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Celiac.com 11/05/2013 - Halloween is over, and this year we offered a fun alternative to the standard store-bought fare--marshmallow caramel puffs. They are fun and easy to make, and kids just love to help make them, and, of course, to eat them. They turned out great, so I thought I'd share them here for next year. This recipe makes a dozen marshmallows, but it's easy to scale accordingly. Ingredients: 1 dozen regular marshmallows 1 dozen Kraft caramels ¾ cup almonds, crushed 6 ounces melted dark chocolate Directions: Place crushed almonds into a bowl. Melt caramels in a double-boiler. Dip marshmallows halfway into the melted caramel. Remove, and let the excess drip off, then dip in crushed almonds. Place on a lightly oiled parchment-lined baking sheet until set. Drizzle white tops with melted chocolate. Allow to cool and serve. Note: Any marshmallows made by the Kraft, or Doumak companies are gluten-free. This includes Jet Puffed, Campfire, WalMart, and CVS brand marshmallows. Kraft caramels are also gluten-free.
I just tried Kay's Naturals Gluten-free Almond Delight Protein Puffs and I have to say that they were not a disappointment. With only 115 calories, 12 grams of protein and 2.5 grams of fat (no trans fats) per serving, I was a bit skeptical, but this crunchy snack kept me satisfied between meals--guilt free! I love that it is made with real almond meal and almond butter because I just despise any artificial flavorings. These little puffs are packaged in individual serving sized bags, which are not only convenient but they help keep the flavors and textures fresh. To find out more visit shop.kaysnaturals.com. 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.
This recipe comes to us from Lin Goldkrantz. Ingredients: 1 pound white cheese (preferably Colombian cheese) 1½ cup cornstarch 2 eggs, beaten 2 teaspoons brown sugar ½ teaspoon salt Directions: Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Make little balls, the size of a golf ball, and put into medium-hot vegetable oil and fry slowly. After a few minutes increase temperature and fry them until they are golden brown. When they are ready place them on paper towels to drain the oil. Makes 15 buñuelos.