NYE Finger Foods

New Year’s Eve Finger Foods

New Year’s Eve Finger Foods are gluten-free, healthy, and best of all filling.

According to Wikipedia, an amuse-bouche (pronounced uh-MYUZ-boosh) is a single, bite-sized hors d’œuvre.

Literally, this term means amusement of the mouth. I’m putting together a list of amuse bouche finger foods that will amuse fingers, mouths and guests alike during your New Year’s Eve celebration.

What are your plans for New Year’s Eve? What will you be serving?

Of the gluten-free foods listed above, my favorite is the Fig Tapenade with Rosemary Crackers. My boys love the Deviled Eggs for a savory treat, which they gobble up and make disappear within minutes. For a sweet treat, they like the Nut Butter Cups.

Happy New Year!


  1. Christina says

    These look so wonderful and the menu items sound so yummy. Thank you!

    Elaine – do you eat nuts, eggs, etc.? Just wondering. Thank you!

  2. says

    I love your website and recipes. I purchased your book with almond flour recipes. Up until now everything I have tried is wonderful but I tried to make the pecan pie. It wouldn’t set. I could not find agave flakes so added two tbsp. of Zylitol instead – could that have made the difference? After about 4 hours of cooling and no “gelling,” I put the liquid with pecans in it back on the stove and added 3 eggs that I had wisked well and brought it to a boil, cooled it and then poured it into the crust. I am hoping it will taste good. I see it set very well now. In fact, I added a few dark chocolate chips into the liquid as well.

  3. says

    I’ve been making similar roasted nuts, but since I can’t use sweetener I use unrefined coconut oil and cinnamon for just a touch of sweetness. I’ll have to try adding some vanilla like you use in your walnuts.

    Thanks Elana, for all the inspiration this past year. I hope this next one is wonderful for you and your family!

  4. Monica Ariowitsch says

    I have loved your website!
    Now I have a (large) dilemma. Jay Wilson (nutritionalist) from Boulder has convinced me that agave is a PR nightmare and one of the worst ingredients to use especially for those of us conscious of sugar usage. It is true agave looks good on the glycemic index; however. What is not measured on that index is fructose. I am learning that agave has more fructose than most of the bad guys. Its usage can lead to insulin resistance.
    Could you please comment on this issue??
    Thanks, Monica

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