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Delicious Halloween Treats for Your Gluten-Free Goblins

Gluten Free Carmel Corn

(Courtesy of glutenfreeworks.com)

Ingredients:

  • 5 quarts fresh popcorn
  • 1/2 cup agave syrup OR light corn syrup
  • 2 cups brown sugar
  • 2 sticks (1 cup) butter
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Directions:

  1. Preheat oven to 250°
  2. Pop 5 quarts of popcorn and place in a large roasting pan.
  3. Put butter, sugar, agave syrup OR corn syrup and cream of tartar in a large pan. Over medium heat, melt the mixture, stirring to prevent burning.
  4. Bring to a boil and cook for 5 minutes, stirring occasionally. Remove from heat.
  5. Add vanilla and baking soda and stir to mix.
  6. Carefully pour this mixture over the popcorn. Gently stir to thoroughly coat the popcorn.
  7. Bake for 1 hour, stirring every 15 minutes.
  8. Remove and pour on a large baking sheet to cool. Use a spatula to separate the warm clumps.

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Fudge Black Bean Brownies

(Courtesy of dailyburn.com)

Ingredients:                                                 

  • 1 15-ounce can black beans
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 3 tablespoons coconut oil, melted
  • 3/4 cup coconut sugar
  • 3/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat oven to 350° F. Grease an 8-inch by 8-inch square baking dish with coconut oil. Set aside.
  2. Drain and rinse the black beans thoroughly and put them in a food processor.
  3. Combine the chia seeds and water in a small bowl and stir well. Set aside for at least three minutes, or until they start to form a gel. Add the chia gel to the food processor.
  4. Add the coconut oil, coconut sugar, cocoa powder, sea salt, baking powder and vanilla extract (all remaining ingredients except for the walnuts) to the beans in the food processor and blend until nice and smooth.
  5. Pour the batter into the baking dish and sprinkle with walnuts. Bake for 30 minutes. Remove from the oven and let cool at least 30 minutes before cutting the brownies into squares. Store in a sealed container in the refrigerator.

For additional information on this recipe, click here.

Pumpkin Spice Rice Krispie Treats

(Courtesy of thekitchn.com)        

Ingredients:

  • 3 tablespoons unsalted butter
  • 1/4 cup canned pumpkin puree
  • 1 (10 ounce) bag mini marshmallows plus one cup
  • 1/4 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Pinch of allspice
  • Pinch of freshly grated nutmeg
  • Pinch of kosher salt
  • 6 cups crispy rice cereal

Directions:

  1. Butter a 9x13-inch baking dish (or a smaller dish — see Note below).
  2. In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.
  3. Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.
  4. Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

Note: I call for a 9x13-inch dish here, but I often use an 8x11-inch because I like taller treats. Any size in this range should do.

For additional information on this recipe, click here.

MedicAlert Team Member