Tuesday, February 25, 2014

Gluten/Dairy Free "Oscar Worthy Snacks"

With the Oscar's; the biggest night in Hollywood upon us next Sunday night, I thought it would be nice to come up with a couple of red carpet worthy snacks to sustain you through the evening. My recipes for gluten free Chocolate Caramel Nut Popcorn and Toasted Coconut Cornflake Crunchy Bananas are perfect whether you're throwing an Oscar's party or just vegging out on the couch by yourself or with your family.




Chocolate Caramel Nut Popcorn




Recipe: 
Chocolate Caramel Nut Popcorn

Ingredients:
  • 2 cups roasted salted cashews 
  • 1 package (12 ounces) dark chocolate chips or chunks Note: "Enjoy life" makes chocolate chips and chunks that are gluten, soy and dairy free.
  • 8 cups plain popcorn
  • 6 tablespoons Earth Balance buttery spread in the red tub
  • 1 1/2 cups pure maple syrup
  • 1/2 teaspoon sea salt
Preparation:
  1. Toss together nuts and popcorn in a large bowl.
  2. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon.
  3. Melt Earth Balance in a heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on a candy thermometer, 15 to 20 minutes.
  4. Pour syrup over nuts and popcorn, stirring briskly with oiled spoon to coat. Immediately spread popcorn in baking pan. 
  5. In a microwave safe bowl melt chocolate chips for 90 seconds stirring once, until melted. Drizzle over popcorn mixture. 
  6. Cool completely, then break into bite-size pieces.
  


Toasted Coconut Cornflake Crunchy Bananas


Recipe:
Toasted Coconut Cornflake Coated Bananas

Ingredients:
  • 1/3 cup gluten free cornflakes, crushed coarsely
  • 3 tablespoons shredded coconut flakes
  • 3 tablespoons SO Delicious Vanilla Coconut Milk yogurt 
  • 3 tablespoons smooth almond butter
  • 3 small bananas
Preparation:
  1. In a small skillet combine crushed cornflakes and coconut; cook and stir over medium heat for 2 to 3 minutes or until coconut is starting to brown. Remove from heat; set aside. In a small bowl stir together yogurt and almond butter. If desired, sprinkle with a little of the cornflake mixture.
  2. Slice each banana in half lengthwise and then cut each of the 2 halves into 4 pieces to make eight pieces total per banana. Place each piece, cut side up, on a small plate. Spread peanut butter mixture on the banana pieces. Sprinkle evenly with the cornflake mixture.
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5 comments:

  1. Sounds delicious and so healthy. Both are a great snack for when you get the munchies Thanks for sharing on Real Food Fridays. Pinned & twitted.

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  2. These look great! Thanks for linking up!

    -Cindy

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  3. Just learning but sounds so good. Will have this soon.

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  4. Just learning and thanks for the help. Will be trying the Tomato Soup soon

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