Gluten-Free Recipes

NATIONAL FOUNDATION FOR CELIAC AWARENESS

l Tomato Roasted Chicken Breast l Chocolate Nut Clusters l Ranch Sliders l Bean & Avocado Dip l Mediterranean Seven Layer Dip l Cucumber Dill Dip l Smoked Salmon Cheesecake l Malago Almond Gazpacho l Almond Fried Chicken l Crab Cakes

Featuring gluten-free recipes with Blue Diamond

National Foundation for Celiac Awareness www.CeliacCentral.orghttp://www.celiaccentral.org/ Gluten-Free Recipes

NATIONAL FOUNDATION FOR CELIAC AWARENESS

Tomato Roasted Chicken Breast

Ingredients: l 6 chicken breasts l 1 small can of tomato paste l 1 Tbsp. of brown sugar l 1 tsp. oregano l 3 pieces of cooked bacon l 15 Blue Diamond Smokehouse Nut Thin Crackers

Directions: 1. Mix tomato paste, brown sugar and oregano together. Using hands, completely coat chicken breasts with mixture. 2. Place in oiled 9 x 12 baking dish. Bake at 350 for about 45 minutes. 3. Place bacon and crackers in food processor and blend until fine crumbs. 4. Top with crumbs for the last 10 minutes.

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Ranch Sliders

Ingredients: l ½ lb. of hamburger l Salt and pepper l ½ cup of grated Monterey Jack cheese l Gluten-free Ranch dressing l 2 Roma tomatoes sliced into 12 rounds l 12 Blue Diamond Country Ranch Nut-Thin Crackers

Directions: 1. Make 12 small balls with hamburger and press into small patties. 2. Salt and pepper skillet and fry hamburgers. 3. Line up crackers. Place tomatoes on crackers and sprinkle on cheese. Place hot sliders on top of cheese and crackers. Place dollop of Ranch on top of patty and finish with more cheese.

NATIONAL FOUNDATION FOR CELIAC AWARENESS Mediterranean Seven Layer Dip

Ingredients: l 1 can of white or Northern beans l 1 cup shredded mozzarella l 1 clove garlic l 1 roasted pepper – chopped l Olive oil l ¼ cup of pine nuts l ½ cup of basil leaves finely chopped l Box of Blue Diamond Smokehouse Nut Thin Crackers l 2 Roma tomatoes l 1 can sliced olives

Directions: 1. Drain and rinse beans. Puree with garlic and olive oil. 2. In a serving dish, spread and layer the following ingredients in concentric smaller circles: l Bean puree l Cheese l Chopped peppers l Chopped basil l Tomatoes l Olives l Pine nuts 3. Serve with Smokehouse Nut Thin Crackers.

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Smoked Salmon Cheesecake

Ingredients: l 40 Blue Diamond Pecan Nut Thin Crackers l 1 tsp. sea salt l 1 tsp. of onion salt l 1 tsp. lemon juice l 1½ cups Swiss cheese l ½ cup finely chopped onions l 1 Tbsp. cooking oil l 1 tsp. of fresh dill l 4 – 8 oz. packages of cream cheese l ¾ cup smoked salmon l 3 eggs (either lox or Northwest style works) chopped. l Green onions and capers to garnish Directions: 1. Preheat oven to 350 degrees. 2. Place crackers, salt and oil in food processor and grind until fine. Add ½ cup of Swiss cheese and process gently for 5 seconds. 3. Spray 9-inch spring form pan with gluten-free non-stick spray. Pat crackers into pan. 4. Using the same food processor add eggs and cream cheese. Blend until smooth. Add lemon juice, salt and garlic. Blend until smooth. Stir in onions, dill, smoked salmon and cheese. Pour onto cracker crust in spring form pan. 5. Bake covered with foil for 90 minutes or until firm.

6. Serve either warm or cold. Garnish with chopped onions and capers to taste.

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Almond Fried Chicken

Ingredients: l 1 package of gluten-free chicken tenders l 1 packet of gluten-free chicken gravy l 1 tsp. gluten-free hoisin sauce l 1 1/2 tsp. gluten-free tamari sauce l 1/4 cup Blue Diamond Almond Milk l 1/4 cup Blue Diamond Almonds, crushed

Directions: 1. Prepare chicken tenders and gravy according to instructions. 2. While gravy is hot, add hoisin sauce, tamari sauce and almond milk. Whisk until incorporated and pour over chicken. 3. Garnish with crushed almonds and crispy onions.

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Chocolate Nut Clusters

Ingredients: l 12 oz. dark chocolate or semi-sweet chocolate chips l 1/2 tsp. vanilla extract l 1/2 cup crushed Blue Diamond Nut Thins (try Almond, Pecan or Sea Salt) l 1/2 cup Sliced Blue Diamond Almonds l 1/4 cup chopped walnuts l Sea Salt

Directions: 1. Melt chocolate over a double boiler or microwave on medium in 2-3 minute segments, stirring in between, until chocolate is melted. 2. Remove chocolate from heat. Add vanilla and stir to combine. 3. Add crushed Nut Thins, almonds and walnuts. Mix until ingredients are well incorporated. 4. Scoop mixture into 1 tablespoon-sized clusters and drop onto waxed paper. Let cool. As chocolate begins to set, sprinkle a few grains of sea salt on top to enhance the sweet and salty combination.

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Bean & Avocado Dip

Ingredients: l 1 (14 oz.) can kidney beans, rinsed and drained, divided l 3 Tbsp. sour cream or non-dairy alternative l 1 (14 oz.) can chickpeas, rinsed and drained, divided l 1 Tbsp. white wine vinegar l 2 avocados, peeled, pitted and diced l 1/4 tsp. salt l 1/2 cup finely chopped red onion l 1/4 tsp. pepper l 1/2 cup slivered almonds, roasted l Hot sauce to taste l 1/4 cup olive oil

Directions: 1. Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. 2. Combine the rest of the ingredients with the bean mixture above until well mixed. 3. Serve with Blue Diamond Nut Thins or Baked Nut Chips.

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Cucumber Dill Dip

Ingredients: l 1 ½ cups Greek yogurt l 1 large cucumber, grated l ¼ cup finely chopped onion l 1 Tbsp. dried dill weed l Salt & pepper l Sliced vegetables (peppers, carrots, celery, etc.)

Directions: 1. Combine all ingredients and mix well. Salt and pepper to taste, then mix again. 2. Refrigerate for at least 2 hours before serving. 3. Serve with sliced vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with grilled salmon or chicken.

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Crab Cakes

Ingredients: l Egg l 1/2 tsp. gluten-free Worcestershire sauce l 1 Tbsp. mayonaise l 1 tsp. Salt l 1 tsp. Dijon mustard l 3/4 cup Blue Diamond Pecan Crackers, l 1/4 finely chopped onion finely crushed l 1/4 tsp. pepper l 1 lb. crab meat l 1/4 tsp. dried tarragon or Old Bay Seasoning l Butter/oil

Directions: 1. In a large bowl, whisk together the egg, mayonaise, mustard, onion, tarragon, Worcestershire sauce, pepper and salt. 2. Add the crab meat and 1/4 cup of the Blue Diamond Pecan Crackers, and toss the mixture gently. 3. Spread the remaining crackers on a plate, form the crab mixture into eight to 10 patties, roughly 3/4-inch thick. Coat the top and bottom of each patty carefully with the crackers, transferring the crab cakes as they are formed to a sheet of wax paper. Chill for 15-20 minutes. 4. In a large skillet, heat the butter/oil over moderately high heat. Saute’ the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until golden, transferring them as they are cooked to a heated platter. 5. Serve the crab cakes with the lemon wedges, aioli or tartar sauce.

Malago Almond Gazpacho

Ingredients: l 30 Blue Diamond Almond Nut Thin Crackers l 2 cups water l ¾ cup slivered toasted almonds l 2 cups white seedless grapes l 2 garlic cloves l 1 tsp. Spanish Sherry l ½ cup extra virgin olive oil l 1 tsp. salt l 2 cups white grape juice l 1 dash of pepper l 1 Tbsp. or 3 cloves of roasted garlic

Directions: 1. Place the almonds, garlic, grapes, grape juice, water and crackers in a food processor and puree until smooth. Slowly add the olive oil and sherry then blend. 2. Chill at least 30 minutes before you serve. Garnish with grapes and sliced almonds.

NFCA thanks Blue Diamond for sponsoring this eCookbook!

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