Posted in Appetizers

DIY Gluten Free Doritos

Today I found a great recipe on the Ditch the Wheat website that I want to share with you.  She calls them Low Carb Doritos.  When you get a chance, check out Carol’s site, she has lots of great info and recipes!!

Ingredients
¾ cup almond meal
¼ cup of flax seed
¼ cup of coconut flour
¼ cup of unsalted butter (can use salted but the chip will be more salty)
1 large egg
1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
1 tsp of onion powder
½ tsp of cumin
½ tsp of paprika
½ tsp of salt

Instructions
1. Heat oven to 350 degrees.
2. Line a large flat baking sheet with parchment paper.
3. Mix all of the ingredients in a food processor.
4. Divide the dough into 2 balls.
5. Place one ball between two large sheets of parchment paper. On a flat surface use a rolling pin to flatten the dough.  Flatten the dough to the thickness of a thin cracker.
6. Lift off the top of the parchment paper.
7. Using a knife or pizza cutter, cut the dough into triangles.
8. Take off any dough leftover from cutting. Place it with the other ball.
9. Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
10. Gently pull the parchment paper off leaving the dough on the baking sheet.
11. Bake in the oven at 350 degrees for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.
12. Repeat for the second ball of dough.

Live and LOVE gluten free!

Advertisements
Posted in Appetizers, Gluten Free Recipes

Basil and Roasted Pepper Bites

Makes 25 Appetizers

1 package (2.5 ounces) thinly sliced ham
3 tablespoons garden vegetable cream cheese spread (from 8-ounce container)
1 package (2/3 ounce) fresh basil leaves
1/3 cup roasted red bell peppers (from 12-ounce jar), patted dry
5 pieces (5 1/2 inches long) string cheese

Stack 2 slices ham on work surface; pat dry with paper towel. Spread evenly with 1 1/2 to 2 teaspoons cream cheese. Top with basil leaves to within 1 inch of top edge. Cut pepper into 1-inch strips; cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves; trim to fit.

Beginning at bottom, roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.

Unwrap rolls; place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaced toothpicks before cutting.

Note:  Please make sure your ham and your cheese are gluten-free. I do not use packaged ham, I get my ham from the deli, a brand that I know is gluten-free and sliced on a different slicer.

I found this gem on Glutenfreely.com.