites into Buckeyes 🙂

My friend Tim and Katie’s son, 20-month old son, Jack, tried these the other day and his smile afterward was all the approval I needed!

I’ve since taste-tested them with over a dozen moms and kids (from 18 months to 8-years old), and they were a hit.

You’ll love them, too! 🙂

Ingredients

1/2 cup pumpkin seeds
1/2 cup sunflower seeds, unsalted
1/3 cup shredded coconut
1/4 teaspoon fine grain sea salt
1/2 teaspoon cinnamon
1 cup Medjool dates, packed and pitted (about 10 dates)
1/3 cup sunflower seed butter
1 teaspoon vanilla extract
1/2 cup Enjoy Life chocolate chips
1 teaspoon coconut oil

Directions

Combine pumpkin seeds, sunflower seeds, coconut, salt and cinnamon in a food processor until it reaches a fine meal.
Add dates, sunflower seed butter, and vanilla, and run food processor until all ingredients are combined.
Roll dough into tablespoon-sized balls and put on parchment paper in refrigerator to chill.
Make your own double burner to melt the chips. Fill a small saucepan with 1 inch water and place a small glass bowl on top. Set the burner to medium low heat. Put chocolate chips and coconut oil in the glass bowl and stir until melted.
Remove bites from fridge and dip halfway into chocolate. Set on a sheet of parchment paper and put in fridge to harden (about 10 minutes).

If you haven’t already, make sure you sign up to come to the Yummy Snacks for Healthy, Happy Kids workshop in Baltimore on Wednesday, September 16th!

Easy Apple Sandwiches {Nut-Free, Paleo}

By Rachel Druckenmiller

On August 17, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Products I Use, Recipes, Tips & Tricks, Vegan, Vegetarian

If you’ve been following me on Facebook and Instagram, you’ve probably caught on to the fact my go to ingredient at the moment is sunflower seed butter.

It’s the closest thing to peanut butter in terms of taste and texture and is school-friendly, since it’s peanut and tree-nut free.

As I’ve been preparing for the Yummy Snacks for Healthy Kids workshop in Baltimore on September 16th, two things I’ve been doing intentionally are making sure I have some allergy-friendly options AND recipes that kids can help make, too.

My friend and mother of three kiddos, Missy, told me that one of the keys to getting kids to eat food is to let them be a part of the process. All of the recipes I will make (including this one!) are recipes that kids can help prepare, too.

I saw lots of examples of this snack on Pinterest but wanted to make it nut-free and school-friendly and put my own spin on it.

Whether you leave it as a solo slice (pizza-style) or put two apple rings together (sandwich-style), this snack is easy to make and super versatile.

It could be made with nut butter instead of sunflower seed butter, and the possibilities for toppings (or fillings) are endless!

Ingredients

1/4 cup sunflower seed butter
4 teaspoons hemp seeds
1 teaspoon cinnamon
1 apple, cored and sliced
Topping ideas: Blueberries, shredded coconut, Enjoy Life chocolate chips, chopped nuts, raisins, goji berries, etc.

Directions

Combine sunflower butter, hemp seeds, and cinnamon in a small bowl.
Remove core from apple and cut apple into 1/2 inch discs.
Spread sunflower butter on each apple slice and put toppings on one slice. Make an apple “sandwich” by pressing the remaining slice on top. Repeat until the apple is gone! 🙂

If you haven’t already, make sure you sign up for the Yummy Snacks for Healthy Kids Workshop on September 16th!

Back-to-School Sunbutter Spread {Nut-Free, Paleo}

By Rachel Druckenmiller

On August 15, 2015

In Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, Paleo, Products I Use, Recipes, Tips & Tricks, Vegan

Now that I’m back from vacation and through the craziest part of the summer, I’ve been spending some time back in my happy place…my kitchen.

I’m gearing up to teach a cooking class in September called Yummy Snacks for Healthy, Happy Kids at the Institute for Integrative Health (click this link to register!) and have been doing lots of recipe testing and experimenting.

My friend, Lindsay, contacted me because she found out that her son’s kindergarten is completely peanut-free.

Like most kids, he loves PB&J, so she was looking for another option.

Meet sunflower seed butter AKA sunbutter :)

Just like its peanut and tree-nut cousins, sunflower seed butter is made by grinding up sunflower seeds until they’re smooth and creamy.

It tastes WAY more like peanut butter than almond butter does, so if you’re not a huge fan of almond butter, give sunflower seed butter a shot!

I decided to upgrade the basic sunbutter, as it’s commonly called, by adding in some hemp seeds and cinnamon.

Let’s take a look at each ingredient in this quick, easy, and tasty recipe.

These little guys don’t get enough love, but they should! Here’s why…

Good source of magnesium to calm our nerves, muscles and blood vessels
Anti-inflammatory, containing heart healthy fats and vitamins
The detoxifying and cancer preventive mineral selenium
Rich in compounds called phytosterols that promote healthy cholesterol levels

You can find sunflower seed butter at Trader Joe’s, Whole Foods, Wegmans, MOMs Organic Market, most Giants, The Fresh Market, and any natural food store. It’s also sold online at Amazon and Thrive Market.

Hemp Seeds

In case it’s crossing your mind, these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in fiber to keep us feeling full and satisfied.

For more benefits of hemp seeds, click here.

Cinnamon

Cinnamon is a naturally sweet tasting spice that helps us regulate our blood sugar, which is key for sustained energy. Check out the top 10 proven health benefits of this super spice from the folks over at Authority Nutrition.

Servings: 2

Ingredients*

1/4 cup sunflower seed butter
4 teaspoons shelled hemp seeds
1/2 teaspoon cinnamon (add more to taste)

Note: If your sunflower seed butter is salt-free and sugar-free, add a pinch of fine grain sea salt and 1 teaspoon of maple syrup for a touch of sweetness.

Directions

Stir all ingredients in a bowl with a spoon until combined. Use as a spread or dip for celery, apples, pears, Mary’s Gone Crackers pretzel sticks or sandwiches. It’s versatile and delicious! Make a double or quadruple batch to have on hand throughout the week.

The next post will cover another fun way to use this dip, so stay tuned!

**Remember, if you want one of the 30 slots for the Yummy Snacks for Healthy, Happy Kids workshop, click here to register and get more info!**

I’d love to hear from you! What was YOUR favorite snack at school when you were a kid?

Anti-Inflammatory Berry Blast GBOMBS Smoothie {Paleo, Vegan}

By Rachel Druckenmiller

On July 21, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Detoxifying, GBOMBS, Gluten-Free, Paleo, Recipes, Vegan, Vegetarian

I’ve been preparing for a client presentation today all about one of my favorite topics in nutrition – GBOMBS.

I’ve written about them before, but I love the acronym because it’s an easy way to remember some of the most nutrient-packed, disease-fighting, health-boosting foods on the planet, according to Dr. Joel Fuhrman:

Greens
Beans
Onions
Mushrooms
Berries
Seeds (+ Nuts)

One of the easiest ways to pack in a bunch of GBOMBS at once is in a smoothie 🙂

Smoothies are also an easy way to “upgrade” our diet, adding in lots of nutrients that keep our body clean, energized, and feeling awesome.

My husband, Bill, and I have them for breakfast almost every morning. We change them up, so we are getting a variety of nutrients from different fruits, vegetables and super foods.

Today’s smoothie has a lot going for it, including being anti-inflammatory and detoxifying.

According to Dr. Mark Hyman and other functional medicine doctors and nutritionists, inflammation and toxicity are the two reasons most of us are sick and holding on to extra weight, so we want to load up on foods that help us reduce them, and this smoothie does the trick!

Check out the amazing health benefits of three of the key ingredients in this smoothie:

GBOMBS berries

Berries

Blueberries, strawberries, blackberries, raspberries.

No matter which berries you pick, they are one of the best foods you can eat because they’re low in sugar, and their high antioxidant power helps protect our heart and contains potent anti-cancer compounds.

For these reasons and more (they taste amazing!), berries are considered one of Dr. Fuhrman’s GBOMBS foods.

A curly bunch of kale!

Greens {Kale}

This superstar veggie is another GBOMBS food, so it’s also loaded with anti-cancer and anti-fat storage benefits.

Leafy green veggies are the most nutrient-rich foods we can eat. That’s our goal – to get the most nutrients we can in every calorie we eat or drink. It’s one of the secrets to optimal health.

Read more about kale’s amazing health benefits here.

Flaxseed

Yet another GBOMBS food, flaxseed is known for its anti-inflammatory properties and keeps our brain and arteries healthy due to its Omega-3 fatty acid content.

Flaxseed is also loaded with fiber, which helps regulate blood sugar (a key to staying energized!), keep us feeling full, and promote healthy digestion (keep things moving).

Make sure you grind the seeds before eating them, as it is tough for your teeth to break down the whole seeds and release all of their health benefits. My blender does a good job of this, but a coffee grinder will work, too.

Click here for more ideas to add flaxseed into your daily diet!

Ingredients (ideally organic)

1.5 cups unsweetened (or homemade) almond milk
2 cups greens, loosely packed (baby kale, kale (remove stem), spinach, etc.)
1 cup frozen berries (I used black raspberries in mine but any will do)
1/2 frozen banana (peel it first)
1 tablespoon almond butter
1 tablespoon flaxseed / ground flaxseed
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
Optional to make it more filling: scoop of your favorite protein powder (I want to try this one and have been pretty happy with this one)

Directions

Put all ingredients in a blender in the order listed above for about 60 seconds, until you reach a smooth consistency. If you don’t have a high-powered blender, blend the greens and liquid FIRST and then add the rest of the ingredients.

*As your taste buds adjust to like naturally sweet foods, you may find that adding a pitted Medjool date or a teaspoon of honey sweetens up this recipe a bit, but the berries, banana, and cinnamon are enough for me!

Mint Chocolate Chip Bliss Balls {Paleo, Vegan}

By Rachel Druckenmiller

On July 6, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, Gluten-Free, My Story, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

Whenever I think of my birthday, I remember the mint chocolate chip ice cream cake I had EVERY YEAR growing up. I looked forward to it as much as the presents.

From the creamy, minty ice cream that instantly coated and cooled my tongue to the chocolate crunchies layer in the middle of the ice cream bliss, that cake was the BEST.

Since removing dairy from my diet a few years ago once I learned how it was triggering health issues, I’ve had to find other ways to recreate a similar experience.

Hence these little mint chocolatey bliss balls 🙂

They’re a serious upgrade to my Carvel cake and are full of superfoods like raw cacao powder, cacao nibs and hemp seeds. Check out just a few of the awesome benefits of these foods:

Raw Cacao Powder & Nibs: This is chocolate at its best…raw. When we hear people talk about chocolate being good for us, THIS is the stuff they’re talking about. In its raw form (cacao), chocolate is packed with anti-aging and disease-fighting antioxidants along with mood-boosting and anti-inflammatory compounds. It’s a food we can enjoy every day. Lots of my sweet treat recipes are made with raw cacao, so check them out!

Hemp Seeds: Don’t worry – in case it’s crossing your mind – these hemp seeds won’t give you the “high” you’re thinking of, but they DO have lots of other benefits. They’re a great source of plant-based protein, high in healthy fats that naturally balance hormones and promote heart health, and rich in soluble and insoluble fiber to keep us feeling full and satisfied. For more benefits of hemp seeds, click here.

So, not only are these ingredients really good for us, but these bliss balls taste aaaamazing!

You should have seen my husband Bill’s face the first time he bit into one of these. He was in heaven! 🙂

Yields: 16-18 balls

Ingredients

2 cups raw walnuts
1/4 teaspoon fine grain sea salt
1/2 cup hemp seeds, divided
1/2 cup raw cacao powder
1 1/2 cups Medjool dates, pitted (about 15 dates)
5 drops therapeutic grade peppermint essential oil (a little goes a long way!…or 1/2 tsp peppermint extract)
1/2 teaspoon pure vanilla extract or vanilla powder
2 tablespoons raw cacao nibs

Directions

Combine walnuts, 1/4 cup hemp seeds, cacao powder and sea salt in a food processor and process until finely ground, about 15-20 seconds.
Add dates, peppermint oil and vanilla and process until combined.
Add raw cacao nibs and pulse a few more times until everything is incorporated. Then, remove dough from the food processor and roll it into one big dough ball.
Pinch off one chunk at a time to make 1-inch fudge balls. Roll balls in hemp seeds and store in the fridge, so they can firm up. After that, you can leave them in the fridge or freezer.

Enjoy 🙂

Cherry Dark Chocolate Chip Almond Butter Cookies {Gluten-Free, Paleo}

By Rachel Druckenmiller

On July 2, 2015

In Clean Eating, Dairy-Free, Gluten-Free, Paleo, Products I Use, Recipes, Savor, Vegan, Vegetarian

You’re in for a real treat today.

My husband, Bill, works at a summer sports camp for middle schoolers, and he brought some of these cookies to share with his co-counselors. One of them said,

“I don’t even really like cookies, but these are good!”

I’m not so sure about people who “don’t like cookies,” but I’ll take the compliment!

I’ve always loved cookies, and my first memories are of my mom’s chocolate chip cookies brought to you by none other than Nestle Tollhouse. I could do some damage on that bowl of batter…and I swear the raw eggs never made me sick 🙂

There aren’t many things more awesome than licking a bowl of cookie dough batter when you’re a kid, right?

Today’s cookies aren’t quite the same, and I didn’t eat the batter, BUT they really hit the spot when I’m looking for an upgraded sweet treat.

They’re soft, slightly tart and chewy from the dried cherries, a little crunchy from the toasted almonds and (of course!) chocolatey.

The base?

Almond butter.

No refined flour or sugar here! But that doesn’t mean they don’t taste amazing.

Since they’re not make with any flour, they’re a bit sticky, so you’ll notice they stick together a bit if you stack them…but that’s all the more reason to grab two instead of one 😉

Ingredients

1/3 cup slivered almond, toasted and chopped
1 cup almond butter
1/3 cup 100% pure Grade B maple syrup
1 egg (free-range, cage-free preferred)
1 tablespoon vanilla extract
1/2 teaspoon fine grain sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2/3 cup shredded coconut
1/2 cup dried cherries, chopped
1/2 cup Enjoy Life dark chocolate chips

Directions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
Lightly toast slivered almonds in the toaster oven or on a small skillet until golden and crunchy; then, coarsely chop and set aside.
Meanwhile, stir together almond butter, maple syrup, egg, vanilla, salt, baking soda and baking powder until evenly combined.
Stir in coconut, dried cherries, chocolate chips and slivered almonds.
Scoop with a cookie scoop onto cookie sheets. Bake 12-15 minutes or until lightly browned. Cool on a wire rack…or eat immediately!

Category: Gluten-Free Page 8 of 14

Join Me for Yummy Snacks for Healthy, Happy Kids on September 16th!

I look forward to seeing you next week! 🙂

Like this:

Pizza! Pizza! Dip {Dairy-Free, Gluten-Free}

Like this:

Crowd-Pleasing Pico de Gallo {Salsa Fresca}

Like this:

No-Bake Pumpkin Raisin Oat Bars {Dairy-Free, Gluten-Free, Nut-Free}

Like this:

Sunbutter Buckeyes {Nut-Free, Gluten-Free, Paleo}

Like this:

Easy Apple Sandwiches {Nut-Free, Paleo}

If you haven’t already, make sure you sign up for the Yummy Snacks for Healthy Kids Workshop on September 16th!

Like this:

Back-to-School Sunbutter Spread {Nut-Free, Paleo}

Hemp Seeds

Cinnamon

I’d love to hear from you! What was YOUR favorite snack at school when you were a kid?

Like this: