Strawberry Goat Cheese Bites

Strawberry Goat Cheese Bites

Strawberry Goat Cheese Bites

Recently I hosted a Java and Jewelry party for Premier Designs. I love brunch food, but, wanted something with a little bit of a bite that still fit the theme. These were perfect!

Ingredients:

  • 1.5 cups sliced strawberries
  • 1 TB sugar OR Agave
  • 1 package of gluten free crisps (check out the selection of Schar offered in your local store).
  • 4 ounce package of goat cheese
  • 1/4 cup sour cream
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/8 tsp black pepper
  • 1 TB extra light olive oil
  • 2 tsp balsamic vinegar

Putting it Together:

  1. Combine the strawberries and sugar, allowing them to marinate for at least 30 minutes.
  2. Combine the goat cheese, sour cream, basil, oregano and black pepper until smooth.
  3. Spread a layer of the cheese mixture over the crisps, top with strawberries.
  4. Mix the oil and vinegar, sprinkle over the crisps.
  5. Serve immediately to avoid allowing the crisps to get soggy.
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Gluten Free Soft Pretzel Balls

Soft Pretzels

So, here’s the deal. I miss soft pretzels. On some days I would do just about anything for some fresh Auntie Anne’s goodness. I’d say it borders on the realm of desperation.

Having said that, I set out to make my own, gluten free pretzel creations. For those of you new to the gluten free lifestyle, it can be difficult – for me impossible – to roll out dough that’s made with gluten free flour (think Stromboli’s, pretzels, etc). Because of this, I went with pretzel balls. To me shape wasn’t an issue. I wanted the smell and the taste. To cut down on unhealthy factors, i did not coat with melted butter and I did not add additional salt, but those are viable options if anyone is interested.

Here we go.

Ingredients:

  •  2.5 cups warm water (aim for 105 degrees)
  • 4 TB light brown sugar
  • 1 pkg (2.25 tsp) active dry yeast
  • 1 stick melted unsalted butter (or 1/2 a stick and 1/4 cup applesauce)
  • 1.5 tsp sea salt
  • 4.5 cups gluten free flour (I mix white rice flour with Pamela’s all purpose gluten free flour)
  • 2 TB honey
  • Greased bowl (use canola oil)
  • 12 cups water
  • 2/3 cup baking soda
  • 1 egg (beaten)
  • 1 TB milk

Directions:

  • Combine water, brown sugar, yeast and butter. Let stand for 5 minutes.
  • Add the salt, flour and honey, knead with a mixer’s dough hook or your hands until it’s smooth. If consistency is an issue, add more water or flour.
  • Form a ball with the dough and place it in the greased bowl. Cover tightly with plastic wrap and place in a warm place to allow the dough to rise. It should double in size. Hint: heat the oven to 200 degrees. Turn it off and place the dish inside. Gluten free doughs take longer to rise, mine took about 2 hours.
  • Preheat your oven after the dough has risen: 425 degrees.
  • Pull pieces of the dough apart to form balls, and flatten them slightly with your hands.
  • Bring the water to a boil. Add the baking soda SLOWLY: it will fizz. I had a mess with round one.
  • Once the water is boiling, drop in your pretzel balls, allowing them to simmer for 30 seconds, pushing down to make sure they’re completely immersed, I did about 5 at a time.
  • Pull each pretzel out of the water with a flat spoon and drop onto a greased baking sheet. They can be close together since they will not rise after this point.
  • Combine your egg and milk to make an egg-wash and coat each pretzel.
  • Bake for 18 minutes.
  • ENJOY HOT.

A few notes: this was my first attempt. We had company and they were impressed, not knowing they were gluten free. Were they Auntie Anne’s quality? No. But, would I recommend them as an acceptable substitute? Yes!

Gluten Free Soft Pretzel Balls

Soft Pretzels

So, here’s the deal. I miss soft pretzels. On some days I would do just about anything for some fresh Auntie Anne’s goodness. I’d say it borders on the realm of desperation.

Having said that, I set out to make my own, gluten free pretzel creations. For those of you new to the gluten free lifestyle, it can be difficult – for me impossible – to roll out dough that’s made with gluten free flour (think Stromboli’s, pretzels, etc). Because of this, I went with pretzel balls. To me shape wasn’t an issue. I wanted the smell and the taste. To cut down on unhealthy factors, i did not coat with melted butter and I did not add additional salt, but those are viable options if anyone is interested.

Here we go.

Ingredients:

  •  2.5 cups warm water (aim for 105 degrees)
  • 4 TB light brown sugar
  • 1 pkg (2.25 tsp) active dry yeast
  • 1 stick melted unsalted butter (or 1/2 a stick and 1/4 cup applesauce)
  • 1.5 tsp sea salt
  • 4.5 cups gluten free flour (I mix white rice flour with Pamela’s all purpose gluten free flour)
  • 2 TB honey
  • Greased bowl (use canola oil)
  • 12 cups water
  • 2/3 cup baking soda
  • 1 egg (beaten)
  • 1 TB milk

Directions:

  • Combine water, brown sugar, yeast and butter. Let stand for 5 minutes.
  • Add the salt, flour and honey, knead with a mixer’s dough hook or your hands until it’s smooth. If consistency is an issue, add more water or flour.
  • Form a ball with the dough and place it in the greased bowl. Cover tightly with plastic wrap and place in a warm place to allow the dough to rise. It should double in size. Hint: heat the oven to 200 degrees. Turn it off and place the dish inside. Gluten free doughs take longer to rise, mine took about 2 hours.
  • Preheat your oven after the dough has risen: 425 degrees.
  • Pull pieces of the dough apart to form balls, and flatten them slightly with your hands.
  • Bring the water to a boil. Add the baking soda SLOWLY: it will fizz. I had a mess with round one.
  • Once the water is boiling, drop in your pretzel balls, allowing them to simmer for 30 seconds, pushing down to make sure they’re completely immersed, I did about 5 at a time.
  • Pull each pretzel out of the water with a flat spoon and drop onto a greased baking sheet. They can be close together since they will not rise after this point.
  • Combine your egg and milk to make an egg-wash and coat each pretzel.
  • Bake for 18 minutes.
  • ENJOY HOT.

A few notes: this was my first attempt. We had company and they were impressed, not knowing they were gluten free. Were they Auntie Anne’s quality? No. But, would I recommend them as an acceptable substitute? Yes!

Strawberry Goat Cheese Bites

Strawberry Goat Cheese Bites

Strawberry Goat Cheese Bites

Recently I hosted a Java and Jewelry party for Premier Designs. I love brunch food, but, wanted something with a little bit of a bite that still fit the theme. These were perfect!

Ingredients:

  • 1.5 cups sliced strawberries
  • 1 TB sugar OR Agave
  • 1 package of gluten free crisps (check out the selection of Schar offered in your local store).
  • 4 ounce package of goat cheese
  • 1/4 cup sour cream
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/8 tsp black pepper
  • 1 TB extra light olive oil
  • 2 tsp balsamic vinegar

Putting it Together:

  1. Combine the strawberries and sugar, allowing them to marinate for at least 30 minutes.
  2. Combine the goat cheese, sour cream, basil, oregano and black pepper until smooth.
  3. Spread a layer of the cheese mixture over the crisps, top with strawberries.
  4. Mix the oil and vinegar, sprinkle over the crisps.
  5. Serve immediately to avoid allowing the crisps to get soggy.