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Fish Tacos

May 8, 2015 by officially gluten free Leave a Comment

 Fish Tacos

Fish Tacos

These Gluten Free Fish Tacos are made with Pickerel, Mango Chutney, Coleslaw, Corn Tortillas and a squeeze of Lime. You don’t have to use Pickerel, any kind of fish will do. You can also use store bought coleslaw instead, if you prefer. Make sure your taco shells are gluten free, some are made with wheat flour. This is a really easy recipe and who doesn’t love Fish Tacos?

Ingredients 

5 Large Pieces of Fish

1 Tbsp Butter

1 Mango

1/2 Cup White Sugar

1/2 of a Small Head of Green Cabbage

1/2 of a Small Head of Purple Cabbage

1 Carrot

1/2 Cup Mayonnaise

1 Tbsp White Sugar

1 Tbsp Vinegar

8 – 10 Gluten Free Corn Tortillas or Taco Shells

2 Limes

Directions 

1. Peel and dice the mango. Then cook in a small pot over low heat with sugar, for 20 – 30 minutes or until it thickens. Make sure to stir it frequently.

2. Thinly slice the red and green cabbage and place into a large bowl. Peel and thinly slice the carrot, then add to the bowl. In a separate bowl mix the mayonnaise, sugar and vinegar until well blended. Pour over the cabbage mixture then mix until its completely covered.

3. Season the fish with salt and pepper, then cook in the butter, in a frying pan over medium heat.

4. Fill the Taco Shells with a small amount of each of the ingredients then serve with a slice of lime.

Fish Tacos

 

If you enjoyed this easy Gluten Free Recipe for Fish Tacos, then you may also like these recipes for:

Sauteed Shrimp and Artichokes

Sauteed Shrimp and Artichokes

Cucumber Gravlax

Cucumber Gravlax

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

Mango Salad Rolls

Mango Salad Rolls

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Filed Under: Gluten Free, Recipes Tagged With: blogging, celiac, cooking, delicious, dinner, eating, food, Gluten Free, gluten intolerant, health, life, lunch, recipe, recipes, salad, wheat free

Cucumber Gravlax

May 7, 2015 by officially gluten free 14 Comments

Cucumber Gravlax

Cucumber Gravlax

 Cucumber Gravlax

I wasn’t expecting to like this simple 4 ingredient Cucumber Gravlax as much as I did.  Smoked Salmon, Cream Cheese and Capers served on little pieces of french bread was one of my go to appetizer before going Gluten Free. I didn’t think Cucumber could ever compare to french bread but I was presently surprised. The Freshness of the Cucumber compliments the Smoked Salmon, Capers and Cream Cheese perfectly. I could eat the whole plate to myself they’re that good. They taste incredible and are incredibly simple. I prefer to use light cream cheese but you can use regular if you like it better.

This Cucumber Gravlax makes a great Gluten Free Appetizer for Game Day. It’s really easy to make with absolutely no cooking needing. It can be whipped up in a couple of minutes with very little effort. It’s a Healthier, Low Carb option that does Skimp on the Taste.

Check out this Easy Gluten Free Cream Cheese Taquito Recipe as well. It’s a simple Appetizer That can be thrown together quickly and will be sure  to please a crowd.

Cucumber Gravlax

Ingredients 

1/2 of a Cucumber

1/2 of a Package of (light) Cream Cheese

2 Tbsp of Capers

1/2 of a Package of Smoked Salmon

Directions 

1. Wash and slice the cucumber. Place slices onto a plate or serving tray.

2. Place 1/2 of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.

3. Place a small piece of the salmon on top of each of the cucumbers.

Recipe makes approx. 10 – 12 pieces.

Cucumber Gravlax

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Gluten Free Baked Apple Fritters

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Baked Apple Pie rice Paper Rolls

Baked Apple Pie Rice Paper Rolls 

Cheesy Gluten Free Pizza Buns

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Gluten Free Perogies 

Gluten Free Perogies 

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Cucumber Gravlax

Cucumber Gravlax
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Lyndsay Baker
Recipe type: Appetizer
Serves: 12 pieces
Ingredients
  • ½ of a Cucumber
  • ½ of a Package of (light) Cream Cheese
  • 2 Tbsp of Capers
  • ½ of a Package of Smoked Salmon
Instructions
  1. Wash and slice the cucumber. Place slices onto a plate or serving tray.
  2. Place ½ of a Tbsp of cream cheese on top of the cucumbers. Then put a few of the capers on top of the cream cheese.
  3. Place a small piece of the salmon on top of each of the cucumbers.
  4. Recipe makes approx. 10 - 12 pieces.
3.5.3229

Filed Under: Gluten Free, Recipes Tagged With: appetizers, blogger, blogging, celiac, delicious, dinner party, finger food, food, fuel, Gluten Free, gluten intolerant, grain free, health, pot luck, salmon, seafood, Snacks, weight loss, wheat free

Top 5 Gluten Free Products for October 2014

October 3, 2014 by officially gluten free 1 Comment

More and more Gluten Free Products are becoming available, all the time.  It’s nice to have the convenience but the vast selection can be overwhelming. Together we can narrow down the choices. Share which products you think should be in the next Top 5 Gluten Free Products, in the comments below. 

Here’s my list of Top 5 Gluten Free Products for October 2014

1. All But Gluten – Raisin Bread 

All but Gluten - Raisin Bread

This delicious Gluten Free Raisin Bread tastes just like normal raisin bread. Yum, is all I can say.

2. Classico Mushroom Alfredo Sauce

alfredo_diToscana

This Gluten Free Alfredo Sauce can be used as a Pizza or Pasta Sauce or can be used in place of mushroom soup in your favorite casserole.

3. Kinnikinnick Foods Hamburger and Hot dog Buns  

OLYMPUS DIGITAL CAMERA

I found these buns in the freezer section at my local grocery store. They are so good that I use them for everything from Peanut Butter Sandwiches to Tuna melts.

4. Udi’s Gluten Free Pizza 

Udi's Gluten Free Pizza

This frozen Gluten Free Pizza tastes great. It makes a perfect quick dinner or mid night snack.

5. Nature’s Path Gluten Free Sunrise Cereal 

Nature's Path Sunrise

I am so happy to have a tasty cereal to eat. I really recommend this brand, it’s delicious.

Filed Under: Gluten Free Tagged With: article, articles, Best Ever, blogging, celiac, food, Gluten Free, gluten intolerant, random, top5, wheatfree

Vanilla Pudding Chocolate Chip Cookies

March 19, 2014 by officially gluten free 16 Comments

 Vanilla Pudding Chocolate Chip Cookies

Vanilla Pudding Chocolate Chip Cookies

These delicious Gluten Free Vanilla Pudding Chocolate Chip Cookies are so good that you’ll want to buy two packages of instant vanilla pudding because you’ll want to make a second batch. You really can’t tell they are Gluten Free. Another delicious recipe that uses instant Vanilla Pudding Powder is this Tasty Sweet and Salty Popcorn. 

Ingredients

1/2 Cup Butter or Margarine

1/4 Cup White Sugar

1/4 Cup Brown Sugar

1/2 Cup of Instant Vanilla Pudding Mix

1 Egg

1 Tsp Vanilla

1 Cup Rice Flour

1/4 Cup Tapioca Starch

1 Tsp Baking Soda

3/4 Cup Chocolate Chips

Directions

1. Pre heat oven to 350 F.

2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.

3. Add the egg, then vanilla. Mix well.

4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.

5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.

6. Bake for 10 -12 minutes.

 

 

Vanilla Pudding Chocolate Chip Cookies GLuten Free

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Vanilla Pudding Chocolate Chip Cookies Gluten Free
 
Save Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Lyndsay Baker
Recipe type: Cookies
Ingredients
  • ½ Cup Butter or Margarine
  • ¼ Cup White Sugar
  • ¼ Cup Brown Sugar
  • ½ Cup of Instant Vanilla Pudding Mix
  • 1 Egg
  • 1 Tsp Vanilla
  • 1 Cup Rice Flour
  • ¼ Cup Tapioca Starch
  • 1 Tsp Baking Soda
  • ¾ Cup Chocolate Chips
Instructions
  1. Pre heat oven to 350 F.
  2. In a large bowl mix the butter or margarine with the white sugar and brown sugar. Then stir in the Pudding Mix.
  3. Add the egg, then vanilla. Mix well.
  4. Stir in the rice flour, tapioca starch and baking soda. Then stir in the chocolate chips.
  5. Using a spoon make 1 inch balls and place onto a lightly greased cookie sheet.
  6. Bake for 10 -12 minutes.
3.5.3208

Filed Under: Gluten Free, Recipes Tagged With: baking, Best Ever, blog, celiac, Chocolate, cookies, delicious, Desserts, diet, easy, eating, food, Gluten Free, gluten intolerant, recipe, recipes, Snacks, sweets, wheat free

Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

 

Sweet and Sour Vegetarian Meatballs

Sweet and Sour Vegetarian Meatballs

 

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce 

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions 

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

 

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

Sweet and Sour Vegetarian Meatballs

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Sweet and Sour Vegetarian Meatballs
 
Save Print
Prep time
30 mins
Cook time
30 mins
Total time
1 hour
 
For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce
Author: Lyndsay Baker
Recipe type: Vegetarian
Instructions
  1. Soak dried beans in water in the fridge overnight.
  2. Drain, then cook beans in boiling water for 30 minutes.
  3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
  4. Strain the beans and mash them into a paste.
  5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
  6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
  7. Using a small spoon make 1 inch balls and place onto a well oiled pan.
  8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
  9. In a pot bring water and vinegar to boil.
  10. Add the brown sugar and ketchup, then corn starch and soy sauce.
  11. Bring to boil once again over low heat.
  12. Once the sauce has thickened, set to the side.
  13. Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.
3.5.3226

Filed Under: Gluten Free, Recipes Tagged With: blog, celiac, cookbook, cooking, delicious, dinner, eating, food, Gluten Free, health, recipe, recipes, Thanksgiving, vegetarian, veggie, wheat free

Gluten Free Perogies

March 3, 2014 by officially gluten free 29 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

Gluten Free Perogies

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Gluten Free Perogies

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Gluten Free Perogies

Gluten Free Perogies

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Gluten Free Perogies

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Gluten Free Perogies

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

Gluten Free Perogies

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling: 

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions  

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Gluten Free Perogies

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This recipe makes 24 Gluten Free Perogies.

 

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Gluten Free Perogies

More Easy Gluten Free Recipes:

If you Love this Gluten Free Perogie Recipe, check out some of my other Gluten Free Recipes Here:

  • Cookie Cutter Tortilla Chips
  • Easy Gluten Free Pumpkin Pie
  • Gluten Free Perogies
  • Low Carb Pumpkin Cinnamon Rolls 

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Gluten Free Perogies (Pierogi)

5.0 from 1 reviews
Gluten Free Perogies
 
Save Print
Prep time
1 hour
Total time
1 hour
 
Author: Lyndsay Baker
Serves: 24
Ingredients
  • For the Dough;
  • ½ Cup Sour Cream
  • 1 Cup Rice Flour
  • ½ Cup Corn Starch
  • ½ Tsp Salt
  • For the Filling:
  • 2 Large White Potatoes
  • ½ of a White Onion
  • 2 Tbsp Butter
  • ¼ Cup Milk
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper
Instructions
  1. In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
  2. Cover the dough and place in the fridge for ½ an hour.
  3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
  4. Dice then fry onion in the remaining butter.
  5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
  6. Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
  7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
  8. Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
  9. Fill a large pot half full with water, bring to boil.
  10. Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
  11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
  12. Serve with a side of sour cream.
  13. Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
  14. This recipe makes 24 Gluten Free Perogies.
3.5.3228

Filed Under: Gluten Free, Recipes Tagged With: blogging, celiac, cookbook, cooking, delicious, eating, food, Gluten Free, gluten intolerant, grain free, life, lunch, recipe, recipes, Thanksgiving, wheat free

6 Tips For Changing Your Diet

February 14, 2014 by officially gluten free Leave a Comment

Healthy Eating

Changing your diet isn’t an easy thing to do. Here’s a list of 6 things you can do, to help keep you on track.

1. Stock Up On Food That You Can Eat – You’re more likely to eat the food your avoiding if you don’t have many options around you. Keeping your fridge full of delicious food you can eat, will help keep you satisfied while you get used to your new diet.

2. Make A Shopping List – Changing your diet involves more planning, at least at first. You have to sit down and think about what you should make. Plan out a shopping list so that you have some snacks to eat. Otherwise you’ll be stuck staring aimlessly at the fridge, wondering what to make.

3. Bring Food With You – Bring food with you, when you know there won’t be many choices for you to eat. It can be hard going to parties where they are serving the food your avoiding. If you have some sort of snack in your bag or car, it can really help to keep you satisfied.

4. Don’t Skip Meals –  When you’re famished you’re more likely to eat the food your avoiding. Keeping yourself full throughout the day, will help to keep you from making bad choices at night.

5. Drink Lots Of Water – Drinking a lot of water will help to keep your stomach full, which will make you think about food less.

6. Keep Busy – Keeping yourself busy will help keep your mind off food. So take up a new hobby or go out for a long walk. Whatever it takes to keep yourself occupied.

Cravings do eventually go away. The trick is to do what you can in the meantime, to keep yourself happy. Try to stay positive and know that feeling better is worth it.

Good Luck 🙂

Filed Under: Articles, Gluten Free Tagged With: article, blogging, celiac, change, diet, eating, food, Gluten Free, life, paleo, wheat free

No Bake Almond Toffee Squares

January 29, 2014 by officially gluten free 4 Comments

No Bake Almond Toffee Squares

No Bake Almond Toffee Squares

These delicious Gluten Free No Bake Almond Toffee Squares are a grown up version of Rice Crispy Squares. They are incredibly easy to make and are the perfect gluten free treat to make for parties or BBQ’s.  They’re also perfect for a summer day because you won’t need to turn on your oven. 

Ingredients 

2 Tbsp Butter

30 Marshmallows

2 cups crushed Almonds

1 cup Toffee bits

IMG_6526

Directions

1. Melt 1 Tbsp of butter in a large pot, over low heat.

2. Using a spatula to coat the sides of the pot with the melted butter.

3. Use the remaining 1 Tbsp to grease a 9″ x 9″ pan.

4. Add the marshmallows to the pot until melted, string throughout.

5. Once marshmallows have melted, add almonds and toffee.

6. Mix thoroughly using a stiff spoon.

7. Press into pan using wet fingers.

8. Refrigerate for 1 hour, then slice into bars.

9. Store bars in a sealed container in the fridge.

No Bake Almond Toffee Squares

If you loved these No Bake Almond Toffee Squares you might also love this recipe for

Rice Crispy Caramilk Bars

Rice Krispy Caramilk Bars 

Cookie Crumble Apple Pie

Cookie Crumble Apple Pie 

 

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Filed Under: Gluten Free, Recipes Tagged With: Almond, blogging, celiac, delicious, Desserts, easy, food, Gluten Free, grain free, marshmallow, recipe, recipes, Snacks, squares, sweets, wheat free

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