Gluten-Free Recipes - National Foundation for Celiac

Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
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Tomato Roasted Chicken Breast
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Chocolate Nut Clusters
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Ranch Sliders
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Bean & Avocado Dip
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Mediterranean Seven Layer Dip
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Cucumber Dill Dip
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Smoked Salmon Cheesecake
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Malago Almond Gazpacho
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Almond Fried Chicken
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Crab Cakes
Featuring gluten-free recipes with Blue Diamond
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National Foundation for Celiac Awareness www.CeliacCentral.org
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Tomato
Roasted
Chicken Breast
Ingredients:
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6 chicken breasts
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1 small can of tomato paste
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1 Tbsp. of brown sugar
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1 tsp. oregano
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3 pieces of cooked bacon
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15 Blue Diamond Smokehouse Nut Thin Crackers
Directions:
1. Mix tomato paste, brown sugar and oregano together. Using hands, completely coat chicken breasts
with mixture.
2. Place in oiled 9 x 12 baking dish. Bake at 350 for about 45 minutes.
3. Place bacon and crackers in food processor and blend until fine crumbs.
4. Top with crumbs for the last 10 minutes.
© 2014 National Foundation for Celiac Awareness
www.CeliacCentral.org
http://www.celiaccentral.org/
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Ranch
Sliders
Ingredients:
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½ lb. of hamburger
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Salt and pepper
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½ cup of grated Monterey Jack cheese
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Gluten-free Ranch dressing
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2 Roma tomatoes sliced into 12 rounds
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12 Blue Diamond Country Ranch Nut-Thin Crackers
Directions:
1. Make 12 small balls with hamburger and press into small patties.
2. Salt and pepper skillet and fry hamburgers.
3. Line up crackers. Place tomatoes on crackers and sprinkle on cheese. Place hot sliders on top of cheese
and crackers. Place dollop of Ranch on top of patty and finish with more cheese.
© 2014 National Foundation for Celiac Awareness
http://www.celiaccentral.org/
www.CeliacCentral.org
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Mediterranean
Seven Layer
Dip
Ingredients:
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1 can of white or Northern beans
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1 cup shredded mozzarella
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1 clove garlic
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1 roasted pepper – chopped
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Olive oil
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¼ cup of pine nuts
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½ cup of basil leaves finely chopped
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Box of Blue Diamond Smokehouse Nut Thin Crackers
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2 Roma tomatoes
1 can sliced olives
Directions:
1. Drain and rinse beans. Puree with garlic and olive oil.
2. In a serving dish, spread and layer the following ingredients in concentric smaller circles:
Bean puree
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l Chopped peppers
l Chopped basil
l Tomatoes
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l Pine nuts
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3. Serve with Smokehouse Nut Thin Crackers.
© 2014 National Foundation for Celiac Awareness
www.CeliacCentral.org
http://www.celiaccentral.org/
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Smoked
Salmon
Cheesecake
Ingredients:
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40 Blue Diamond Pecan Nut Thin Crackers
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1 tsp. sea salt
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1 tsp. of onion salt
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1 tsp. lemon juice
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1½ cups Swiss cheese
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½ cup finely chopped onions
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1 Tbsp. cooking oil
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1 tsp. of fresh dill
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4 – 8 oz. packages of cream cheese
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¾ cup smoked salmon
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3 eggs
(either lox or Northwest style works) chopped.
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Directions:
Green onions and capers to garnish
1. Preheat oven to 350 degrees.
2. Place crackers, salt and oil in food processor and grind until fine. Add ½ cup of Swiss
cheese and process gently for 5 seconds.
3. Spray 9-inch spring form pan with gluten-free non-stick spray. Pat crackers into pan.
4. Using the same food processor add eggs and cream cheese. Blend until smooth. Add lemon juice, salt and
garlic. Blend until smooth. Stir in onions, dill, smoked salmon and cheese. Pour onto cracker crust in
spring form pan.
5. Bake covered with foil for 90 minutes or until firm.
6. Serve either warm or cold. Garnish with chopped onions and capers to taste.
© 2014 National Foundation for Celiac Awareness
www.CeliacCentral.org
http://www.celiaccentral.org/
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Almond
Fried Chicken
Ingredients:
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1 package of gluten-free chicken tenders
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1 packet of gluten-free chicken gravy
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1 tsp. gluten-free hoisin sauce
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1 1/2 tsp. gluten-free tamari sauce
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cup Blue Diamond Almond Milk
1/4 cup Blue Diamond Almonds, crushed
Directions:
1. Prepare chicken tenders and gravy according to instructions.
2. While gravy is hot, add hoisin sauce, tamari sauce and almond milk. Whisk until incorporated
and pour over chicken.
3. Garnish with crushed almonds and crispy onions.
© 2014 National Foundation for Celiac Awareness
http://www.celiaccentral.org/
www.CeliacCentral.org
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Chocolate
Nut Clusters
Ingredients:
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12 oz. dark chocolate or semi-sweet chocolate chips
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tsp. vanilla extract
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cup crushed Blue Diamond Nut Thins (try Almond, Pecan or Sea Salt)
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1/2 cup Sliced Blue Diamond Almonds
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1/4 cup chopped walnuts
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Sea Salt
Directions:
1. Melt chocolate over a double boiler or microwave on medium in 2-3 minute segments,
stirring in between, until chocolate is melted.
2. Remove chocolate from heat. Add vanilla and stir to combine.
3. Add crushed Nut Thins, almonds and walnuts. Mix until ingredients are well
incorporated.
4. Scoop mixture into 1 tablespoon-sized clusters and drop onto waxed paper. Let cool. As chocolate begins to
set, sprinkle a few grains of sea salt on top to enhance the sweet and salty combination.
© 2014 National Foundation for Celiac Awareness
www.CeliacCentral.org
http://www.celiaccentral.org/
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Bean &
Avocado Dip
Ingredients:
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1 (14 oz.) can kidney beans, rinsed and drained, divided
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1 (14 oz.) can chickpeas, rinsed and drained, divided
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2 avocados, peeled, pitted and diced
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1/2 cup finely chopped red onion
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1/4 tsp. pepper
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1/2 cup slivered almonds, roasted
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Hot sauce to taste
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1/4 cup olive oil
3 Tbsp. sour cream or non-dairy alternative
white wine vinegar
tsp. salt
Directions:
1. Combine about half of kidney beans and about half of chickpeas in a food processor or
blender, and pulse until mashed but still chunky.
2. Combine the rest of the ingredients with the bean mixture above until well mixed.
3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.
© 2014 National Foundation for Celiac Awareness
http://www.celiaccentral.org/
www.CeliacCentral.org
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Cucumber
Dill Dip
Ingredients:
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1 ½ cups Greek yogurt
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1 large cucumber, grated
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¼ cup finely chopped onion
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1 Tbsp. dried dill weed
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Salt & pepper
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Sliced vegetables (peppers, carrots, celery, etc.)
Directions:
1. Combine all ingredients and mix well. Salt and pepper to taste, then mix again.
2. Refrigerate for at least 2 hours before serving.
3. Serve with sliced vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with
grilled salmon or chicken.
© 2014 National Foundation for Celiac Awareness
www.CeliacCentral.org
http://www.celiaccentral.org/
Gluten-Free Recipes
NATIONAL FOUNDATION
FOR CELIAC AWARENESS
Crab
Cakes
Ingredients:
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Egg
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1 Tbsp. mayonaise
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1 tsp. Dijon mustard
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1/4 finely chopped onion
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1/4 tsp. pepper
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1/2 tsp. gluten-free Worcestershire sauce
1 tsp. Salt
3/4 cup Blue Diamond Pecan Crackers,
finely crushed
1/4 tsp. dried tarragon or Old Bay Seasoning
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1 lb. crab meat
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Butter/oil
Directions:
1. In a large bowl, whisk together the egg, mayonaise, mustard, onion, tarragon, Worcestershire sauce,
pepper and salt.
2. Add the crab meat and 1/4 cup of the Blue Diamond Pecan Crackers, and toss the mixture gently.
3. Spread the remaining crackers on a plate, form the crab mixture into eight to 10 patties, roughly 3/4-inch
thick. Coat the top and bottom of each patty carefully with the crackers, transferring the crab cakes as they
are formed to a sheet of wax paper. Chill for 15-20 minutes.
4. In a large skillet, heat the butter/oil over moderately high heat. Saute’ the crab cakes, in batches if
necessary, for 1 to 2 minutes on each side, or until golden, transferring them as they are cooked to a
heated platter.
5. Serve the crab cakes with the lemon wedges, aioli or tartar sauce.
© 2014 National Foundation for Celiac Awareness
http://www.celiaccentral.org/
www.CeliacCentral.org
Gluten-Free Recipes
Malago
Almond
Gazpacho
Ingredients:
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30 Blue Diamond Almond Nut Thin Crackers
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2 cups water
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¾ cup slivered toasted almonds
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2 cups white seedless grapes
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2 garlic cloves
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1 tsp. Spanish Sherry
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½ cup extra virgin olive oil
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1 tsp. salt
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2 cups white grape juice
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1 dash of pepper
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1 Tbsp. or 3 cloves of roasted garlic
Directions:
1. Place the almonds, garlic, grapes, grape juice, water and crackers in a food processor
and puree until smooth. Slowly add the olive oil and sherry then blend.
2. Chill at least 30 minutes before you serve. Garnish with grapes and sliced almonds.
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FOR CELIAC AWARENESS
© 2014 National Foundation for Celiac Awareness
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