Glutenfreeda newsletter
FlatbreadsJuly can be a magical month for making happy memories with family and friends, watching fireworks and fireflies at lakeside picnics, mountaintop campsites and backyard barbeques. Simple evenings spent gathered around a bonfire at the beach, enjoying burgers, hotdogs or seafood and toasting marshmallows are times that will be remembered, savored and keep hearts warm long after cooler days return again.

FlatbreadsThere’s no reason a gluten-free lifestyle should hamper plans or stand in the way of summer fun. For instance, did you know Glutenfreeda’s Artisan Flatbreads are flexible and can be wrapped around a hotdog or sausage? They’re also great to slice in half to use in lieu of a hamburger bun (and even with lots of toppings they hold together nicely!) They can also be added to summer recipes, like the one featured at the end of this newsletter.

This summer, we know you want to keep cool and take it easy with gluten-free no-cook options or meals that can be prepared outdoors on the grill. Keep reading for great gluten-free ideas which use Glutenfreeda products that are on sale this month at your local health food store, natural market or grocer.

Best wishes for a happy, healthy (and gluten-free) summer!

- Jessica Hale, Co-Founder, Chief Marketing Officer and Vice President of Glutenfreeda Foods, Inc.

What's Cookin'

Perfect Parfaits with Glutenfreeda Granola
The healthy whole grain goodness of Glutenfreeda Granola in combination with the high protein content of Greek yogurt as well as the antioxidants in fresh berries makes this dessert parfait also perfect for breakfast or a summer snack.

Glutenfreeda Very Berry Greek Yogurt Parfaits


Ingredients:

  • 2 cups of Glutenfreeda Cranberry Cashew Granola
  • 4 cups of your choice of fresh berries (blueberries, strawberries, raspberries, blackberries or a combination)
  • 2 Cups of gluten-free Vanilla Greek Yogurt

Directions:
In mason jars, place a layer of berries on the bottom of the jars, followed by yogurt, berries and Glutenfreeda Granola, then more yogurt and top with berries and granola.



Fabulous Flatbread Pizza from the Grill with Glutenfreeda Artisan Flatbreads
Why settle for the cardboard-like textured gluten-free option at the strip mall pizza joint for take-out on a hot summer night? Keep your home cool and taste buds happy and use leftover steak to make a pizza on your own backyard grill!


Glutenfreeda Grilled Pizza with Steak, Tomatoes, Fresh Basil & Feta


Ingredients:

  • 1 Glutenfreeda Flatbread (you pick your favorite flavor)
  • 1/2 cup gluten-free prepared pizza sauce
  • 1 cup mozzarella cheese, grated (more if you like it really cheesy)
  • 1/4 cup thinly sliced pre-cooked steak
  • 1 tomato, sliced
  • 1 Tablespoon fresh basil, sliced
  • 2 Tablespoons feta cheese, crumbled

Directions:
Prepare a grill.
Spread the pizza sauce on the thawed Glutenfreeda Flatbread. Top with mozzarella, then sliced steak.
Place pizza over a medium fire and cook until cheese has melted and is bubbly and the bottom of the pizza is crisp and browned. (Note: If the bottom cooks too quickly, move off heat or to a cooler part of the grill.)
Remove pizza from the grill and top with fresh tomatoes, basil and feta.
Makes 1 pizza (2 servings)


Gluten-free Recipe

Ingredients:

  • 1 Glutenfreeda Original Flatbread
  • 8 oz. can fancy lump crabmeat
  • 1 egg
  • 2 Tbsp. Greek yogurt
  • 2 Tbsp. thinly sliced green onion
  • Finely grated zest of one lemon
  • 1Tbsp. chopped parsley
  • Fresh cracked pepper to taste
Recipe

Directions:

1) Place Glutenfreeda Flatbread on a baking sheet and toast in a preheated 400 degree oven for 15 minutes on each side (30 minutes total cooking time) or until Flatbread is crispy. Cool and then use either a food processor, or place flatbread in a zipped plastic bag and crush with a mallet, into fine breadcrumbs. Place breadcrumbs in a small bowl.
2) In a medium bowl mix crabmeat, egg, yogurt, green onion, lemon zest, parsley, pepper and ¼ cup of breadcrumbs.
3) Form mini crab cakes using a tablespoon and coat the crab cakes on both sides in remaining breadcrumbs. Place them onto slightly greased baking sheet.
4) Bake in preheated 400 degree oven for 12-15 minutes. Serve with Lemon Basil Aioli


Lemon Basil Aioli
Lemon Basil Aioli
Ingredients:

 

  • 1/4 cup finely chopped fresh basil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. mayonnaise
  • 1 garlic clove, minced
  • 1/2 tsp. olive oil

Directions:
Mix well and serve with Glutenfreeda Mini Crab Cakes.

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