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    Fire Cider Blog — Snacks

    Fire Cider in the Kitchen - Buffalo Chickpeas

    Fire Cider in the Kitchen - Buffalo Chickpeas

    image and recipe credit: Bethany Ugarte

    I made these Buffalo Chickpeas last week and they are well worth it cuz the flavors in these little guys are bangin'.

    Ingredients:
    1, 15 oz. can organic chickpeas
    1 Tbsp Fire Cider (use our Unsweetened Fire Cider to keep these vegan friendly)
    1 tsp turmeric powder
    1 tsp cayenne pepper

    - Drain and rinse chickpeas the pat dry w/paper towel. TIP: put them in your air fryer/oven for 3 minutes @ 400 F to dry them!
    - Toss chickpeas with Fire Cider then add spices and toss again to coat.
    OPTIONS:
    - Roast in your air fryer or oven until desired crunchiness.
    - Eat immediately as a snack.
    - Add them to salads, pizza, soup, or even salsa!

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    Fire Cider in the kitchen: Vegan Cheese (no, seriously!)

    With an office full of health conscious vegans, vegetarians and omnivores, it can be tough to find foods that please us all. Our friend Bethany (@lilsipper) has been on a roll lately and we're loving her latest creations! 

    Dairy, and Nut-free Vegan Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    I made this 100% NUT FREE & VEGAN cheese and honestly, I just couldn't wait to share it! Chickpea flour does the consistency magic here (VERY different from other flours and cannot be substituted) and Fire Cider gives it all the bangin' flavors!

    Chickpea Flour Cheese

    Ingredients:

    • 1/2 cup chickpea flour (must be flour, do not use chickpeas)
    • 1 1/2 tsp turmeric powder
    • 1/2 Tbsp organic taco seasoning
    • Red chili flakes to taste
    • 1/4 cup Fire Cider
    • 3/4 cup water

    Method:

    - Mix dry ingredients together first in a bowl, then add Fire Cider and water and mix well. (batter will be lumpy).

    - Pour batter into a blender and blend on high a few seconds to get the lumps out.

    - Transfer batter to a small saucepan and heat on low, stirring constantly to prevent clumps.

    - Once sauce thickens to an oatmeal-like consistency, remove from heat and quickly pour it onto a glass dish of choice and place in fridge to set (about 3 hours).

     - Once set, use however you wish! Great as a sauce for chips or macaroni, on cold or hot sandwiches, or just slice and eat as a snack! 

    Vegan Cauliflower Cheese on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Say "CAULIFLOWER CHEESE". This dairy free, grain free, soy free, yeast free, and NUT FREE Paleo cheese recipe. It's firm enough to slice, cube, and even grate, yet it melts perfectly for use in macaroni or a grilled cheese sandwich. The possibilities are endless, and it really tastes like cheese!

    Cauliflower Cheese

    Ingredients:

    • 1 med. head of cauliflower
    • 1 Tbsp coconut oil or ghee
    • 1 Tbsp Fire Cider (it really gives so much flavor!)
    • 2 tsp turmeric powder
    • 2 tsp sea salt
    • 3 scoops Vitalproteins gelatin (green tub)

    Optional add-ins, to taste:

    • Taco seasoning, Onion/garlic powder, Red pepper flakes, Mustard

    Method:

    - Steam cauliflower until soft.

    - Transfer cauliflower while still hot into your blender. Do not add water.

    - Puree cauliflower until smooth, then add all other ingredients except gelatin and blend again.

    - While blender is on lowest speed, add gelatin, secure lid, then blend on high a few seconds until well mixed.

    - Pour "cheese sauce" into a dish lined with parchment paper for easy removal an refrigerate for about 3 hours until firm.

    Cheese-less Cheese Stuffed Mushrooms on the Fire Cider Blog

    image and recipe credit: Bethany Ugarte

    Cheese-less Cheese Stuffed Mushrooms!  

    A great way to use the Cauliflower Cheese, it totally melts! Seriously, if you haven't tried this dairy-free, Paleo cheese you are missing out! (confession: I eat blocks of this stuff)

    Method:
    - Slice cheese (recipe above) into cubes and place each cube in mushroom caps. Roast until cheese softens and mushrooms begin to sweat.
    -  Garnished each mushroom with gorgeous micro greens.

    About Bethany (LilSipper)

    Bethany is the face behind the account @lilsipper on Instagram. She is dedicated to healthy eating and living a balanced life. She is also a yoga instructor and loves sharing her passion for health and fitness. Diets never work and always end…AKA fail. She was diagnosed with Gastropareses, which is, according to western medicine, an incurable illness that effects the digestive system. Through natural ways of healing through food and a pure, clean diet, she is currently reversing her illness! Her diet is free from gluten, peanuts, refined sugars, artificial sugar including stevia, and are, of course, full of nutritional value. She never counts calories, only nutrients! Follow Bethany at @lilsipper and @sipperfacts!

    Fire Cider in the kitchen: Fire Cider Roasted Nuts with Bethany from LilSipper!

    Fire Cider in the kitchen: Fire Cider Roasted Nuts with Bethany from LilSipper!

    image and recipe credit: Bethany Ugarte

    Bethany, who runs the Instagram account @lilsipper, has whipped up a sweet roasted nut snack using Fire Cider! Check it out below:

    "Normally I take shots of this stuff, but this time I decided infuse Fire Cider in some roasted nuts! Crunchy, with just a touch of sweetness...and that 🔥kick from the Fire Cider tho. DO IT."

    Ingredients:
    1/4 cup Fire Cider (any flavor)
    1/2 cup apple cider vinegar
    1 Tbsp honey, blackstrap molasses, or maple syrup
    1 tsp pink Himalayan salt
    1 1/2 cup raw, unsalted nut of choice

    • In a large bowl, combine all ingredients and soak nuts in vinegar mixture for 1 hour.
    • Pre-heat oven to 400 F and line a baking sheet with parchment paper.
    • Spread soaked nuts on baking sheet and roast for 10 minutes, stirring half way through.
    • Allow to cool and enjoy!

    About Bethany (LilSipper)

    Bethany is the face behind the account @lilsipper on Instagram. She is dedicated to healthy eating and living a balanced life. She is also a yoga instructor and loves sharing her passion for health and fitness. Diets never work and always end…AKA fail. She was diagnosed with Gastropareses, which is, according to western medicine, an incurable illness that effects the digestive system. Through natural ways of healing through food and a pure, clean diet, she is currently reversing her illness! Her diet is free from gluten, peanuts, refined sugars, artificial sugar including stevia, and are, of course, full of nutritional value. She never counts calories, only nutrients! Follow Bethany at @lilsipper and @sipperfacts!

    Bronzies–Like your average brownie, but better!

    We all love to get down with a plate of brownies every now and again, right? Here's a recipe from Fire Cider co-owner Amy Huebner that utilizes African Bronze Honey, an amazing honey from the African Bronze Honey Project (which we use in our Fire Cider African Bronze variety). We are grateful for the opportunity to partner with this organization and love to shout them out whenever we get the chance!

    This recipe is an adaptation of  "Double Fudge Brownies" from Whole Grain Baking King Arthur Flour Cookbook, Copyright 2006

    Bronzies Recipe

    makes about 20 brownies

    Equipment:

    • 10 x 7 glass pan or equivalent, buttered

    Ingredients:

    • 1 cup unsalted butter
    • 1/2 cup African Bronze Honey–you can buy this on our website here or directly from the African Bronze Honey Project site
    • Vanilla Stevia to desired sweetness (about 4 dropperfuls)
    • 6 tablespoons coconut flour
    • 3/4 cup Dutch process cocoa powder
    • 1 teaspoon espresso powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • optional: 1-2 cups chocolate chips or walnuts

    Method:

    Preheat oven to 350 degrees F.

    Melt the butter in a sauce pan over low heat. Add honey, stirring to combine completely. Remove from heat.

    In a bowl, combine dry ingredients: coconut flour, cocoa powder, espresso powder, baking soda, and salt. Stir into the butter and honey mixture.

    Once the mixture is cool enough to touch/not cook the eggs (about body temp or lower), mix in the 4 eggs, vanilla extract, and stevia to taste. Stir to fully combine.

    Add chocolate chips or walnuts, if using. Adjust for honey/sweetness.

    Spread the batter evenly into the prepared pan and bake for about 20-25 minutes. A knife in the center should come out clean, with the edges and center set. Let cool completely before cutting and eating!

    Slice those Bronzies; we're ready to indulge!

    Sweet & Easy Peanut Butter Banana Muffins

    My sister Elise sent me this recipe she found on Thirty Handmade Days for muffins that you can whip up in a blender or food processor. A 'one bowl', super easy recipe for naturally sweet, protein packed treats? Yes, please!  

    No flour or sugar required, this is an awesome way to transform over-ripe bananas. I tend to have a few in my freezer...and a few on the counter, too! And while I love my grandmother's banana bread recipe, I don't always have the time to make it. My oven takes longer to heat up to 400 degrees than it does to make this batter, grease and fill the tins AND do the dishes! When you make these for the second time in a week, know that it's OK to double the recipe. Happy baking!

    image courtesy of 30 Handmade Days

     Mique's blender muffins are small, flavorful and gluten free!

     Ingredients:
    • 1 cup organic peanut butter
    • 2 large eggs
    • 2 medium sized very ripe bananas
    • ½ teaspoon baking soda
    • 1 teaspoon vanilla
    • 2 tablespoons organic honey (optional, but I added it!)
    • Optional toppings of choice: coconut, raisins, walnuts, you get the idea!
    Method:

    Preheat oven to 400 degrees.

    Place ingredients in the blender (or use a wand blender/bowl or food processor) and blend until well mixed.

    Pour batter into muffin tin greased with coconut oil.

    Add a variety of toppings (if using) into each muffin spot and stir.

    Cooking time varies- 9 minutes for regular muffins, 8 minutes for mini muffins.