Gluten Free Prosciutto and Ricotta Panini

Ingredients

-8 slices Udi's Gluten Free Bread (White or Whole Grain)
-1/2 cup plain yogurt
-1 small scallion, thinly sliced
-1-1/2 tbsp. horseradish (fresh or drained jarred)
-1/2 tsp. Dijon mustard
-1/2 lb. thinly sliced prociutto
-1/2 lb. fresh ricotta

Instructions

Serves Four -Combine yogurt with the three following ingredients (through Dijon mustard) -Heat panini press or stove top griddle. Brush both sides of all eight slices of bread and set aside four slices. -Spread the yogurt mixture over those four slices of bread, and build your panini by stacking prosciutto and ricotta cheese, then close sandwiches with the remaining four slices of Udi's gluten-free bread. -If you are using a panini press this should take a total of about three minutes, and if you are cooking your sandwiches on the stovetop it will take about three minutes for each side.

Preparation time: 10 minute(s)
Cooking time: 3 minute(s)

Masala Gluten Free Bagle Bites

Ingredients

* 1 package of Udi's Gluten Free Plain Bagels, diced
* 1 small onion, diced
* 1 tsp. each of cumin, coriander seeds, salt, ginger, and paprika
* 1/2 tsp. cinnamon
* 1 pod of cardamom (ground)
* 1 Tbls. butter or olive oil
* 2 Tbls. diced tomatoes (optional)

Instructions

1. In a skillet or wok add butter or olive oil.
2. Add onion and spices and fry together until onions are glassy but before the spice (masala) mix starts browning.
3. Add the bagel bites and diced tomatoes (if using).
4. Roast together until bagel bites are well coated with the spice mix and a bit toasted
5. Serve while warm.

Gluten Free Sundried Tomato and Garlic Hummus

 

Ingredients

1 2-pack UDI’ s Gluten free pizza crusts

2 tablespoons extra virgin olive oil

salt and pepper

HUMMUS

½ cup water

4 tablespoons sun dried tomatoes, packed in oil

2 -15 ounce cans chickpeas, drained

4 garlic cloves

½ teaspoon chili flakes

½ teaspoon sea salt

Instructions

1. Preheat oven to 400°F

2. Cut Brush pizza crusts with extra virgin olive oil, sprinkle with salt and pepper. Cut into triangles and place on a non-stick baking sheet

3. Bake for 20-15 minutes or until golden. Set aside and let cool

4. Place hummus ingredients in a food processor, pulse at first and then blend for 10 – 15 seconds to mix ingredients until hummus resembles a paste like texture

5. Serve in a bowl surrounded by the Gluten free toasted triangles
Total preperation time: 10 minutes

Gluten Free Sweet Treats

I LOVE candy so it is REALLY hard for me to avoid candy all together, but I did my research and found out that these following candies are certified Gluten free! I am sure there is more, these are just the only ones that I know of for sure at this present time.

1. Smarties
2. Sugar Daddys
3. Salt Water Taffy ( not every brand, make sure to read the label on the back!)
4. Jolly Ranchers
5. Life Savors ( unfortunatly not the Butter Rum flavor)
6. Endangered Species Chocolate Bars ( The Milk Chocolate bars contain milk if you are Lactose intolerant, you want to be aware that only Dark Chocolate is Lactose (milk) free!)
7. Dark chocolate Raisinets
8. Junior Mints

Gluten Free Spanish Tortilla

 

                  Indgredients

• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, thinly sliced
• 1 cup precooked diced red potatoes
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon smoked paprika
• 6 large eggs
• 4 large egg whites
•  1/2 cup shredded Manchego, or Jack cheese
• 3 cups baby spinach, roughly chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

                 Preparation

1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

Gluten Free Peanut Butter Cookies

What you’ll need: {makes approx 18 small-medium cookies}

1 cup creamy peanut butter
1 cup sugar
1 large egg – beaten
1 teaspoon salt
1 teaspoon baking soda
9 teaspoons Nutella

What to do:1. Preheat oven to 350 degrees.
2. Into your stand mixer add sugar, peanut butter, egg, salt and baking soda. Mix until well combined.
3. Measure approx 1 tablespoon of dough. Roll dough into a ball and place onto cookie sheet. Gently press dough ball down using the palm of your hand. Continue forming balls until dough is gone. Space approx 1″ apart.
4. Bake for approx 8-10 minutes. CAREFULLY remove tray from oven. Using a 1/2 teaspoon measuring spoon, GENTLY make an indentation in the middle of each cookie. Fill each cookie with a dollop of Nutella. Return tray to oven and continue cooking for 2-4 minutes until golden.
5. Transfer cookies to a cooling rack and allow to cool before enjoying.

Gluten Free Chocolate Cake.... YUM!

Ingredients:
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Directions:
1. Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
2. In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
3. Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
Marshmallow Frosting (Makes 3 cups)
Sweetness: high
This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall. It works especially well with S’mores (page 120) and is divine frosted over Chocolate Cake (page 84) or sandwiched between Chewy Chocolate Cookies (page 102). Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat.
Ingredients:
1/2 cup agave nectar
2 egg whites
Directions:
1. In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
2. In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 24 hours.