Gluten-Free No Bake Nut and Seed Balls

Gluten-free no bake nut and seed balls that are portable, healthy and simply delicious.
Gluten-Free no-bake nut and seed balls that are portable, healthy and simply delicious.

Make the best no-bake nut and seed balls that are gluten-free, portable, healthy and simply delicious. These gluten-free nut and seed balls are the perfect healthy snack. They contain healthy fats like the nut butter, natural sugar like the honey and simple carbs like the rolled oats and nuts and seeds. I love to make these gluten-free nut and seed balls and keep them in the fridge for whenever I need a snack.

The no-bake nut and seed balls are free from gluten, dairy and are refined sugar free. The gluten-free balls are made from healthy whole food ingredients that you can find easily in the grocery store. I keep all these ingredients in my pantry at all times.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

In the recipe I list no-sugar chocolate chips as a possible addition to the balls. Sometimes I add them, and sometimes I do not. This is an easy recipe that takes less than 10 minutes to make. All you need is to mix all the ingredients together- no baking required.

Gluten-free no bake nut and seed balls that are portable, healthy and simply delicious.

INGREDIENTS YOU NEED TO MAKE THE RAW BALLS:

This is such an easy recipe to make. Just add ingredients to a bowl, mix well and then roll into balls with your hands. That’s it! You are done in less than 10 minutes. It is the perfect raw gluten-free snack for busy families. Everyone will love them.

Gluten-free nut and seed balls that are portable, healthy and simply delicious.

These gluten-free nut and seed balls are little balls chock full of goodness. They are healthy, gluten-free and a tasty alternative to junk food in the afternoon. There are endless possible combinations when making these no-bake bliss balls. The combo of nut and seed butter, honey, oats, coconut, flax, chia and hemp plus a bit of sweetness from the dried cranberries is a favourite of mine.

One of the great things about these gluten-free no bake nut and seed balls is that they can be stored in the freezer. You then can grab one anytime you want one.

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

I have other no-bake bliss ball recipes on the blog and I will list them on the bottom of this post. These gluten-free nut and seed balls are raw energy balls that are vegan, gluten-free and such a healthy snack.

HOW TO MAKE THE NUT AND SEED BALLS:

  1. In a medium bowl add the nut and seed butter as well as the honey. Use a spatula to mix the 2 together.
  2. Add the rest of the dry ingredients and mix well.
  3. Use an ice cream scoop to scoop out the mixture for evenly sized balls.
  4. Use your hands to shape into balls.
  5. Store in the refrigerator or freezer in a lidded container.
Gluten-free no bake nut and seed balls that are portable, healthy and simply delicious.

The gluten-free nut and seed balls contain only wholesome ingredients, healthy carbs, fats and protein. They require no baking and are fully raw. Nut and seed ball recipe that is super easy and one that everyone will love to eat.

MORE NO-BAKE BLISS BALL RECIPES:

No-Bake Date Cookies

No-Bake Peanut Butter Balls

Gluten-Free Date Coconut Pistachio Balls

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/my-gluten-free-recipes/

WANT MORE RECIPES? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram or Pinterest. I really would love to hear from you.

HAVE ANY QUESTIONS ABOUT GLUTEN-FREE? Just send me a DM and I would be happy to answer any questions you have about gluten-free baking, cooking or living gluten-free.

Gluten-free no bake nut and seed balls that are portable, healthy and simply delicious.

Gluten-Free No Bake Nut And Seed Balls

Gluten-free no bake nut and seed balls that are portable, healthy and simply delicous. A recipe that is easy to make and everyone will love.
Prep Time 10 mins
Total Time 10 mins
Course Snack
Cuisine American

Equipment

  • measuring cups
  • bowl
  • spatula
  • ice cream scoop

Ingredients
  

Instructions
 

  • In medium bowl add the nut and seed butter as well as the honey.
  • Use a spatula to mix the two together.
  • Add the rest of the ingredients and mix well.
  • Use an ice cream scoop to scoop out the mixture for evenly sized balls.
  • Use your hands to shape the balls.
  • Store the nut and seed balls in the refrigerator or freezer.
  • This made 17 small balls for me.
Keyword bliss balls, dairy-free, gluten-free, healthy, healthy snack, no-bake, nut and seed balls, raw, vegan
Tried this recipe?Let us know how it was!

Gluten-Free Cashew Macadamia Nut Caramels (Yum!)

gluten free cashew macadamia nut caramels recipe
It is looking a lot like a white Christmas here in Calgary.
I have no doubt the snow will still be here in the next 10 days.
What do you think?
snowy walk
snowy calgary
Yep, this snow is not going away anytime soon.
What do the cooler temperatures and snowy winter landscape inspire you to do?
They inspire me to bake, so today I am sharing a recipe for homemade gluten-free cashew macadamia nut caramels.
I am always shocked when I look at the packaged caramels at the market and check out the long list of ingredients… many ingredient names I cannot even pronounce.
Why buy a packaged caramel when you can make your own.
Using real ingredients that you can pronounce!
This recipe is very easy, really.
There are just TWO must haves when making this recipe: A good heavy saucepan and a good quality candy thermometer.
I purchased mine at Williams Sonoma a few years back and even though it was costly it is well worth the expense when you are making recipes that require exact temperatures.

Gluten-Free Cashew Macadamia Nut Caramels

Ingredients
  

  • 1 cup raw unsalted cashews
  • 1/2 cup chopped macadamia nuts
  • 2 cups  white sugar
  • 1 cup brown sugar
  • 1 tbsp  gluten free good quality vanilla
  • 1 cup butter
  • 1 cup milk
  • 1 cup whipping cream
  • 1 cup corn syrup
  • sea salt for sprinkling optional

Instructions
 

  • Line a ‘9×9’ square pan with parchment paper.
  • Spread the nuts on the bottom of the pan.
  • In a large saucepan add the white and brown sugar, milk, whipping cream, butter and corn syrup.
  • Heat on medium and stir until melted.
  • If your candy thermometer has a clip, now is the time to put thermometer into pot.
  • Increase heat to medium-high and stir constantly.
  • Cook mixture until it reaches 120 degrees C or 248 degrees F.
  • Remove from heat and stir in vanilla.
  • Pour hot mixture over the nuts.
  • * Optional: sprinkle some sea salt on the cooling caramels.
  • Let rest until cool on counter.
  • Cut into squares and wrap individually.
  • Cutting with a scissor makes it much easier.
Tried this recipe?Let us know how it was!



gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe
gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

gluten free cashew macadamia nut caramels recipe

Gluten-Free Gooey Nut Bars

gluten free nut bars and tea
calgary weather
snow in calgary
cat
gluten free nut bars
gluten free nut bars and tea
tea time


Gluten Free Gooey Nut Bars

Ingredients
  

Crust

  • 2/3 cup almond meal
  • 2/3 cup unsweetened coconut
  • 1/4 cup melted butter
  • 1/3 cup white sugar

Filling

  • 4 large eggs
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1/3 cup melted butter
  • 1 tsp gluten free vanilla
  • 1/4 tsp salt
  • 2 cups mixed nuts (raw cashews, macadamia nuts, Spanish peanuts, raw peanuts)

Instructions
 

  • Line a 9×9 square baking pan with parchment paper.
  • Lining is very important for these bars are sticky and gooey on the bottom and the parchment paper allows you to lift whole pan of squares out of pan once they have cooled completely.
  • Makes for much easier cutting and serving.
  • Preheat oven to 350 degrees.
  • In a small bowl, combine almond meal, coconut, sugar and melted butter.
  • Once mixed, press mixture into the square baking pan.
  • Bake for 14 minutes.
  • Remove from oven.
  • In a medium bowl, mix eggs, brown sugar, corn syrup with a hand mixer. 
  • Beat on medium for a minute.
  • Add melted butter and vanilla and mix with beater til smooth. 
  • This only takes a minute.
  • Add the mixed nuts and stir to combine.
  • Pour nut mixture on top of cooked crust.
  • Bake for 30 minutes until lightly brown.
  • Remove from oven and let cool on counter.
  • Cool bars in refrigerator to make cutting easier.
Tried this recipe?Let us know how it was!

It’s coming up to the end of February and I am feeling the winter blues. Winter in Calgary feels like it’ll go on forever this time of the year. It doesn’t help that snow arrived in full force early in October. That means we’ve already had 4 months of snow, cold temperatures and a low supply of vitamin D.
What’s even more frustrating is this winter season still has a long way to go.
I recently saw Shauna post a photo on Instagram of flowers newly blooming and green grass near Seattle. It truly left me depressed.
We will not see green here til end of April, or May if we are lucky.

Seriously we still can get snow the end of May, beginning of June.
As much as I love Calgary because my family and friends are here and we have lived a good life because of our economy it truly is not a colourful climate.

I am so desperate to be outside, drinking my tea and reading a book on my lounge chair, that last Saturday when the sun was shining, I placed a blanket on my front stairs.
Put on a fleece coat and sat outside on the step til my bottom got too cold.
Even Stewart our cat is getting tired of the snow.

Well, enough my winter blues. As we all know, seasons change and soon I’ll be sitting outside enjoying the warmth and sunshine!
Here is a new recipe for you to try.
When I called these nut bars gooey, I really do mean it. Very much like butter tarts, except I made a grain free, no starch crust, and no raisins were used.
I suggest placing the bars when finished baking into the refrigerator to completely cool before cutting. I also kept my bars in the fridge. They will last a week no problem, well… that’s if your family hasn’t eaten them all.
Feel free to use whatever nuts you want. I understand that there are allergy issues for some, so I suggest 2 cups of mixed nuts. You decide what you’d like to use.
Recipe will still turn out great.
Enjoy!

Gluten-Free Chocolate Bark

One of the easiest candies to make is chocolate bark. Last Christmas I posted a recipe for pretzel bark and this Christmas I thought I’d ramp up the recipe. In fact, this has two different barks featured.
This bark was inspired by my many trips to Soma Chocolates in Toronto, Canada. Soma uses high quality chocolate from around the world and puts their own unique spin on the chocolate sold.
One of my favourite things to purchase is their round bars with apricots, hazelnuts and other fruits and nuts on top.
I thought with having Bernard Callebaut Chocolates here in Calgary, and access to their large bars of bittersweet, semi-sweet, milk and white chocolate I’d make some large slabs of bark myself to have on hand this Christmas season.

I made a large slab of dark chocolate bark (for the dairy free folks) and a 2 layer white chocolate-milk chocolate bark.
Both had various nuts and seeds on top.
It is a simple, yet elegant gift to make as well as shows greatly when presented on a platter for your guests to enjoy.

gluten free chocolate bark
Bernard Callebaut



Recipe: 2 Layer White and Milk Chocolate Fruit and Nut Bark

Ingredients
  

  • 16 oz large bar (16 oz) Bernard Callebaut white chocolate
  • 16 oz 1 large bar (16 oz) Bernard Callebaut milk chocolate
  • cranberries, dried blueberries, raisins, other dried fruit Variety of nuts (toasted hazelnuts, almonds, walnuts and cashews, macadamia nuts, pumpkin seeds, and pistachios)Gluten free pretzels

Instructions
 

  • In a double boiler on low-medium heat, melt broken up milk chocolate bar.
  • Stir occasionally. Once melted, take off heat, stir really well until smooth.
  • Line a cookie sheet with parchment paper.
  • Pour melted milk chocolate onto parchment paper and refrigerate until chocolate is hardened.
  • Once hardened, you can then start the 2nd layer.
  • In double boiler, on low-medium heat, melt broken up white chocolate bar.
  • Stir occasionally.
  • Once melted, take off heat and stir until chocolate is very smooth.
  • Remove hardened chocolate from fridge and pour melted white chocolate over top.
  • Work quickly for you do not want the milk chocolate to start melting.
  • Spatter various nuts and fruit on the melted white chocolate.
  • Have fun with patterns.
  • Return chocolate to refrigerator to harden again.
  • Once hardened, I store my bark in a sealed container in the fridge until I’m ready to serve it.
Tried this recipe?Let us know how it was!

Dark Chocolate Fruit and Nut Bark (Dairy-Free)

Ingredients
  

  • 16 oz 1 large (16 oz) Bernard Callebaut dark chocolate bar
  • Various nuts as stated in above recipe
  • Various dried fruits as above recipe

Instructions
 

  • In double boiler, melt broken up dark chocolate bar.
  • Stir occasionally.
  • Once melted, stir really well until very smooth.
  • Line a baking sheet with parchment paper.
  • Pour melted chocolate onto the paper.
  • Scatter various nuts and fruit on the melted chocolate.
  • Harden in the refrigerator.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free chocolate bark
gluten free chocolate bark
gluten free chocolate bark

gluten free chocolate bark