So good! Especially the Chocolate Chip and Coconut cookies. Those two are totally my favorites. These cookies come individually wrapped and two bite size. When you bite into them they are tastey and a little firm and crunchy in that totally amazing crunchy snack cookie way that is pretty much impossible to find in any vegan gluten free cookie brands I've tried. It reminds me of being a kid and snacking on cookies after school. I think i'm instantly addicted to the chocolate chip ones. I just want to curl up with a movie, a glass of almond milk, and a whole box of Andean Dreams Chocolate Chip Quinoa Cookies.
I always love finding new Gluten Free Pasta options! These were great. They cook up firm without being too dense. The spaghetti noodles were a perfect texture and i just used a light amount of homemade veggie/tomato sauce with them. The penne noodles cooked up quickly and were a perfect vehicle for a vegan "creamy" sauce. The quinoa is nice to have cause its a higher protein noodle. It cooks just as fast as rice noodles, but the light and firm texture is a different experience. Definitely going to keep eating these!
Totally loved these fruit and veggie chips. My favorite is the pineapple. They were a perfect snack to take along on a 7 hour bus trip. The beet chips were a healthy on the go veggie option, and the pineapple, mango, and coconut all made great lightly sweet fruit snacks. I totally have a tendency to reach for potato chips when i'm feeling snacky, but these provided a perfect alternative. They are so crunchy that it takes care of the same snack impulse but they're totally good for you. The other awesome thing about Natural Sins chips is that if you use them as a garnish they make every dish you put them on look exotic and beautiful. Even something as simple as a just or smoothie takes on a gourmet look. If you're having a party and want to dress up the snacks and drinks, Natural Sins chips are a gorgeous and tasty way to do it!
If you missed my recipe post for the Vegan/GF pot pie. I used this Almond Flour as the base for the crust. I was curious what would happen to the texture, and was super pleased by the results. It's a flakier more pastry like choice than using just rice flour, but not as heavy as using bean or chickpea flour blends. It was a perfect choice for a savory pie crust.
I loved the flavor and the texture. The almond flour dough doesn't spread as thinly and stretchy as straight rice flour even when cut with rice flour, so just take that into account in your measurements. You'll want to add maybe a quarter cup more into your recipe if you are using it for a pie and want to make sure there's enough dough for the top layer of crust. I'm totally in love with this flour now for savory recipes. Watch for posts later this week. I'm going to try it out for a dessert! I tried out Purely Elizabeth's Grain Free Granola today. They have a couple products in their line that are free from millet (a grain related to corn) as well as glutens. It was super delicious. Lightly sweet. Enough to satisfy my need for a treat, without being too heavy on the sugar. It was also a really satisfying snack. I only needed a couple granola clumps to curb my hunger. I'm really excited to add this to my morning smoothie. Keep an eye out for pictures when I try it out!
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