Looking for a snack that is both tasty and guilt free? These cookies are quick, easy and require no baking at all. This makes this a great recipe for kids and adults alike!
Don’t be fooled by their appearance, these will soon become a family favourite!
What you’ll need:
- 1/2 cup peanut butter (smooth or crunchy)
- 1/3 cup honey
- 1 tsp vanilla extract
- 3/4 cup old-fashioned oats
- 1/2 cup Rice Krispies
- 2/3 cup sweetened shredded coconut
- 1/2 cup ground flax seed
- 6 Tbsp chocolate chips (optional)
You will first need to mix the wet ingredients. In a bowl, combine the peanut butter, honey and vanilla extract. Next, you will want to add in the oats, Rice Krispies, coconut, flax and chocolate chips. Using your hands, roll the mixture into approximately 1-inch balls. Place in a resealable container and pop them into the fridge to chill.
These make for a quick breakfast or a great mid-day snack!
We’ve all been there. Some nights you get home from a long day at work and you’re just too tired to cook. On nights like these my go-to solution is a big bowl of cereal.
There are now many more cereal options for people with gluten sensitivity. You may be thinking sure they have options, but are they edible? The answer is YES! Many of the big brand cereal companies are now jumping on the gluten free bandwagon.
Celiac sufferers have to be a bit more careful with cereal brands. Some brands that do not advertise as “Gluten Free” may contain trace amounts. If you are highly sensitive you will want to err on the side of caution and pick up a gluten free certified brand like Nature’s Path.
I swear that I am the WORST procrastinator known to man. I don’t start out this way though. I wake up in good time and have my morning routine down to a science, but for some reason I always seem to lose precious minutes in the morning. I don’t know if it’s the 5 different outfits I try on before I decide the first one was the best anyways or the impromptu mirror solo that erupts when Beyonce starts to play in shuffle mode. Whatever the case, I always struggle to grab something to eat before sprinting out the door.
When I began to cut out gluten, eggs and dairy quick breakfasts became especially difficult. I found that the trick was to prepare ahead! Horrifying words for procrastinators everywhere.
Cornbread Muffins for example make for an easy grab on the way out the door. I bake these up on the weekend and have them to eat for the rest of the week! This sounds far more impressive than it actually is, I use a mix that I just tweak to accommodate my restrictions. My go-to mix is Bob’s Red Mill Gluten Free Cornbread Mix.
To make this Heather friendly, I substitute cow’s milk for soy milk and use my egg substitute power instead of eggs. These changes will not change the taste of your muffins at all! Just follow the full recipe on the back of the package and pop them in the oven for 20-25 minutes the night before!
Fresh out of the oven!
Another quick option for breakfast is a pre-made smoothie bag. In a zip lock baggie, add in your favourite frozen fruit. If you are not dairy free, you can also fill an ice cube tray with vanilla yogurt. Once frozen, you can add one or two cubes to your smoothie bag.
The next morning, all you have to do is pour the smoothie ingredients into the blender and add in some coconut milk or water until it reaches your ideal consistency. I also like to add in one or two tablespoons of flax seed oil. Blend it up, throw it in a to-go cup and head out the door!
The trick is to find what works best for you and your schedule, but no matter what always try to eat something before you leave the house. It helps increase your energy levels and jump starts your metabolism!
Let me know in the comments if you would like some more quick breakfast ideas up on the blog. There are tons of options once you know where to look!
Being from an Irish family this recipe has been a staple in my house since before I can remember. When I moved to a gluten, egg and dairy free diet, I would sometimes crave homemade bread. Now this isn’t your typical Dempster’s style loaf, but if you are hit with a serious carb craving it will do the trick. The best part of all? It is extremely quick and simple to make!
What you’ll need:
- 3 cups all purpose gluten free flour
- 2 tsp salt
- 2 tsp baking soda
- 2 cups soy milk mixed with 1 tsp white vinegar to sour it
Mix all ingredients together in a large bowl. Once well mixed, split the dough into two halves. You will then want to mold the dough into a a round, approximately 1 to 1 & 1/2 inches thick. Cut the round into four quarters and cook in a frying pan on low to medium heat. Before you place the dough into the pan, lightly cover the bottom of the pan with flour to make sure the quarters will not stick to the bottom. The dough will rise slightly in the pan. This is a dense bread, so you will likely want to add butter or jam when serving. Also, if you’re feeling adventurous feel free to experiment with extra ingredients like raisins or dried cranberries to add a boost of flavour!