snack Archives | GFF Magazine https://gffmag.com Gourmet gluten-free magazine with recipes and lifestyle and travel tips for food lovers Thu, 22 Feb 2024 23:54:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.2 https://gffmag.com/wp-content/uploads/2019/04/cropped-gff_favicon-32x32.jpg snack Archives | GFF Magazine https://gffmag.com 32 32 Product Review: Cocina 54 Empanadas https://gffmag.com/product-review-cocina-54-empanadas/ https://gffmag.com/product-review-cocina-54-empanadas/#respond Tue, 10 Aug 2021 17:07:00 +0000 https://gffmag.com/?p=228860 Read More]]> Empanadas, or flaky-savory and totally delicious Latin hand pies, are usually off-limits because they’re made with wheat flour. But Cocina 54 has put the fantastic snack / mini-meal back in reach for those of us seeking gluten-free goodness.

Their gluten-free empanadas, available in four flavors (Chicken and Peppers, Spicy Beef, Traditional Beef, and Spinach and Cheese), are they’re perfect answers to late-night or after-school hunger pangs. With their thin-crust-pizza-like exteriors and fresh-tasting meat and vegetable fillings, they’re sized for holding in your hand (and eating on the couch, if you’re like us), they’re ready in minutes, and they’re easily heated; transfer one directly from the freezer into a microwave for 90 seconds, then heat it in toaster oven for 4 minutes, and you’ve got delicious Latin-inspired satisfaction.

WHERE TO BUY: store locator or shop online

INGREDIENTS (for Chicken and Peppers variety): Filling (onions, chicken breast with rib meat, eggs, red peppers, green peppers, corn starch, olives, extra virgin olive oil, salt, spices. Crust: corn starch, tapioca starch, dry milk, psyllium husk powder, egg whites, buttermilk solids, gum blend, sea salt, baking powder, sunflower lecithin, water, butter. 

CERTIFIED GLUTEN FREE: Yes

CONTAINS STATEMENT: Milk and eggs

OTHER HELPFUL INFO: Made from antibiotic-free meats

Reviewed July 2021

]]> https://gffmag.com/product-review-cocina-54-empanadas/feed/ 0 Popcorn Crispy Treats Gluten-Free Recipe https://gffmag.com/gluten-free-popcorn-crispy-treats-recipe/ https://gffmag.com/gluten-free-popcorn-crispy-treats-recipe/#respond Sat, 23 Feb 2019 22:26:28 +0000 https://gffmag.com/?p=217120 Read More]]> Created and shown here by our junior editor, Viva, this spin on Rice Krispies Treats will satisfy your craving for salty-and-sweet popcorn. Sometimes we add a few chocolate chips to the melted marshmallows. Sometimes we don’t. But we are always happy with the results of this gluten free snack!

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Gluten-Free Popcorn Crispy Treats Recipe

Servings 12 Bars

Ingredients

  • 3 tablespoons unsalted butter plus more for greasing
  • 1 10-ounce bag marshmallows Kosher salt
  • 1 8-ounce bag popped, salted popcorn
  • 1/3 cup roasted salted peanuts (optional)
  • 1/2 cup chocolate chips

Instructions

  • Butter a 13- by 9-inch baking dish. In a pot over medium heat, melt the 3 tablespoons butter, then add the marshmallows and 1/2 teaspoon salt and melt, stirring frequently until smooth and combined.
  • In a large bowl, combine the popcorn and peanuts. Pour the melted marshmallow mix over the popcorn/peanut combination and mix until the popcorn is evenly coated and the peanuts are well distributed.
  • When the mixture is cool enough to handle, use a buttered spatula or clean, buttered hands to evenly spread and firmly press the popcorn mixture into the prepared baking dish. Sprinkle with salt. Let cool completely in the pan, 25 minutes.
  • Cut into 12 bars. In a microwave-safe bowl, heat the chocolate chips in the microwave (stopping periodically to stir), until melted. With a spoon, drizzle the chocolate over the bars. Let cool and harden, then enjoy.

Photography Erin Ng

]]> https://gffmag.com/gluten-free-popcorn-crispy-treats-recipe/feed/ 0 Gluten-Free Chickpea Flour Flatbread with Arugula, Red Onion, Goat Cheese, and Kalamata Olives Recipe https://gffmag.com/gluten-free-chickpea-flour-flatbread-with-arugula-red-onion-goat-cheese-and-kalamata-olives-recipe/ https://gffmag.com/gluten-free-chickpea-flour-flatbread-with-arugula-red-onion-goat-cheese-and-kalamata-olives-recipe/#respond Wed, 20 Feb 2019 20:54:32 +0000 https://gffmag.com/?p=217038 Read More]]> This gluten free chickpea flour flatbread hails from the South of France, where it’s called socca and is served as a simple appetizer, perhaps with cold tumblers of rosé. But it also makes for an easy, satisfying gluten free vegetarian main dish on a weeknight.

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Gluten-Free Chickpea Flour Flatbread with Arugula, Red Onion, Goat Cheese, and Kalamata Olives Recipe

Cooking the socca in heat-tolerant ghee ensures crispy edges and rich flavor that’s enhanced with red onion, goat cheese, and Kalamata olives, all dressed up in peppery arugula.
Servings 2
Author Alanna Taylor-Tobin

Ingredients

  • 1 tablespoon olive oil plus more for drizzling
  • 1 cup (115 grams) chickpea flour
  • 1/2 teaspoon fine sea or kosher salt plus more for finishing
  • 1/2 teaspoon freshly ground pepper plus more for finishing
  • 2 tablespoons ghee or high-heat cooking oil
  • 1/2 small red onion peeled and sliced into thin rounds
  • 1/2 cup pitted Kalamata olives halved
  • 2 ounces (1/3 cup) crumbled fresh goat cheese
  • A few handfuls arugula leaves
  • Squeeze of lemon
  • Pinch red pepper flakes

Instructions

  • In a blender, combine 1 cup water with the olive oil, chickpea flour, salt, and pepper. Blend until smooth. (Alternatively, sift the chickpea flour, salt, and pepper into a bowl. Whisk in the water and olive oil until smooth and combined.) Cover and let the flatbread batter sit at room temperature for 30 to 60 minutes to thicken slightly.
  • Heat the oven to 475°F. Place a 10-inch cast-iron skillet in the oven for 10 minutes. Carefully remove the skillet from the oven and swirl in the ghee. Pour the flatbread batter into the hot pan and, working fairly quickly, carefully layer the toppings over the batter in the following order: red onion, olives, goat cheese.
  • Return the skillet to the oven and bake until the edges are deep golden brown, and the center is mostly set, 18 to 25 minutes. Remove from the oven and carefully remove the flatbread from the pan to a cutting board. The socca will continue to cook from residual heat.
  • Toss the arugula with the lemon juice, a drizzle of olive oil, the pepper flakes, and salt and pepper to taste. Scatter over the socca, drizzle with more olive oil, cut into wedges, and serve.

Photography Alanna Taylor-Tobin

]]> https://gffmag.com/gluten-free-chickpea-flour-flatbread-with-arugula-red-onion-goat-cheese-and-kalamata-olives-recipe/feed/ 0 Gluten-Free Chickpea Crepes with Swiss Chard, Golden Raisins, and Pine Nuts https://gffmag.com/gluten-free-chickpea-crepes-with-swiss-chard-golden-raisins-and-pine-nuts/ https://gffmag.com/gluten-free-chickpea-crepes-with-swiss-chard-golden-raisins-and-pine-nuts/#respond Fri, 27 Feb 2015 15:43:35 +0000 https://gffmag.com/?p=49693 Read More]]> TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Toast 1⁄4 cup pine nuts in a small skillet over medium heat, stirring frequently, around 3 minutes; set aside. Roughly chop 1 large bunch of Swiss chard with the thick stems removed. Chop 1 small yellow onion, heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion, and sauté until soft, about 8 minutes. Add the chard and cook until soft. Stir in 1⁄4 cup golden raisins, the pine nuts, a pinch of cinnamon, and salt and pepper to taste. Fill the center of each crepe with 1⁄4 of the chard mixture, roll up, and eat.

Buy the Winter Issue where this recipe is featured! 

Photo credit: Photography Maren Caruso / Styling Victoria Granof

]]> https://gffmag.com/gluten-free-chickpea-crepes-with-swiss-chard-golden-raisins-and-pine-nuts/feed/ 0 Gluten-Free Chickpea Crepes with Olive Oil-Fried Egg and Smashed Avocado https://gffmag.com/gluten-free-chickpea-crepes-with-olive-oil-fried-egg-and-smashed-avocado/ https://gffmag.com/gluten-free-chickpea-crepes-with-olive-oil-fried-egg-and-smashed-avocado/#respond Fri, 27 Feb 2015 15:36:23 +0000 https://gffmag.com/?p=49683 Read More]]> TO MAKE 4 CREPES, prepare 4 Chickpea Crepes (get the recipe here). Set aside. Heat 2 teaspoons olive oil until hot but not smoking in a large, nonstick skillet. Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg. Squeeze

1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.

Buy the Winter issue where this recipe is featured! 

 

Photo credit: Photography Maren Caruso / Styling Victoria Granof

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