These may look like peanut butter cookies, but they’re made without nuts! How’d we do it? We used sunflower seed spread instead of peanut butter to make the cookies. For added flavor and crunch we stirred some sunflower seeds into the cookie dough. Oh, and did I mention that they’re gluten free and made without dairy? They’re a great treat for the holidays or any day. We think you’ll love them!

Gluten-Free Sunflower Seed Cookies

Ingredients

1 cup creamy sunflower seed spread (we used SunButter)
1/2 cup sugar
1 egg
1 teaspoon gluten-free vanilla
1/2 cup gluten-free dry-roasted salted sunflower seeds
1/2 teaspoon coarse sea salt

Directions

Heat oven to 350°F. Line cookie sheets with parchment paper. In a large bowl, mix sunflower seed spread, sugar, egg and vanilla until well combined. Stir in sunflower seeds. Roll into 1 1/4-inch balls; place about 1-inch apart on prepared cookie sheets. Flatten in crisscross pattern with fork. Sprinkle salt on tops of cookies.

Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack.

Prep Time: 15 Minutes | Total Time: 1 Hour | Makes: 24 cookies

Store cookies in airtight container or resealable food-storage plastic bag.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Always read labels to make sure each ingredient is free of allergens that you are sensitive to. Products and ingredients can change.

The post Recipes: Gluten-Free Sunflower Seed Cookies appeared first on Tasteseekers Kitchen.

At my holiday table, pumpkin pie is always the first to disappear. Pumpkin pie is the real deal!

For me, Thanksgiving is about tradition mixed with something new. This year I’ve done a new twist on the traditional pumpkin pie by adding pure maple syrup, one of my favorite flavors, with a splash of bourbon and plenty of heavy whipping cream (who doesn’t love cream?). It is the holidays, after all.

Using the awesome shortcut of pre-made pie crust saves a boatload of time. Since two crusts come in a box, why not put that second crust to good use? Decorating with maple leaf pie crust cutouts gives a little flavor cue for all the deliciousness in the pie.

Save room for dessert, and Happy Thanksgiving!

Over-the-Top Maple Bourbon Pumpkin Pie

Pie and Filling

Ingredients

1 Pillsbury refrigerated pie crust, (from 15 ounce package) softened as directed on box
1 can (15 ounces) pumpkin (not pumpkin pie mix)
3 eggs, lightly beaten
1 cup heavy whipping cream
2/3 cup pure maple syrup
3 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon vanilla

Directions

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, combine remaining pie ingredients, whisking to combine. Pour into pie shell.

Bake 15 minutes. Reduce oven temperature to 350°F. To prevent overbrowning, cover edge of the pie with pie crust shield ring or 2- to 3-inch strips of foil to prevent overbrowning. Bake about 45 minutes longer, or until knife inserted in center comes out clean. Cool on cooling rack 1 hour; refrigerate uncovered until completely chilled. Serve slices of pie with Maple Leaf Cutouts and Maple Bourbon Whipped Cream.

Prep time: 15 Minutes | Total Time: 3 Hours | Makes: 8 servings

Maple Leaf Cutouts

Ingredients

1 Pillsbury refrigerated pie crust, (from 15 ounce package) softened as directed on box
1 tablespoon pure maple syrup

Directions

Heat oven to 350°F.

Unroll softened crust on work surface. With floured 2-inch maple leaf cutter, cut out 25 leaves from crust; prick leaves with a fork. Brush tops of leaves with maple syrup.

Bake 10 to 12 minutes, or until golden brown. Cool. Serve with Maple Bourbon Pumpkin Pie.

Maple Bourbon Whipped Cream

Ingredients

1 cup heavy whipping cream
1 tablespoon pure maple syrup
2 teaspoons bourbon

Directions

In a medium bowl, combine ingredients. Beat with an electric mixer on high speed until soft peaks form. Chill until ready to serve with Maple Bourbon Pumpkin Pie.

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The holidays are here! For me, the reason it’s the most wonderful time of the year is the prevalence of delicious treats around every corner.

Our friends that eat gluten free should be able to enjoy a holiday treat as well – so I’ve made these delicious cookies. Despite being gluten free, these cookies truly deliver on flavor with a combo of coconut decadence, buttery deliciousness, and a rich touch of chocolate. They remind many of us in the test kitchen of a favorite candy bar, in cookie form! We hope they bring you as much joy as they did for us!

Gluten Free Coconut Delight Cookies

Ingredients

1 1/2 cups unsweetened finely shredded coconut flakes
1/2 cup Betty Crocker all-purpose gluten free rice flour blend
1/2 cup almond flour
1/2 teaspoon gluten-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup butter, softened
1/2 cup packed brown sugar
1 egg
1/2 teaspoon gluten-free vanilla
2 ounces bittersweet chocolate, chopped

Directions

Heat oven to 350°F. Line two cookie sheets with parchment paper. In a medium bowl, combine coconut, rice flour blend, almond flour, baking powder, baking soda and sea salt. Set aside. In medium bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beat until incorporated. Add dry mixture in two additions, mixing well after each addition. On prepared cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 11 to 13 minutes or until golden brown on top. Let cool completely on cookie sheets, about 15 minutes.

In small microwavable bowl, microwave chocolate uncovered on High 1 to 2 minutes or until softened and chocolate can be stirred smooth. Spoon melted chocolate into a parchment cone or small resealable food-storage plastic bag; seal. Cut tiny opening on parchment cone or corner of bag; squeeze to drizzle chocolate over cookies. Let stand until chocolate is set.

Prep Time: 10 Minutes | Total Time: 30 Minutes | Makes: 24 cookies

This recipe is easily doubled – make extra and freeze, or use right away for a holiday party or cookie exchange!
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

The post Recipes: Gluten Free Coconut Delight Cookies appeared first on Tasteseekers Kitchen.

At many parties during the holidays, it’s all about the apps. Honestly, a lot of times I could simply skip the main dish and divulge in all the delectable finger foods available during cocktail hour.

These meatballs are no exception. They bring a global influence to the party with some authentic Korean flavors, such as the pear, sesame, garlic, gochujang and soy sauce. All combined for deliciously tender meatballs that will disappear quickly. Our favorite way to serve these meatballs is ssam-style, wrapped in lettuce with cucumber slices and green onion. Do yourself a favor and make a double batch of these little beauties.

Korean-Style Meatballs

Ingredients

Meatballs:
1 pound lean ground beef (at least 80% lean)
1 cup Progresso plain panko crispy bread crumbs
1/2 cup coarsely shredded pear (from 1 medium pear)
1/4 cup sesame seeds
1/2 cup thinly sliced green onion
2 cloves finely chopped garlic
1 tablespoon brown sugar
1 tablespoon finely grated ginger
3 tablespoons soy sauce
1 tablespoon toasted sesame oil

Simmer Sauce:
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons gochujang Korean chile paste
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 clove finely chopped garlic

Serving Options:
Lettuce leaves
Cucumber slices
Sliced green onion

Directions

Heat oven to 350°F. Line two 15x10x1-inch pans with parchment paper.

In a large bowl, stir together all meatball ingredients using hands or spoon. Shape mixture into 1-inch balls. Place in pans. Bake 15 to 18 minutes, or until brown and cooked through and no longer pink in center.

While meatballs are baking, make sauce. In a large skillet, combine all sauce ingredients and bring to a simmer. Transfer cooked meatballs from baking pans to skillet, stirring to coat. Serve meatballs with any remaining sauce on the side.

If desired, serve with lettuce leaves, cucumber and additional green onion to make lettuce wraps.

Prep Time: 15 minutes | Total Time: 35 minutes | Makes: 48 meatballs

Other globally inspired meatballs to try:

• Indian Spiced Chicken Meatballs from A Zesty Bite
• Shanghainese Lion’s Head Meatballs from Food 52
• Swedish Meatballs from Simply Recipes
• Albóndigas Con Salsa Verde from Food Republic

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The holidays have officially arrived! It’s time to deck the halls, and invite people over to enjoy in snacking and merriment.

This recipe, which is so delicious you’ll want to keep eating it, will become a holiday party favorite for you and your friends. Honey Sriracha Chex Mix provides the perfect combination of sweetness from honey and dried cranberries to balance out the spiciness of the Sriracha sauce. I also like to call it ‘Some Like it Hot and Sweet Chex Mix’ – it’s got a nice ring to it, don’t you think?

Gluten-Free Honey Sriracha Chex Mix

Ingredients

3 cups Rice Chex cereal
3 cups Corn Chex cereal
1 1/2 cups raw cashews
1 cup sweetened dried cranberries
1/2 cup raw pumpkin seeds
1/3 cup honey
1/4 cup butter, melted
2 tablespoons Sriracha
1/2 teaspoon sea salt

Directions

Heat oven to 300°F. Line a large rimmed baking pan (15x10x1-inch) with parchment paper. Place cereal, cashews, cranberries and pumpkin seeds in a large bowl; stir to mix.

In 2 cup liquid measuring cup whisk honey, melted butter, Sriracha and salt until well mixed. Add honey mixture to cereal mixture; stir well to combine. Spread in prepared baking pan. Bake 40 minutes, stirring after 20 minutes. Let cool completely, about 30 minutes. (Mixture will become more crisp once cooled.) Store in an airtight container at room temperature.

Prep Time: 15 minutes | Total Time: 1 hour, 20 minutes | Makes: 8 cups

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

PS: This mix makes a great gift! Just wrap it up in a cellophane bag with a pretty bow and you’re soon to become an even better friend to the recipient of this mix.

Don’t forget to Chex out these savory snack recipes:

• Thai Pumpkin Chex Mix from Tasteseekers
• Gluten-Free Buffalo Cheddar-Ranch Chex Mix from Iowa Girl Eats
• Furikake Chex Mix from FOODjimoto

The post Recipes: Gluten-Free Honey Sriracha Chex Mix appeared first on Tasteseekers Kitchen.

Did you know that Chinese New Year is on Thursday? This food-filled holiday is celebrated in so many different ways around the world and we can’t wait to make some homemade baozi or dumplings! Because Thursday seems so far away, we’re going to start the New Year early by cooking up a delicious dish packed with Asian-inspired flavors: fried rice!

Tomato, Egg & Sausage Fried Rice

Ingredients

1/2 lb bulk Italian sausage
1 cup finely diced onion
1 cup cooked rice
1 (14.5 oz) can Muir Glen fire-roasted diced tomatoes, drained
1/4 cup coconut milk
4 eggs
1 tablespoon soy sauce
1 teaspoon fish sauce
Cilantro, to garnish

Directions

Brown sausage in a 12-inch nonstick skillet over medium-high heat. Add onion and cook 3 minutes longer.
 Break up rice, add to pan and cook 1 minute, until grains separate and heat through.
Add tomatoes and coconut milk and stir to combine. Cook 1 minute, or until liquid is almost completely absorbed.
Meanwhile, combine soy and fish sauces in a small bowl.
Make 4 (3-inch) holes in mixture, exposing bottom of pan, and crack 1 egg into each.
Cover skillet and reduce heat to medium-low. Cook 2 to 3 minutes, until top of egg starts to set. Pour soy and fish sauce mixture evenly over each egg. Cover pan and continue to cook 1 to 2 minutes, until yolks are set. Divide mixture among 4 bowls.

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