Tag: gluten free snacks

Courgette Coffee Cake

Written by themindfulpeanut on October 27, 2020. Posted in Posts, Recipes.

Courgette Coffee Cake

Course: Breakfast, Snacks, Dessert

Prep time

minutes

Cooking time

minutes

Not just an amazing answer if you’re playing Scattergories, this Courgette Coffee Cake packs a healthy dose of nutrients & fiber. Cinnamon spiced coconut sugar makes it perfect with your latte!

Ingredients

DRY
160g (1 1/4c) Buckwheat Flour (or flour of choice)
100g (1/2c) Coconut Sugar (Or Brown Sugar)
1/2 tsp Baking Soda
1/8 tsp Salt
WET
1 Mashed Banana
1 Egg (Vegan Egg Replacer)
125ml (1/2c) Buttermilk (Nut milk + 1/2 tbsp Apple Cider Vinegar)
1/2 tsp Vanilla
1 Grated Courgette (Squeeze out excess water)
CINNAMON SUGAR TOPPING
100g (1/2c) Coconut Sugar
1 tsp Cinnamon
1 tbsp Vegan Butter

Directions

Preheat oven to 325F/140C Fan.
Combine DRY ingredients in one bowl, WET ingredients in another. Then mix DRY into WET. Place batter into prepared baking dish.
Combine CINNAMON SUGAR TOPPING ingredients and spread over top of batter.
Bake for 45-50 minutes.

Healthy Maple/Ginger Rice ‘Scotcheroos’

Written by themindfulpeanut on August 13, 2020. Posted in Posts, Recipes.

I used Ginger Syrup by the Ginger People for this recipe. I found it at my health food shop, but you can also order online! It is great to use in place of maple syrup in some bakes.

Healthy Maple/Ginger Rice ‘Scotcheroos’ (GF, Vegan, low-FODMAP)

Course: Snacks, Breakfast

Prep time

minutes

Cooking timeminutes

These no-bake rice bars are simple to put together and make for a delish, healthy alternative to other rice treats. Here we use ginger syrup for sweetness and spice, as well as powdered peanut butter for protein while keeping the treat light and airy.

Ingredients

50g (2c) Rice Cereal or Puffs (if using puffs, blitz them a bit to finer texture)
150g (1/2c + 2 tbsp) Peanut Butter *see note
2 tbsp Maple Syrup
4 tbsp Ginger Syrup
1/2 tsp Vanilla
1/2 tsp Cinnamon
Baking Dark Chocolate (I used 1/3 of bar)

Directions

Add all ingredients except chocolate to bowl and mix until thoroughly incorporated and it begins to stick together. If too dry, don’t hesitate to add more PB/Syrup, you want to be able to mold these by hand.
Shape to desired balls or squares, bite size pieces.
Melt baking chocolate and drizzle over top of rice pieces. Add PB drizzle, if you’d like!
Fridge for 30 min.

Notes

I love to use powdered peanut butter, with a pinch of salt and coconut milk to thicken. See pic below!

I love to sweeten powdered peanut butter using coconut milk. Rude Health is my favorite!

No-Bake PB Oat Bites

Written by themindfulpeanut on July 1, 2020. Posted in Posts, Recipes.

These no-bake oat bars are SO simple to throw together and make a great on-the-go and quick snack for any time of day. I used only 5 ingredients, but you could use even less or more! This makes a great base for trying out new mix-ins and spices.

Here is what I used:
GF Porridge Oats
Powdered Peanut Butter
Maple Syrup
Raw Halo Chocolate

No-Bake PB Oat Bites (GF / Vegan / low-FODMAP)

Course: Posts, Recipes

Prep time

minutes

Cooking timeminutes

These easy little oat bars are perfect for a quick snack or breakfast. Using minimal ingredients and no oven, perfect for baking with kids or on hot summer days. Gluten free, vegan, low-FODMAP and refined sugar free!

Ingredients

90g (1 cup) GF Oats
1/2 tsp Cinnamon
125g (1/2 cup) Peanut Butter *See note
90g (1/4 cup) Maple Syrup
70g Chocolate (melted)

Directions

Mix Oats & Cinnamon, fold in Peanut Butter & Maple Syrup. Continue mixing until a thick dough forms
Mold into whatever size oat bars you’d like! I stuck with smaller, snack-sized options.
Melt chocolate and spread on top of oat bars
Refrigerate for ~10 min until chocolate sets.
These will keep well in the fridge for up to a week!

Notes

I use Powdered Peanut butter in most of my baking now because it is so easy to control the specific consistency. (Most powdered PBs also have significantly less fat & calories than standard PB – if you’re into that type of thing. 🙂

Quinoa Cookies (Gluten Free, low-FODMAP, Vegan)

Written by themindfulpeanut on May 19, 2020. Posted in Posts, Recipes.

Quinoa Cookies (Gluten Free, low-FODMAP, Vegan)

Course: Snacks, Dessert

Prep time

minutes

Cooking time

minutes

Servings

These easy cookies have an added health boost of high protein, high fiber quinoa! The natural nutty flavor of the seeds helps create a sweet, vegan treat that works for breakfast, snack, or dessert.

Ingredients

2 Ripe Bananas (Mashed)
120g (scant 1/2c) Peanut Butter (I used PB2 Powder w/ coconut milk)
60g (3 tbsp) Maple Syrup
25g (2 tbsp) Granulated Sugar
1 tsp Vanilla
1/2 tsp Salt
400g Quinoa (~2 1/4c) (Cooked)
90g (1c) Gluten Free Oats

Directions

Preheat oven to 170c Fan/375f. Prep a baking sheet with parchment or a silpat.
Cook ~200g (1c) Quinoa with twice the amount water. Bring to a boil, turn down to low and simmer for 10 min. Turn heat off completely and allow to rest covered for an additional 5-10 minutes.
Mix mashed Bananas with Peanut Butter, Maple Syrup, Sugar, Vanilla, Salt and add in Oats & Cooked Quinoa. Add-ins always acceptable! (nuts, chocolate chips, cranberries)
Place spoonful scoops of batter on to parchment. These cookies won’t spread. I shaped and pat them down just a touch.
Bake for 15 minutes, or until just turning golden on top.
I topped mine with dark chocolate drizzle and coconut flakes & almonds – feel free to get creative with whatever you’d like or leave them plain!

Notes

RINSE QUINOA! Always rinse quinoa to release some of the bitterness that can come with the outside of the seed.

PB Chocochunk Cookies (Gluten free, Vegan)

Written by themindfulpeanut on April 29, 2020. Posted in Posts, Recipes.

PB Chocochunk Cookies (Gluten free, Vegan)

Course: Snacks, Dessert

Servings

Prep time

minutes

Cooking time

minutes

These easy cookies are both quick to make and a quick to disappear! Brown sugar makes them pillowy while using crunchy PB will add texture that goes very well with the chunky chocolate.

Ingredients

150g (1 cup) Dark Brown Sugar
100g (2/3 cup) Butter (melted) (vegan)
1 Egg (or vegan replacement – such as Chia/Flax Egg (1 tbsp & 3 tbsp water). OR 3 tbsp extra nut butter)
1/2 tsp Vanilla
300g (~1 1/4 cup) Peanut Butter
1/2 tsp Salt
225g (~1 2/3 cup) Self Rising Flour (GF)
200g (~1 cup) Chocolate Chips/Chunks (Vegan, if desired)

Directions

Preheat oven to 180C/350F
Beat Sugar & Butter until smooth. Beat in Egg & Vanilla. Then beat in Peanut Butter
Fold in Salt and Flour (I always sift GF flour especially)
Cut up chocolate bar for chunky bits and/or fold in chocolate chips if using
Roll small balls and place on parchment. Bake for 10-12 minutes until just starting to get a bit of color.

Notes

Not pressing down rolled dough balls will make for about 30-40 perfectly small, two bite puffy cookies!

Anzac Biscuits (GF/Vegan/low-FODMAP)

Written by themindfulpeanut on April 27, 2020. Posted in Posts, Recipes.

Anzac Biscuits (GF/Vegan/low-FODMAP)

Prep time

minutes

Cooking time

minutes

These pantry-friendly, simple Anzac biscuits are the perfect quick treat or afternoon snack.

Ingredients

100g (2/3c) GF Self Rising Flour
100g (2/3c) Oats
100g (2/3c) Sugar
70g (1/3c) Desiccated Coconut
100g (2/3c) Butter (Vegan, if desired)
2 tbsp Maple Syrup

Directions

Preheat oven to 160c fan (350F)
Mix flour, oats, sugar & coconut
Melt butter and add to dry ingredients along with maple syrup
Roll into 1 tbsp balls and flatten slightly on baking sheet
Bake for ~15 minutes

Notes

Adding some powdered ginger to a batch creates a lovely ginger biscuit!