This post is sponsored by Udi’s Gluten Free.
I always love a good cooking challenge. I’m not talking about a challenge with strange ingredients that no one has ever heard of and you have to figure out what it is before you start cooking with it. No, I’m talking about a cooking challenge that uses ingredients that everyone probably has in their pantry and using them in a unique way. That is why when the nice people at Udi’s Gluten Free contacted me and asked me to create a recipe to showcase their What the Hack contest I was super excited.
The What the Hack contest requires you to develop and submit a unique recipe using the following ingredients:
One Udi’s Product: Ancient Grain Crisps, Millet-Chia Bread or Udi’s Gluten Free Tortillas
Three of the following: jalapeno, Parmesan cheese, chocolate chips, nut butter, coconut flakes and pineapple
And an optional protein: turkey, beef, pork, chicken, tofu or seafood
You can also add any other ingredients that you like.
When I developed my recipe, I opted to forgo the protein. Instead I chose the Udi’s Ancient Grain Sea Salt Crisps, coconut, jalapenos and pineapple. I also added some cilantro, lime juice, lime zest, salt and butter to the mix.
And what I made was pretty darn delicious if I do say so myself. AND it was super easy. AND it looks really pretty so it’s fit for all of your summer parties this year.
The technique I used to “hack” this recipe was to turn the Ancient Grain Sea Salt Crisps and coconut into a kind of crust cup using a mini-muffin tin. It is pretty much how you would make a graham cracker crust but I used the crisps instead. What I did was pulse the Ancient Grain Sea Salt Crisps in the food processor until they were crumbs. Then I mixed in the coconut and some melted butter. Finally I scooped them into a mini-muffin tin and used the back of a tablespoon to create a indentation in the center and baked them until they were golden brown.
While the cups were cooking I made a super quick and easy pineapple salsa using the other ingredients required in the challenge and a few ingredients not listed. Finally once I allowed the cups to cool, I simply spooned the pineapple salsa into the cups and voila! A snack so good I couldn’t get enough.
Do you have a recipe that that you’d like to enter into the What the Hack contest? You totally should. Once you develop your recipe just submit it to Udi’s by May 21st 8:00AM Mountain Time. It will be judged on creativity, taste and use of the Udi’s product. And guys, if you win the whole shabang you win $3000.00! Pretty fun contest right? I thought so! So what are you waiting for. Go enter!
But make these first. You need a snack while you work.
Disclosure: I was compensated for my time by Udi’s Gluten Free but all opinions are my own.
Preheat oven to 350 degrees.
Combine crushed Udi's Gluten Free Ancient Grain Sea Salt Chips, coconut flakes and butter together in a bowl. Mix well, until all of the chip crumbs are moist. Place a tablespoon of the mixture into each cup of a mini-muffin tin. Gently press down (I used the back of the tablespoon) to create a bowl in the middle of the cup.
Bake in preheated oven for 8 - 10 minutes or until golden brown. Remove from oven and cool completely.
While the cups are cooking mix pineapple, jalapeno, lime juice, lime zest and cilantro together in a bowl. Season to taste with salt. Let sit at room temperature until ready to use.
Once the cups have cooled, carefully remove them from the mini-muffin tin and place on a serving tray. Spoon the pineapple salsa into the cups and serve.
Note: To make this recipe dairy free simply substitute melted coconut oil for the butter.
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