Prep Time: 15 minutes

Ingredients:

• 1 box of 8 Cloudies
• 1 c. crispy rice cereal squares
• 1 c. nuts (pecans or cashews)
• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 clove minced garlic
• 3 Tbsp. honey
• 2 Tbsp. white miso paste OR 1 Tbsp. gluten-free tamari
• 1 Tbsp. raw sesame seeds
• 3 Tbsp. nutritional yeast
• 2 Tbsp. Korean chili flakes OR 1 Tbsp. chili powder
• 2 tsp. sea salt

Directions:

1. Tear Cloudies into bite-sized pieces, place on a baking tray, bake at 300° for 25 minutes.
2. Add baked Cloudies, cereal squares and nuts to a large mixing bowl.
3. In a saucepan, heat butter, olive oil and garlic for 5 minutes until simmering, add honey and miso paste or tamari. Whisk until blended.
4. Pour butter mixture over Cloudies mixture, gently toss. Sprinkle with sesame seeds.
5. Pour mixture onto a parchment-lined baking sheet, and set aside mixing bowl for future use. Bake at 300° for 25 minutes, stir and bake another 10-15 minutes.
6. While baking, whisk together the spice blend of yeast, chili powder and sea salt in a separate, small bowl.
7. While still warm, pour the baked Cloudies mixture back into the large mixing bowl, add the bowl of spices and gently toss.
8. Pour mixture and spread out on the lined baking sheet until cool.
9. Store in an airtight container for 3-4 days.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Makes: 8 Foldies

Prep Time: 30 minutes

Ingredients:

• 1 box of 8 Cloudies (any flavor works!)
• 1 pound ground beef
• Salt & pepper
• 4 slices of cheese, cut in half
• Classic burger topping: lettuce, tomato, pickles, ketchup, mustard

Directions:

1. Divide and roll ground beef into 8 balls (about 2 oz each).
2. Crack pepper and sprinkle salt on a plate, roll each ball to coat.
3. Preheat a cast iron pan or griddle until smoking hot.
4. Lay 2 balls on the pan, place a Cloudie on top, press down with a burger press or spatula to smash thin.
5. Sear for 2 minutes, press down again, then continue cooking for another minute.
6. Flip over, immediately lay cheese on top. Cook for 1 minute and remove to a tray.
7. Continue with all the burgers in this manner. Serve with burger toppings so everyone can make their own Foldie!

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Serves: 4-5
Prep Time: 20 minutes + overnight soaking

Ingredients:

• 1 box Original Cloudies
• 3 Tbsp. butter
• 1/3 c. coconut sugar
• 2 eggs
• 1/2 c. milk
• 1 tsp. vanilla extract
• Sprinkle of cinnamon

Directions:

1. Preheat oven to 350° and melt 3 Tbsp. butter in an 8×8 glass baking dish (about 6-7 minutes).
2. Once butter is melted, remove dish from oven. Sprinkle coconut sugar evenly over the butter and place back in the oven for another 5-6 minutes until bubbling.
3. While the pan is in the oven, whisk together the eggs, milk and vanilla. Set aside.
4. Remove pan from the oven with the butter-coconut sugar mixture. Layer Cloudies over the mixture like a shingle roof.
5. Evenly pour over the milk mixture and finish with a sprinkle of cinnamon.
6. Cover tightly with foil and refrigerate overnight.
7. Bake at 350° for 30-35 minutes. Let sit 5 minutes before cutting.

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Serves 4

Ingredients:

• 16 Original or Cheddar Cloudies
• 2 Tbsp. coconut sugar
• 1 pound chicken thighs
• 1 egg
• ½ c. buttermilk (or ½ c. milk + 1 tsp. fresh lemon juice)
• ½ c. coconut flour
• 1 tsp. salt
• 1 tsp. paprika
• 2 tsp. garlic powder, divided
• Olive oil, for drizzling
• Optional: maple syrup to finish

Directions: Preheat oven to 300°.

For breadcrumbs:

• Place a metal cooling rack on top of a baking sheet. Tear 8 Cloudies in half, place on a baking sheet. Bake for about 40 minutes until the Cloudies are crunchy.
• Cool 10-20 minutes.
• Add the dried Cloudies to a small food processor or high-speed blender, pulse until crumbled and set aside.

For chicken:

• Turn up the oven to 400° and line a baking sheet with parchment paper.
• Prepare 3 shallow bowls for dipping.
  • Bowl #1: whisk together egg, buttermilk, 1 tsp. garlic powder
  • Bowl #2: combine coconut flour, salt, paprika, 1 tsp. garlic powder
  • Bowl #3: add breadcrumbs
• Dip each chicken thigh in each bowl, starting with #1.
• Place chicken on the prepared baking sheet.
• Drizzle olive oil and sea salt over chicken
• Bake at 400° for 22-24 minutes until golden brown.

For waffles:

• Any waffle iron works but if you have the tiny, individual ones those are the perfect size!
• Spray the waffle iron lightly with olive oil, place the Cloudie inside, and sprinkle with coconut sugar.
• Press the top down to “cook” each waffle for about 45-60 seconds.
• Place 2 waffles on each plate and top with a chicken thigh.
• Add optional drizzle of maple syrup and enjoy!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen

Ingredients:

• 5 jalapeños
• ½ c. cream cheese, softened
• ½ c. greek yogurt
• 2 green onions, finely minced
• ⅛ tsp. salt
• 10 Cheddar Cloudies, fully thawed
• 10 thin sliced bacon strips

Directions:

• Preheat oven to 400 degrees. Place a piece of parchment paper or foil on a rimmed baking sheet and place a wire rack on top.
• Slice the jalapeños in half, trying to keep a bit of the stem on both halves.
• Use a small spoon to scoop out the seeds and all the white pith. Discard.
• In a small bowl, whisk together cream cheese, yogurt, green onions and salt. Scoop into a small baggie.
• Snip the end of the baggie and fill each of the 10 halves of jalapeños with the mixture. (or use a spoon!)
• Use a rolling pin to gently flatten the Cloudies and then wrap them around the filled jalapeños.
• Wrap the bacon around the Cloudies, making sure to have the end wrapped on the bottom to keep it from curling up.
• Bake on the rack at 400 degrees for 20-22 minutes, cool 5-7 minutes and serve!

 

Recipe and photo credit: Kendra Peterson, Drizzle Kitchen