Vegan Gluten-Free PB Cereal Treats

Vegan Gluten-Free PB Cereal Treats

Treats come in all shapes and sizes, from sweet to savory or in between. Peanut butter can a prefect treat for kids and adults. It gives you a sweet kick, as well as hitting those sweet and savory notes. This treat is completely craveable and will make anyone you love happy. Not only is it craveable but it is super easy, fast, and a gluten free treat. This treat gives you and your family options and those options are DELISH! This treat is great served after school or events, great in goodie bags for parties, BBQs, and/or just for a quick make ahead dessert with the kiddos at home. Any kid will love to help make these with mom and dad. Nothing better than getting your hands dirty and playing with your food. Enjoy!

Vegan Gluten-Free PB Cereal Treats(Yields: 12 to 15 Treats)

Ingredients

-1/2 cup sugar

-1/2 cup organic agave nectar

-1/2 cup smooth peanut butter

-3 cups cereal (Gluten Free EnviroKidz Gorilla Munch OR Kix Brand can be used if not)

-1 to 2 Tablespoon vegan & gluten free multicolored candy sprinkles

-15 to 17 gluten-free pretzel sticks (you can make these with regular but they won't be gluten-free then) 

*If you or a love one have a peanut allergy, you can sub out the PB and use a soy nut butter or any other kind you like. 

Directions

Brand Used
(You can sub out for a similar cereal like Kix)

In 3-quart saucepan, heat sugar and corn syrup to boiling over medium-high heat, stirring frequently. 

Sugar & Agave in Saucepan

Agave & Sugar Melting

Dissolved Sugar in Agav

Once the sugar and agave have combined and the sugar dissolved. Remove from heat, stir in peanut butter until blended. It will have a minute or two to incorporate.

Add in PB

Combined PB Mixture

Next, stir in cereal. You will want to cool this mixture slightly, 2 to 3 minutes.

3 Cups Gluten Free Cereal
(Round Shaped)

Add in Cereal 

Combined Cereal Mixture

To make the rolling easier, lightly grease hands with oil or vegan butter. It makes the mixture not as sticky to the hands and a quicker process. 

*CAREFULLY* 

Shape 18 to 1/4 cup cereal mixture into a ball around each candy. You can decide how big you want them. Immediately sprinkle with candy sprinkles. This is a good job for the kiddos, your hands will be messy and they will love to help...kids love sprinkles! 

Formed Treat Balls with Sprinkles

Place pretzel stick into each cereal ball. If the balls move a bit, pack the cereal around the pretzel until it fits and stays. 

Ready to Set Treats

Let the treats sit out for an hour or two to cool completely and let it harden up some. The mixture will set and make a nice formed treat. Store in an air tight container or storage bag. Serve these treats as an after school snack, dessert, party favor, or even just for you and the family when you are craving something sweet. Enjoy!

Ready to Serve Treats

-Amy 

Homemade Vegan Lentil Burger

Homemade Vegan Lentil Burger

Burgers are a summertime treat. We enjoy them often, whether its at home, BBQs, picnics, or a quick lunch. Adults to kids love the simply pleasure that is a big burger with your favorite toppings. This burger is no different, it's a change of pace from the usual day to day vegan burger we all know. This burger fits the build for a perfect burger that will sneak its way into your heart. This recipe shows  you how to make a simply lentil burger with a yummy twist. Not the norm and can be changed up repeatedly when the mood strikes you. Great paired with your favorite buns, beverage, and toppings...this burger will keep you coming back for more and pleasing all tummies who try it. Serve to order, freeze and reheat, and they get even better as leftovers. What's not to love? Enjoy! 

Homemade Vegan Lentil Burger

Ingredients

-1/4 cup oil (I used Hemp oil in this), plus extra for frying (1/4 to 1/2 cup)
-1 large shallots, roughly chopped
-1 teaspoons kosher salt
-Freshly ground black pepper, to taste
-2 cloves garlic, minced
-1 teaspoon fresh thyme, minced

-1 teaspoon fresh rosemary, minced

-1/2 teaspoon cumin 

-1 teaspoon annatto powder (optional)
-1/2 cup frozen green peas, thawed
-Two 15-ounce cans lentils, rinsed and drained
-1 cup cornmeal or all-purpose gluten free flour, if needed 1/8 cup more can be added if not thick enough 
-2 Tablespoons vegan mayo
-1/2 teaspoon liquid smoke 

-1/3 cup flour (gluten-free flours can be subbed)

*The Burgers go great with Homemade Quick Dill Pickles (Recipe Below)

Directions

In a food processor, add the lightly chopped shallots, garlic, and minced fresh herbs (thyme & rosemary). Mince the ingredients finely in the processor. Once minced, set aside until ready to use. 

Chunked Shallot, Garlic, & Herbs

Minced Shallot, Garlic, & Herbs

Once the veggie mixture has been minced, add in the peas, lentils, cumin, liquid smoke, vegan mayo, annatto, and salt/pepper. Process until smooth in a blender. 

Lentils, Peas, & Salt Added

Processed Lentil Mixture

Transfer the pureed peas and lentils to a medium bowl. Add cornmeal and flour and mix to combine.  

Lentil Mixture with Added Cornmeal & Flour

Fully Mixed Lentil Mixture
(Ready to Form)

Form 1/3 to 1/2 cupfuls of the mixture into eleven patties.

Formed Lentil Burgers
(Yields: 6 good sized burgers) 

Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Cook the burgers until golden brown on each side, about 4 minutes on each side. Once each burger is done cooking, place burgers on a plate lined with paper towels. 

Frying Burgers

Golden Brown each side

Golden Brown each side

Drain each Burger after Frying

Ready to Assemble Burgers

When ready to serve, pair with your favorite topping. Pairs great with avocado, sliced tomatoes, lettuce, and homemade pickles (Recipe Below). Sandwich between a vegan ciabatta bun and your favorite spread. Serve with your favorite summer beverage and enjoy. 

Ready to Serve Burgers

Homemade Quick Dill Pickles

Ingredients

-1/2 cup apple cider vinegar
-1 cup distilled white vinegar
-4 teaspoons sugar
-4 teaspoons kosher salt
-1 teaspoon mustard seeds
-1 teaspoon coriander seeds
-1 teaspoon dill weed
-2 small or 1 large bay leaf
-1/8 teaspoon red pepper flakes
-2 cups hot water
-6 pickling cucumbers, sliced 1/4 inch thick
-2 to 3 fresh dill sprigs
-3 garlic cloves, coarsely chopped

Directions

Begin by preparing the cucumbers and slicing them in 1/4 inch pieces.

Washed & Ready to use Pickling Cucumbers

Prepared Cucumbers

Next prepare you garlic by chopping into a medium mince.

Prepared Garlic

To Make the Brine
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, bay leaves, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

Brine

Boiling Brine until Dissolved

Assembly
In a large container or bowl, toss the cucumbers with the dill and fresh dill.

Ready to Use Cucumbers

Fresh Dill

Cucumbers & Dill Combined

Pour the now prepared brine over the cucumbers and turn to coat. This brine goes in hot. Place a small bowl or plate over the cucumbers to keep them submerged, then cover the container or bowl with a lid or plastic wrap.

Brine & Cucumbers Combined

Submerged Ingredients

Refrigerate the pickles for 24 hours, stirring once or twice.

Brined Pickles

Brined Pickles

Serve the pickles cold along side your favorite recipes or eat by themselves for a great quick snack. Stores in the fridge and can be enjoyed repeatedly. The longer they sit, the better they become. Enjoy!

Ready to Serve Pickles

-Amy 

Homemade Quick Dill Pickles

Homemade Quick Dill Pickles

Nothing compares to pickles. They are a versatile ingredient, snack, and all around yummy treat. They are low fat, great for curbing cravings, and of course and pregnant woman's best friend. We all love them on burgers, crave them at BBQs, and some even enjoy on peanut butter sandwiches...I know, that's pickle love right there! They are usually a recipe that takes some time and we have to wait for that pickley goodness, the TORTURE. This recipe shows how to make a delish pickle that is not only yummy but also QUICK! Yes quick, you too can have a homemade pickle in just 24 hours...yep that was my infomercial. But seriously, a pickle that can be made for the next day, without buying those prepackaged droopy slices. This is a great way of changing your families view on what a pickle is and showing them what they should be. Serves great along side or on top of your favorite recipes or a snack right out of the container. You can't go wrong when talking about pickles. Enjoy!

Homemade Quick Dill Pickles

Ingredients

-1/2 cup apple cider vinegar
-1 cup distilled white vinegar
-4 teaspoons sugar
-4 teaspoons kosher salt
-1 teaspoon mustard seeds
-1 teaspoon coriander seeds
-1 teaspoon dill weed
-2 small or 1 large bay leaf
-1/8 teaspoon red pepper flakes
-2 cups hot water
-6 pickling cucumbers, sliced 1/4 inch thick
-2 to 3 fresh dill sprigs
-3 garlic cloves, coarsely chopped

Directions

Begin by preparing the cucumbers and slicing them in 1/4 inch pieces.

Washed & Ready to use Pickling Cucumbers

Prepared Cucumbers

Next prepare you garlic by chopping into a medium mince.

Prepared Garlic

To Make the Brine
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, bay leaves, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

Brine

Boiling Brine until Dissolved

Assembly
In a large container or bowl, toss the cucumbers with the dill and fresh dill.

Ready to Use Cucumbers

Fresh Dill

Cucumbers & Dill Combined

Pour the now prepared brine over the cucumbers and turn to coat. This brine goes in hot. Place a small bowl or plate over the cucumbers to keep them submerged, then cover the container or bowl with a lid or plastic wrap.

Brine & Cucumbers Combined

Submerged Ingredients

Refrigerate the pickles for 24 hours, stirring once or twice.

Brined Pickles

Brined Pickles

Serve the pickles cold along side your favorite recipes or eat by themselves for a great quick snack. Stores in the fridge and can be enjoyed repeatedly. The longer they sit, the better they become. Enjoy!

Ready to Serve Pickles

-Amy