Posted 28 March 2011 - 11:33 PM
1. Roasted chickpeas - there are lots of recipes for this on the web. They end up like corn nuts - totally crunchy. I found out that you can do almost any of the roasted chickpea recipes with most beans, too. So we've made crunchy pinto beans, too. Our most basic version just had chickpeas, olive oil, and salt.
2. Roasted squash and melon seeds. These have become a big staple at our house, when they're in season. Any squash we make, we roast the seeds. Honeydew and cantaloupe seeds can be roasted too. After roasting, you have to crack them and discard the shell when you're eating them, like you would sunflower seeds.
3. If you can have whole grain amaranth, shredded coconut, and a liquid, gooey sweetener, you can mix them together to get a consistency that will form little balls. We had to wrap them in wax paper, but they would still travel well. Can't eat this anymore, ourselves, but it was good while it lasted. :-)
4. Cacao nibs, a chopped nut, a dried fruit, a gooey sweetener, and something that could bind them together (like whole grain amaranth or gluten-free oats) will make a kind of granola bar. Maybe a home ground flour might work instead of a whole grain, too.
Looking forward to hear what everyone else is eating when they go out. :-)
Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease
23 years with undiagnosed sulfite sensitivity
25 years with undiagnosed mast cell activation disorder (MCAD)
Daughter: celiac and MCAD positive
Son: gluten intolerant
Father, brother: celiac positive
Posted 29 March 2011 - 12:49 AM
Posted 29 March 2011 - 09:07 AM
Peanut and dairy free: Dec. 2009
Rediscovered dairy: March 2010 (in small quantities)
Peanuts added back: June 2010 (in small quantities)
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