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Chocolate State Bird Seed Bars

Chocolate State Bird Seed Bars

INGREDIENTS

8"x8" brownie pan or similar

2 cups white chocolate chips

2/3 cup malted milk powder (omit for gluten-free) 

2 bags Sea Salt State Bird Seed - crushed

2 cups semi-sweet chocolate chips

2T vegetable shortening

METHOD

1. Make the Filling

  • In clean, dry bowl melt white chocolate chips over a double boiler or in a microwave (15 second intervals).
  • When melted, stir in the malted milk powder 
  • Add crushed Sea Salt State Bird Seed and mix until combined

    2. Make the Bars

    • Combine semi-sweet chocolate chips and shortening in a clean, dry bowl.
    • Heat over a double boiler, or in a microwave (15 second intervals) until melted, stir to combine
    • Pour a thin layer of the melted semi-sweet chocolate mixture into the brownie pan (this will be the top of your bars and should make up ~ ⅓ of their thickness)
    • Place in freezer for 5-10 minutes to set
    • Spread an even layer of malted bird seed filling on top of the chocolate (this will be the middle of your bars and should make up ~ ⅓ of their thickness)
    • Pour more of the semi sweet chocolate mixture to cover the filling (this will be the bottom of your bars and should make up ~ ⅓ of their thickness)
    • Allow to set at room temperature, or to set more quickly, place in the freezer for 5-10 minutes
    • Gently flex and then invert pan to release the bar
    • Cut or break into organic pieces
    • Wrap in parchment paper, and enjoy within a week or so (if they last that long)

      Gluten-Free Figs, Honey And Yogurt

      Gluten-Free Figs, Honey And Yogurt

      INGREDIENTS

      5 oz (or more if you like) plain yogurt of choice 

      4 ripe figs, quartered (or other peak season fruit) 

      drizzle of honey

      1/4 cup Almond Rosemary or Sea Salt State Bird Seed

      METHOD

      • ​Spoon yogurt into a serving bowl
      • Top with figs, drizzle of honey and crumbled Almond Rosemary or Sea Salt State Bird Seed
      • Enjoy!

        Gluten-Free Furikake Fried Chicken Wings

        Gluten-Free Furikake Fried Chicken Wings

        INGREDIENTS 

        1 - 1 ½ lbs chicken wings, paddle and drumette separated
        1 - 2 tablespoon salt
        4 - 6 cups high temp oil, such as vegetable, canola, or grapeseed
        ¼ cups + ⅓ cup gluten-free flour, such as Cup4Cup
        ½ cup gluten-free or gluten-removed beer, such as Sufferfest Summit
        ½ cup vodka
        1 tablespoon water
        ¼ cup sugar
        1 tablespoon + 1 teaspoon fish sauce
        ¼ cup tamari
        1 tablespoon grated ginger
        1 tablespoon (heaping) sambal
        Furikake State Bird Seed, crushed

         

        METHOD

        1.  Fry the wings:

        • Place wings on wire rack on sheet tray
        • Season wings liberally with salt and refrigerate for 1 hour or up to overnight
        • Bring oil up to 350F in large pot
        • Coat wings liberally in ¼ cups gluten-free flour, shake off excess
        • Create batter by whisking together remaining gluten-free flour, beer and vodka and coat wings in batter
        • Fry wings in batches, to maintain oil temperature, 7 to 8 minutes per batch or until a thermometer inserted in the thickest part of the wing reads 155F
        • Place fried wings on rack

           

          2.  Make the glaze:

          • Combine fish sauce, tamari and grated ginger in small bowl
          • Combine water and sugar in a pot, over medium high heat, stirring frequently, bring to 315-325F
          • Carefully whisk fish sauce tamari ginger mixture into caramel until fully incorporated
          • Mix in sambal
          • Brush glaze onto chicken wings

             

            3.  Get crunchy:

            • Crush clusters of Furikake State Bird Seed into smaller pieces
            • Liberally cover glazed chicken wings with crushed bird seed
            • Enjoy (immediately!)