When it comes to a snack that is both satisfying and flavorful, these gluten-free muffins fit the bill. The nutritional yeast adds a cheesy note, the chili powder gives some heat, and the cultured coconut provides some tang.
2 tablespoons of ground flax seed mixed with 6 tablespoons hot water
5 scallions, sliced thin (green and light green parts only)
Preheat oven to 425˚ and adjust oven rack to the lower middle position. Spray muffin tin with non-stick spray. In a medium bowl, whisk 1 cup of cornmeal, sorghum flour, potato starch, psyllium powder, baking powder, baking soda, salt, pepper, mustard, chili powder, and nutritional yeast. Set aside.
In a microwave-safe bowl, mix together remaining cup of cornmeal with milk. Microwave on medium power for 2 minutes, whisking halfway through. Cornmeal should be thickened and when a spoon goes across the bottom it should leave a clear trail on the bottom of the bowl. If needed, microwave in additional 30-second increments. Whisk in flaxseed mixture, cultured coconut and coconut oil. Stir in scallions.
Add to flour mixture and mix until combined. Using a 1/2 cup measuring cup or a portion scooper, portion into prepared muffin tin. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes before transferring to cooling rack. Best served warm, but these remaining moist for a long time.
By One Fine Tomato
One Fine Tomato http://onefinetomato.com/
These freeze well, and are a great after-school or after-work snack, so I thought, why not enter it in the So Delicious and Go Dairy Free Snackable Recipe Contest in the savory category?
I just think this dish in the photo is so cute. When I saw this dish in the store, I just had to get it. I couldn’t think of what I’d ever use it for, but this 2″ wide plate was only .69¢. I finally found a use for them with this recipe.
I’ve seen many of these date ball recipes floating around Pinterest and the internet. Basically a bit-sized take on Larabars. I’ve had Larabars in the past, but I can’t have them now because basically all of them have almonds in them. There was always something about them though that was overwhelming, and I think it was the sweetness and flavor of the dates.
That is why something that I think is essential to this recipe is the toasting of the coconut and nuts. It tones down both the sweetness and flavor of the dates, and makes them into a delicious bite-sized treat.
This is a pretty simple recipe. First pulse the nuts, and then add the rest. The only trick is with the dates. It may seem like you need to add more dates or oil to get it to come together, but just keep on pulsing. It will come together.
Place toasted coconut, toasted walnuts, and salt in food processor. Pulse until roughly ground. Take 3/4 cup out and set aside in a small bowl.
Add dates, vanilla, cinnamon, and melted coconut oil to the nuts remaining in the food processor. Pulse until combined. Form into 1-inch balls. Roll in reserved nuts. Place on parchment paper. Store in the freezer.
This is another recipe I made for my sugar-free mom. When she and my dad were going prepping for a road trip, she realized she could no longer have her usual Werther’s and Turtle Chex Mix to snack on while driving. I just divided them into snack bags, 5 to a bag (these are addictive, so it’s important to have portion control). They were a hit.