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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

Easy Gluten Free, Dairy Free No Bake Cookies

Easy Gluten Free, Dairy Free No Bake Cookies

You read right…yes, there are yummy desserts that are gluten and dairy free!!!

As I mentioned in my first blog post I have an intolerance to gluten and dairy. Over a year and a half ago I took a food panel test because I was experiencing severe headaches everyday and stomach issues after I ate. Now you may be wondering how do you cut out gluten and dairy?! It actually isn’t as hard as you think. Many restaurants offer options for those with allergies and I have learned how to adapt many recipes!

These cookies are so easy and quite addictive! I got this recipe from the Food Network website and adapted it:

Ingredients:
2 cups sugar
1/2 cup soy milk
1 stick (8 tablespoons) non-dairy butter (I use Earth Balance butter)
1/4 cup unsweetened cocoa powder
3 cups old-fashioned gluten free rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Directions:

1.Line a baking sheet with wax paper or parchment.

2.Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.

3.Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

I like to immediately put them in the fridge so I can enjoy them faster!

No one will know the difference, happy baking! 🙂

xoxo,

Grace