Gluten-Free Graham Crackers

Gluten-Free Graham Crackers!

A few months before starting work on “Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking”, my husband and I went “camping” .. by which I mean we rented a tiny little 1 room cabin and cooked our food over a fire pit outside. It was great… aside from the S’mores we made. I’d never actually done S’mores before, so my husband showed me how it was done… but with gluten-free graham crackers.

Oh… those crackers were terrible. I actually picked them off the marshmallow and tossed them, finding them completely inedible. To add insult to injury, we’d ordered them online, as we couldn’t find any gluten-free ones locally – they weren’t cheap!

Gluten Free Graham Crackers

So, obviously I needed to come up with a recipe for them. The problem with graham crackers, specifically, is that they use a special type of flour – graham flour – that really doesn’t have a gluten-free replacement. Just using an all-purpose mix (as store bought ones do) of the regular gluten-free flours won’t give you anything resembling that unique flavour from the graham flour.

Enter rice bran! I’m not big on having weird ingredients in my books, but for something like this, I made an exception.

Gluten Free Graham Crackers

Rice bran and a little flax meal, combined with the flours I’ve chosen for this, create a mix that is pretty much indistinguishable from the taste and texture of graham flour product. Add in carefully planned quantities of honey, molasses, and cinnamon, and BOOM – proper “graham” crackers! Just try to use good chocolate If you make S’mores off these. The traditional stuff is gross, in my spoiled,
Canadian opinion. Chocolate should not be gritty!

Makes about 50 2.5″ square crackers

Beyond Flour 2

This recipe comes from my gluten-free cookbook, Beyond Flour 2. You should definitely consider checking it out! 🙂

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Graham Crackers

Gluten-Free Graham Crackers

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Sucre à la Crème

Sucre à la Crème is a traditional Quebec fudge recipe, contributed by my friend Karine Charlebois. (Super talented illustrator and great person – Follow her on Facebook and Instagram!)

This was how her grandmother made it – the recipe was passed down to her mother, down to Karine, and finally on to you! Big thanks to Karine for her patience as I used my very rusty grasp on French to translate the original as best I could, before bugging her for help.

Also, a note on preparing the pan: “also for authenticity, the pan should be buttered instead of sprayed, but it all works in the end. As long as you use a stickiness prevention method!”

Enjoy your Sucre à la Crème!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Sucre à la Crème

Sucre à la Crème

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Moroccan Twist Salted Caramel Popcorn Recipe

Time for my Moroccan Twist Salted Caramel Popcorn Recipe!

As you may remember from a few days ago, I finally got around to “replicating” a couple of funky spiced caramel popcorns that we bought in early 2018, from stale old bags of expired popcorn. Glad I did finally get around to it, though, as both recipes turned out fantastically! I posted the Sweet Heat Salted Caramel Popcorn already, and now it’s time for the “Moroccan Twist” flavour.

A while back, I posted a big, detailed account of how I can replicate recipes two ways – straight from taste, and from reverse engineering. In the case of my Honey Garlic Sauce, it was pretty much straight up “reverse engineering” – Going on the presented ingredients and nutritional information to ballpark a pretty accurate base, then customize it for home use by swapping some commercial ingredients out for more readily available items that would do the same things. Finally, I tweak it for taste.

In some cases, replication takes a more multi pronged approach – some info from the label, some food memory, and some just straight from taste. The three information sources come together really well, usually. When the source material is something you’ve only had once, AND it’s 2 years old – expired by over a year – it gets a bit more problematic. You have to rely on information to fill in the bits that are missing from corrupted taste/smell/memory.

… It’s always fun when manufacturers list “Spices” as an ingredient… especially alongside other spices. You have like 90% of the information you need RIGHT there, then have to figure out the last 10%. You know, lots of fun when the smell and taste are … not there. Anyway, where “spices” is listed – in relation to other ingredients – can sometimes be a clue. If it comes after an ingredient, it has less of it than that ingredient. If before, more. How many spices are involved in “spices”, though? What proportion? Combined, the spices have to be less than the ingredient before, and more than the ingredient that comes after. Problem solving! I love it.

In this case, things were a bit weird – either it was labelled incorrectly (likely), or age does some weird things to the potency of ingredients (usually the more likely case, but not this time). You see, fennel was the dominant smell and taste, but was not a listed ingredient – it would have been under “spices”, and in a smaller amount than some other ingredients.

Long story short(er), I had to go off label and wing it to produce something similar to what I was smelling, tasting, and remembering, even though all 3 were corrupted bits of information. The result was fantastic, though I have no idea how accurate it is, at this point.

My Moroccan Twist Salted Caramel Popcorn is sweet, savoury, and a little spicy. The seasonings – including garlic, cardamom, and fennel! – may seem a bit weird for a caramel corn, but it WORKS.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Moroccan Twist Salted Caramel Popcorn

Moroccan Twist Salted Caramel Popcorn

Sweet Heat Salted Caramel Popcorn

Sweet Heat Salted Caramel Popcorn!

Right before moving from Minnesota, we were at a gluten-free trade show. There were all kinds of fun things to try, but one that stood out was a popcorn. Two popcorns, actually – both salted caramel, but one was “Sweet Heat”, and the other was “Moroccan Twist”. They were SO good – but apparently unavailable in Canada.

So, I did what anyone with a “replicate from taste” superpower would do – I bought an extra bag of each and put them aside to replicate once we had a new house and were settled in. Well, that was in May of 2018. I finally got it in my head that maybe I should do that… 2 full years later. You know, when both bags were expired by well over a year.

Whoops.

I shook the bags, and was happy to hear that it sounded like the popcorn was all separated and dry. That meant little chance of mold… but no idea how it would taste. I was really relying on the source material being intact, as I’d only had it once, and hadn’t developed any real kind of taste memory for it, 2 years later.

Well, it smelled like … old. Not mildew, not really dusty, just.. old. Staleness. Crap. I smelled it several times over a few minutes, trying to work past that additional smell, to be able to pick out the actual scents present. Eventually I was able to, and also got brave/stupid enough to lick one. It.. wasn’t very good, but there was enough remnant of flavour to be able to trigger a little bit of taste memory.

Brains are weird.

Anyway.

The degradation of both source material and taste memory for it means that I likely didn’t end up with a perfect replica, but I DID end up with an amazing popcorn, so I’m considering it a win anyway. This is sweet and spicy with a complexity that comes from a few seasonings that you don’t normally see in a caramel popcorn.

It disappears fast… fast enough that you shouldn’t have any worries about eating stale, 2 year old caramel popcorn 🙂

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Sweet Heat Salted Caramel Popcorn

Sweet Heat Salted Caramel Popcorn

Halifax Meat Paste Egg Rolls

Halifax Meat Paste Egg Rolls!

Egg rolls are a funny thing in Canada – they vary wildly based on region. In most places, they’re wrapped the way described here, rather than the burrito-style wrapping that is common elsewhere.

In Ottawa, they’re cylindrical and mostly meat. One end is left open, and the meat spilling out gets very brown – those “burnt end” eggrolls are hugely popular!

In Halifax, it’s all about the meat paste egg rolls. Sure, there’s a small amount of vegetable matter in there… but it’s dwarfed and enveloped by the star of the show – meat!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Halifax Meat Paste Egg Rolls

Halifax Meat Paste Egg Rolls

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies!

Imperial Cookies are a traditional sandwich cookie in Winnipeg – you can buy them anywhere, there! While raspberry jam is traditional, sometimes I like to mix it up a bit and use blackcurrant jam instead.

This recipe is from my cookbook, “More Than Poutine: Favourite Foods from my Home and Native Land”, and it’s for the gluten-free version of my Imperial Cookies recipe. Every recipe in that book – aside from I think 2 – have alternate instructions to make a fantastic gluten-free version of the original.

Don’t need gluten free? Check the notes in the recipe for how to adjust this recipe to make my traditional, gluteny version!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Ube White Chocolate Fudge

Ube White Chocolate Fudge – maybe it sounds a little odd, but it’s SO good!

A couple months back, I was wandering the aisles of Seafood City, a giant Filipino grocery store in Mississauga. The place is a *wonderland*, and I feel like I find something new every time we’re in there. It’s where I first discovered my love of Calamansi anything, and where I go to stock up on that juice.

This time, I came across Jersey’s Ube flavoured Sweetened Condensed Creamer. I’m a big fan of sweetened condensed milk in general, so I couldn’t resist buying some of this to try. I made the mistake of only buying one can (It’s WAY too easy to spend more than you plan to, at that store!), so I left it in the pantry, waiting till I decided on what one thing I wanted to try making with it.

As you know, I’ve been converting over recipes lately. One of those was my Festive Easy Fudge, which gave me the idea I settled on: Easy Fudge. I decided that white chocolate would be a better base – both in flavour and appearance – than a milk or dark chocolate, and here we are!

It worked spectacularly! It was creamy and satisfying, with a really fun flavour – kind of floral, a little fruity, maybe… with a hint of coconut? Delicious.

A few notes:

1. The Jersey Sweetened Condensed Creamer comes in a few flavours, we’ve only tried the Ube. Next time, I’ll be picking up the mango and melon flavours to try with this same recipe. I bet it’ll be fantastic!

2. I’ve never seen the creamer anywhere but Seafood City. If you’re lucky to live near one, I highly suggest going there! If not, I’d see if you have any other Filipino grocery stores nearby. I’m usually against using hard to find ingredients for anything on this blog, but a. this was too much fun not to, and b. I’m all for encouraging people to visit this store!

3. The recipe doesn’t take an entire can of creamer. You have to measure out 1/4 cup to NOT use in it – you can store that in the fridge for a week or two. Drizzle it on pancakes, mix it into coffee or tea, or just eat it with a spoon.

So, my apologies if this one is not doable on account of ingredients. If you’d like to try one that’s more accessible, I recommend the Festive Fudge linked above, my Easy Blood Orange Cranberry Dark Chocolate Fudge, and/or my Easy Blood Orange Cranberry White Chocolate Fudge.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Ube White Chocolate Fudge

Ube White Chocolate Fudge

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chewy Banana Oatmeal Cookies

These Gluten-Free Chewy Banana Oatmeal Cookies came about in sort of a roundabout manner.

My husband mentioned seeing a post about strawberry Oatmeal cookies. That sounded awesome to me, so I started working on a recipe to make something like that.

At the same time, we had some bananas that were extremely ripe, and begging to be baked into something. Banana bread sounded really good, but I’d already had my mind set on cookies.

… So I split the difference, and now we have a tasty batch of banana oatmeal cookies!

As with all of my gluten-free cookies, these have a fantastic texture – soft and chewy, with a bit of bite from the oats. They’re great for the whole family / friends – no one would ever guess they’re gluten-free. I’m not a big fan of the “gluten-free cookies are punishment” thing, which is why I use a blend of flours specific to each recipe. The textures and flavours work together to make a fantastic cookie.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Chewy Banana Oatmeal Cookies

Gluten-Free Chewy Banana Oatmeal Cookies

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Lemon Mascarpone Ebelskivers

Gluten-Free Lemon Mascarpone Ebelskivers!

Need I say more?

Well, probably, yeah. You see, I first created this recipe for gluten-free lemon mascarpone ebelskivers back in 2017. I’d just purchased an ebelskiver pan and so was on a bit of a tear with it. As a result, I was coming up with all kinds of fun things to turn into stuffed pancakes. My Gluten-Free Banana Nutella Ebelskivers were created around that time, along with things like a cheddar stuffed jalapeno cornbread style ebelskiver. I really should make and photograph that one again.

Anyway!

I’ve been sitting on this recipe – and photos – ever since. I’ve been craving lemon curd lately, which reminded me of this post, and so as a result… here we are!

These cute little stuffed pancake balls have a nice fluffy texture, with a molten center of lemon curd and mascarpone. It’s a great marriage of flavours and textures, and it actually a lot easier to make than you may assume. All you need is an ebelskiver pan, which I highly recommend – it’s a LOT of fun to play around with! Not only can you play around with batter and fillings – alone and in combination – there are all kinds of adjacent things to consider. Toppings – sugar, chocolate, syrup, hot sauce, whatever! Ebelskivers as a dip item – Maybe as a side for a chocolate fondue.

After all, pancakes aren’t just for breakfast anymore, and we’re living in *wild* times. Have some fun with it!

On to the recipe…

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Lemon Mascarpone Ebelskivers

Gluten Free Lemon Mascarpone Ebelskivers

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Smoked Cheese Balls

Today is National Cheeseball Day, so I figure it’s about time to share our recipe for smoked cheese balls! Cheeseballs are great… but SMOKED cheese balls are a whole other level of fantastic, after all.

My recipe is very basic, for a couple reasons:

1. I’m not a fan of chunky textures in a cheese ball, so I don’t include dried fruits, meats, etc.

2. For this specific type of cheese ball… even if I did like chunky textures, I don’t think the fruits, etc would work as well with the smoking. I think it would just be too much going on. Also, the “wet” texture of the cheese filling soaks up the smoke nicely!

So, it’s a nice, simple, but flavourful base that works well with smoke, without competing with it.

In terms of the cheeses used, you’ll want cheeses that grate well, not wet or crumbly ones. Also, I wouldn’t bother using smoked cheeses, as this provides plenty of smoked flavour on its own. Personally, I like using cheeses that you don’t normally see smoked – Mozzarella, Asiago, Parm, Edam, Swiss … either alone or in combination. Cheese balls – much like Fromage Fort – are a great way to use up odds and ends of cheese in your fridge!

Please note: This recipe requires a smoker that’s set up to do cold smoking. The cold smoking aspect is important, as your cheese balls will just melt if you don’t have a cold smoker attachment. I suppose this could work in a traditional smoker if you leave out the final smoking, though.

As with many of my recipes, part of this one is pretty open ended: “Stuff to roll them in”.

Nuts are common: Usually chopped pecans or thinly sliced almonds (as pictured). Fresh herbs are another option – one of these were rolled in fresh basil. For a nut free option, you can do crushed potato or corn chips, pretzels, or corn flakes. Sesame, sunflower, and/or pumpkin seeds! Finely chopped bacon – cooked crisp and drained well – is another great option, whether on its own, or in combination with nuts or herbs. Whatever you end up choosing to use, just be sure to have it very finely chopped.

In addition to the base toppings, you can add extra flavouring or texture if you’d like – a bit of citrus zest, some coarse ground black pepper, poppy seeds, and/or a small amount of dried pepper flakes.

Basically, just have fun with it!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Smoked Cheese Balls

Smoked Cheese Balls