Category Archives: Snacks

Multigrain Bread with Quinoa and Oats

I am a hopeless carb lover. All my comfort foods are carb based – homemade pasta, macaroni and cheese, pierogies, the list goes on. To me, especially as a child, there was nothing better than a slice of bread with butter and a glass of water for a snack. My grandma joked that I liked jail food, but it was really just that I liked carbs.

Cut to today. My newest bread addiction (until about three days ago) was Trader Joe’s quinoa bread. It’s basically like a good honey whole wheat, with the added benefit of protein from the quinoa. Then I saw this recipe over at A Couple Cooks and thought, I can do that. One problem though – their version of the bread contained pumpkin seeds, which I’m allergic to. Not to mention, it had rye flour, which wasn’t around the house. So I did what any good baker does – I adapted. And you know what? I ended up with best, most filling, rustic bread I’ve had in awhile.


Let me tell you about the moment it came out of the oven. It was pretty late for our family – my dad and sister (the two celiacs) were already asleep. Thankfully for them, quinoa bread is something they wouldn’t have eaten prior to celiac anyway, so this bread event didn’t seem so special. Anyways, the moment the oven buzzer went off, my mom and I peaked inside and found our dough mass had turned into a luxurious crusty loaf – beautiful! Soon after we took it out of the oven, we sliced it and slathered it with real butter, which is somewhat of a rarity in my house. It was a special moment between us. No guilt, of course, just pure enjoyment over something we felt bad reveling in around our family members.


So isn’t baking bread like super difficult? Well, sometimes. Luckily, this recipe is no-knead, so you can mostly just chill while the yeast does its thing. Let’s get baking!

Multigrain Bread with Quinoa and Oats
Peanut, tree nut, sesame, egg, milk and soy free

1/3 cup oats
1/3 cup quinoa, uncooked
1/4 cup water
3 cups lukewarm water
1 tablespoon rapid rise yeast
1.5 tbsp. salt
4 cups white flour
2 cups whole wheat flour

1. Soak the oats and quinoa in 1/4 cup of water for one hour.
2. Combine the yeast and 3 cups of lukewarm water in the bowl of a standard mixer.
3. Mix in the salt, flours and mix-ins until just combined. Place that mixture in a warm place, covering with wax paper and a towel. Let the dough rise.
4. On a floured surface, split the dough in two. Form it into two loaves.
5. Sprinkle cornmeal on a pan, then place the two loaves on top of it. Slice a few cuts in the top of the loaves. Let rest for 40 minutes.
6. Preheat the oven to 450 degrees. Ten minutes before baking the bread, place a baking sheet in the oven and cover with water. Close the oven quickly to create steam.
7. Put the bread in the oven and cook for 35 minutes until brown and crusty. Remove from oven, slice and enjoy.

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No-bake nut free & gluten free granola bars

Finally! A recipe for granola bars that actually feel like those Quaker Chewy Bars! Granola bars are one of the things I feel like my allergies force me to miss the most. If they’re nut free, they tend to include sunflower butter, flax seeds or pumpkin seeds, all of which I’m still allergic to. It’s always disappointing to see a recipe for granola bars that are nut free, but then to run into other allergens. So I made my own. With the help of a base recipe from My Kitchen Escapades, I made mine gluten free so my sister and dad could enjoy them as well. And you know what? It wasn’t difficult in the least.

Better yet, these granola bars are damn addictive. We’ve nearly finished a batch after a day and a half – I call that baking success!

Granola Bars

Another perk of these delicious beauties? They are filling. The oats, coconut and Chex cereal make for the perfect snack in between meals because the grains are whole, and the coconut is fully of healthy fat. The bars are sweetened mainly by honey, which is just another added bonus. However, if you have seasonal allergies with honey (I’ve had these in the past) subbing agave nectar 1:1 is totally acceptable.

I will warn you though, it’s important to keep these in the fridge. If you don’t, and if it’s a little bit humid and warm in your house, they’ll fall apart and become granola chunks. It happened. We gobbled them anyway. They’re just not as easy to pack in your lunch.

Shall we bake?

No Bake Granola Bars
Gluten free, peanut free, tree nut free, soy free, egg free, fish and shellfish free

2 cups of gluten free oats (I use Trader Joe’s brand)
1 cup corn Chex cereal
1/4 cup shredded coconut
1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup chocolate chips
1/2 cup roasted coconut chips (Trader Joe’s is a great place to find these!)

1. Mix the oats, corn Chex and shredded coconut in a bowl. Set aside.
2. Melt the butter in a small saucepan over medium high heat. Once melted, add the butter, honey and brown sugar. Cook until it comes to a boil. Let it boil for 2 minutes before removing from heat. Add in the vanilla and salt.
3. Once removed from heat, stir the mixture into the oats, Chex and coconut.
4. Add the chocolate and coconut chips and stir.
5. Press into a 9×13 inch pan. Refrigerate for a few hours before serving.
PRO TIP: Take the granola bars out of the refrigerator about an hour before serving. They need time to reach room temperature before you can easily cut them.

What are your favorite energizing snack recipes? Let me know in the comments below!

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Avocado Hummus

We’ve talked about the avocado before when we made Creamy Avocado Pasta. Remember when I wept at how creamy it was? Yeah, today I’m gonna do it again. I absolutely LOVE avocado because it’s one of the few plant-based fats that I can eat. Its creamy texture is unfounded in most other vegetables, and I think that’s pretty special.


In this recipe, the avocado melds well with cannelloni beans to create a hummus-guacamole fusion that’s chickpea-free! How cool is that? Having a hummus sort of spread like this was important to me, because I can’t eat chickpeas and totally feel like I’m missing out. Now that hummus is being recalled….I’m not so sure! 😉 At any rate, this recipe is full of both protein and healthy fats from the avocado and olive oil. Not to mention, it has a little kick from the hot sauce and lime involved.


You can dip chips or crackers into the avocado hummus – I like using the Food Should Taste Good olive chips, but their jalapeño flavor would work well too. You can also use it as the base for a sandwich or wrap. I made a wrap with the hummus, lettuce, a vinaigrette slaw, feta cheese and pepperocinis. YUM.

Let’s get cooking!

Avocado Hummus
Free of the top 8 allergens


1 avocado
1 can cannelloni beans
1/2 lime
1 tsp. hot sauce (I used tabasco)
1 tsp. garlic powder
Salt and pepper to taste

1. Drain the beans and place in a food processor.
2. Shell and cut avocado and add it to the food processor. Pulse with beans until smooth.
3. Add in lime, hot sauce, garlic powder and salt and pepper and pulse until ingredients are combined. Enjoy!

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