Archive for Gluten Free

No Bake Peanut Butter Bars

Inspiration is a fickle beast. 

I’ve been writing this blog for so long, I don’t actually know how long it’s been, but I’m guessing it’s a decade or so. 

Certainly my participation has waxed and waned. There have been times when I generated 5 blog posts per week (and it nearly killed me), and there have been plenty of times where I took a break and generated nothing at all! 

After doing this for so long, sometimes I feel really stretched for content ideas. Not that, in the world of food, there is ever any lack of subject matter. There’s always another recipe to make. 

No Bake Peanut Butter Bars

The inspiration for this recipe came from salt. I know! It sounds weird… but I got a bag of flavoured salt for Christmas from my friend Vicki and immediately my mind started working out what I could do with it. If it was savoury salt, I would have just thrown it into pasta or whatever, but it’s a salted caramel salt from Vancouver Island, and I knew it needed to go into a dessert. 

I also had a few bits and bobs of things around, but not really enough for a full recipe of one thing, so I combined a few things and voila! Delicious success. 

This is a no-bake bar, perfect for when you’re feeling a bit lazy. It’s also easy to do a vegan or gluten free version of this recipe (or even a vegan gluten free version!). 

It’s a riff on a recipe that has been on of my favourites and that I’ve been making for years, just juzzed up a bit. They kinda taste like a Resses Peanut Butter Cup, but with a crunchier texture. Enjoy. 

Vegan Gluten Free No Bake Peanut Butter Bars

No Bake Peanut Butter Bars

Ingredients

  • 1/2 cup butter (vegan butter alternate)
  • 3/4 cup peanut butter 
  • 1 cup graham cracker crumbs (alternate: vegan gluten free graham crackers, I use Kinnikinnick S’moreables Gluten Free Graham Crackers)
  • 1/2 cup corn flakes 
  • 1/2 cup brown sugar 
  • 1 tsp vanilla
  • 1 cup chocolate (dark vegan chocolate or non vegan chocolate chips)
  • milk (non dairy vegan alternative)
  • finishing salt

Method: 

  1. In a small pot over medium heat, place the butter, and melt it. Then add in the peanut butter and the sugar and stir everything well until it’s all melted together. 
  2. In a large bowl, place your graham cracker crumbs and corn flakes. 
  3. Remove the butter/peanut butter/sugar mixture from the heat and stir in the vanilla.
  4. Pour the entire contents over the graham crackers and corn flakes. Stir well to combine. 
  5. Press the mixture into an 8″x8″ pan, then place in the refrigerator for at least an hour to set. 
  6. Melt the chocolate over a double boiler. Once the chocolate is melted, add a little milk, a few tablespoons at a time, until it gets to a pourable consistency. (this is the tricky part–I can’t give you real measurements here, you have to kinda wing it). Pour the chocolate over the peanut butter base and sprinkle the whole thing with a pinch or two of finishing salt. Place in the fridge to set. 
  7. Cut into 12-16 squares. 
  8. This bar tastes great frozen. Store in the freezer and pull one out 5 minutes before eating. 

KimChi Potato Pancakes {Vegan, Gluten-Free}

Tis the season for comfort food. 

a stack of kimchi potato pancakes

All I’m craving these days is warm, gooey, carby and spicy. 

This really simple recipe ticks almost all those boxes. The kimchi is spicy and warming, the potatoes are carby, and cook up all crispy and golden. 

If you’re not vegan, these would make a great base to top with a runny-yolk fried egg for brunch, or even as the base for an Eggs Benedict. 

Or you can just eat them over the stove, hot from the pan. 😉 

Kimchi Potato Pancakes Vegan

KimChi Potato Pancakes

{Vegan, Gluten-Free}

Ingredients (makes about 4)

  • 1 medium-large baker potato
  • 2 tbsp chopped green onion 
  • 1/4 cup vegan kimchi (read the label to be sure it’s vegan/gluten free)
  • 1 tbsp kimchi juice
  • 2 tbsp water
  • 2 tbsp chickpea flour 
  • neutral oil for frying 

Method: 

  1. Peel the potato and grate it on a box grater. Place in a large bowl and cover over with cold water. Allow to sit for about 30 minutes. Drain, and press as much of the water out as possible. Lay a clean kitchen towel down on your work surface, and sprinkle the potato on it. Roll it up and squeeze out as much moisture as possible. Place the potato back into a clean bowl. 
  2. Chop the kimchi and add it to the potatoes, along with the chopped green onion and the kimchi juice. 
  3. Sprinkle in the chickpea flour, and then add the water. Mix well to combine. If the mixture feels a little loose, you can add more chickpea flour, if it feels too thick, add a little more water. 
  4. In a heavy frying pan over medium-high heat, heat enough oil to cover the bottom of the pan. Drop the pancake mixture by 1/4 cup measures into the frying pan. You should be able to fit 3-4 per batch. Allow to cook for a few minutes, then smush them down with the bottom of a glass or the back of your spatula. 
  5. Allow to cook until golden on one side, then flip to cook on the other side until crispy and brown. Serve immediately, or keep warm in a low oven until ready to serve. 

 

 

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