It’s Week 3 of A Gluten-Free Holiday, and we’re sharing Edible Gifts. This is a topic near and dear to my heart (well, Thanksgiving Favorites, the topic for Week 2, is a very close second), as I love to make and give away various edible treats – not just around the holidays, but throughout the year. During the holidays, however, I go into treat-making overdrive. I read about holiday treats, spend days and nights dreaming and thinking up treats, bookmarking my favorites, and I make plans to turn as many of these recipes into delicious gluten-free, dairy-free goodies. And I bestow the results of my efforts upon family, friends, and coworkers.
Because after all, those on a restricted diet need a holiday treat, right? At least, that’s what I think!
Of course, my goal with each of these treats is to make them tasty enough to be enjoyed by anyone – not just those on a gluten-free and/or dairy-free diet. This means that my ultimate taste testers are, many times, my co-workers, as none of them are on such a diet. If the speed in which they devoured these chipotle-maple mixed nuts is any indication, these are definitely tasty treats.
In fact, I had to hide a jar from myself so I can ensure there will be some to snack on for Thanksgiving. I can’t make any promises that the jar will be full come next week, however. Might have to make some more.
Chipotle-Maple Mixed Nuts (gluten-free, casein-free)
1 egg white
3 T freshly squeezed orange juice
½ t orange zest
1 – 1 ½ t chipotle chile powder
½ t cinnamon
1 ½ t kosher salt
1 ½ T minced fresh rosemary needles
3 T ghee (clarified butter), butter, or coconut oil
1/3 c coconut palm sugar or brown sugar
1/3 c maple syrup
2 c raw pecan halves
2 c raw almonds
2 c raw cashews
2 c raw walnuts
Preheat oven to 300 degrees. Grease a large baking sheet and set aside. In a small bowl, whisk the egg white until it starts to froth. Add orange juice, zest, chipotle chile powder, cinnamon, salt, and rosemary needles and whisk until combined. Set aside.
In a large, heavy skillet (I used my cast iron skillet), heat ghee over medium-low heat. Add coconut palm sugar and maple syrup and stir. Add nuts and toss until well-coated, stirring frequently. Add in bowl of egg white/spice mixture and toss again until evenly coated. Stir for another 3-4 minutes.
Transfer to prepared baking sheet and spread out. Bake for 20 minutes and stir well. Bake for another 20 minutes. Stir again, and bake for 10-20 more minutes or until nuts are no longer sticky. Allow to cool to room temperature. Break apart as needed before storing in jars.
More holiday edible gift ideas:
I know you have many more gluten-free edible gift ideas! You’ve just been waiting for me to give you the go-ahead to share them, haven’t you?
Well, you can! What’s even better, you can share them, and be entered for a chance to win a copy of Artisanal Gluten-Free Cupcakes by Kelli & Peter Bronski.
Because who doesn’t love a good cupcake?
This book looks amazing. I had the pleasure of meeting Peter Bronski at the GFAF Expo last month. (He and Kelli are also authors of No Gluten, No Problem) Peter is an exceptional individual that definitely is dedicated to celiac awareness – he ran a 50-mile ultramarathon in October to raise money for the National Foundation of Celiac Awareness and the gluten-free community! I might run 5 miles…but 50? That’s beyond impressive.
The same goes with this book, which can be yours! How to enter:
1. Link up your favorite gluten-free edible gift recipe.
2. Leave a comment below.
3. Share this post on Facebook, Twitter, or Pinterest. Leave me a comment for each time you’ve shared.
That’s it! This contest ends at 11:59pm on Wednesday, November 23, 2011. Winner will be contacted via email.