• Follow Me on Pinterest
  • YouTube
  • Twitter
  • Facebook
  • Facebook
  • Home
  • About
  • Gluten-Free Products
  • Blog
  • Promos & Events
  • Gluten-Free Community
  • Where to Buy
  • Talk to Us
  • Gluten-Free Breads
  • Cinnamon Raisin
  • Multigrain
  • Original
  • Frozen Gluten-Free Breads
  • Cinnamon Raisin
  • Multigrain
  • Original
  • Gluten-Free Tortillas & Wraps
  • Plain Tortillas
  • Spinach Tortillas
  • How We Make It – Our Gluten-Free Certification
  • FAQs
  • Gluten-Free Pantry Guide Shopping List
  • Gluten-Free Education
  • Gluten-Free
    Partners / Supporters
  • Gluten-Free Recipes

Categories

    • Celiac & Gluten-Free Community
    • Gluten-Free Events
    • Gluten-Free News & Non-GMO
    • Guest Bloggers
    • Recipes
    • Rudi’s Bakery
    • Uncategorized
  • Recent
  • Blogroll
  • Archives

Recent

  • Cinnamon Raisin Bread Sandwiches
  • Rudi's Guide to Gluten-Free Flours
  • Gluten-Free Sauce Recipes
  • Tips For Sticking To Your New Year's Resolutions All Year Long
  • Thanksgiving Leftover Ideas

Blogroll

  • 5 Minutes for Mom
  • Accidental Mommies
  • Food, Fitness & Family
  • Lunchbox Bunch
  • Meal Makeover Moms
  • Modern Day Moms
  • Our Kids Mom
  • Peachy Green
  • Savvy Vegetarian
  • The Green Connoisseur
  • Two Peas & Their Pod
  • Weelicious

Archives

  • 2016
  • 2015
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010

Baked on the Bright Side


Orange Coriander Fennel Bites by guest blogger Amie Valpone

May 29, 2012

Gluten-Free and Vegan

Serves Four

Ingredients

  • 4 large fennel bulbs, sliced into 1/2 inch pieces, reserving fronds
  • 2 slices Rudi’s Multi-Grain Bread, toasted
  • Juice of 1 fresh orange
  • 1/2 tsp. orange zest
  • 1 cup ground almonds
  • 1 tsp. coriander
  • 1/4 tsp. sea salt
  • 1/2 cup hummus, for serving

Directions

  1. Preheat oven to 375 degrees F.
  2. In a food processor, pulse Rudi’s Gluten-Free Bread until it forms a bread crumb consistency.
  3. Lay fennel fronds in a large baking dish lined with tin foil; top with fennel bulb pieces.  Sprinkle with Rudi’s bread crumbs, orange juice, zest, almonds, coriander and sea salt.
  4. Bake for 25-30 minutes or until golden brown.
  5. Remove from oven; set aside to cool for 2 minutes before serving.
  6. Serve warm with a dollop of hummus.
  7. Enjoy!

Amie Valpone, HHC, AADP is a Manhattan-based culinary marketing consultant specializing in gluten-free “clean” eating. Her experience as a marketing consultant spans the hotel, spa, restaurant and FMG sectors, where she creates menus, develops marketing and publicity efforts, and builds brand awareness for her clients. Amie is also a culinary nutritionist, spending time with clients as a Food Allergy Concierge and Pantry Stylist in the big apple of Manhattan. Find her on Twitter @TheHealthyApple , on Facebook and at http://thehealthyapple.com/

*feature image taken by Amie Valpone

Comments 0 | Permalink

Tweet
RSS
Next: North Carolina Welcomes the Gluten-Free Expo
Back: Hurry to help your fellow celiacs by the end of Celiac Awareness Month
  • Home|
  • FAQs|
  • Media Room|
  • Talk to Us|
  • Privacy Policy|
  • Design by Vermilion.