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Celiac.com 12/24/2024 - This Chicken with Herbs and Honey Butter is a deliciously simple dish that combines savory herbs with the sweetness of honey for a satisfying meal. Crispy, golden breaded chicken breasts are pan-cooked in butter, adding rich flavor and tenderness, then served with a dollop of honey butter that melts over the top. Perfect for a quick yet comforting dinner, this dish pairs beautifully with roasted vegetables, rice, or a fresh green salad. Ingredients: 1 large egg, lightly beaten ¾ cup gluten-free seasoned bread crumbs 2 tablespoons dried parsley flakes 1 teaspoon Italian seasoning ¾ teaspoon garlic salt ½ teaspoon gluten-free poultry seasoning 4 boneless skinless chicken breast halves (6 ounces each) 3 tablespoons butter Honey Butter: ¼ cup butter, softened ¼ cup honey Directions: Place egg in a shallow bowl. In another shallow bowl, combine gluten-free bread crumbs and seasonings. Dip chicken into egg, then coat with bread crumb mixture. Heat a large cast-iron or other heavy skillet over medium heat. Cook chicken in butter until a thermometer reads 165°F, 4-5 minutes on each side. Meanwhile, combine softened butter and honey. Serve with chicken.

Celiac.com 10/31/2023 - Bathed in an easy glaze of ketchup, honey, gluten-free soy sauce, and garlic, these grilled pork chops are quick and simple to make, and they'll have folks coming back for more. Ingredients: ½ cup ketchup 2⅔ tablespoons honey 2 tablespoons gluten-free soy sauce, or tamari 2 cloves garlic, crushed 6 (4 ounce) (1-inch thick) bone-in pork chops Directions Heat grill for medium heat and lightly oil the grate. Gather ingredients. Place four raw, bone-in pork chops on a baking sheet with 4 small bowls of ingredients on the side. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145F (63C). Brush with sauce on the surface of one of the pork chops. Serve hot and enjoy!

Celiac.com 05/30/2023 - If you're looking for a quick and easy way to have a fresh, tasty meal with minimal hassle, these honey mustard chicken thighs are quick, easy, and deliver perfect blend of sweet, tangy and salty. Ingredients ¼ cup Dijon gluten-free mustard ¼ cup grainy gluten-free mustard ½ cup honey 1 teaspoon gluten-free soy sauce or tamari 2 teaspoons chopped fresh tarragon 1 tablespoon finely grated ginger root 8 skinless, boneless chicken thighs, trimmed of excess fat Directions Heat the oven to 350 degrees F (175 degrees C). Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs. Bake in the heated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon cooked sauce from the pan over chicken thighs before serving. Serve with white rice and your favorite vegetables.

06/30/2022 - If you're looking for an easy, tasty, nutritious gluten-free recipe that goes great for lunch or dinner, and kicks up the fanciness factor a couple levels, then this simple, marinated honey-ginger salmon is the recipe for you! Ingredients 1 tsp. ground ginger 1 tsp. garlic powder 1/3 cup gluten-free soy sauce 1/3 cup orange juice 1/4 cup honey 1 green onion (chopped) 1 1/2 lb. salmon fillet Directions In a large plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes. Heat an outdoor grill for medium heat and lightly oil grate. Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Since I fell in love with the homemade lavender biscotti from my favorite coffee shop in San Francisco, I’ve been trying to incorporate this distant cousin of mint into my cooking. Lavender is easily found in specialty food stores or online, and a little goes a long way. This recipe for shortbread makes about 30 delectable cookies. It’s important to chill the dough; it will be firm and easier to work with. Ingredients: 1½ cups almond meal flour, plus extra for dusting ¼ cup cornstarch 2 tablespoons dried lavender flowers, chopped 2 tablespoons honey ¼ cup sugar 8 tablespoons butter, cut into 1-tablespoon pieces ½ teaspoon salt Directions: Preheat oven to 350° F. In a medium bowl, combine honey, sugar, and butter with a mixer or spoon. In a separate bowl, sift together flour, cornstarch, lavender and salt. Add to butter mixture and stir until you have soft dough. Transfer dough to a dusted cutting board, roll into a ball and wrap in plastic. Chill for 30 minutes. Roll out chilled dough about ¼-inch thick and score into rectangles. Bake on a greased cookie sheet for 15-20 minutes until golden brown. Cool to room temperature and serve.

Celiac.com 12/24/2021 - Let me guess—the holidays are over, you ate too many sweets, and your New Year’s resolutions include eating less sugar. Judging from the calls I receive, most of you want to omit white sugar from your diet and use a “healthier” sweetener in its place. What puzzles most of you—again, judging by the questions I get—is how to use liquid sweeteners. So here is a quick overview of how I use four of my favorite liquid sweeteners to their best advantage. Each has distinct properties and complements certain foods better than others, so it’s good to learn a little about them first. Before I begin, here are two quick reminders. First, each of these sweeteners brings a unique taste and will probably not taste quite as sweet as white sugar. That is partly because your taste buds have learned to associate the taste of “sweet” with the flavor of sugar. Even though you think white sugar has no flavor because it so white and looks so neutral, in fact, it has a distinct flavor. So, prepare to re-educate your taste buds. Over time, you’ll come to appreciate the new flavors these sweeteners lend to your food. Second, remember that when you remove regular white sugar from baking, you lose other benefits beside taste. In an article for Scott-Free Newsletter a few issues ago, I discussed how low-sugar baked goods may have a coarser crumb and rougher crust, and may not stay as moist as those made with regular sugar. But if you can live with this, then read on. Agave Nectar This honey-like, mild-flavored sweetener is made from a cactus grown in Mexico. It is available in light and dark (amber) versions. I’ve cooked with the light version for nearly 10 years and it’s one of my favorite sweeteners because it doesn’t alter the flavor or color of my food. The dark version has a slight molasses flavor, but it is still delicious. For best results, use 1 cup agave nectar in place of 1 cup white sugar in baking. In gluten-free baking, reduce each cup of the recipe liquid by 1⁄4 cup to offset the liquid character of agave nectar. Use the same guideline for chocolate pudding or other desserts. Light or dark agave nectar is wonderful just drizzled over pancakes or hot cooked cereal. I also use it to sweeten my tea and I toss it with a fresh fruit salad. It also works great in homemade salad dressings to balance the acidity of the vinegar. Brown Rice Syrup This healthy sweetener is made from brown rice. I use the Lundberg brand because the label says “gluten-free” right on the jar. Other brands might contain barley malt. Brown rice syrup isn’t as sweet as sugar, so use 1 1/3 cups for every cup of sugar in baking. Be sure to reduce the recipe liquid by 1⁄4 cup for every cup of brown rice syrup used. It will make your baked goods slightly crisper, so use it in cookies that you prefer to be crisp rather than soft. For easier measuring, warm the brown rice syrup in the microwave or by setting the jar in a bowl of warm water for 15 minutes. It will also be easier to incorporate into the dry ingredients in baking. Because the acidity of brown rice syrup is different from white sugar, add 1⁄4 teaspoon baking soda for each 1 cup of syrup used. Keep it in the refrigerator after opening. Honey We all know where honey comes from, but did you know that it is also a humectant? That means that it attracts and retains moisture so your baked goods don’t dry out as quickly. For best results when baking with honey, warm it first either in the microwave or in a bowl of warm water. It will be easier to measure and will blend into the dry ingredients more readily. Honey works great in all types of baking, but especially in big, hearty cookies. It will make them soft and not as crisp as cookies make with regular sugar. You can also use it in cakes, breads and muffins. There are so many types of honey to choose from, so just keep sampling them to find one you like. You can store honey in your pantry, but don’t feed honey to children under two years of age because of the risk of botulism. Maple Syrup Maple syrup comes from the sap of maple trees. For the best flavor in baking, choose Grade B pure maple syrup. Of all the liquid sweeteners discussed here, maple syrup behaves the most like sugar in baking perhaps because its sucrose content is closer to white sugar. I like to use maple syrup in muffins, scones, and spice cakes. Just remember that it will impart a slight maple flavor, but that is a wonderful complement to apple muffins, spice cakes, coffee cakes, etc. Use 3⁄4 cup maple syrup for each cup of sugar in baking. Reduce the recipe liquid by 1⁄4 cup for each cup of syrup used. Because the acidity level differs from sugar, use 1⁄4 teaspoon baking soda for each cup of syrup in the recipe. Of course, maple syrup is perfect on pancakes and waffles. It’s a natural for barbecued beans and barbecue sauce. Store pure maple syrup in the refrigerator after opening. A Final Sweet Reminder You should regard all of these guidelines as just that— guidelines. You may need to do some experimentation to make your particular dish turn out just right. There are also undoubtedly many other ways to use these liquid sweeteners in your baking. But rest assured, all of these sweeteners are available in grocery stores and natural food markets so you’ll be able to easily find them and incorporate them into your gluten-free diet.

Celiac.com 12/10/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about honey. Specifically, which brands of honey are gluten-free and safe for people with celiac disease? Honey is one of those foods that are naturally gluten-free. The means that, unless some kind of wheat or gluten is added after harvesting, pretty much any honey you get is going to be gluten-free. Here are a few of the many brands of honey available in the U.S. The list is not even close to definitive, but it's a start. Again, pretty much any brand of honey you buy will be gluten-free. Brands of honey that are considered gluten-free include: Cox's Honey Cox's Raw Clover Honey Desert Creek Honey Desert Creek Honey Raw Texas Honey GloryBee GloryBee Pure Clover Honey HappyBelly Happy Belly Raw Wildflower HoneyHoneyTree HoneyTree Raw Organic Wildflower Honey L.R. Rice L.R. Rice Local Raw Honey Nature Nate's Nature Nate's 100% Pure, Raw & Unfiltered Honey Sioux Honey Sue Bee Clover Honey TJO Bees TJO Bees Raw Unfiltered Honey Manuka Honey Kiva Kiva Raw Manuka Honey MGO 830+ Manukora MGO 50+ Multifloral Raw Manuka Honey Steens Steens Raw, Cold-Pressed Manuka Honey Wedderspoon Wedderspoon Raw Premium Manuka Honey

Celiac.com 12/04/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about honey. Specifically, is honey gluten-free and safe for people with celiac disease? The short answer is yes, honey, is gluten-free, and safe for people with celiac disease. As long as nothing containing gluten is added to the honey after it is harvested or processed, then the honey will be gluten-free. Generally speaking, nearly all types of honey will be gluten-free and safe for celiacs. It's important that people with celiac disease make sure to avoid any gluten ingredients, so be sure to read labels and double check ingredients, to be safe. Happy honey hunting!

Celiac.com 06/20/2020 - Being stuck at home during Covid-19 can take the fun out of spring. However, if you have a chicken, some mustard, honey and a few spices, you can cook some joy right back into your world, and this is just the recipe to do it. The recipe involves the process called 'spatchcocking,' which is a fun word for particular way of splitting a chicken and splaying open for cooking. This recipe comes to us from our much loved Chef John over at the Food Wishes blog and YouTube channel. Be sure to watch Chef John's fun and helpful video preparation here, especially if you're new to the process of spatchcocking: Ingredients: 1 whole chicken (about 4-5 pounds) ½ cup yellow mustard ¼ cup honey ¼ cup seasoned rice wine vinegar (cider vinegar will work) 2 teaspoons Sriracha 1 teaspoon smoked paprika 1 teaspoon freshly ground black pepper 3 teaspoons kosher salt, plus more as needed ¼ cup chicken stock, or as needed 2 tablespoons chopped green onions, or to taste (optional) Directions: In a large bowl, mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt, until combined. Spatchcocking Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken. Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking. Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours. Heat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil. Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting. Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes. While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat. Baste chicken with sauce and continue to roast, basting as desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken. Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop. Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile. It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way. This recipe serves four, so scale accordingly. Ingredients: 4 boneless pork chops (1-1½ inches thick) 4 fresh apricots or 1 peach, pitted and cut into wedges 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons honey 1 tablespoon water 1 tablespoons gluten-free brown mustard (I use Amy's) 4 cloves garlic, minced 2 teaspoons chopped fresh Italian parsley Salt and black pepper to taste Directions: Rinse and dry pork chops, and then season them on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned. Remove chops to a plate for a moment. Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water. Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly. Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed. Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner. The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.

Celiac.com 10/03/2012 - As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.

Celiac.com 04/16/2014 - This glazed version is one of my many favorite ways to enjoy salmon. The glaze offers just the right blend of honey, ginger, and soy, along with a tiny zing from the hot sauce, to produce grilled salmon that is sure to please. Glaze can be prepared ahead of time, as needed. Great for barbeques and cookouts! Ingredients: 4 salmon fillets, about 1 pound ½ cup soy sauce ¼ cup honey ¼ cup water ¼ cup olive oil 1 teaspoon fresh ginger, shredded dash of lemon pepper dash of garlic powder dash of onion powder dash of salt 1 teaspoon Sriracha hot sauce Directions: Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, mix soy sauce, hot sauce, honey, ginger, water, and olive oil until honey dissolves. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Heat grill to medium-high. Lightly oil grill grate. Remove the filets to a plate and discard the marinade. Place salmon skin up on a hot grill, about 475 degrees Fahrenheit. Sear to capture the juices, then flip to skin-side down. Cook salmon about 3 minutes per side, or until the fat begins to seep from the seams. Plate and serve with rice and vegetables.

Celiac.com 01/27/2018 - If you've ever had a good version of this crowd-pleasing dish at a restaurant, you likely wondered if it could be made at home. It can, indeed, and you can do it gluten-free with no extra trouble at all. This version is tasty and easy to make. Enjoy it over rice. Ingredients: 2 pounds boneless, skinless chicken breast halves, cut into bite-size chunks 1 tablespoon vegetable oil 3 cloves garlic, minced ½ medium onion, diced ½ cup gluten-free soy sauce or tamari ¼ cup ketchup 2 teaspoons sesame oil ½ cup honey 2 tablespoons cornstarch 3 tablespoons water 2 scallions, white and light-green parts, chopped, for garnish ⅓ cup Toasted sesame seeds ½-1 teaspoon crushed red pepper flakes, as desired Kosher salt Freshly ground black pepper Potato starch for dredging Directions: Season the chicken lightly with salt and pepper, and dredge in potato starch. Add vegetable oil to a medium skillet, and sauté onion until translucent. Add the garlic, and chicken and stir, cooking, until the chicken browns slightly and the onion softens. Add the soy sauce, ketchup and crushed red pepper flakes, and stir to mix. Add the sesame oil and honey, stirring to incorporate. Dissolve the cornstarch in water in a small bowl, then add to the pot, a little at a time, stirring as you go, until it thickens as desired. Stir in most of the sesame seeds. Divide among individual plates; sprinkle with the scallions and remaining sesame seeds. Serve over rice.

Celiac.com 05/17/2017 - Want a great gluten-free entree that's tasty and easy to make? Made with ingredients you likely have laying around in your kitchen, these honey-glazed garlic pork chops are just the thing. Toss them on the grill, baste, and you've got the makings of a solid meal. Ingredients: 6 pork chops ½ cup ketchup 3 tablespoons honey 3 tablespoons gluten-free soy sauce 3 cloves garlic, crushed Directions: Lightly oil the grill grate, and heat to medium high. In a medium mixing bowl, blend the ketchup, honey, soy sauce, and garlic. Place the chops on the hot grill, and lightly sear them on both sides. Lightly brush glaze onto each side of the chops as they cook. Grill until no longer pink in the center, about 6-8 minutes per side. Serve with your favorite sides.

Celiac.com 05/06/2017 - Want a great gluten-free dinner idea that's tasty and ridiculously easy to make? This recipe for honey-glazed garlic chicken is just what you've been looking for. Just toss the chicken into the slow-cooker, blend the ingredients, pour over the chicken, and turn it on. Come back later, and dinner is ready to go. Serve over rice or gluten-free pasta, and add your favorite side for a delicious dinner. Ingredients: 6 skinless, boneless chicken thighs ½ cup ketchup ½ cup gluten-free soy sauce 3 tablespoons honey 3 cloves garlic, minced 1 teaspoon dried basil Directions: Arrange chicken thighs in the slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl. Pour over the chicken. Cook on low for 6 hours. Serve with rice, or your favorite gluten-free pasta.

Celiac.com 03/15/2017 - Looking for an easy, reasonably nutritious snack? These no-bake honey and oat peanut butter bars are just the ticket. Quick to make, no-bake, and easy to take on the go, these bars also happen to be gluten-free and plenty tasty. Ingredients: 1 cup any gluten-free oatmeal ¾ cup chunky natural peanut butter ⅓ cup thick honey 1 teaspoon vanilla ¾ cup powdered milk ¼ cup sunflower seeds ¼ cup chocolate chips, to garnish Directions: Mix all ingredients, except chocolate chips, add more powdered milk and oats as needed Spread evenly on a cookie sheet. Top with chocolate chips and/or seeds. Press down to make sure they stick. Cut into squares. Chill for 30 minutes, then cut and serve.

Today I had the pleasure of trying out two new products from Three Bakers Gluten Free: Chocolate Chip Snackers and Honey Graham Snackers, and I'm very impressed by both. Just as the "Snackers" name implies, these new products make a perfect snack. The texture of Snackers is a bit like a cracker, bit their taste is more like a cookie. I really like the fact that the first ingredient is whole grain brown rice flour, which has more fiber and nutritional value than plain rice flour. The Honey Graham Snackers had an identical flavor to regular wheat graham crackers that I've missed so much. You can really tasted the honey graham flavor. The Chocolate Chip Snackers tasted remarkably like a great chocolate chip cookie, but again, these have the consistency of crackers, so you never get the feeling that they are too sweet or unhealthy. Overall I highly recommend these new treats to anyone, regardless of whether or not they avoid gluten, as they will be enjoyed by all. I will also be including them as a treat in my daughter's school lunches because she absolutely loves them! For more info visit their site.

Celiac.com 10/04/2013 - I crave this dish all of the time! I’m certainly no top-chef when it comes to preparing chicken on the grill so I’ve recently turned to the crock pot. I have to admit, I was pretty impressed with myself after making it. The sweet and saltiness with a hint of herbs paired nicely with tender meat that fell right off the bone. Simply mix up the ingredients, pop it in the crock pot, and you’ll have a tasty meal ready by dinner time. You will need: 4 chicken thighs 2 tablespoons basil 1/2 cup of liquid aminos (less sodium and no msg) or gluten-free soy sauce 1/3 cup Ketchup 1/2 cup honey 3-4 cloves of minced garlic A pinch of cayenne pepper (optional) Procedure: Place chicken in crock pot. Stir the ingredients together in a separate bowl. Pour evenly over chicken thighs. Turn to high and cook for 3 hours. I flipped each side after 1 ½ hours but that’s optional. Serve chicken and sauce on top of Jasmine rice and baked zucchini with thyme. For a crispy outside, place on a baking sheet and broil for about 4 minutes or until desired. Enjoy! This is also great for weekly meal prep: simply combine the ingredients and freeze them. Thaw it out the night before, toss in the crock pot the next morning, and slow cook for 6 hours. Yum!

There are countless 'health' food snack bars and protein bars on the market, many of which aren't as healthy as their makers would have you think. On the other side of the spectrum, you have snack bars that are loaded with various superfoods and are really quite nutritious, but taste like cardboard. The Peanut Butter Honey GoodOnYa bar is what I would call a perfect middle ground – it is rich and flavorful, but filled with highly nutritious organic ingredients. Even better, it's not only gluten-free, but completely soy-free, dairy-free and grain-free as well. When I need a quick snack on the go, I usually go for fruit and a container of yogurt, which I feel is enough of an indulgence. After trying this peanut butter GoodOnYa bar though, I am seriously considering adding it to my morning routine. I adore peanut butter, and in this context, I don't have to feel bad about eating it. These are high quality organic peanuts that are tested by a third party for mold and bacteria (peanuts have gotten bad press over these issues in the past). These peanuts though, are just a rock-solid source of protein and vitamin E. This is a truly fillerless bar. Rather than grains, soy or corn, they've included a collection of superfood seeds: organic sprouted flax seeds and organic raw sesame and hemp seeds. These are all low GI 'slow burners;' the end result is a bar that fills you up and gives you energy without a sugar crash. The people at GoodOnYa have crafted a snack/protein bar with real integrity. It's deliciously peanut-buttery, and full of things that your body will eventually thank you for. Highly recommended! For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food Reviews" section of this site are paid advertisements. For more information about this see our Advertising Page.