Gluten-free snacking does not have to mean a bag of dried, sticky raisins or expensive, processed cookies. The solution? Create flavor with spices and fresh herbs. Go ahead, reach for the spice rack or snip a few leaves from your herb garden. You can easily choose naturally gluten-free foods and combine them with antioxidant rich spices and herbs so everyday snacking is no longer a choice between fueling your body and satisfying your taste buds! Here are some of my favorite gluten-free snack ideas that use a variety of herbs and spices to add flavor.
- For gluten-free granola, combine honey, canola oil, flax seeds and salted peanuts with a dash of cinnamon, ginger and cocoa powder. Spread on a baking sheet and bake until golden. Toss with dried cranberries.
- In a food processor, pulse edamame, navy beans, spinach, avocado, red onions and cilantro with balsamic vinegar and olive oil. Serve with crudites or gluten-free crackers.
- For spicy roasted edamame, toss edamame with olive oil, garlic powder, black pepper, cumin, paprika and sea salt to taste. Roast until just golden.
- Here is a spin on a classic: pea deviled eggs. Combine plain Greek yogurt, sea salt, pepper, paprika, green peas, fresh thyme with hard boil eggs.
- Dark chocolate covered kale chips: toss kale leaves with olive oil, roast until crisp, drizzle with melted chocolate and sprinkle with sea salt and chili powder.
- Nut n’ Seed Bars with Almond Butter Sauce: combine oats, sesame, sunflower seeds, sea salt and chili powder with melted butter, honey and brown sugar. Transfer into a prepared baking sheet, bake until set, cool and slice. Drizzle with almond butter sauce.
- Love to dip your gluten-free crackers or baby carrots in hummus? Try this no-bean, cauliflower hummus: steam cauliflower florets, and pulse in a food processor along with finely chopped onion, garlic, cilantro, lemon juice, cashews, salt and pepper until smooth.
- If you like sweet, nutty and chocolate-y snacks, my dark chocolate maple almond bark is the way to go. Combine melted cacao nibs and vegan chocolate chips with almond milk, sea salt and a dash of your favorite spice- cinnamon, ground cloves, nutmeg, chili powder, etc.; pour over almonds laid out on a baking sheet and bake until set. Sprinkle with maple sugar
- Swap apple or carrot sticks for jicama: slice one large jicama into “french fry” like sticks, toss in balsamic vinegar and cayenne pepper, and serve with a dipping sauce of blended mint leaves, flax seeds, avocado, almond butter, rice milk, sea salt and cinnamon.
Is your mouth watering yet? Mine sure is. Have fun in your kitchen and play with spices and herbs to create your favorite combination whether it’s cinnamon and chili powder in chocolate chip cookies or sage and rosemary in a roasted chicken dish- the more you experiment, the better your food will taste. Your taste buds will thank you and you’ll forgo all of those processed gluten-free snacks so start today with a pinch of nutmeg or orange zest.