Gluten-Free Frito-Lay Recipes

Don’t you just love when a favorite item or brand of yours is actually gluten free, and provides the information on their website! I know I do. I get abnormally excited over something that most would consider small, but to me its all about the small things in life. I’ve always been a fan of Frito-Lay’s products however, I never realized how many of them are gluten-free! Check out their recently updated list here. I think you will be presently surprised. This was brought to my attention by the National Foundation For Celiac Awareness (NFCA) when they asked if I would like to be a recipe tester for some of the new products.

I was assigned the Frito Waffles with Mascarpone and Warm Strawberry Compote. I had the option of changing up the recipe if I so desired to, however I rather liked it just as it was. The waffles were more on the savory side, but topped with the Mascarpone and Strawberry Compote made them a sweet-savory treat. I made these for my neighbor and myself whose respective other halves are away for the summer and she was recently told from her doctor that she needs to avoid gluten and wheat. They not only would be great for dinner but they made a mighty delicious dinner:)

In addition to my recipe and post check out the NFCA’s page for additional recipes and bloggers:  http://www.celiaccentral.org/frito-lay/recipes/

Keep reading to learn how you can win your own Frito-Lay products!!

Frito Waffles with Mascarpone and Warm Strawberry Compote

175 grams (about 1 1/4 cups millet flour)
50 grams (3/4 cup) crushed Fritos® Original corn chips
1 tablespoon golden flaxmeal
1 tablespoon baking powder
1 cup milk
3 large egg yolks
1 teaspoon vanilla extract
1/3 cup melted butter
1/4 cup honey
3 large egg whites

Strawberry Compote
1 pound strawberries, hulled and quartered
1/4 cup sugar
2 teaspoon cornstarch
1 teaspoon vanilla

Mascarpone cheese

Combine flour, corn chips, flaxmeal, baking powder, milk, egg yolks, vanilla, butter and honey
in a blender container. Blend until smooth. Beat egg whites in a medium bowl until they form
soft peaks. Fold flour mixture into beaten egg whites until incorporated, being careful not to
deflate egg whites.

Pour about 1/2 cup of batter onto greased, heated griddle and cook until waffle is done,
according to manufacturer’s instructions. Repeat with remaining batter.

Combine strawberries, sugar, cornstarch and vanilla in a medium saucepan. Heat over medium
heat until juicy and thickened, stirring often.

Serve waffles with mascarpone cheese and warm strawberries.

Yield: about 9 waffles.

Notes:

To make these a little sweeter – maybe add a tablespoon of sugar

This recipe was pretty easy and quick to make. Again this is great for breakfast or dinner. Who doesn’t love breakfast for dinner? I know I do!

I ended up eight large waffles

My waffle maker is old (very old) so they came out a bit darker than I had hoped.

The strawberries and Mascarpone are fantastic on this – don’t add anything to the cheese, just add a dollop on top of the waffles and then top with the strawberry compote.

Head on over here to enter for your chance to win a prize package from Frito-Lay!

 

 

Cheesecake

Cheese Cake187

I had a huge craving for cheesecake the other day. I’ve made some mini crust-less ones in cupcake pans before but never a full cheese cake. I figured I have the pan, why not try it. I’m so happy I did. I have to say it came out pretty tasty for being my first attempt at it. Best part, its 100% gluten free!
Crust:
1 bag of the Trader Joe’s Gluten Free Ginger Snaps (about 1 1/2 cups of the crumbs)
1/4 cup of sugar
1/2 cup of melted unsalted butter

Mix the melted butter, sugar and cookie crumbs together in a bowl and then press into a 9 inch spring form cheese cake pan. Make sure that the crumbs come up a little bit on the sides.

Bake for 8-10 minutes at 375° – COOL

Cheesecake:

3 packages (8 ounces each) of cream cheese, softened
3/4 cup sugar
1 tsp Vanilla
1 tbs Lemon Zest
3 eggs, at room temperature

Mix cream cheese, sugar, vanilla and lemon zest until creamy and smooth in an electric stand mixer
Add eggs (one at a time) until blended
Pour mixture into cooled crust
Bake at 325° for 45 minutes or until center is almost set. Cool and then refrigerate for a minimum of three hours or over night.

Serve with fruit or your favorite topping!

Cheese Cake189