Quinoa Granola Bars

quinoa granola bars recipe

Quinoa Granola Bars

Ingredients
  

  • 1/2 cup raw almonds, coarsely chopped
  • 1/4 cup raw finely chopped peanuts
  • 1/2 cup raw walnuts, coarsely chopped
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 2 cups Perez Quinoa Pops cereal (or you could used any popped quinoa)
  • 2 tbsp chia seeds
  • 2 tbsp hemp seeds
  • 2/3 cup maple syrup
  • 3/4 cup Sunflower butter (or you could use peanut or almond butter)
  • 1/2 cup Enjoy Life chocolate chips

Instructions
 

  • Line a 9×11 baking pan with parchment paper making sure you have enough paper extending over sides to allow for easy removal.
  • In a large bowl add the almonds, peanuts, walnuts, sunflower seeds, pumpkin seeds, chia and hemp seeds as well as popped quinoa.
  • Stir.
  • In a small saucepan add the sunflower butter as well as the maple syrup and heat on low.
  • Stir well and heat for a 3-4 minutes.
  • Add hot mixture to seed mixture and stir well.
  • Drop mixture onto lined pan and press firmly.
  • In a small saucepan or microwave melt the chocolate chips until smooth.
  • Use a small spoon to spread a bit of melted chocolate on the top of the bars.
Tried this recipe?Let us know how it was!
quinoa granola bars recipe

I am always looking for new ways to make homemade granola bars and especially ones that are lower in refined sugar.

Have you looked at the sugar content in most gluten free granola bars? It is shocking how high the carb count is in most bars and truthfully with all the sugar in a granola bar you might as well eat a cookie or a brownie.

Basically most store bought granola bars should be counted as dessert, a treat, not as breakfast or a healthy snack.

I think you will find this new gluten free quite appealing and one that I hope you make right away. It is also very easy to make for its a no-bake recipe and one that you could easily get your kids to help out with.

quinoa granola bars recipe

quinoa granola bars recipe

quinoa granola bars recipe

  • Refrigerate for at least an hour to set.
  • Remove from pan and slice into bars.

Enjoy!

quinoa granola bars recipe

quinoa granola bars recipe

Gluten Free Rice, Lentil and Quinoa Salad

gluten free dairy free rice lentil quinoa salad recipe
I like salads!
In fact I could eat salads almost every meal, well, not for breakfast normally but definitely for lunch and supper. (I even have my 27 favorite salads available in my cookbook.)
I really like salads that will last in the refrigerator for a couple of days too and how I normally do that is by putting them in canning jars.
You can fill them to the right portion size that you want, put the lid on and grab and go.
Basically just give the jar a bit of a shake and it is a good as when you made it.
This is one of those salads.
This salad would be great for a bbq or picnic in the summer too.
No mayo or dairy ingredients that you have to worry about in the summer heat.
Barbecue up some chicken breasts or steaks and all you really need is this salad to go with it.

Gluten Free Rice, Lentil and Quinoa Salad

Ingredients
  

  • 1 cup cooked and cooled black or wild rice
  • 1 cup cooked and cooled quinoa
  • 1 cup cooked and cooled green lentils
  • 1/2 cup cooked and cooled edamame
  • 2 green onions, finely chopped
  • 2 cups baby kale or spinach finely chopped
  • 2 tbsp raw sunflower seeds, lightly toasted
  • 1 tbsp raw pumpkin seeds, lightly toasted
  • wedges of limes to serve
  • Dressing:
  • 1/2 small red chile pepper, seeds removed
  • 1/2 jalapeño, seeds removed
  • 2 cloves of garlic
  • 2 tsp minced ginger
  • 1/2 cup fresh lime juice
  • 2 tbsp sesame oil
  • 4 tbsp fish sauce

Instructions
 

  • Chop the red chile pepper and jalapeño into smaller pieces.
  • Add this to a mini food processor and pulse until peppers are finely crushed.
  • Add the rest of the dressing ingredients and pulse until dressing is smooth.
  • In a large bowl combine all the salad ingredients except the lime wedges.
  • Pour the dressing over the salad and stir.
  • Spoon salad into small jars.
  • Place lids on jars and place in refrigerator.
  • This salad will last 3-4 days in the fridge.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free dairy free rice lentil quinoa salad recipe
gluten free dairy free rice lentil quinoa salad recipe

Gluten Free Quinoa and Dried Fruit Salad

gluten free quinoa fruit salad recipe
Hey! How has your summer been?
It has been a good one for me. I went to Toronto with my daughter, traveled to Fargo to hear my son speak at TEDxYouth and with that the whole family spent time together, spent a long weekend in Aspen learning how to fly fish and just got back from a road trip to Seattle and Vancouver.
rainbow
cam adair tedx youth fargo
wheat free mom fly fishing
carrie adair wheat free mom
Two of my adventures were long road trips and I am working on writing a gluten free travel blog centering on what I packed in my cooler and how I decided where to eat while on the road. I hope this information will help you feel more comfortable traveling.
Today I am sharing a quinoa dried fruit salad. I have made this salad quite a few times this summer, especially when we were hosting a barbecue.
It always went over really well.
This is a salad that you can make on Sunday and it will last 4-5 days. You can also easily add a leftover protein to this salad and it would travel well for lunches.

Quinoa and Dried Fruit Salad

Ingredients
  

  • 1 cup Rainbow Quinoa
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/4 tsp cumin seeds
  • juice from 1 lemon
  • juice from 1 lime
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • 2 green onions, chopped
  • 1/2 red pepper, finely chopped
  • 1/4 cup cilantro and fresh dill, chopped
  • 10 cherry tomatoes, cut in 1/2
  • 1/4 toasted pine nuts
  • 1/4 cup optional raisins

Instructions
 

  • Cook quinoa according to package directions.
  • Allow to cool.
  • In a medium bowl, whisk the olive oil, juice from lemon and lime, cumin seeds and honey.
  • Add the apricots, cranberries, optional raisins, green onion, red pepper, dill, cilantro and chopped tomatoes to the dressing.
  • Stir well.
  • Add the cooled quinoa and toasted pine nuts.
  • Toss well.
  • This recipe will serve 2 if using it as a main dish or 4 if using as a side dish.
Tried this recipe?Let us know how it was!
gluten-free-quinoa-fruit-salad997
gluten free quinoa fruit salad recipe



For other great recipes your kids will love this Summer, grab a copy of my NEW cookbook, which contains 27 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free!

Salads: 27 Delicious Gluten Free Recipes

by Carrie Adair, founder of Wheat Free Mom

saladssmall
What if nobody could tell the meals you cooked were gluten-free?
Introducing… Salads: 27 Delicious Gluten Free Recipes
Here’s what others are saying:
“I am recently diagnosed [with celiacs], and your recipes are a great inspiration.” -Debbie
“I have tried a lot of your recipes and have enjoyed them all.” -Beverly
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Gluten-Free Thai BBQ Chicken Pizza

gluten-free thai chicken pizza


Do you love pizza?
Well, I do.
In fact, homemade pizza is a go-to, last minute, forgot to take meat out, oh my what to make for supper option.
I’ve posted a few recipes for gluten free pizza crust on my site:

gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza

I also have gluten free pizza crust recipe that I like to use from the cookbook Cooking for Isaiah by Silvana Nardone.
I think it is good to switch things up sometimes. That also happens if you realize you have run out of rice flour and/or eggs. I like to have a few good options available to me, so that I do not feel frustrated. With switching things up in mind, I wanted to try a new gluten free pizza recipe.
I knew that my hubby wouldn’t love this pizza, he likes a simple ham and pineapple pizza but really a pizza that uses regular pizza sauce is his preference.
There is nothing wrong with that, and most of the time I follow that guide.
While, sneaking in things like baby kale, proscuitto and buffalo mozzarella.

When my kids were teenagers we used to eat at Boston Pizza a lot, one of the boys favorites was a thai chicken pizza.
I thought I’d experiment with those flavors while of course, making it gluten free.

The crust I used for this pizza was my gluten free quinoa pizza crust but what I think is also important is sharing my how-to techniques I use to make a great gluten free crust.
A pizza stone for me is a must. It’s not about buying the most expensive one, it is just about using a pizza stone.
You also must preheat your pizza stone in the oven before adding the crust.
That to me is extremely important and then thus leads to a great pizza crust.
So here is what I do for pizza crust:
I preheat the pizza stone in a 425 degree oven while I am making the dough.
I cut a large piece of parchment paper the size of the pizza stone and roll the dough on the parchment.
Remove stone from the oven and place the parchment/dough on the stone.
Put the stone back in the oven and bake for 8 minutes.
Carefully remove the parchment from under the semi-cooked dough.
Bake for another 3-5 minutes, depending on size of your pizza.
Remove pizza dough from oven and quickly spread sauce plus toppings/cheese on pizza and bake in oven for 10-15 minutes.
Remove cooked pizza from oven and let cool for 5 minutes before slicing.
When I follow these techniques I find now that I have the best gluten free pizza crust.
Now that you have the techniques for making a great gluten free crust here is the recipe for the Gluten-Free Thai BBQ Chicken Pizza.
Give it a try, I really enjoyed the twist on flavors.

Gluten-Free Thai BBQ Chicken Pizza

Ingredients
  

  • 1-2 cup leftover cooked chicken meat, shredded
  • 4 tbsp thai sweet chili sauce
  • 3 tbsp peanut butter
  • 1 tsp fresh grated ginger
  • 1 tbsp honey
  • 1 tbsp red curry paste
  • 1 tbsp  sriracha
  • 1/4 cup + 2 Tbsp coconut milk
  • 1/4 cup unsalted chopped peanuts
  • 1/2 cup shredded carrots
  • 1/2 cup bean sprouts
  • 1-2 cup shredded mozzarella

Instructions
 

  • Preheat oven to 425 degrees.
  • Follow techniques as stated above and prebake your pizza crust.
  • In a small saucepan on low-medium heat combine the chili sauce, peanut butter, grated ginger, honey, curry paste, sriracha and coconut milk.
  • Stir and turn down heat to low and let simmer for 5 minutes.
  • Spread thai bbq sauce over the pizza crust.
  • Top with shredded chicken and carrots.
  • Top with mozzarella cheese.
  • Bake in oven for 12-15 minutes.
  • Remove from oven and sprinkle the peanuts plus the bean sprouts over the pizza.
  • Slice and serve!
Tried this recipe?Let us know how it was!


Gluten Free Double Chocolate Quinoa Cherry Biscotti

Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti


Winter has hit us early in Calgary this year. I normally can handle snow after Halloween but this year it came during the beginning of October and that I’m not happy about.
What this early winter has done is force me to put all my summer stuff away, dig out the winter boots, coats, scarves and mittens and replace summer dresses and skirts with warm sweaters, tights and flannel pajamas.
Cold weather equals complete comfort cooking and baking. It means getting ready for holiday season, staying inside more, entertaining, roaring fires, blankets on the couch while watching TV, slow simmering stews and soups and many, many pots of tea brewed.
Gone are the many cold drinks and instead are mugs of hot chocolate, cups of chai tea, earl grey lattes and mulled cider. With these hot drinks it also means having a batch of cookies always on the counter, ready for that cup of tea or hot chocolate.
I am not a coffee drinker. Tried it when I was 12 and didn’t like it. Yes, I am much older than 12 now, but coffee is still not my thing.
I drink tea! I collect tea! I enjoy tea!
So I thought I would make a cookie that both the coffee drinker and the tea drinker could enjoy:
Biscotti.
Except my biscotti is not rock hard. I am not a fan of breaking my teeth when I am eating a cookie, in fact, it reminds me of my early gluten free baking errors that lent itself to rock hard, cardboard baked goods.
Nope, I want my biscotti to hold its shape but still have a bit of chew to it. This double chocolate quinoa biscotti is perfect for just that.

Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti
Recipe: Gluten Free Double Chocolate Quinoa Cherry Biscotti



Gluten Free Double Chocolate Quinoa Cherry Biscotti

Ingredients
  

  • 1 1/2 cup quinoa flour
  • 1/2 cup gluten free flour mix Cuisine Soleil Organic GF Flour Mix
  • 1/4 cup Earth Balance vegan butter
  • 1/2 cup dark chocolate cocoa powder
  • 1 cup organic cane sugar
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp pure vanilla
  • 1 tsp hazelnut extract
  • 1/2 cup slivered almonds
  • 1/2 cup dried cherries
  • 1/2 cup No Nuttin gluten free dark chocolate chunks

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a cookie sheet with parchment paper.
  • In a large bowl combine the quinoa flour, Gluten Free flour mix, cocoa, baking powder, baking soda and salt.
  • Add the slivered almonds and dark chocolate chunks and stir.
  • In stand mixer cream the vegan butter and the cane sugar.
  • Add the eggs and beat on medium speed until smooth.
  • On low add the vanilla and hazelnut extracts.
  • Add the dry ingredients to the wet and beat on low until combined.
  • Remove dough from bowl and place on cookie sheet.
  • To spread the dough into a log shape I have about a tablespoon of tapioca starch on hand and dip my hands into the starch to prevent the dough from sticking.
  • Bake in oven for 20 minutes.
  • Remove from oven and let cool for 8-10 minutes until the dough is cool enough to handle.
  • With a sharp knife cut into log shapes.
  • Flip each piece carefully onto its side.
  • Bake an additional 10 minutes.
  • Let cool before removing from cookie sheet and store in a container.
Tried this recipe?Let us know how it was!

Quinoa Dark Chocolate Chunk Muffins

Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins
Gluten Free Quinoa Dark Chocolate Muffins


I’m sitting here at the kitchen table trying to type words onto my keyboard as I’m behind on my blogs and having a hard time staying focused. Why is that?
I am suffering with a bad case of spring cleaning! My mind won’t stop obsessing over my really messy closet. Piles of shoes on the floor, scarves piled up on my shelf (actually a lot of them have fallen to the floor), jewelry tangled in a lump, clothing laying on the dresser rather than being hung up and stacks of unread paperbacks begging me to sit down and read.
However here I am at the kitchen table with a large mug of earl grey tea, and a gorgeous March day in Calgary at my window.


 
Are you thinking about spring cleaning yet? Are you obsessing about something that is taking your mind away from a job you really should be focusing on?
Well, in case you need to take your mind off your obsession and would rather bake some delicious muffins, here is a recipe for you. I’m a total muffin girl, always have been. There is just something about a fresh warm muffin coming out of the oven that makes my stomach happy and makes me smile.  It could also be because they are an easy bake item, no stress involved compared to baking a cake or a pie. Heh, I love to do those too but muffins-easy!
Muffins can easily become a dessert item if you are not careful. I remember going to Costco when my kids were really young and everyone was buying those large trays of Costco muffins to put in the kids lunches. I never bought them since I love to bake and preferred to do them myself. What freaked me out was when I found out those muffins have up to 1200 calories each!
Seriously? That is the total calories I used to be on when I was dieting. A whole day packed in to a muffin?
So yes- beware of muffins!
These quinoa dark chocolate chunk muffins you don’t have to be afraid of. They’re made with cooked quinoa, applesauce, and only 1/3 cup of oil for 12 muffins. I think that’s pretty good. Plus you have the added value of quinoa and dark chocolate chunks.
 

Quinoa Dark Chocolate Chunk Muffins

Ingredients
  

  • 1 cup cooked and cooled quinoa
  • 1 cup Only Oats oats(non contaminated)
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca starch
  • 1/4 cup cocoa
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • pinch salt
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 1/2 cup No Nuttin’ dark chocolate chunks

Instructions
 

  • In a large bowl combine dry ingredients ( oats, rice flour, tapioca starch, cocoa, brown sugar, baking powder, baking soda, xanthan gum and salt) and whisk to blend.
  • In a separate bowl whisk the egg with the canola oil.
  •  Add the applesauce and whisk again until all is combined.
  • Add the quinoa and with a rubber spatula mix well.
  • Add dry ingredients to wet mixture and stir until everything is blended together.
  • Fold in chocolate chunks.
  • Pour batter into lined muffin pan and bake in a 350 degree oven for 25-30 minutes.
  • Remove from oven and allow to cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Gluten Free Quinoa Dark Chocolate Muffins