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Found 21 results

  1. Celiac.com 03/25/2017 - Looking for a reasonably healthy snack for the kids, or an easy way to make a hit at your next gathering? These classic peanut butter bars are just like they used to serve in school; except they're gluten-free. Yes, that's a good thing. Ingredients: 1½ cups gluten-free graham cracker crumbs (I use Kinnikinnick Crumbs - Graham Style Gluten Free) 3 cups confectioners' sugar 1½ cups peanut butter 1 cup butter, melted 1 (12 ounce) bag milk chocolate chips Directions: Combine gluten-free graham crumbs, sugar and peanut butter and mix well. Add melted butter and mix well. Press mixture evenly into a 9 x 13 inch pan. Melt chocolate chips in microwave or in double boiler. Spread melted chocolate over peanut butter mixture. Chill until the chocolate sets, but is not totally hard, then cut into bars.
  2. 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.
  3. 02/25/2016 - This slow-cook chicken marries chicken, garlic, and tomatoes, with Sri Racha Rooster Sauce and a bit of creamy peanut butter to deliver a rich, tasty dish that's a snap to make. Ingredients: 8 pieces chicken drumsticks and/or thighs (about 2½ pounds total) 2 cans diced tomatoes 2 cloves garlic, minced ½ cup creamy peanut butter 1-2 tablespoons Sri Racha Rooster sauce, as desired ½ cup chopped cilantro, as garnish Directions: Remove skin from chicken. Mix all ingredients in a large slow-cooker. Cover and cook on high 4-5 hours or low 8-10 hours until chicken is tender. Chicken should be tender enough to come right off the bone. Serve over rice, and topped with sauce from the pan. Garnish with chopped cilantro, as desired.
  4. Celiac.com 11/21/2014 - Some afternoons at work seem to go by slowly. The other day I decided to try a PureFit Nutrition Bar instead of my usual cup of coffee. Since I love peanut butter and nuts, I figured it would be good...and it was! This bar is chewy, sweet, and filling. About 10 minutes after eating it, I felt more alert and had no desire to continue snacking. I highly recommend these bars for their nutritional value and outstanding taste. PureFit has a loyal customer base and for good reason – these bars are delicious! For more info visit: www.purefit.com. Review written by Patricia Seeley.
  5. This recipe comes to us from Stefi Kaplan. Ingredients: 3 bananas 2 eggs ½ cup raw sugar ½ cup creamy peanut butter 1 ¾ cup white rice flour 2 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter or shortening (melted) ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice) ½ cup chocolate chips Directions: Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.
  6. Celiac.com Sponsor: Review

    B'Bites Gluten Free Peanut Butter Crisp

    All Natural Bites has created a healthy snack bite that is raw, all natural and gluten-free. What I also like about this product is that it does not contain either soy, dairy or sugar! The Peanut Butter Crisp is chewy and has just the right amount of peanut butter flavor. These are truly “bites” and are the perfect size to satisfy a craving for sweets, without unnecessary or harmful ingredients. If you try these, be sure to purchase several bags as they are truly deliciously addicting, yet low in calories. For more information: www.allnaturalbites.com. Review written by Patricia Seeley.
  7. If you want peanut butter that has the consistency of a soda fountain milkshake—not too thick but not too thin—this is it. I could not get enough of the Cookie Nookie flavor. It has just the right amount of sweetness thanks to a lovely combination of sugar, honey, and vanilla. For a great treat anytime, I highly recommend Cookie Nookie Gluten-Free Peanut Butter. Just make sure the adults in your family keep their supply away from the kitchen pantry that is shared with the kids during the upcoming school holiday vacation! For more information, check out: www.pbcrave.com. Review written by Patricia Seeley.
  8. Here is a fancy twist to the ever popular rice crispy treats. Using gluten-free ingredients, and adding in some chocolate and peanut butter, this is a dessert that you will have to hide from gluten eaters. Sure to be a hit, these chocolatey peanut-butter crispy rice treats are a yummy snack that you can add to your kids lunches, take on an outing or freeze for a later date. Chocolatey Peanut-Butter Crispy Rice Treats (Gluten-Free) Ingredients: 3 Tablespoons butter or butter substitute 1 (10 oz) bag gluten-free marshmallows 1/2 teaspoon gluten-free vanilla extract 1/5 teaspoon salt 1/2 cup gluten-free peanut butter 5 cups gluten free crispy rice cereal 1 cup gluten-free chocolate chips (optional) Grease an 8×8 square glass pan. Melt the butter in a large pan or dutch oven over low heat. Add the marshmallows, vanilla, salt and peanut butter, stirring constantly until melted and smooth; this takes several minutes. Remove from heat and add cereal, stirring until well mixed. Scrape the mixture into the prepared pan and press it into the pan with a greased spatula (or you can place a piece of waxed paper over it and press down). If you want to add a chocolate coating on top of your crispy rice treats, place chocolate chips in small, microwave-safe bowl and heat in 30 second intervals until melted; stirring as needed. Spread melted chocolate over the bars and allow to set completely, about 2 hours at room temperature ( you can also place them in the refrigerator or freezer to speed up this process). Cut bars into squares and serve.
  9. 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.
  10. This Mango stir-fry is very easy to make and can be put together for a quick meal during the week.It is also corn-free, dairy-free, egg-free and sugar-free with an option for vegetarians or vegans. As always, the variations are up to you. If you are like me, you will experiment using different ingredients each time, to come up with creative variations. Mango Stir-Fry with Peanut Sauce (Gluten-Free) Serves: 2 hungry people Sauce Ingredients: ½ cup peanut butter ⅓ cup water ¼ cup gluten-free soy sauce 2 Tablespoons fresh squeezed lime juice 2 cloves garlic, minced 2 Tablespoons rice vinegar Chili flakes to taste Stir Fry Ingredients: 1 cup rice 2 Tablespoons oil 1 large chicken breast or tofu cut into 1" strips 1 large carrot julienned 1 cup string beans ½ head broccoli chopped 1 large zucchini, sliced ½ cup mushrooms, chopped 2 mangoes peeled, seeded and cubed To Make: Combine all sauce ingredients in small sauce pan over low heat. While sauce is warming up, begin preparing rice according to package directions. In a wok or large pan, add oil and fry meat over medium heat until no longer pink. Add carrots, and broccoli and string beans. Cover and let simmer for 5 minutes. Add zucchini and cook for 2 minutes. Add mushrooms and mango and cook for an additional 2 minutes. Remove from stove, add sauce and stir. Serve with jasmine rice, or rice of your choice.
  11. This recipe comes to us from Cathleen Morgan. 1 ½ cups confectioner sugar 1 cup creamer peanut butter 1 egg (slightly beaten) 1 teaspoon gluten-free vanilla (you can also make your own vanilla flavoring with a vanilla bean) Mix all ingredients in bowl. Roll dough into 1" balls and place on greased cookie sheet. Press each ball with fork to flatten in a crisscross fashion. Bake in oven 10 minutes at 325F.
  12. This recipe comes to us from Paula King. 2 cups white rice flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon salt 1/3 cup butter (or gluten-free margarine), softened ¾ cup sugar 1 cup brown sugar 1 tablespoon vanilla 1 cup real peanut butter (process unsalted peanuts in food processor) 1 large egg 12 oz. gluten-free semi sweet chocolate chips 2 tablespoons gluten-free cocoa Preheat oven to 325 degrees. Sift Rice flour into a mixing bowl and add baking soda, baking powder and salt. Set aside. In a large bowl, beat together butter and sugars until light and fluffy, then add peanut butter, vanilla and cocoa. Add eggs and beat well, gradually adding flour mix. Add choc chips last. Drop by rounded tablespoons at least 2 inches apart on ungreased cookie sheet. Bake for 24 minutes, or until pale golden. Makes around 60 cookies.
  13. I’m always keeping an eye out for nutritional snacks that are convenient for “grab-and-go” moments. I recently came across Bakery On Main's Gluten-free Peanut Butter and Jelly Granola Bars and I have to say that I was pleasantly surprised. These bars are soft and chewy and are made with real peanut butter and dried strawberries so there are no mystery ingredients or artificial flavors, which always gives me extra peace of mind. What I did find surprising is that the bars also contained other nutritional gluten-free grains like quinoa and amaranth but my kids still liked them. Visit their site: www.bakeryonmain.com Note:Articles that appearin the "Gluten-Free Food & SpecialtyProduct Companies" section ofthis site are paid advertisements. Formore information about this seeour AdvertisingPage.
  14. Delicious, easy, and really--peanut butter and chocolate--need I say much more!? Gluten-free (flourless) cookies that will literally melt in your mouth. Ingredients: 1 pkg Vanilla Candiquik 1 pkg Chocolate Candiquik 2 ½ cups Peanut Butter 1 tsp Vanilla Extract 2 tsp Baking Soda Two eggs 6 oz. flaked coconut, toasted (optional) Directions: Preheat your oven to 350F degrees! Melt Vanilla Candiquik according to directions on the package Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step. On a cookie sheet, scoop 1/2" -1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10 minutes Let cool on a sheet of wax paper. Melt chocolate Candiquik and simply dip half, or however much of the cookie you want... in the Candiquik. Set on the wax paper to dry and you're done!
  15. ½ cup butter or margarine ¾ cup peanut butter 1 cup white rice flour ¼ cup tapioca flour ½ cup sugar ½ cup packed brown sugar 1 egg ½ teaspoon baking soda ½ teaspoon baking powder 1 bag milk chocolate chips In a bowl beat margarine and peanut butter with an electric mixer until well blended. Add flours, sugars, egg, baking soda and powder. Beat until thoroughly combined. Add in chocolate chips and mix with a fork. Shape into 1 inch balls, and flatten by crisscrossing with a fork. Bake at 375 for 6-8 minutes or until lightly browned.
  16. Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all! If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum! For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!! Maybe I should have called these “Guilt-Free Cookies”!!! Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution. Ingredients: 1 ½ cups peanut butter (natural or no sugar added) ¾ cup agave nectar (light or dark) 1 Tbs. gluten-free vanilla extract ¼ cup unsweetened applesauce ½ tsp. salt 1 cup Nearly Normal All Purpose Flour* ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour) 2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour) 2 Tbs. almond meal (or Nearly Normal All Purpose Flour) ½ cup+ chocolate chips (optional) Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies *Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site. Directions: Preheat oven to 350 F. Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated. Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design. Bake for 10-12 minutes and remove to cool on the pan. Finished "Free-From" Peanut Butter Cookies
  17. This recipe comes to us from Jo Ann Boyd. Ingredients: ½ cup Butter Crisco 1 cup fine rice flour 1 ¼ cups light brown sugar ½ cup potato starch ¾ cup peanut butter ¼ cup tapioca starch 1 egg 1 teaspoon baking powder 3 tablespoons milk ¾ tsp baking soda 1 tablespoon vanilla ¼ teaspoon salt Approx. 60 Hershey Kisses, unwrapped Sugar, optional Directions: In large bowl combine first 6 ingredients and beat until well blended. In separate bowl combine all dry ingredients until well blended. Stir the rest of ingredients into Crisco mixture at Lo speed. Form into walnut size balls and roll in sugar, if desired. Place about 2 inches apart on un-greased cookie sheets. Bake at 375F degrees for approx. 8-10 minutes or until set, but not hard. Remove from oven and push Hershey Kiss into center of each cookie. Cool 5 min. before removing to racks. Cool until Kiss hardens again. Makes about 4 ½ dozen cookies.
  18. This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum. I was actually trying to make peanut butter cookies, but I was running out of time, so I dumped the batter into a greased 9” x 13” pan and baked them for 25 minutes at 350F, and they were SO GOOD! Ingredients: And its the same old peanut butter cookie batter we all use: 2 cups peanut butter 2 cups sugar 4 eggs 2 teaspoons vanilla A couple of glugs of molasses (I like the flavor and texture) Directions: Mix, dump, bake, devour! Theyre particularly good with chocolate frosting, or chocolate chips mixed in the batter, or both. Note: I like my brownies chewy, so I might bake for only 20 minutes next time or else lower the temp to 325F (my oven runs hot, anyway).
  19. This recipe comes to us from Ruth Parente. Melt and set aside to cool (but not re-harden): 8 oz. Semi- sweet baking chocolate In a mixing bowl, combine: ¼ cup brown sugar ½ cup peanut butter ¼ cup butter (softened) Blend in: 2 eggs, lightly beaten 1 teaspoon gluten free vanilla Stir in the melted chocolate. In a separate bowl, mix: ½ cup all purpose gluten-free baking mix ¼ teaspoon baking powder Add dry ingredients to chocolate dough. Mix well. Stir in: 1 ½ cup chocolate chips 2 cups unsalted dry-roasted peanuts, chopped Use a scant ¼ cup of dough for each cookie, and drop it on a lightly greased cookie sheet (or one lined with parchment paper). Bake in a preheated 350F oven for 13-14 minutes. Use a toothpick if you arent sure they are done. Cool cookies on the pan for two minutes before trying to remove them. Finish cooling on a wire rack.
  20. This recipe comes to us from Sue DeVries. Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups. Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are removed from the oven. Let the finished tarts cool in the pans about 15 minutes before removing. The candy gets very soft and the tarts may fall apart if you try to take them out too soon. Slide a knife in beside the tarts to remove from the pan. Note: When I bake these I usually make both kinds at the same time since each recipe needs time for cooling. I make the dough and alternate between the tarts and cookies. If you do it this way, only buy half of each kind of candy.
  21. Really Easy Peanut Butter Cookies: 2 cups peanut butter 2 cups sugar 1 tablespoons vanilla 1 egg Mix well. Roll batter into balls and press flat with a fork. Bake at 350 for approx. 10 min.
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