#glutenfreesnack

These gluten-free soft pretzels are a delicious twist on the classic favorite. They are soft on the inside with a slightly crispy exterior and are perfect for dipping in your favorite sauces.

Ingredients: 2 cups gluten-free all-purpose flour. 1 packet 2 1/4 tsp gluten-free active dry yeast. 1 1/2 cups warm water. 1 tbsp granulated sugar. 1 tsp salt. 1/4 cup vegetable oil. 1/4 cup baking soda. 1 egg for egg wash. Coarse sea salt for topping.

Instructions: In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. In a large mixing bowl, combine the gluten-free flour and salt. Pour the yeast mixture and vegetable oil into the dry ingredients. Mix until a soft dough forms. Knead the dough for 3-4 minutes until it's smooth. Preheat your oven to 425F 220C and line a baking sheet with parchment paper. Divide the dough into 8 equal portions and roll each portion into a rope, about 24 inches long. Shape each rope into a pretzel and place them on the prepared baking sheet. In a separate bowl, mix the baking soda with 2 cups of warm water until it dissolves. Dip each pretzel into this mixture, then place them back on the baking sheet. Beat the egg and brush it over the tops of the pretzels. Sprinkle with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until they turn golden brown. Remove from the oven and let them cool for a few minutes before serving. Enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes

A delightful and crunchy combination of nuts, seeds, and coconut, this Paleo gluten-free granola is flavored with vanilla and cinnamon and sweetened with honey or maple syrup. It's ideal for a wholesome snack or breakfast!

Ingredients: 2 cups mixed nuts and seeds almonds, cashews, pecans, sunflower seeds, pumpkin seeds. 1/2 cup unsweetened shredded coconut. 1/4 cup coconut oil, melted. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon sea salt.

Instructions: Set oven temperature to 300F 150C. Combine the shredded coconut, seeds, and nuts in a big bowl. Melted coconut oil, honey or maple syrup, cinnamon, vanilla extract, and sea salt should all be combined in a different bowl. After adding the wet mixture to the dry ingredients, toss to coat thoroughly. Evenly spread mixture onto a baking sheet that has been lined. Bake for 25 to 30 minutes, stirring occasionally, or until fragrant and golden brown. Take out of the oven and allow to cool down fully. Once the granola cools, break it up into clusters. For up to two weeks, keep at room temperature in an airtight container.

Prep Time: 10 minutes

Cook Time: 25 minutes

Homemade Shrimp Spring Rolls are a light and refreshing appetizer or snack that's perfect for any occasion. These rolls are filled with succulent shrimp, crisp vegetables, and fragrant herbs, all wrapped in a delicate rice paper wrapper. They are not only delicious but also gluten-free if you use the appropriate wrappers.

Ingredients: 8 rice paper wrappers gluten-free if needed. 16 large shrimp, cooked, peeled, and deveined. 2 cups lettuce, thinly sliced. 1 cup fresh bean sprouts. 1/2 cucumber, julienned. 1 carrot, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup Thai basil leaves optional. 1/4 cup peanuts, chopped optional. Rice vermicelli noodles, cooked and cooled optional.

Instructions: Get all of your ingredients ready so that they can be put together. Warm up a big bowl that isn't too deep. For about 15 to 20 seconds, dip one rice paper wrapper into the water until it gets soft and bendable. Don't soak it too much, or it will get too sticky. Put the wet wrapper on a plate or a clean, damp kitchen towel. In the middle of the wrapper, put two cooked shrimp. Leave enough room on each side to fold it in half. On top of the shrimp, put lettuce, bean sprouts, cucumber, carrot, and herbs. You can add rice vermicelli noodles if you want to. Along the bottom, fold the sides of the wrapper over the filling. Then, roll it up tight, making sure to tuck the sides in as you go. Do it again with the rest of the ingredients and wrappers. You can dip the shrimp spring rolls in your favorite sauce, like sweet chili sauce or hoisin-peanut sauce. Enjoy your tasty shrimp spring rolls that you made yourself!

Prep Time: 20 minutes

Cook Time: 10 minutes

These High Fibre Malty Breakfast Bars are packed with fiber, protein, and healthy fats, making them the perfect breakfast or snack on the go. They're vegan, gluten-free, and naturally sweetened with maple syrup and molasses.

Ingredients: 2 cups rolled oats. 1/2 cup almond flour. 1/2 cup shredded coconut. 1/2 cup chopped nuts e.g., almonds, walnuts. 1/2 cup dried fruits e.g., raisins, apricots. 1/4 cup chia seeds. 1/4 cup flaxseed meal. 1/2 cup almond butter. 1/2 cup maple syrup. 1/4 cup molasses. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt.

Instructions: Preheat the oven to 350F 175C and line a baking dish with parchment paper. In a large bowl, mix together the oats, almond flour, shredded coconut, nuts, dried fruits, chia seeds, and flaxseed meal. In a small saucepan, heat the almond butter, maple syrup, molasses, vanilla extract, cinnamon, and salt over low heat until well combined. Pour the almond butter mixture over the oat mixture and mix until everything is evenly coated. Press the mixture into the prepared baking dish and bake for 20-25 minutes, or until golden brown. Remove from the oven and let cool completely before cutting into bars. Store in an airtight container at room temperature for up to a week.

Prep Time: 15 minutes

Cook Time: 25 minutes