Crunchy SunButter Snack (gluten & allergy free)

SnackWhen left to my own devices I tend to eat crunchy food (also called “hippie food”), but I was still a little unsure about this gluten-free, allergy-free little snack.  Despite the unusual ingredients, it’s delicious!

My mom used to work in a health food store and she said that this (with peanut butter instead of SunButter) was their bestselling sandwich.  And she thought it was something that could easily be modified into a snack-form that I could eat.  And she was right. 

Mom made these for me a couple of days ago and I’ve eaten them every day since.  They do look and sound a little strange, but they’re my new favorite snack.


Ingredients:

  • Rice crackers or you could put it on bread (I use Organic Brown Rice Snaps because they’re free of gluten, soy, dairy, and eggs).
  • A jar of SunButter (it’s peanut-free and soy-free!)
  • Shredded carrots
  • Raisons

Directions:

  • Spread SunButter on rice crackers.
  • Add carrots and raisons.
  • Give it a try even though it looks funky.  And enjoy.

Simple Spaghetti (gluten & allergen free)

PastaTomatoes.  I’ve really been missing tomatoes since I found out I was allergic to them three weeks ago.  Partly because they’re yummy and go well with so many things, but mostly, at least at the moment, because I’m having a hard time adjusting to life without spaghetti sauce.

This is something my mom has made for me before but I hadn’t made it myself until this week because previously I’d just dump red sauce on everything.  But it’s pretty darn easy.  And yummy.  And gives me hope that a red-sauce-free live doesn’t have to be one void of flavor.


Ingredients:

  • 7 ounces of gluten-free spaghetti
  • 2 large minced garlic leaves
  • 1 1/2 teaspoons of chili pepper flakes
  • 1/4 cup of extra virgin olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. Cook spaghetti as usual—boil water in a pot, put pasta in, cook until soft, and strain.
  2. Place cooked spaghetti in a large bowl.
  3. Mix all other ingredients together in a small bowl.
  4. Pour olive oil sauce over the pasta and mix it together well.
  5. Serve, and enjoy.

Debi’s Confetti Salad (gluten & allergen free)

101_1075I’ve shared this recipe before, but I had to post it on The Crunchy Cook again when I realized yesterday that it’s one of the few recipes previously posted on my blog that I can still eat.  I can eat something!

Due to my extreme peanut allergy, I can’t even walk through the food area at my university around lunch time because someone might be eating something peanut-y.  And that would be bad.  Really bad.  This means that the one and only microwave on campus is completely off limits to me (who had the grand idea to only put one microwave in at a college?), so foods that don’t have to be reheated are the best options for lunches.  And I can still have one of my favorites!

This recipe, Debi’s Confetti Salad, is something my mom came up with.  And it’s a dish my family tends to eat a lot.  You can find her original post about this recipe on her food blog, Cheap Eats.


Salad Ingredients:

  • 3 cups cooked rice, cooled (I usually use brown rice but you can also use white or basmati)
  • 1 can (16-oz) red kidney beans (drained and rinsed)
  • 1 can (16-oz) black beans (drained and rinsed)
  • 1 can (16-oz) corn (drained)
  • 4 sliced green onions
  • 1 small green or red pepper (finely diced)
  • 1/4 cup fresh cilantro (optional)

Dressing Ingredients:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar (or cider vinegar if you can eat apples)
  • 1 tablespoon Spenda/sucralose (or sugar if you prefer)
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander (optional)
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper

Directions:

  1. Mix all of the salad ingredients together in a large bowl.
  2. Mix the dressing ingredients together in another bowl.
  3. Pour dressing over salad, mix together.  And you’re done!  It’s that easy.

Pumpkin Cupcakes (gluten-free & sugar-free)

Main picture[Update: Due to my dairy allergy, frosting these little guys is sadly no longer an option.  They’re pretty darn amazing frosted.  And I haven’t tried them out with egg-free egg substitute yet but I’m hopeful that’ll work]

I don’t really believe in “seasonal food.”  Some foods are definitely fresher (and cheaper) if you buy them when they’re in season, but something like canned pumpkin doesn’t really matter.  It’s just generally considered a fall/holiday food.

But I love pumpkin, so despite the fact that it’s late spring I’ve made a couple batches of my new favorite gluten-free cupcakes lately.  And they’ve been quite a hit.  They might not look like anything special, but the multiple requests for me to make them again makes me feel like I’m finally starting to figure this whole gluten-free but still delicious thing out.

You can eat these like muffins, but they taste fantastic if you also frost them with homemade Cream Cheese Frosting.


Ingredients

  • 3 and 1/3 cups Splenda/sucralose (or 3 cups sugar)
  • 1 cup cooking oil
  • 4 eggs
  • 3 and 1/3 cups brown rice flour
  • 2 teaspoons baking soda
  • 1 and 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 1 15-ounce can of pumpkin

Directions:

  1. Set the oven for 400 degrees.  And put about 24 cupcake liners into muffin tins (greasing might also work but because gluten-free baked goods tends to be so fragile, I’d be afraid it’d fall apart when it’s taken out of the pan).  Set it aside for later.
  2. Beat Splenda, eggs, and oil together in a bowl.
  3. Combine flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
  4. Once mixed, alternately add flour mixture and water to Splenda mixture.  Use the electric beaters on low after each addition.  Now, beat in pumpkin until just combined.
  5. Use a spoon to carefully place the batter into the cupcake liners filling them about 2/3 of the way full.
  6. Bake cupcakes at 400 degrees for 18 minutes.
  7. Let the cupcakes cool for about 10 minutes before removing them from the pan.  Then, put them in the refrigerator so they can cool completely.  (While they taste good right after they’re made, they’ll taste the best after cooling all night in the refrigerator)
  8. Either eat them like muffins (they taste great with butter) or, better yet, frost them after they have cooled for at least a couple of hours.  Follow the Cream Cheese Frosting recipe, but add a pinch of cinnamon and nutmeg to give it more of a pumpkin-y flavor.
  9. Once you’ve frosted the cupcakes, let them cool for at least a couple of hours.  The cupcakes will taste better and be less fragile and the frosting will have time to set.  Once they’re done cooling, enjoy.

Finished

Oatmeal Muffins (gluten-free & sugar-free)

Muffins[Update: Sadly, due to things like eggs, milk, and oats this recipe is no longer something I can eat.  But it’s yummy, so I’ve left it on the blog]

My gluten-free oatmeal muffins were very loosely based on the basic muffin recipe in my Better Homes and Gardens® Cook Book.  Even though I can’t eat most of the recipes without making alterations, it’s still one of my favorite cookbooks because it’s great for getting ideas and the cooking tips and suggestions are helpful.  I love it.       

I was very happy with how well these muffins turned out.  And, to my surprise, the wheat-eaters in the family even enjoyed them, commenting how they wouldn’t have known they were gluten-free.  The oatmeal (gluten-free variety, of course) added texture, which was nice since most nuts are off limits due to allergies.  Perhaps next time I’ll try banana or blueberry.  What are your favorite types of muffins?


Serving: Makes 12 muffins (if you’re using a standard sized cupcake tin)

Ingredients:

  • 1 and 1/3 cup rice flour
  • 3/4 cup oats (most oats are not gluten-free, so I recommend Bob’s Red Mill Gluten-free Oats)
  • 1 cup Spenda (or generic brand of sucralose)
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 egg beaten
  • 1/4 cup cooking oil

Directions:

1.  Place liners in the cupcake tin.

Step 1

2.  Mix dry ingredients together in a bowl (everything except the oil, milk, and egg).  In a separate bowl, mix the wet ingredients together.  Add the wet ingredients to the dry ingredients and mix until moistened (it’s fine if it’s still lumpy).

Step 2

3.  Spoon the batter into the cupcake liners, leaving room for them to grow (filling about 2/3 of the way seems to work well).

DSCF0764

4.  Bake at 400 degrees for 18 minutes (a toothpick should come out clean).

5.  They can be served hot, but they’ll be more apt to fall apart when you’re eating them.  Or if you let them cool in the refrigerator before eating, they’ll hold together better.  Whenever you decide to serve them, enjoy.  They taste great with butter.

Step 5 (2)