Gluten Free Day 11 – Mac and Cheese Bites

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. Gluten free, non-stick cooking spray

2. ½ pound gluten free elbow pasta (2 cups uncooked)

3. ¾ cup plus 2 tablespoons milk

4. 2 teaspoons corn or tapioca starch

5. 2 tablespoons butter

6. ½ white onion, very finely diced

7. ¾ teaspoon kosher or fine sea salt

8. ½ teaspoon black pepper

9. ¼ teaspoon nutmeg – freshly grated

10. ¼ cup plus 2 tablespoons parmesan cheese, grated

11. 1 cup yellow or white cheddar cheese, grated 2 tablespoons gluten free panko style bread crumbs

Directions:

1. Preheat oven to 425 degrees. Spray 36 mini muffin tins well with gluten free non-stick cooking spray.

2. Cook the pasta in lots of heavily salted boiling water per the package directions. Drain and rinse with hot water.

3. In a small bowl, stir together 2 tablespoon of milk with the corn or tapioca starch.

4. In a large skillet, melt the butter over medium heat. Add the onion, salt, pepper and nutmeg and cook until the onions very soft but not browned, about 5 minutes. Add the remaining ¾ cup of milk and bring to a boil. Stir in the corn starch mixture and boil until thickened, just a few seconds. Stir in ¼ cup of parmesan cheese and the cheddar cheese. Lower heat and stir until the cheeses are melted. Add the cooked pasta and stir to coat the pasta with the cheese sauce. Taste and add some more salt and pepper if needed.

5. Combine the remaining 2 tablespoons of parmesan cheese with the bread crumbs.

6. Spoon rounded tablespoons of the mac and cheese mixture into the prepared muffin tins, gently pressing down with the back of a spoon. Sprinkle as pinch of the bread crumb mixture on top of each mac and cheese bite and bake for 11 – 12 minutes or until the bites are golden brown and sizzling. Let cool for 5 minutes then run a knife around each bite and remove from the pans.

7. Serve warm.

Gluten Free Day 10 – Vietnamese Shrimp Spring Rolls

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients

1. 2 ounces rice vermicelli (60 mL)

1. 8 rice wrappers (8.5 inch diameter)

2. 8 large cooked shrimp – peeled, deveined and cut in half

3. 1 1/3 tablespoons chopped fresh Thai basil (20 mL)

4. 3 tablespoons chopped fresh mint leaves (45 mL)

5. 3 tablespoons chopped fresh cilantro (45 mL)

6. 2 leaves lettuce, chopped

Directions:

1. Soak vermicelli in cold water until soft.  Bring a medium pot of water to a boil and cook vermicelli for 2-3 minutes, or until al dente.  Drain and rinse with cold water.

2. Fill a large bowl with warm water.  Dip one wrapper into the hot water for a second and lay the wrapper on a flat surface.

3. In a row across the center, place 3 shrimp halves down and top with vermicelli, basil, mint, cilantro and lettuce – leaving about 2 inches on each side.  Fold the uncovered sides inward and roll the wrapper tightly.  Serve with Spicy Peanut Sauce.

Spicy peanut sauce:

1. ½  cup peanut butter (120 mL)

2. 2 tablespoons water (30 mL)

3. 1 tablespoon hoisin (15 mL)

4. 1 teaspoon Sriracha (5 mL)

5. Handful of peanuts, crushed

Mix peanut butter and water together until thoroughly mixed.  Add more water (1 teaspoon at a time) if the consistency is too thick.  Stir in hoisin and Sriracha and top with crushed peanuts. Serve with spring rolls.

Gluten Free Day 9 – Sour Cream and Chive Crackers

For the 12 days leading up to Christmas, we will be posting 1 new Gluten Free recipe a day. These are perfect as an appetizer, finger foods, or simple dishes to take to holiday parties (or even make just for yourself!).  Enjoy!

Ingredients:

1. 2 cups almond flour

2. small bunch fresh organic chives

3. 2.5 oz = 70 g sour cream

4. 1 teaspoon (or to taste) unrefined sea salt

5. (1/2 teaspoon organic garlic powder)

Directions

1. Preheat the oven to 250 °F or slightly lower (100 °C).

2. Chop the chives into small pieces.

3. In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.

4. Place the dough on a baking sheet lined with parchment paper. Place another parchment paper on the dough. Using a rolling pin, roll the dough between the two parchment papers as thin as you can.

5. Remove the topmost parchment paper.

6. Cut the dough with a knife or pizza cutter into squares.

7. Put in the oven and bake for 50-60 minutes. Check frequently so that the crackers don’t get too dark or burn.

8. Cool completely and break into squares.