Tate's Lemon Cookies
Image courtesy of Tate's Bake Shop
I’ve loved this brand for years, and now Tate’s has come out with a new flavor: lemon. This new variety is buttery, crispy, light, thin, and perfectly browned, just like the Ginger Zinger cookies.
Certified gluten free and kosher, these treats are craft baked “The Bake Shop Way.” What this means is there’s a dedication to quality, and the cookies are lovingly baked and deeply delicious.
Not too sweet, I’ve found these cookies to be a tasty accompaniment to tea. If you like a less tart lemon flavor that’s still bright and sunny, these gluten-free cookies are worth seeking out.
Available in retail locations, or online where 3 7-ounce packs retail for $18.
Mexican Chocolate Mousse Bars
Blond Buckwheat Crunch Base
- [q:1 1/2] cup soaked and dehydrated almonds
- [q:1/2] cup sprouted and dehydrated buckwheat
- [q:1/2] cup activated gluten-free oat flour
- [q:1/2] cup coconut sugar
- 2 Tbsp mesquite powder
- 1 tsp ground cinnamon
- [q:1/4] cup melted virgin coconut oil
- 2 Tbsp tahini
- [q:1 1/2] tsp vanilla extract
Mexican Chocolate Mousse
- 2 cups peeled, pitted, and chopped ripe avocado (about 3 small avocados)
- [q:3/4] cup cacao powder
- [q:1/2] cup coconut milk
- [q:2/3] cup coconut nectar
- [q:1 1/2] tsp vanilla extract
- 2 tsp ground cinnamon
- [q:1/8] tsp Himalayan salt
- Pinch of ground cloves
- [q:1/8] tsp cayenne pepper
- [q:1/4] cup melted virgin coconut oil
Enrobing Dark Chocolate
- [q:1/2] cup chopped cacao butter
- [q:1 1/2] cups chopped cacao paste (also known as cacao mass or cacao liquor—NOT chocolate liqueur)
- 6 Tbsp coconut nectar
- 1 Tbsp vanilla extract
- Prepare Almonds
- Place almonds in a glass jar or bowl filled with enough filtered water so they’re submerged. Cover the jar or bowl with a clean towel.
- After 8 to 12 hours of soaking, strain and rinse well. Dehydrate on a lined dehydrator tray at 115° for 24 hours, or until fully dried.
- Prepare Buckwheat
- Soak the raw buckwheat groats in a bowl with enough filtered water to cover the groats. Soak for 20 minutes.
- Rinse well in a strainer. Leave groats in the strainer and place over a bowl to catch excess water.
- Place a clean tea towel over the top of the strainer and set aside at room temperature for 24 to 36 hours to sprout, rinsing 2 to 3 times a day.
- The sprouting process is complete when the tail is the same size as the width of your pinky finger. Rinse well one more time, strain, and spread on a lined dehydrator tray.
- Dehydrate at 115° for 8 to 12 hours, or until dried. Store at room temperature until ready to use.
- Prepare Oat Flour
- Soak 5 cups of raw oat groats with enough filtered water to cover. Soak for 6 to 8 hours, strain, and rinse well.
- Spread groats on a lined dehydrator tray and dehydrate at 115° for 12 to 20 hours, or until dried.
- Ensure your high-speed blender container is fully dry, and then blend the dehydrated oat groats in two separate batches until flour is formed.
- Sift the oat flour through a fine-mesh strainer or sieve over a dry bowl to remove any leftover unblended, hard granules. If the flour still looks grainy, repeat the blending and sifting process.
- This recipe yields [q:3 1/4] cups of activated oat flour. Store unused flour in the freezer for optimal freshness.
- Make Blond Buckwheat Crunch Base
- in a food processor, process almonds, buckwheat, oat flour, coconut sugar, mesquite powder, and cinnamon until mixture resembles coarse flour.
- Add melted coconut oil, tahini, and vanilla. Process again until batter starts sticking together.
- Line an 8-inch square baking pan with parchment paper and, using your hands, press blond buckwheat crunch base into bottom of pan, creating an even layer.
- Using back of a spoon, firmly smooth out layer and set aside while you make Mexican Chocolate Mousse.
- Make Mexican Chocolate Mousse
- In a food processor, process avocados, cacao powder, coconut milk, coconut nectar, vanilla, cinnamon, salt, cloves, and cayenne pepper together until mixture is smooth. This will take a couple of minutes, and you will need to scrape down sides of food processor.
- Add melted coconut oil and process again until mixture is well combined.
- Prepare the Bars
- Pour mousse on top of crust in square pan, and even out the layer using an offset spatula. Chill pan in freezer for 8 hours or overnight, until firm.
- Remove pan from freezer and trim edges with a knife to create a clean line on all four sides. Slice into 2x1–inch bars (you can use a ruler to mark each cut with a knife). Make sure to clean your knife in between each slice.
- Line a cutting board or tray with parchment paper and transfer bars to prepared surface. Place bars back in freezer for a few hours to firm up before enrobing.
- Make Enrobing Dark Chocolate
- In a stainless steel or heatproof glass bowl, combine cacao butter and cacao paste and melt them down using the bowl over bowl method, being careful not to burn chocolate.
- For bowl over bowl method, fill a stainless- steel bowl with boiling water from a kettle.
- Place ingredients to be melted in a second stainless steel bowl (bigger than bowl of boiling water), so it doesn’t rest on water.
- Rest larger bowl with ingredients in it on top of smaller bowl with boiling water. Stir until ingredients are melted.
- While bowl is still over hot water, add coconut nectar and vanilla and stir until combined.
- Remove bowl from heat and let chocolate sit at room temperature for 15 minutes to cool. (If you use the chocolate while it’s still hot, the bars will melt.)
- Transfer melted chocolate to a small bowl for enrobing.
- Enrobe the Bars
- Remove bars from freezer and, using a chocolate dipping fork or regular dinner fork, dip a bar into melted chocolate for a few seconds with base facing down (chocolate mousse layer should be facing up).
- Remove bar from chocolate and allow excess chocolate to drip off.
- Transfer enrobed chocolate bar to lined surface and repeat process until each bar is enrobed.
- Place bars back in fridge for 10 minutes to set before serving.
Maxine’s Heavenly Cookies
Image courtesy of Maxine's Heavenly Cookies
Sometimes you just want a cookie.
There’s something about this portable treat that satisfies you no matter what your age.
My latest favorite is Maxine’s Heavenly. Of all the gluten-free cookie brands I’ve tried, they come the closest to homemade for me. This comes as no surprise. The company’s cookies are based on one of the founder’s mother Maxine’s original recipes, but the ingredients have been updated to reflect the modern desire for healthier options.
I’ve tried four varieties of Maxine’s Heavenly. Two were super-soft and moist: seasonally offered Pumpkin Pecan Spice and Chocolate Chocolate Chunk. Two were crispy: Cinnamon Speculoos Crunch and Chocolate Chip.
I liked them all. Each flavor was wholesome and satisfying. But my favorite was the Cinnamon Speculoos Crunch. You can really taste the cinnamon, and the cookies were satisfyingly crunchy with a distinctive snap.
Everyone can enjoy these flavorful oat-based cookies. They’re certified gluten free, low-glycemic, vegan, kosher, and non-GMO. Just sweet enough, these cookies use organic coconut nectar and coconut sugar in place of white sugar. These natural sweeteners add a caramel flavor that’s similar to but healthier than brown sugar. The soft variety of cookies also includes dates, which add richness, moistness, and flavor.
The Cinnamon Speculoos Crunch Cookies, along with the Chocolate Chip variety, are packaged in individually wrapped take-with-you pouches that contain two cookies—the perfect amount for a snack. Some of the other flavors are packaged in grab-and-go packs as well.
Maxine’s Heavenly offers plenty of traditional and modern varieties to try. Consider: Cinnamon Oatmeal Raisin, Peanut Butter Chocolate Chunk, Snickerdoodle, Walnut Banana Bread, and Almond Chocolate Chunk.
There are two other seasonal flavors besides the Pumpkin Pecan Spice: Gingerbread and Chocolate Peppermint Candy Cane (which I will definitely have to try!).
Individual boxes are $6.99. Bundles of four are available for $29.99 with reduced shipping rates.
Trupo Treats Mylk Chocolate Crispy Wafer Bar
Image courtesy of Trupo Treats
Were you ever a fan of Kit Kat? They’re those crunchy wafer bars coated in chocolate. They’ve been a longtime favorite of kids (and adults) everywhere. They’re still around, of course. But, in my opinion, there’s something even better.
Trupo Treats Mylk Chocolate Crispy Wafer Bars are 100 percent vegan and certified gluten-free. After trying one, I found myself wishing I had a second package to devour.
Each 1.4-ounce package contains two bars to share, or to keep all to yourself! This candy is fun to eat and surprisingly good. The chocolate is amazingly creamy for being vegan, and the wafers are crispy and crunchy—even though they’re gluten free. A satisfying snack, it’s perfect to tuck into a purse, lunchbox, or backpack.
The bars also come in hazelnut and peanut butter flavors. This treat is OU Kosher and Non-GMO Project Verified, and the cocoa used is Rainforest Alliance Certified.
The founders of Trupo Treats are twins Brian and Charlie Trupo, who set out to create a better-for-you treat using sustainable and ethical business practices. A portion of the company’s proceeds goes toward animal sanctuaries.
A four-pack retails for $17.99. There’s a store locator on their site to check if the product is available near you.
Snow Days Pizza Bites
Image courtesy of Snow Days
Being gluten free, one of the foods I miss most is pizza. There’s just something about the combination of tangy sauce, melty cheese, and a crisp yet tender crust. Sigh. Gluten-free crusts just aren’t the same.
When I heard about Snow Days Pizza Bites as a grain-free snack option, I thought, “Meh. How good can they be?” They come frozen, and, in my experience, freezer snacks can taste flat and stale.
I must amend my opinion! These adorable little bites are chock-full of filling.
There are four flavor options: two that are vegetarian (Veggie White Pizza and Cheese) and two that contain meat (Buffalo Chicken and Sausage).
My favorites were the Buffalo Chicken, which has a little kick of heat, and the Veggie White Pizza, which tasted tangy and has a blend of ricotta and mozzarella cheeses along with an assortment of veggies.
Depending on the flavor, they’re filled with 7 grams of protein per serving; grass-fed, free-range meat; and veggies such as bell peppers, onions, carrots, spinach, or sweet potatoes.
The crust is made from cassava flour and cassava starch, which comes from a root vegetable. I appreciated that the crust of each bite didn’t split or break apart, as many a gluten-free crust tends to do.
Snow Days Pizza Bites are USDA certified organic and have no preservatives, artificial ingredients, gluten, grains, or GMOs.
Put these little mini-empanada shaped bites into an air fryer, or bake them in a toaster or conventional oven for a snack or side dish.
A four-pack (one of each flavor) is $69.99. Two-pack options are also available for $39.99. Each pack has about 20 bites. This product is not cheap, but it tastes like real food—not junk.
Harvest Snaps Red Lentil Loops
Image courtesy of Harvest Snaps
Summer puts me in a snacking mood. Maybe it’s the sun, vacation days, no school—I’m not sure, but I love discovering new snack items.
My latest find is Harvest Snaps Baked Red Lentil Snacks Crunchy Loops.
There are three flavors in this family: Kick’N BBQ, Tangy Sweet Chili, and Sour Cream & Onion. I tried all three.
- The Kick’N BBQ was spicy and a little sweet.
- The Tangy Sweet Chili lived up to its name. It had tang, a little heat, and a kick of sweet spice.
- My favorite, though, was the Sour Cream & Onion. To me, these were better than potato chips of the same ilk. Mouth-wateringly tangy and deeply crunchy, these are good eating on their own, or alongside a bowl of soup or a sandwich.
Flavor aside, this is just a fun snack to eat. The product is baked into circular loops about one-inch in diameter. Addictively crunchy, they look like mini onion rings.
Sourced from high-quality, non-GMO red lentils, these flavored crisps are veggie based and certified gluten free, and they have no artificial flavorings or preservatives. One bag has 340 calories per serving and 10 grams of plant-based protein.
Found in the produce aisle of some supermarkets (there’s a store locator on their site), they can also be ordered online. The one drawback for me is the product contains canola oil. But I can’t complain about the flavor and fun factor of this snack. It’s there!
No Cow Dipped Protein Bars
Image courtesy of No Cow
While I don’t eat protein bars that often, I’ll have one when out on a hike or traveling. I appreciate their portability, convenience, and potential to quell hunger pangs.
Many on the market are lacking in taste and quality, so I was pleasantly surprised when I tried No Cow Dipped Protein Bars.
A protein bar is not a candy bar, but these still satisfied me and they didn’t cause energy dips from excess sugar. In fact, there is only 1 gram of sugar, 4 grams net carbs, and 20 grams of plant protein (sourced from brown rice protein and pea protein) per bar. I really like the fact that the palm oil in the product is sustainably sourced.
These bars are dairy free, soy free, vegan, non-GMO, keto-friendly, and certified gluten free. Dense and satisfying, I can have one of these and not feel hungry for a couple of hours afterward. I appreciate that they leave no chalkiness or funny aftertaste in the mouth either. They also have a pleasant and soft texture, which is lacking in so many brands that are crumbly and hard.
Of the dipped flavors I tried, my favorites were Chocolate Mint Cookie with its refreshing but not overpowering hint of mint, and Chocolate Peanut Butter Cup with its rich, nutty flavor.
Mini Rosemary and Cranberry Goat Cheese Bites
- 1 package Ezekiel 4:9 Sprouted Grain Low Sodium Tortillas
- 4 tsp coconut oil, divided
- 10 oz goat cheese
- 6 oz fresh cranberries
- [q:1/2] cup orange juice
- [q:1/4] to [q:1/3] cup coconut sugar (sweeten sauce to taste)
- 2 tsp orange zest
- Fresh rosemary
-
Cranberry Goat Cheese
- Start by making the cranberry sauce. Grab a medium sized saucepan and add [q:1/4] to [q:1/3] cup of coconut sugar (depending on how sweet you want it) and [q:1/2] cup of orange juice and stir until dissolved.
- Once sugar is dissolved, stir in the cranberries and cook until they start to pop and thicken the sauce, about 10 minutes. and cook over medium heat.
- Remove heat and add the cranberry sauce to a bowl to cool. Add 2 tsp of orange zest, stir and set aside.
- While the cranberry sauce is cooling down, soften 10 oz of goat cheese to room temperature and use a fork to break it up into a spreadable consistency in a medium mixing bowl.
- Once the cranberry sauce has cooled down and is now thickened, spoon about 2 Tbsp over the softened goat cheese in dollops and gently swirl in the cranberry sauce, being careful not to overmix.
- Refrigerate immediately until set.
-
Tortilla Cups
- Preheat oven to 375 degrees.
- Using a small bowl, place it upside down over the tortillas, and cut out 3 circles per tortilla with a knife.
- Grease up a mini muffin tin using 2 tsp coconut oil and a paper towel. Place each tortilla circle into the mini muffin tin to create a cup. Spoon an additional 2 tsp coconut oil on top to help crisping.
- Bake at 375 for 10 minutes or until crisp and lightly brown. Let cool.
-
Assemble and Serve
- Using a spoon or a cookie scooper, scoop out a dollop of the cranberry goat cheese mixture into the tortilla cups. Top with extra cranberry sauce if desired.
- Top with a sprig of rosemary on each tortilla cup, place on a holiday platter, and enjoy!
Chocolate-Cherry Granola with Almonds
- [q:1/2] cup vegetable oil, plus additional for oiling pan
- [q:1/4] cup maple syrup
- [q:1/3] cup coconut sugar
- [q:1/3] cup unsweetened cocoa powder
- 1 Tbsp vanilla extract
- [q:1/2] tsp salt
- 5 cup old-fashioned rolled oats
- [q:1 1/4] cup sliced or slivered almonds
- 8 oz bittersweet or semisweet chocolate, chopped
- 8 oz dried cherries
- Preheat oven to 325°.
- Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
- Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
- Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
- Bake for 35 to 40 minutes. Granola will be firm and fragrant.
- Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Black Soybean Croquettes
Croquettes
- 15 ounces Eden Black Soybeans, 1 can, drained
- [q:2/3] cup Eden Oat Flakes
- 1 tsp Eden Garlic Powder
- 1 tsp fresh basil, finely chopped
- [q:1/4] cup green bell pepper, minced
- [q:1/2] cup onion, minced
- 1 tsp Eden Ume Plum Vinegar
- [q:1/2] cup organic cornmeal
- [q:1/2] cup Eden Safflower Oil, for deep-frying
Dipping Sauce
- 2 tsp Eden Shoyu Soy Sauce
- 2 Tbsp Eden Mirin
- 4 Tbsp water
- 3 Tbsp freshly grated daikon radish, or red radish
- Combine all ingredients except cornmeal and oil. Mash together between palms of hands or with a potato masher, and form into small, round croquettes. Roll each croquette in the cornmeal.
- Heat the oil in a large skillet. Fry croquettes for 2 minutes on all sides until golden, and drain on paper towels. These can also be made into patties, using less oil to fry on both sides.
- To prepare the dipping sauce, mix all ingredients together and place in individual dipping bowls. Serve. Dip croquettes into dipping sauce before eating.