gluten free snack recipe

Nancy's Honey Chicken Wings

Honey Chicken Wings

This is a very special family recipe. Growing up in the small town of Redland, Oregon there were only a few small businesses in town and we knew some of the folks that ran those places. There was a small restaurant and next to it was a beauty salon and a horse veterinarian. Our friend Nancy owned and ran the salon. She was such a lovely, lively and fun person. She was very social, loved to talk to people and even more than fixing hair, she loved to cook, bake and entertain. She was always having lots of parties and get-togethers. 

I remember one year she had a cowboy theme party. She really went all out on the decor for the party and had all kinds of amazing dishes! I get hungry just thinking about all of the yummy food. These chicken wings were one of her specialties and she made them for parties like that one. She passed away several years ago, but her recipes live on and I love to serve these to family, friends and Josephine meal customers in her honor. 

Honey Chicken Wings: 

2 egg yolks

4 tablespoons lemon juice

4 tablespoons gluten free soy sauce or tamari

3 teaspoons salt

3/4 teaspoon paprika

3/4 cup honey

4 tablespoons butter or vegan margarine

1/2 teaspoon freshly ground pepper

30 chicken wings, tips off

1. Heat all of the ingredients (except wings) in a pan on low heat. Reserve 1/2 cup of the sauce mixture in a container and place it in the refrigerator. 

2. Dip wings in the sauce, then place them on a rimmed baking sheet. Cover and refrigerate wings overnight. 

3. When you are ready to cook the wings, heat the oven to 350F and bake uncovered for 1 hour, turn once. You can also use the extra sauce to baste the wings every 15-20 minutes of baking time. 

Serve hot and enjoy! :)

Chewy Maple Cinnamon British Flapjacks

Chewy Maple Cinnamon British Flapjacks

I love all delicious treats surrounded by an afternoon tea time. It is not a custom here in the U.S., but whenever I have the chance, I love to create a little oasis for myself by enjoying a cup of tea and a treat or snack. I want to create snacks that are also healthier and with whole food ingredients. So, I decided to take the idea of a delicious, chewy oat cookie such as a British flapjack and turn it into an amazing, thin, healthy cookie. 

It took me two tries to get this recipe right. For the first go-round I tried to use honey and I made the cookies thicker. They were delicious, but much too crunchy and hard to bite through. I wanted to experiment and create a chewier, thinner oat cookie and this lovely flapjack came about with another kitchen experiment. 

Outside in our yard we still have the lots of cherry blossom petals in the ground from the neighbor's tree that creates a virtual "pink storm" one week each year. It is a glorious time of color in the spring and it is such fun to watch. I thought that these cookies would look amazing by the pink blossoms. I love to stop and take moments to appreciate the simple beauties of nature, even if it is a cherry petal that will soon be swept away. 

Enjoy your day and enjoy these cookies with some tea and a friend! 


Maple Cinnamon British Flapjacks:

Makes about 12 flapjacks

1/2 cup coconut oil + extra for greasing pans

1/2 cup coconut sugar

1/4 cup pure maple syrup

1 1/2 teaspoons ground cinnamon

pinch of salt

2 1/3 cups gluten free quick oats


1. Preheat the oven to 325F. 

2. Grease two 8x2-inch round cake pans with coconut oil. 

3. Combine the coconut oil, coconut sugar and pure maple syrup in a medium saucepan. Stir over medium low heat until the coconut oil melts and the mixture is combined. Take the mixture off the heat. 

4. Stir in the cinnamon, oats and salt. 

5. Divide the mixture between the two pans and use a rubber spatula to spread the mixture evenly and to smooth the top. 

6. Bake for 15 minutes or until golden on top. 

7. Let the mixture cool in the pans, then cut each round into 6 equal triangles. 

These make a great snack or a breakfast on the go! Enjoy! 

Carrot Zucchini Banana Ginger Bread

carrot zucchini Banana Ginger Bread

Carrots, Zucchini, Bananas, Ginger, Yum!! This unusual combination of ingredients came together when I was making another recipe that will be coming soon on the blog: Veggie Pancakes. After I made the pancakes I had lots of shredded carrot and zucchini leftover. I also had some ripe bananas. I thought that a delicious snack/breakfast quick bread would make these leftover ingredients shine. I added some crystalized ginger to give the bread a special flavor and a bit of kick as well. I love the result. The bread is full of flavor, but light and amazing in the morning or the afternoon with a cup of hot tea! 

I love being curious about food. I just finished reading the book: "A Curious Mind" by Brian Grazer. He loves to be curious and ask lots of questions. I learned so much from the experiences he told about in his book. He has made a career out of asking lots of questions of lots of people and his life is so full because of the questions he has asked. I love getting curious about food in the same way. The way a recipe starts for me is curiosity- I ask myself "What will happen if I combine these ingredients?" or "What if I substituted this, this and that instead of the traditional ingredients? "What if I cooked this on the barbecue?" These questions lead to my experiments that I do every Monday in the kitchen and the results are so much fun. Sometimes things turn out, sometimes they are almost there and sometimes they are not quite right, but I always learn something from them. What experiments do you like to do? I would love to hear about them in the comments below! Happy experimenting in the kitchen and my best to you today! Enjoy this delicious bread! 

Carrot Zucchini Banana Ginger Bread: 

Makes 2 small loaves- Use pans that are: 8" x 4" x 2 1/2"

3 cups gluten free flour mix*

1/2 teaspoon sea salt

2 teaspoons baking powder

2 tablespoons finely chopped crystallized ginger

1 cup coconut sugar

1 teaspoon xanthan gum

4 eggs, slightly beaten

1 cup honey

1/2 cup coconut milk

1/2 cup melted coconut oil

1/2 cup shredded zucchini

1 cup shredded carrot

2 ripe, mashed bananas

Gluten Free Flour Mix: 2 cups brown rice flour, 2/3 cup almond meal, 1/3 cup arrowroot starch.

1. Grease the two loaf pans with coconut oil thoroughly. 

2. Mix together all dry ingredients: gluten free flour mix, salt, baking powder, crystallized ginger, coconut sugar and xanthan gum with a wire whisk in a medium bowl. 

3. Mix together the eggs, honey, coconut oil, shredded zucchini, shredded carrot and bananas in a separate medium bowl. 

4. Add the dry ingredients to the wet ingredients and mix gently with a rubber spatula. Divide the batter between the two pans and smooth the top of the batter with the spatula. 

5. Bake in a 350F oven for 35-45 minutes. Check for doneness at 35 minutes by inserting a toothpick in the center of the bread. If it comes out clean, the bread is done, otherwise bake for 5-10 minutes longer. 

6. Let bread stand for about 10 minutes in the pans. Then, turn the loaves out onto a wire rack to cool to room temperature before slicing and serving. 




Mint Coconut Chocolate Snacks


Since it is officially spring and my fresh mint patch is faithfully growing in my garden I wanted to create something special with it. My thought started on a very busy St. Patrick's day this year when I wanted to make something green that was out of the ordinary, but ran out of time until the following day. So the story begins....

These fresh and sweet snacks came about as an accident! I had the crazy idea of making some sort of healthy, sweet pesto sauce using mint instead of basil or another savory green. I thought it would be delicious over fruit or over oatmeal. However, I had forgotten that coconut oil will solidify at room temperature. So, my pesto "sauce" turned into a solid mixture. I actually started to spoon some of the mixture when it was still a bit more liquid onto some raspberries, then it solidified. So, I decided to roll the mixture into balls and then roll them in coconut. Perfect! I really love happy accidents and I hope you do too! 

Enjoy this happy and delicious snack! They keep really well in the refrigerator. It is a perfect way to use that giant mint patch in your garden! 

Mint Coconut Chocolate Snacks: 

2 cups fresh mint leaves

1/4 cup unsweetened coconut flakes

2/3 cup coconut oil, melted

1/2 teaspoon kosher salt

2 tablespoons maple syrup

1/4 cup almonds

1/4 cup chocolate chips- gluten free/allergy friendly mini chips (add in after mixture is processed/mixed) 

+ extra unsweetened coconut flakes for rolling the snacks in

1. Place the fresh mint leaves, coconut flakes, coconut oil, kosher salt, maple syrup and almonds in the bowl of a food processor. Process until thoroughly mixed. You want to still have some small chunks of almonds in the mixture.  Mix in the mini chocolate chips. Let the mixture sit for 5" minutes until it solidifies. 

2. Scoop out balls by about the tablespoon. Roll into balls with your hands. Roll the balls in unsweetened coconut flakes. You may leave some of the snacks "plain" as well as they are very pretty! 

3. Then, you can keep these snacks in the fridge for when you want a quick, healthy, sweet snack!