3 apples, coarsely chopped
2 c. strawberries, diced, or raspberries or a mix of the two
3 kiwi, peeled and diced
2 T. orange juice
2 T. apricot jam
Combine fruit in a bowl. Combine juice and jam. Stir juice and jam
mixture gently into fruit mixture. Serve with tortilla chips.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
1/3 c. melted butter, ghee, or allergy-free margarine
1⁄2 c. honey
6 quarts popcorn, popped
1 c. nuts (optional)
Blend honey and butter; heat until well blended. In a separate container,
combine the popcorn and nuts. Pour honey-butter blend over popcorn-
nut mixture and mix well. Spread over greased cookie sheet in a thin
layer. Bake at 350 degrees for 2–5 minutes or until crisp.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
2 c. chickpeas (garbanzo beans), cooked
4 T.tahini*
2 T. lemon juice
1 T. olive oil
2 t. fresh parsley
2 cloves pressed garlic
1 t. ground cumin
4 oz. roasted red peppers (opt.)
Drain chickpeas if using canned. Blend in the blender or food processor.
Mix the garlic, lemon juice, and tahini together and add to blender or
food processor. Puree all ingredients; chill and serve. Serve with raw
veggies or corn chips or use as a spread on a sandwich.
*If you do not have tahini on hand, use cashew butter or sunflower butter instead
or puree sesame seeds in a food processor with a little water to make a paste.
Recipe found in Special Diets: Tightwad Tara's Guide, by Tara Dowd for which contains over 230 gluten-free and allergy-free recipes!
