Snacking is essential for me to get through the day without a case of the hangries! These gluten-free snack recipes are satisfying, energizing and made with real ingredients. Below you’ll find healthy versions of store-bought classics, and homemade snacks that will cure both sweet and savory cravings.
The basics: What is gluten?
Gluten is a family of proteins found in wheat, barley, rye and spelt. It’s what gives flour a sticky consistency when mixed with water. This glue-like property helps gluten create a sticky network that gives bread the ability to rise when baked. It also gives bread a chewy and satisfying texture.
Popular Gluten-Free Snack Ideas
I’ve learned that having nourishing eats on hand and at the ready helps me stay energized and focused throughout the day. Here are some of my favorite staples that I keep on hand:
You’re probably familiar with bacon wrapped dates, but have you ever had their late summer cousin, prosciutto wrapped figs? Stuff with bleu cheese and wrapped with prosciutto, these baked figs are such a delicious treat.
Smoked salmon makes a great snack when added to a potato chip! The horseradish adds a little extra zip to creamy ricotta, just the right contrast to the crunchy chips. And the chives add a pop of color, along with a garlic flavor.
This clumpy granola recipe is all about the giant clusters. This healthy recipe shares the secrets to making chunky oat clusters that has a base of both steel-cut oats and rolled oats. The granola is naturally sweetened with coconut sugar and maple syrup, and happens to be vegan!
This baba ghanoush, or roasted eggplant dip has a silky, creamy texture. Think of it as hummus, but the eggplant stands in for the chickpeas. With tahini, lime juice, and a few spices, it has a mediterranean feel that goes lovely with pita bread, vegetables, crackers, and even as a sandwich spread!
Place the garlic, beans, tahini, and olive oil in a food processor. Blend and processor for 20 seconds, stop to scrape sides, then blend for 20 more seconds.
Add water, lemon juice, salt, and black pepper. Puree for two minutes, just keep it buzzing, to create the really really smooth texture.
At this point you’re ready to garnish and serve. But if you’d like it to be a little thicker, you can refrigerate for 15 minutes. Spoon into bowl and top with parsley, pine nuts, za’atar, and artichokes. Serve.