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Gluten-Free Recipes: Simple Study Snacks

Snacking for students on a gluten-free diet isn't as simple as grabbing some cold, leftover pizza or beer and pretzels. You have to plan your snacks, just like you plan your meals. When you want a fancier snack than, say, peanut butter straight from the jar or a hard-boiled egg or avocado scooped out with a spoon, try out these recipes.

Ladybugs on a Log

Prep time: 5 minutes

Yield: 1 serving

2 stalks celery

2 to 3 tablespoons almond butter

2 teaspoons dried cranberries

  1. Wash and dry the celery stalks and cut them into 3-inch pieces. Discard the leaves.

  2. Spread almond butter in the curved area of each piece of celery.

  3. Top the almond butter with a few dried cranberries.

Per serving: Calories 239 (From Fat 170); Fat 19g (Saturated 2g); Cholesterol 0mg; Sodium 104mg; Carbohydrate 16g (Dietary Fiber 3g); Protein 6g.

Apple Nachos

Prep time: 5 minutes

Yield: 2 servings

2 tart apples

1 teaspoon lemon juice

2 tablespoons creamy peanut butter

2 tablespoons chopped pecans

2 tablespoons sweetened coconut flakes

1/4 cup chocolate chips

Drizzle of chocolate sauce

Drizzle of caramel sauce

  1. Cut each apple in half, remove the core, and slice the apple into thin wedges.

  2. To prevent the apples from browning, put the apples in a plastic bag with the lemon juice. Shake the bag to coat them.

  3. Place the apples on a plate, spreading them out evenly.

  4. Warm the peanut butter in the microwave for about 10 to 15 seconds, until it’s runny. Drizzle the peanut butter on the apples.

  5. Top the apples with pecans, coconut, chocolate chips, chocolate sauce, and caramel sauce.

Per serving: Calories 404 (From Fat 196); Fat 22g (Saturated 7g); Cholesterol 0mg; Sodium 130mg; Carbohydrate 54g (Dietary Fiber 7g); Protein 6g.

Cocoa Crunchies

Prep time: 10 minutes

Yield: 10 servings

13-ounce box (about 9 cups) of Rice Chex Cereal

1/2 cup (8 tablespoons) butter

1 cup chocolate hazelnut spread

3/4 cup semisweet chocolate chips

3/4 cup white chocolate chips

2-1/2 cups powdered sugar (or less)

  1. Pour the cereal into a large bowl.

  2. In a large saucepan, heat the butter, chocolate hazelnut spread, semisweet chocolate chips, and white chocolate chips over medium-low heat until they’re just melted.

  3. Remove the pan from the burner and immediately pour the chocolate mixture over the cereal. Gently stir until the cereal is coated, trying not to crush the cereal.

  4. Add half the powdered sugar to the mixture and toss to coat. Add more sugar as needed.

Per serving: Calories 578 (From Fat 215); Fat 24g (Saturated 12g); Cholesterol 27mg; Sodium 370mg; Carbohydrate 91g (Dietary Fiber 2g); Protein 5g.

You can make this sweet treat in the microwave. Just put the Rice Chex in a large bowl. In a separate microwave-safe bowl, heat the butter, chocolate hazelnut spread, and chocolate chips in the microwave at 50 percent in 30-second increments. Stir after every 30 seconds, heating the chocolate until it’s melted and smooth. Pour the sauce over the Rice Chex, gently stir, and coat with powdered sugar.

Petite Pesto Pizza Bites

Prep time: 5 minutes

Cook time: 1 minute

Yield: 5 mini pizzas

5 gluten-free crackers

5 teaspoons pesto

5 teaspoons mozzarella cheese

5 mushroom slices

  1. Top each cracker with pesto, cheese, and a slice of mushroom.

  2. Microwave the pizza bites on high until the cheese is melted, about 30 to 60 seconds.

Per serving: Calories 42 (From Fat 28); Fat 3 (Saturated 1g); Cholesterol 4mg; Sodium 57mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 2g.

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