1. For hummus: mix all ingredients in a blender until a thick paste is formed.
2. For caponata: finely chop all ingredients and mix.
3. Acorn Squash Topping
Cut the acorn squash in half, sprinkle with salt, an bake upside down for 40 minutes at 400 F (or until soft). Allow to cool, then spread with a fork on a rice cake or toast, finish with a sprinkle of cinnamon. Enjoy!
4. For toast toppings instructions please see video.
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All these toppings can be prepared ahead of time and kept in the fridge for maximum 3-4 days. Once you're ready to assemble your gluten free dairy free snacks, make sure you have your toast or crackers ready.The gluten free vegan bread I used, the recipe can be found here.The rice crackers used in the video, can be found here.For more wholesome healthy gluten free dairy free snacks (sweet or savory) for kids and adults, check out this post.The amount of calories varies with the toppings used, it can rank anywhere from 220-300 calories.