Are you looking for a special treat to bring to your holiday party? Well we have a couple great ones to share. Both are gluten free and easy on the tummy, the second is perfect for all my low FODMAP’ers out there. Yes, I just invented this word and I like it 😉

Gluten Free Recipe: Apple, Cranberry and Brie Crostini

Udi’s has the solution for gluten free hors d’oeuvres with this tasty, easy, and quick crostini. Crispy with warm, sweet apple and cranberry topping – it’s sure to be a crowd pleaser.

 

 

 

 

 

 

 

 

 

 

 

 

Makes: 16 to 18 servings

Time: 10 minutes prep, 5 minutes cook

 

INGREDIENTS

1 pack of 2 Udi’s Gluten Free French Baguettes
Granny Smith apple, cored, halved and cut into 1/4 inch slices
1 wedge brie cheese, cut into 1 1/2 inch pieces
1 cup cooked or canned cranberries, drained
1/4 cup roughly chopped pecans
raw honey to drizzle

 

INSTRUCTIONS

Prepare Udi’s French Baguettes according to package directions (do not over brown) and set aside to cool slightly.

Turn baguettes on their side and gently slice with a serrated knife (be careful not to squish the bread) into 1-cm thick rounds and place on a baking sheet.

Preheat an oven broiler to low. Place the baking sheet under the broiler to lightly toast the baguette rounds, about 1 minute. Remove from the oven and turn the rounds over.

Top each with a slice of apple and a piece of brie. Return to the broiler for 1 minute, until the cheese just begins to melt. Top with a spoonful of the cranberries, a sprinkling of pecans, and drizzle with a little honey. Broil a further minute. Serve immediately.

Low FODMAP Recipe: Sweet & Sour Italian Style Meatballs

These meatballs are sweet and sour, with a little Italian flare. We found adding a little more tomato sauce helped to eliminate the need for loads of sugar, which we are all avoiding. Feel free to play around with the amount of sugar and vinegar to make these meatballs more sweet or sour! We hope you love them as much as us!

 

Makes: 3 to 4 dozen mini meatballs

Time: 30 minutes prep, 60 minutes cook

 

INGREDIENTS

For the sauce:

1 cup strained, pureed tomatoes
1/2 cup water
1/4 cup rice vinegar
1 cup pineapple & juice, diced small
1/2 red pepper, diced small
2 tbsp gluten free tamari
1/2 cup brown sugar
1/4 tsp EACH rosemary, chili flakes, and ground coriander

For the meatballs:

1 1/2 lbs lean ground beef (or 1/2 beef, 1/2 pork)
1 egg
1/2 cup gluten free breadcrumbs
1 tsp gluten free tamari
1/8 tsp salt & pepper

 

INSTRUCTIONS

Add all sauce ingredients into a large pot and put on low heat. Bring to a simmer while cooking meatballs. If cooking meatballs in a crockpot, turn your crockpot on high heat with the ingredients inside. This will allow the sauce to warm up as you prepare the meatballs.

In a large bowl, mix together the ground beef, egg, breadcrumbs, tamari, salt and pepper. Form 36 to 48 small meatballs.

Meanwhile, warm 1 tbsp olive oil in a large skillet on medium heat. Add the meatballs to the skillet, cooking in batches. Brown the outside of the meatballs.

Once browned add to the large pot or crockpot. Bring the meatballs and sauce to a simmer, reduce heat and cover. Cook for one hour. If using a crockpot, cook on high heat for 2 to 3 hours until cooked through.

A very Happy Holiday and Merry Christmas to all our friends, colleagues, and clients!

 

Much love & good eating,

Stephanie