Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Heavenly Hash Snack

leadmeastray88

Recommended Posts

leadmeastray88 Contributor
leadmeastray88
Posted

When I have a chocolate craving, the first thing I think of is "massive, fat-filled chocolate bar".

Here's a much better (and healthier) way that I satisfy my 2:00 p.m. chocolate craving!

You'll need:

a medium bowl of air-popped popcorn

a couple handfuls of gluten-free semi-sweet chocolate chips

a handful of mini marshmallows

a handful of peanuts (raw or roasted, salted or unsalted, you choose)

Throw all of it onto a baking sheet covered with wax or parchment paper.

Stick it in the oven at 350F and watch for the marshmallows to puff and turn a little bit golden.

Take it out, throw it back in the bowl and mix with a spatula to coat the popcorn with the melted chocolate and marshmallows.

You can let it cool overnight and throw it in a baggie to take to work, or eat it hot and straight out of the bowl with a spoon!

YUM! :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

Sounds yummy! I like that its made with choc. chips. I've been looking at this one:

Open Original Shared Link

its made with white choc. chips but I am a chocolate lover and yours sounds healthier ;)

626Belle Newbie
626Belle
Posted

Yeah, that looks really good, and a lot easier than the marshmallow popcorn. It's probably quite a bit healthier just because it yields a small amount, so it would be harder to keep snacking on it all day :P

jerseyangel Proficient
jerseyangel
Posted

That sounds fantastic!

  • 2 weeks later...
TearzaRose Explorer
TearzaRose
Posted

sounds great!

one thing-i wouldn't suggest putting it on wax paper in the oven, the wax will melt! go with the parchment paper! :)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies. Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine. Vitamins are needed to break down histamine released from immune cells like mast...
    2. trents
      - trents replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and...
    3. knitty kitty
      - knitty kitty replied to NCalvo822's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      3

      Newly Diagnosed

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure. These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract. Joints can ache, thyroid problems or the pancreas can develop. Ataxia is just one of over two hundred...
    4. knitty kitty
      - knitty kitty replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      @Rebeccaj, When you smell toast or pasta cooking, that means that particles of that food are floating around in the air. Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract. If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies...
    5. Rebeccaj
      - Rebeccaj replied to Rebeccaj's topic in Super Sensitive People
      5

      symptoms.

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour Airbourne without eating.?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      130,520
    • Most Online (within 30 mins)
      7,748
    Janice Smith
    Newest Member
    Janice Smith
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      Yes, except for the most sensitive, cross contamination from airborne gluten should be minimal. Highly sensitive people may have nutritional deficiencies.  Many times their bodies are in a highly inflamed state from Celiac, with high levels of histamine and homocysteine.  Vitamins are needed to break down histamine released from immune cells like mast cells that get over stimulated and produce histamine at the least provocation as part of the immune response to gluten. This can last even after gluten exposure is ended.  Thiamine supplementation helps calm the mast cells.  Vitamin D helps calm the immune system.  Other B vitamins and minerals are needed to correct the nutritional deficiencies that developed while the villi were damaged and not able to absorb nutrients.  The villi need vitamins and minerals to repair themselves and grow new villi. Focus on eating a nutritional dense, low inflammation diet, like the Autoimmune Protocol Diet, and supplementing to correct dietary deficiencies.  Once your body has the vitamins and minerals needed, the body can begin healing itself.  You can have nutritional deficiencies even if blood tests say you have "normal" blood levels of vitamins.  Blood is a transport system carrying vitamins from the digestive system to organs and tissues.  Vitamins are used inside cells where they cannot be measured.   Please discuss with your doctor and dietician supplementing vitamins and minerals while trying to heal.  
    • trents
      symptoms.

      By trents · Posted

      Should not be a problem except for the most sensitive celiacs. The amount of gluten that would get in the air from cooking alone has got to be miniscule. I would be more concerned about cross contamination happening in other ways in a living environment where others are preparing and consuming gluten-containing foods. Thinks like shared cooking surfaces and countertops. And what about that toaster you mentioned?
    • knitty kitty
      Newly Diagnosed

      By knitty kitty · Posted

      Hello, @NCalvo822, Blood tests for Celiac Disease test for antibodies our bodies make in response to gluten exposure.  These Tg IgA 2 antibodies mistakenly attack our own bodies, causing problems in organs and tissues other than just the digestive tract.  Joints can ache, thyroid problems or the pancreas can develop.  Ataxia is just one of over two hundred symptoms of Celiac Disease. Some people with Celiac Disease also make tTg IgA 6 antibodies in response to gluten exposure.  The tTg IgA 6 antibodies attack the brain, causing ataxia.  These tTg IgA 6 antibodies are also found in people with Parkinson's disease, though they may not have Celiac Disease.  First degree relatives (parents, siblings, children) of those diagnosed with Celiac should be tested as well.  Celiac is genetic.  Your mom and sister should be tested for Celiac, too!   Definitely a good idea to keep to a gluten free diet.  
    • knitty kitty
      symptoms.

      By knitty kitty · Posted

      @Rebeccaj,  When you smell toast or pasta cooking, that means that particles of that food are floating around in the air.  Airborne gluten can then be inhaled and swallowed, meaning the food particles get into your digestive tract.   If you're careful to avoid gluten and are still having symptoms, those symptoms could be caused by vitamin deficiencies.  
    • Rebeccaj
      symptoms.

      By Rebeccaj · Posted

      ok thanks for your advice. But my question was what happens when someone you know in a house is cooking pasta or toast that's flour  Airbourne without eating.?
×
×
  • Create New...