Gluten Free – Snacks



Dr. Dee’s Pumpkin Muffins

It’s Halloween time and here are one of my favorite recipes to help celebrate it.  Enjoy my pumpkin muffins recipe – its healthy, contains lots of fiber, and is sweetened naturally without sugar. 


1 3/4 cups Red Mill Gluten Free All Purpose flour
1/2 cup Blackstrap Molasses
1 tablespoon baking powder
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (fresh or canned)
1 mashed banana
6 chopped dates
1 tablespoon soy yogurt
1/2 cup almond milk
1/2 cup coconut oil
1/2 cups apricots

Preheat oven to 400 degrees F. Grease muffin tins with coconut oil or spray-on oil.
Sift together dry ingredients (flour through cloves).
In a separate bowl, whisk together wet ingredients (pumpkin through molasses).
Pour wet ingredients into dry and combine.
Fill muffin tins 2/3 of the way.
Bake for approximately 30 minutes, until a toothpick inserted in the center comes out clean.

Buckwheat Nut Bread or Cracker


2 cups buckwheat, soaked and sprouted
1 cup almonds, soaked
1 cup sunflower seeds, soaked tablespoon olive oil
Juice of ½ lemon
1 teaspoon salt

Optional extras

Red bell pepper
1 tablespoon olive oil
garlic, spices and herbs to taste

Soak buckwheat 8-12 hours then rinse and drain and sprout for 8-12 hours in a colander.  Soak almonds and sunflower seeds 8-12 hours then rinse and drain. Place all ingredients in food processor and process until smooth.  Spread to ¼ inch thickness on teflex sheet in desired shape.  Dehydrate at 105 degrees. After about 4 hours, turn off the teflex sheets and on to the mesh trays. Continue to dehydrate until dry to a desired consistency.

Baked Pears

4 Bosc pears
2 cups apple juice
1 cinnamon stick
6-8 cloves

Preheat oven to 400.  Cut a thin slice off the bottom of each pear to help keep them standing upright in a baking dish.  Pour fruit juice into the pan.  Add cinnamon stick and cloves.  Roast the pears, basting every 15 minutes, until tender, brown and puckered.  Remove the pears and place on a serving plate.  Drizzle the liquid from the bottom of the baking pan on top of the pears.

Winter Kanten (Jello)

2 cups apple juice (or other juice)
2 heaping tbsp. agar sea vegetable flakes (kanten)
1 tbsp. maple syrup
1 apple, cored and diced
1 pear, cored and diced

Soak apple juice and agar in a pot for 10-15 minutes.  Bring to a boil and cook on medium heat for 5-7 minutes.  Add maple syrup, apple and pear and cook 1-2 minutes.  Remove from the heat and pour into a casserole dish or bowl.  Put into the refrigerator for one or more hours until jelled.  Can cut and serve in jello squares, or put into the food processor to make creamy.  Serves four.

Peach Creamsicles

3 ripe peaches
1/3 cup sucanat (granulated cane juice) or other sugar
1 cup yogurt (for non-dairy version use peach nectar)
1 tsp. vanilla flavoring

Bring a pot of water to a boil. Lower flame and blanch peaches in hot water for one minute. Remove peaches and rinse under cold water. Peel skin and remove pit. Puree blanched peaches in a food processor or blender with sugar, yogurt and vanilla flavoring. Pour contents into a popsicle tray and set in the freezer for 2-3 hours. Yield: 8-10 popsicles.

Summer Berry Kanten

½ cup blueberries
½ cup blackberries
½ cup raspberries
3 cups apple juice or other juice
2 tbsp. agar flakes

Soak agar flakes in juice for 10-12 minutes.  Bring to a boil.  Reduce to medium/low heat and cook 5-7 minutes.  Place berries in a bowl or casserole dish and pour hot liquid on top.  Let set in the refrigerator 1 or more hours.  Cut into squares and serve. Yield: 4-6 servings

Blueberry Kanten

2 cups apple juice (or other juice)
2 tbsp. agar flakes
1 pint blueberries, washed

Put apple juice and agar into a sauce pot and let sit 5-10 minutes or until agar softens. Turn on the heat and bring to a boil.  Cook 5-7 minutes.  Place blueberries into a 9×9 casserole dish and pour hot juice on top.  Refrigerate 1-2 hours or until gelled.  Cut into squares. Yields 4-6 servings.

Grilled Nectarines with Stewed Blackberries

4 nectarines, halved (pit removed)
1 tbsp. unsalted butter
Pinch of sea salt
1 cup blackberries
1 cup apple juice or other juice

Heat a grill pan (or frying pan) on medium/high and melt 1 tbsp. unsalted butter.  Lightly sprinkle nectarines with sea salt.  Place nectarines flesh side down onto grill pan and sear 7-10 minutes or until softened.  While nectarines are grilling, place blackberries and juice into saucepan and cook on high heat until liquid is reduced by 2/3 (approx 10-15 minutes).  Removed nectarines from pan and place on a plate.  Spoon 1-2 blackberries and thickened juice into the center.

Strawberry Sorbet

2 pints fresh strawberries (can use pre-packaged bags of frozen strawberries)
2-3 tbsp. grape jam (or other fruit preserves)

Wash strawberries and discard crowns.  Pat dry and place into freezer bags or other containers.  Freeze overnight.  Remove frozen strawberries from the freezer and thaw for 5-10 minutes or until slightly soft.  Place into a food processor with fruit jam and puree until smooth.  Serve immediately or refreeze and serve anytime.

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