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Gluten and Dairy Free Pretzel Bites

Gluten and Dairy Free Pretzel Bites

Need a yummy game day snack?! I got a great one for you! While scrolling through Pinterest (where MOST of my recipes come from) I found the pretzel bites recipe from the blog Fooduzzi and knew I had to try it! You can get the original recipe here.

I made a few changes, so here is my adapted recipe!

Prep: 20 minutes      Cook: 20 minutes    Makes about 30 pretzel bites

Ingredients:
• 1 packet instant dry yeast

• 1 and 1/2 cups warm water

• 1 tsp. salt

• 1 Tbsp. raw sugar

• 3.5-4 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

• 9 cups water

• 2/3 cup baking soda

• For topping: “everything” bagel seasoning, salt, etc.

Directions:

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. (I had to use two baking sheets)

2. Add yeast, water, salt, and sugar in a bowl and whisk together. Using a hand mixer on the medium-low speed, slowly add your flour to the mixture until combined. The dough should come together and not be too sticky. (The original recipe uses a stand mixer with the dough attachment, but we only have a hand mixer and it worked just fine!)

3. Meanwhile, bring your water and baking soda to a boil in a large pot.

4. Turn the dough out on a floured surface and form into a flat circle. Cut into 2-inch strips, then cut each strip into 1 and 1/2 – 2 inch bites.

5. Take 5-10 bites and carefully drop them in your boiling baking soda water for 20-30 seconds. Carefully remove with a slotted spoon and place on your prepared baking sheet. Sprinkle with desired toppings – I used salt. Continue this process until all of the bites are boiled and topped.

6. Bake 18-22 minutes, or until the pretzels are nice and golden brown on the outside and cooked through on the inside. Serve immediately – these get really dense and chewy after a few hours at room temperature.

These are seriously AH-mazing! They were easy to make and I love how few ingredients there were. I made them Sunday after church and my husband and I ate almost all of them in one sitting while we watched the Panthers play! Next time I want to try a new topping like cinnamon sugar! They would be a tasty sweet snack too!

Happy cooking!

xoxo,

Grace

Lavender Latte

Lavender Latte

Even though it is SO HOT outside, I still enjoy a warm drink in the morning to wake me up. We have lavender growing in our backyard and I wanted to use it in an easy recipe, so naturally I searched on Pinterest and found a lavender latte! It is a simple way to change up your daily coffee without having to spend a lot at a coffee shop! I adapted a few things to meet my dietary needs, but the original recipe is linked below.

For Lavender Latte
  • 8 ounces strong coffee
  • ¼ cup coconut milk (they used half and half)
  • 2 Tablespoons Lavender Syrup (recipe below)
  • Dried Lavender for garnish
For Lavender Syrup
  • ¼ cup dried lavender
  • ½ cup sugar
  • ½ cup plus 3 tablespoons water
INSTRUCTIONS:
To make the Lavender Syrup
  1. Add ½ cup water and ¼ cup lavender to a sauce pan, bring to a boil. Simmer for about 3 minutes, then remove from heat and allow to steep for 20 minutes. Strain out flowers and discard.
  2. In a clean saucepan, add ½ cup of sugar and 3 Tablespoons water. Bring to a boil, stirring to dissolve sugar. Simmer for 3-4 minutes, then stir in lavender liquid. Whisk until fully combined, remove from heat and allow to cool. Transfer to storage container and keep in the fridge.
To make the Lavender Latte
  1. Place milk into a microwave safe jar and heat for about 30 seconds, until warm. Tightly screw lid onto jar and shake for a few seconds, until milk is foamy. I used a mason jar with a plastic lid and it worked well!
  2. Place 2 tablespoons of lavender syrup in a mug. Pour hot, strong coffee over syrup. Top with foamy milk. Garnish with dried lavender.

 

Enjoy!

xoxo,

Grace

Easy Blueberry Cobbler

Easy Blueberry Cobbler

I’m back!! So sorry that I’ve been MIA for a while! It has been crazy with taking care of the pup, finishing the school year, a family vacation, and a fun project that will be announced soon!! 😀

My parents have had their blueberry bushes for a few years now and this year there has been gallons and gallons of delicious berries! I received a huge bag from my mom the other day and was trying to figure out a fun recipe to use them in, when I started searching Pinterest. I found this easy blueberry cobbler recipe that is gluten-free and decided to adapt it to be dairy-free as well. It is the perfect summer dessert! Chase says it’s even better with vanilla ice cream on top (I would have to agree)!

Gluten and Dairy Free Blueberry Cobbler (adapted from recipe in link above):

1 stick of butter, melted (I used Earth Balance dairy free butter)
1 1/4 cup sugar (I actually used about 1 cup total-the blueberries were sweet enough!)
1 cup Gluten-Free All Purpose Flour mix
1 1/2 tsp. baking powder

1 cup milk (I used coconut milk)
1/2 tsp. vanilla (optional)
2 cups fresh blueberries, washed and patted dry

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish with butter or non-stick spray.  Whisk together flour, 1 cup sugar (I did 1/2 cup), and baking powder. Stir in milk, vanilla and then the melted butter. Pour into the prepared baking dish. Sprinkle the blueberries evenly over the batter. Sprinkle the remaining 1/4 cup sugar over the blueberries (I did the remaining 1/2 cup of sugar). Bake for 55-60 minutes, or until golden. Top each serving with whipped cream or vanilla ice cream.

(It’s kind of messy when you scoop it out-but oh so yummy!) 🙂

Enjoy!!

xoxo,

Grace