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Nicole Hunn of Gluten Free on a Shoestring is one of my favorite gluten-free cookbook authors and bloggers. The woman is a genius when it comes to taking your favorite gluten-filled recipes and reformulating them to be gluten-free and she hit the nail on the head again in her latest cookbook, Gluten Free Classic Snacks. With 100 recipes (YES 100!) for everything from cookies, brownies, snack cakes, and pies to buttery crackers, cheese crackers, pretzel rods, candy bars, and licorice–along with helpful tips and tricks for easy prep, extensive information on ingredients and substitutions, and basic recipes for homemade flour blends– Gluten-Free Classic Snacks will help you to bring back all the flavors and fun of the treats you remember. In the last two months I have had to change my diet a bit and am now not only gluten-free but also dairy free. I was please to see that Nicole included easy substitutions for her recipes. I made one recipe from the cookbook without any substitutions and had other try it out…the response DELICIOUS and then we tried a few others with substitutions and again the response was DELICIOUS. Bryan has a handful of his own food intolerance including quite a few FODMAP’s, OAS, and a wheat intolerance. I had him go through this cookbook (like I do with many that I receive in the mail) and had him mark which recipes he wanted to try first…I would say that more than 80% of the book was marked. To me that is always a good sign. I was given a list of recipes to choose from to review and without any hesitation we decided on the Kellog’s frosted strawberry pop-tarts toaster pastries. Probably one of the best decisions we’ve made recently (at least food wise). They were delicious! The only ingredient I didn’t have was gluten-free sprinkles. I can’t wait to make these again, and a bunch of the other recipes in the book. I have a lot of baking to do in the near future and I am okay with that.

Gluten Free Kellogg’s Frosted Strawberry Pop-Tarts Toaster Pastries Prep time: 1 hour 40 minutes Cook time: 10 minutes Total time: 1 hour 50 minutes Author: Nicole Hunn from Gluten-Free Classic Snacks Serves: 12 Ingredients For the crust: 2 ¼ cups all-purpose gluten-free flour, plus more for sprinkling

¼ cup cornstarch

¼ teaspoon salt

¾ cup granulated sugar

8 tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1 egg at room temperature, beaten

4–6 tablespoons milk, room temperature For the filling: ¾ cup seedless strawberry jam or jelly For the glaze: 2 cups confectioners’ sugar

1 tablespoon lukewarm water, plus more by the half-teaspoonful

Multicolored gluten-free nonpareils for sprinkling Instructions For the crust: Preheat the oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, whisk the flour, cornstarch, salt and sugar to combine well. Create a well in the center of the dry ingredients, and add the butter, vanilla, egg and milk, mixing to combine after each addition. The dough will be thick. Knead the dough with your hands until it’s smooth, adding more milk by the half-teaspoonful as necessary to bring the dough together. Place the dough on a lightly-floured surface and dust it lightly with flour to prevent the dough from sticking to the rolling pin. Roll out the dough to ¼ inches thick and slice it into 3 ½ x 4 ½-inch rectangles (there should be at least twenty four rectangles). If the dough becomes difficult to handle at any point, wrap it in plastic wrap and place it in the freezer to chill briefly. Place 1 tablespoon of strawberry jelly on the center of the half rectangles of dough, and spread it into an even layer, leaving a ¾-inch border clean on all sides of the rectangle. Cover with the remaining rectangles of dough and press all around the clean edge to seal. Using a sharp knife, pastry or pasta wheel, cut off about ½ inch of dough around all sides of the pastry. Place the pastries 2 inches apart from one another on the prepared baking sheet. Dock the pastries by piercing them randomly on top with a toothpick or wooden skewer. Place the baking sheet in the center of the preheated oven and bake until the pastries are very lightly golden brown around the edges and just set in the center, about 8 minutes. Remove the pastries from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to the wire rack to cool completely. For the glaze: In a medium-sized bowl, mix the confectioners’ sugar and 1 tablespoon of the water until a thick paste forms. Add more water by the half-teaspoonful as necessary to create a thickly pourable glaze. Spread the glaze thickly on top of each cooled pastry and sprinkle them lightly with nonpareils. Allow them to set at room temperature before serving. The finished pastries can be stored in a sealed glass container at room temperature and should maintain their texture for at least 3 days. For longer storage, wrap them individually in freezer-safe wrap, and freeze them for up to 2 months. Defrost the pastries at room temperature or unwrap and defrost them in the toaster. From Gluten-Free Classic Snacks by Nicole Hunn. Reprinted with permission from Da Capo Lifelong, 2015

{GIVEAWAY}

In addition to being able to share this recipe with all of you I am also giving away THREE copies of this incredible cookbook – get ready for some childhood food memories to come rushing back. Please read the giveaway instructions carefully! Giveaway is open to both residents of the United States and Canada!! How to enter – please leave a separate comment below for each entry! There is one mandatory post and all others are optional! Giveaway ends on Friday July 24th. Winners will be chosen using random.org and will have 48 hours to respond, if no response is received a new winner will be chosen. Good luck to all who enter!