BIRDIE BARS (GLUTEN-FREE)
Diabetic-friendly, gluten-free snack that is transportable. You can use a combination of any nuts and seeds you like. For a liquid sweetener, I used coconut palm syrup, but you could also use other low-GI sweeteners, such as Jerusalem artichoke syrup or yacon syrup.
Provided by InnerHarmonyNutriti
Categories Free Of...
Time 20m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Place the first 5 ingredients in a frying pan and toast them until the sesame seeds and coconut flakes turn light brown, stirring constantly.
- In a small saucepan, place nut/seed butter and liquid sweetener on medium heat until it can be easily poured. Pour over the nut/seed mixture.
- Add the last 3 ingredients and mix well.
- Press the mixture into an 8 x 8 square pan and cool at room temperature.
- Infuse love and cut into the size you prefer. Store in a sealed container.
Nutrition Facts : Calories 219.5, Fat 17.2, SaturatedFat 3.3, Sodium 145.8, Carbohydrate 12.9, Fiber 3.7, Sugar 5.8, Protein 6.7
GLUTEN-FREE BROWNIE BARS
I can't eat dairy or gluten, but these gluten-free brownie bars are a satisfying substitute. The brownies will still seem soft when you pull them from the oven. They are done when the edges look very lightly browned. -Linda Speranza, Buckeye, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides; set aside. In a large bowl, beat the first 5 ingredients until blended. Stir in chocolate chips and walnuts. Spread into prepared pan., Bake until edges begin to brown and a toothpick inserted in center comes out with moist crumbs (do not overbake), 30-35 minutes. Cool completely in pan on a wire rack, at least 2 hours. Lifting with parchment, remove brownies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 266 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 131mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 6g protein.
AMAZING GLUTEN-FREE LAYER BARS
A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free.
Provided by Kate
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan.
- Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut.
- Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 19.7 g, Cholesterol 4.4 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 5.5 g, Sodium 42.6 mg, Sugar 16.6 g
CHICKEN DIVAN GLUTEN FREE
Courtesy of the Hillbilly Housewife. We used arrowroot starch instead of flour to make it gluten friendly. I also added some sage and rosemary and it was quite good. Adapted slightly.
Provided by WI Cheesehead
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°.
- Melt the butter and coconut oil in a large saucepan and add onion and garlic; saute until the onions are tender and fragrant.
- Stir in arrowroot powder (or flour) until it is absorbed by the fat and clinging to the vegetables.
- Gradually add the chicken broth and milk. Cook and stir until the mixture boils, boiling for another minute.
- Stir in the white wine, chicken and seasonings; cook and stir for a few more minutes to thoroughly heat the chicken and to blend the flavors.
- Arrange the broccoli in a well oiled 9x13-inch baking pan. Pour the chicken mixture over the broccoli.
- Sprinkle the cheese over the mixture and bake for about 20 minutes.
- Serve with gluten free bread or noodles.
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
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