Gluten Free Cinnamon Rolls

As with many things gluten free, so many say “This is the best recipe I have tried!” or “tastes just like the original”. It is frustrating to say the least. I have tried close to a dozen different cinnamon bun recipes and this is the best one I have tried by far.

I then made this recipe a good 5+ times. I have altered it a little each time. I think that it is the best it is going to get at this point.

Several tips I have, do not lament if you think, there is no way this recipe is going to work, it is so loose. The first time I actually made it I actually made a different batch after because I thought there is no way this is turning out. However when it came out of the oven I was pleasantly surprised! It is quite soft and as you can see in the photo below, the sides collapse down a bit as it is so soft. This moisture helps the cinnamon buns stay fluffy after they are baked. Most gluten free cinnamon rolls are quite dry, so this is pleasant change of pace.

Use the plastic wrap to help roll it, otherwise it won’t turn out as nice spirals. In addition, don’t roll the dough too thin. I did this once and found it was more like a cinnamon spiral cake. It baked together rather than having distinct layers that you can pull apart, which is the best part of cinnamon buns! Lastly, enjoy!

Gluten Free Cinnamon Rolls

  • Servings: 8
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These light, fluffy gluten free cinnamon rolls, can be prepared the night before.

Ingredients:
Dough:
2/3 C milk/milk alternative (I use coconut milk)
1 Tbsp butter/vegan butter (I use miyokos) (1)
1 packet (7g) yeast (2)
1/4 C granulated cane sugar
1/2 C potato starch
1/2 C brown rice flour
1/4 C fine ground almond flour
1/4 C tapioca starch plus more for flouring surface
1/2 tsp baking soda
3 T psyllium husk fibre (or 1 1/2 tsp xanthan gum) (3)
2 1/2 tsp baking powder (or 3/4 tsp baking soda + 1 1/2 tsp apple cider vinegar) (4)
1/2 tsp salt (5)
1 egg/flax egg – 1 Tbsp flaxseed meal, 2 Tbsp warm water (6)
1/4 C oil (olive oil, coconut oil etc)
1/2 tsp vanilla (7)

Filling:
1/3 C butter/vegan butter softened (1)
1/2 C brown sugar/coconut palm sugar
2 Tbsp cinnamon

Frosting:
2 T butter/vegan butter (1)
1 C powdered sugar (8)
1/2 tsp vanilla (7)
1 1/2 Tbsp hot water

Directions:

  1. Preheat oven to 350 degrees. Grease & lightly flour a pie plate (9)

Dough:

  1. Make flax egg, if using. Mix 1 Tbsp flax seed meal with 2 Tbsp warm water, sit for 5 min.
  2. Combine yeast & sugar in a mixer bowl.
  3. Microwave/heat milk and 1 Tbsp butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  4. In a small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, psyllium husk fibre (or xanthan gum), baking powder (or baking soda if using) and salt.
  5. Once yeast is proofed add in egg, oil, and vanilla (and apple cider vinegar if using). Mix for a moment, begin slowly adding in the flour mixture. Increase speed to medium-high and beat for 1 1/2 minutes. Beating long enough is essential, GF flours are “thirsty”, the dough will thicken & lose it’s stickiness as you beat it. Note, it will still be quite wet and loose.
  6. Cover your surface with plastic wrap, coating lightly with tapioca starch. Place dough in center, sprinkling with more tapioca starch and another sheet of plastic wrap. Roll out to approximately 13″ x 10″. Carefully peel off the top layer of plastic wrap.

Filling:

  1. Use a knife or spatula to gently spread the softened butter over the dough evenly, leaving 1/2″ space around the edges.
  2. In a small bowl combine brown sugar & cinnamon. Sprinkle evenly over the dough.
  3. Roll the dough: start on the shorter sides, gently roll your dough into a log form using the plastic to “lift & roll” the dough. Try to make it as tight as possible, however don’t try to unroll it and retry, it is too sticky for that.
  4. Sprinkle lightly with tapioca starch again. Dip a sharp knife into tapioca starch & cut into 8 pieces.
  5. Place the rolls, cut side down, in a prepared pie plate. Cover with plastic wrap and tea towel, placing in a warm spot, rising for 15 minutes. (10)
  6. Bake 22-27 minutes until tops are golden brown

Icing:

  1. In a mixing bowl beat ingredients in a bowl. I use a hand crank whisk.
  2. Spread on top of cinnamon rolls 15-30 minutes after they are out of the oven. Enjoy

Notes:

(1) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(2) Yeast: Corn allergy – avoid all yeast that contains any additives, most contain ascorbic acid, which is derived from corn. Red Star Active Dry Yeast is the only one that is free of any additives, it has to be the pack of 3 single packages.
(3) Xanthan Gum: Corn Allergy  – xanthan gum is iffy with corn allergies due to how they make it. We made the switch to psyllium husk fibre in our house.
(4) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(5) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(6) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(7) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(8) Powdered sugar: Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
(9) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands or silicone brush. You can buy oil mister bottles and fill with your own safe oil as well.
(10) Night before preparation: Once the rolls are in the pie plate, cover with plastic wrap and place in the fridge. In the morning set out at least 25 minutes before baking.

Gluten Free Frosted Sugar Cookies

Somehow, even though we had no company or travel, we were more busy than ever coming up to Christmas this year. This might have to do with a newborn in the house… This meant I didn’t get to Christmas baking before Christmas day. Instead, V and I made cookies on Boxing day, by that I mean I made the cookies, she helped pour some ingredients into the bowl and she selected the cookie cutters. Strangely our toddler didn’t want to cut the cookies out herself.

This cookie recipe I used to make years ago with the shortening that the recipe calls for. Since at this moment in time we don’t have a safe shortening I decided to tweak the recipe, and they turned out fantastic. So great, that I made a second batch yesterday because we ate all of them already.

You will notice one photo has decorated cookies while the rest are just white icing. The decorated cookies were from before our corn allergy diagnosis. I didn’t bother trying to add some natural food coloring to my icing this time around, however there are many ways to do this safely for different allergies. I may have to experiment.

Gluten Free Frosted Sugar Cookies

  • Servings: 2 dozen cookies
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This easy and delicious recipe is great for the holidays, birthdays or just any ordinary day. Enjoy!

Ingredients
For the Cookies:
1 C shortening/vegan butter (I use miyokos butter) (1)
1 C granulated cane sugar
1 large egg, cold/flax egg (allow to thicken for 5 min) (2)
1 Tbsp vanilla extract (3)
3 C Gluten Free All Purpose Flour Mix
1 tsp sea salt (4)
Tapioca starch for rolling out the dough

For the Frosting:
1/2 C vegan butter (1)
1/2 C shortening/vegan butter (1)
3 C icing sugar (5)
1 tsp vanilla extract (3)
1 Tbsp unsweetened coconut milk beverage
food coloring (optional) (6)
sprinkles (optional) (7)

Directions:
To make the Cookies:

  1. Preheat oven to 350 degrees, line baking sheets with silicone mats or parchment paper
  2. In the bowl of a stand mixer cream together the shortening/vegan butter and sugar until light & creamy (approximately 2 minutes). Mix in the egg & vanilla extract.
  3. Add the flour and salt, mix low speed until completely incorporated. The dough should be slightly firm but still pliable, not sticky.
  4. Separate into 2 balls. Flour working surface with tapioca starch. Roll out half the dough on floured surface. Cover with plastic wrap and roll out until it’s about 1/4 inch thick or less. Using desired shapes/cookie cutters, cut out cookies. Transfer carefully to cookie sheets, repeat with remaining dough. Dough scraps can be re-rolled. Use additional flour only as needed.
  5. If using vegan butter, refrigerate for 5 minutes before baking. Bake 8-14 minutes (all depends on size of cookie cutters & thickness of dough). Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack. Cool completely before frosting.

To make the Frosting:

  1. Mix the shortening, vegan butter & powdered sugar in the bowl of a stand mixer on low speed until the sugar is incorporated.
  2. Beat on medium-high for 1 minute.
  3. Mix in vanilla and milk until the frosting is light & fluffy, about 1 minute or less.
  4. Incorporate food coloring (optional)
  5. Frost the cookies, top with sprinkles (optional). Serve immediately or store in an airtight container until ready to serve

Notes:

(1) If using shortening in the dough it doesn’t need to be refrigerated, however if using vegan butter it bakes much better if chilled.
(2) Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. Bob’s Red Mill works as a great replacer, however it has a lot of cross contamination and isn’t recommended at all with corn allergies. You could also use a flax egg as an alternative.
(3) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(4) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(5) Powdered sugar: Corn Allergy – Powdered sugar/icing sugar contains cornstarch to prevent clumping. Wholesome Organic Icing Sugar uses tapioca starch instead. This is an ok option for corn lite, but trial carefully as there is a lot of cross contamination. It is possible to make your own. This is what we do, it is just time consuming.
(6) Food coloring: Corn Allergy – coloring often in an alcohol base, usually corn. One can use natural coloring if desired. Beet root powder, matcha tea powder, etc.
(7) Sprinkles: Corn Allergy – made with corn starch and corn syrup, avoid if needed

Oat Flaxseed Crackers

Since our house has issues with soy, I have yet to find store bought crackers that are not made in the same facility as other soy products. This means that there were no crackers in our house for almost 2 years.

I discovered this recipe about a month ago, and I have made them at least once a week since finding it. I even used these crackers to participate in communion a couple weeks ago.

For the gluten free flour mix in the recipe I have used both my Gluten Free All Purpose Flour Mix as well as my Gluten Free Baking Mix. They both work really well, but I find that using the Baking mix gave the crackers a bit more a soft snap. They actually reminded me of Breton crackers.

I have tried a few different variations of this recipe, including topping it with salt, garlic powder, onion powder, chopped dried rosemary etc. I would like to try putting some vegetable powder in the recipe one of these days as well!

I am not sure how long these keep for on the counter as they get scarfed pretty quickly at our house. They have lasted for 1 week without going soft or stale. Beyond that, you will have to let me know.

Oat Flaxseed Crackers

  • Servings: 50 crackers
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Ingredients
3/4 C Gluten free flour (I use my Gluten Free Baking Mix)
2/3 C oat flour/almond meal
1/4 tsp baking powder (or 1/16 tsp baking soda + 1/4 tsp apple cider vinegar)
2 Tbsp flaxseed meal (I use golden flaxseed meal)
1/2 tsp salt
3 1/2 Tbsp oil (I prefer coconut, olive oil works just as well)
3-5 Tbsp cold water
dash topping/herbs (salt, garlic etc)

Directions

  1. Pulse dry ingredients in food processor until mixed.
  2. Add remaining ingredients, pulse.
  3. Flatten mix onto silicone baking sheets. To make even crackers roll out onto a silpat mat, then place on a cookie sheet.
  4. Cut into shapes using a knife or pastry cutter wheel. Poke several holes per cracker.
  5. Freeze for 10 minutes. Preheat oven to 325.
  6. Bake at 325 degrees for 15-30 minutes until slightly golden brown.
  7. Let cool before storing covered at room temperature. Keeps for at least one week.

Pancakes for Everyone

I have been making this recipe for almost 2 years and my family can’t get enough. I have made it many different ways with different flours, with and without eggs, different butter/oils etc. I hope you can enjoy these as much as my family does.

All-Around Pancakes

So this recipe is amazing. Somehow it works no matter what substitutes I have made to it. It seriously is the perfect recipe! I definitely recommend trying it.

Ingredients
1 1/2 C flour + more if needed, gluten free if needed (I use my Gluten Free No ‘Gum’ Flour Mix) (1)
3 1/2 tsp baking powder (or 1 tsp baking soda and 3 tsp apple cider vinegar) (2)
1 tsp sea salt
1 Tbsp cane sugar
1 1/4 C milk/milk replacer (I use light coconut milk)
1 egg/egg replacer (I use a flax egg [1 Tbsp flaxseed meal, 2 Tbsp warm water]) (3)
3 Tbsp butter/vegan butter/coconut oil, melted (I use miyokos butter) (4)

Directions

  1. Make flax eggs (omit if using regular eggs) in small bowl by combining flaxseed meal and water, mix and let sit for 5 min.
  2. In a large bowl whisk together flour, baking powder (or baking soda), salt and sugar. Make a well in center.
  3. Combine the milk, egg/egg replacer, melted butter/oil (and apple cider vinegar if using).
  4. Pour the liquid ingredients into the well in the dry ingredients, mixing until smooth. If using Gluten Free No ‘Gum’ Flour you will likely need to add an additional 1/4 C of flour so it isn’t too runny.
  5. Heat a lightly oiled griddle/frying pan over medium high heat. Pour or scoop batter onto the pan, about 1/4 C for each pancake. I make smaller pancakes for my toddler. Brown on both sides, serve hot and enjoy.
  6. Freeze extra pancakes in a sealed bag or container, reheat and enjoy

Notes
(1) Gluten Free Flour: Gluten allergy – If you are using a standard 1:1 gluten free flour mix, such as my Gluten Free All Purpose Flour, that has psyllium husk fibre/xanthan gum, it will cause your batter to be quite thick. You will need to spread the pancakes out on the pan. If using my Gluten Free No ‘Gum’ Flour, you will need to add an additional 1/4 C approximately.
(2) Baking Powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(3) Egg: Corn allergy – Eggs are washed with a commercial cleaner that is full of corn products. The egg shells are porous and absorb the cleaner, so many with corn allergies have issues with eggs. Less common is to have issues with eggs due to what the chickens are eating.
Egg Replacer: Corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy.
(4) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted), also be careful of the diet of the cows. Many vegan butter have corn derivatives.

Gluten Free No “Gum” Flour Mix

Gluten Free No 'Gum' Flour Mix

A fantastic, simple flour mix great for delicate things such as pancakes, crepes, puddings or to use in recipes to control the amount of binding ingredient (psyllium husk/xanthan gum) in a delicate cake recipe such as sponge cake or champagne cake. Also great in gravies or sauces.

Ingredients
924 grams White Rice Flour
308 grams Potato Starch
168 grams Tapioca Starch

Directions
1. Whisk all ingredients in a large bowl.
2. Store in a sealed container in a dry, cool place in your kitchen

Gluten Free Tortillas and Why I Make My Own

Anyone that has tried gluten free tortillas knows that all the ones in the store are dry, the break & crumble, and honestly they don’t taste that great either.

I miss the soft texture that rolls and folds without cracking at the seams and breaking into pieces.

When we could no longer eat anything with xanthan gum in it, that meant that pretty much all store bought tortillas were off limits for our family. Unfortunately that also meant no more wraps, tacos or other delicious meals.

I tried a bunch of options, and I know there are other great recipes out there, but this one is super simple with minimal ingredients. It stays soft for 5 days in sealed container in the fridge, they only split from over stuffing and not from just folding it over. They are soft and have a similar texture to wheat tortillas. Are they exactly the same? No. But that’s ok. They are delicious.

I have tried this recipe plain as well as with Italian seasoning in it. I am planning on making a spinach tortilla and potentially a tomato flavored one in the future, I’ll be sure to update the recipe and let you know how they turn out!

Coconut Flour Tortilla

  • Servings: 6
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Ingredients
2 Tbsp psyllium husk fibre
1/2 C coconut flour
1 C lukewarm water
1 Tbsp oil (olive, coconut [melted] etc.) + 1 tsp to oil pan
1/4 tsp baking soda
1/4 tsp sea salt (optional)
1/2 tsp Italian seasoning or other flavoring (optional)

Directions
Make the dough

  1. In a medium mixing bowl combine psyllium husk fibre with coconut flour (ensure no lumps in coconut flour)
  2. Add the lukewarm water, oil and baking soda. Stir well with a spatula then knead well with your hands. Add in salt and seasoning if desired at this time (adding salt separate from baking soda to prevent deactivating the leavening agent).
  3. Knead for 1 minute. It will be quite moist and get dryer and softer as you work the dough. It shouldn’t be sticking to your hands at the end of the 60 seconds. If it is, add 1/2 tsp more psyllium husk at a time, kneading for 30 seconds and check consistency. It should still be moist but not sticking to your fingers and form a dough.
  4. Set aside for 10 minutes in the bowl. It should now be soft, elastic and well together.

Roll/Shape the tortilla

  1. Cut the dough into 4 even pieces, rolling each into a ball.
  2. Place one ball of dough between 2 pieces of parchment paper, rolling out to desired thickness. I roll mine to be 8 inches in diameter and to make 6 tortillas.
  3. Unpeel top layer of the parchment paper and use a lid/small plate to cut out a round tortilla. Keep the outside scrap to reform a ball and roll more tortillas. This extra dough makes roughly 2 more tortillas (to make 6 total).

Cook in non stick pan

  1. Warm a non stick pan (best to use a crepe/pancake pan, I use a normal frying pan) under medium high heat.
  2. Grease the pan with oil of choice (don’t leave drops of oil or the tortillas will fry)
  3. Flip the tortilla onto the pan and carefully remove the parchment paper. This can take some finesse/trial and error.
  4. Cook for 2-3 minutes on first side, flip using a spatula and cook for 1-2 more minutes on the other side.
  5. Place on a plate and use warm for tacos or allow to cool for a wrap later.
  6. Repeat the rolling/shaping and cooking steps for remaining tortillas. Ensure you grease the pan between each tortilla.
  7. Store in the fridge up to 5 days in sealed container or 3 days on the counter. Freeze if desired for long term storage.

I hope your family can enjoy these tortillas for tacos or for wraps, I know my family downs them.

Oat Waffles

I have used this recipe for quite some time and honestly they are absolutely fantastic. They are crispy on the outside and fluffy on the inside. The best part, only flour is oat! No mixing of flours! This makes it easy for others to accommodate for family with allergies I find.

This recipe isn’t huge, a single batch yields 3-4 round, 7 inch belgian waffles or 6 small, square belgian waffles. I often triple the recipe and freeze my leftovers to quickly warm up.

Oat Waffles

  • Servings: 6 Belgian-style waffles
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Ingredients
1 1/2 C oat flour, certified gluten free if necessary
2 tsp baking powder (or 1/2 tsp baking soda and 1 1/2 tsp apple cider vinegar) (1)
1/2 tsp salt (2)
Pinch of cinnamon (optional)
3/4 C room temperature milk of choice (we use light coconut milk)
1/4 C + 1 Tbsp melted coconut oil or 5 Tbsp unsalted butter, melted (we use Miyokos)
2 flax eggs (2 Tbsp flaxseed meal, 4 Tbsp warm water) or 2 large eggs
2 Tbsp maple syrup
1 tsp vanilla extract (3)

Directions

  1. Make flax eggs (omit if using regular eggs) in small bowl
  2. In a mixing bowl whisk the dry ingredients together: oat flour, baking powder (or baking soda), salt, and cinnamon.
  3. In another bowl whisk the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup, vanilla extract (and apple cider vinegar if using). If coconut oil solidifies on contact with cold ingredients gently heat the wet mixture in the microwave in 10 second intervals until melted again.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or spoon until just combined (it will still be slightly lumpy). Rest for 10 minutes (allows oat flour to absorb the moisture). Plug in the waffle iron to preheat now. Set dial to medium-high if temperature/browning dial (ours is setting 5)
  5. Once 10 minutes is completed, swirl batter one final time and pour batter into waffle iron & close the lid. Once the waffle is deeply golden and crispy transfer to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they lose their crispiness.
  6. Keep warm if desired in a 200 degree oven until ready to serve.
  7. Repeat with remaining batter
  8. Freeze leftover waffles in freezer safe plastic bags, place in toaster or microwave to warm up to eat.

Notes
(1) Baking powder: Corn & Grape Allergy – Baking powder is not corn free. Find corn-free if need be. Cream of tartar is made from grapes, if you have a grape allergy; you just need 1/4 of powder for baking soda and remainder in apple cider vinegar
(2) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive.
(3) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own

Granola Bars

I am excited to share one of our favorite snacks in our house. Granola bars. Simple, easy and so versatile. It is so easy to change this recipe to suite dietary restrictions and preferences. I have yet to make these nut free, but I am sure you could just do more rolled oats in place of the nuts and it would turn out perfect. As long as you balance the dry with the liquid, these will turn out fantastic!

For this recipe, there is a base recipe, and then there are your optional add-ins. I have decided to separate and make it two separate recipes, so make sure you don’t just print or look at the Mix-Ins portion!

What the mix should look like when pressing into pan
Cooled at least 2 hours in the fridge (this was overnight)
What they look like sliced and ready to eat

Base Granola Bar Recipe

  • Servings: 16 bars
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Ingredients

2 1/2 C old fashioned rolled oats
1/2 C nuts, roughly chopped (1)
1/4 C honey (2)
1/4 C unsalted butter (or alternative, we use miyokos) (3)
1/3 C brown sugar/coconut palm sugar (4)
1 tsp vanilla extract (5)
1/4 tsp salt (6)
3/4 C total extra mix-ins (see Mix Ins – Granola Bar Recipe below)

Directions

  1. Preheat oven to 350 degrees. Line 9 inch square baking dish with parchment paper, make big enough to completely fold over the top of the tray
  2. Place the oats & nuts on a baking sheet and bake for 8-10 min until lightly toasted, place in large bowl.
  3. While oats are toasting, add the honey, butter & brown sugar to a small saucepan. Cook over medium heat until butter is melted and the sugar is dissolved, stir occasionally.
  4. Remove from heat & stir in vanilla and salt.
  5. Pour over the oat mixture, stir to combine. Add mix-ins, except chocolate & mix well to ensure well coated.
  6. If adding chocolate, wait about 15 minutes for the mixture to cool slightly, then combine.
  7. Place in prepared baking sheet. Using a rubber/silicone spatula press the mixture into the pan, spreading around evenly. Fold parchment over & press with your whole body weight to ensure it is well compressed throughout.
  8. Chill for at least 2 hours or overnight. Remove from pan by lifting parchment, place on cutting board and cut to desired shapes with sharp knife. Allowing to warm for several minutes before slicing can ensure cleaner lines. Enjoy
  9. Store in sealed package. If sticking together, separate with plastic or parchment. Refrigerate or freeze extras and remove as needed every couple of days.

Notes

(1) Nuts: Corn Allergy – depending on how they are pasteurized, pest control, processed/washed & cross contamination in facilities as well as in the store are all things to consider if quite sensitive.
(2) Honey: Corn Allergy – Purity of the honey itself is important to ensure. Some beekeepers use corn syrup as a supplemental food in the winter months, getting cross contaminated with sourced honey. Sprays for illness, proximity to corn fields & whether the honeycombs are made of corn wax instead of beeswax all need to be considered.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELTEarth BalanceMiyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Brown Sugar: Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require specific safe brands

Mix-Ins - Granola Bar Recipe

  • Servings: 16 bars
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Directions
Select the desired type of granola bar from the “Mix-Ins” recipe and add to Base Granola Bar Recipe as desired. The nut option is the 1/2 C described in the base recipe. These are only suggestions that we use, change to your hearts content.

Mix-Ins
Strawberry: Master + almond + 1/2 C dried strawberries + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla) + 2 Tbsp chia seeds [optional]

Blueberry: Master + almond + 1/2 C dried blueberries + 1/4 C shredded coconut

Dark Chocolate: Master + pecans + 1/2 C dried cherries + 1/4 C mini chocolate chips

Tropical: Master + cashew + 1/2 C chopped dried fruit (pineapple, mango, orange, peach) + 1/4 C shredded coconut

White Chocolate Cranberry: Master + almond + 1/4 C dried cranberries + 1/4 C sunflower seeds + 1/4 C white chocolate chips

Peanut Butter Chocolate: Master + 1/4 C peanut butter (add with vanilla) + 1/2 C M&Ms + 1/4 C mini chocolate chips

Sunflower Almond: Master + almond + 1/2 C sunflower + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla)

Sunflower Chocolate Almond: Master + almond + 1/4 C sunflower + 1/4 C shredded coconut + 1/4 C chocolate chips

How I package to go into the freezer. Just pull out a few at a time to put in a bag or container on the counter, allow to warm to room temperature and enjoy!

I hope that your families can enjoy these as much as we do!

Chicken Souvlaki Wraps

I used to work at OPA, the fast food restaurant, when I was younger, and even though I couldn’t eat their pita wraps, I salivated over them daily. I just never considered making my own.

You could just make the chicken souvlaki from this recipe, as it is pretty delicious, but I recommend trying it in a wrap as well!

Chicken Souvlaki Wraps

  • Servings: 10-12 skewers
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Ingredients

Souvlaki Chicken

2 1/2 lbs boneless skinless chicken breast cut into 1″ cubes
10 garlic cloves, peeled
2 Tbsp dried oregano
1 tsp dried rosemary
1 tsp paprika
1 tsp sea salt
1 tsp black pepper
1/4 C olive oil or coconut oil
1/4 C dry white wine or apple cider vinegar
Juice of 1 lemon
2 bay leaves

Pita Fixings

Pita bread (I used my Grain Free Garlic Rosemary Flatbread)
Tzatziki sauce (I didn’t use any sauce and it still tasted delicious)
Fresh veggies (tomatoes, cucumber, onions, olives, lettuce, spinach, radish, peppers etc.)

Directions

  1. In a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, oil, wine/vinegar & lemon juice (do NOT add the dried bay leaves at this point). Pulse until well combined.
  2. Place chicken in a bowl, add the bay leaves. Add the marinade & mix well. Cover and refrigerate for 2 hrs or overnight. I used our marinating food processor adapter.
  3. Soak 10-12 wooden skewers in water for 30-45 minutes.
  4. When ready, thread marinated chicken onto the prepared skewers.
  5. Prepare grill, brush the grates with a little oil and heat over medium-high heat. Place chicken on the grill until well browned & internal temperature register 155 degrees F. Be sure to turn skewers evenly to cook on all sides.
  6. Let rest for 3 minutes & serve. (Take chicken off skewers if making a wrap.

Grain Free Garlic Rosemary Flatbread

I had this recipe kicking around from 5 years ago and recently remembered it. Why I stopped making it, I couldn’t tell you. So delicious, simple and easy.

Grain Free Garlic Rosemary Flatbread

  • Servings: 2-4
  • Difficulty: easy
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Delicious and easy flatbread that you wont be able to stop eating. Great as a side, a pita for a wrap, or dipping in oil and vinegar.

Ingredients

1 C tapioca flour
1/4 C coconut flour, sifted if there are clumps
1/2 tsp sea salt
1/2 C full fat coconut milk
1/4 C coconut oil
1 egg or egg replacer (I use 1 Tbsp golden flax seed meal + 2 Tbsp warm water, sit for 5 minutes)
1/4 tsp finely chopped dried rosemary
1/2 tsp garlic powder

Directions

1. Preheat oven to 450 F. Place pizza stone in oven to heat up (optional, I use a cookie sheet without issues)
2. Gently heat up coconut milk and oil in a small sauce pan until very warm but not boiling.
3. Whisk tapioca flour, coconut flour, and salt in a large bowl. Pour the coconut milk/oil mixture on top. Mix thoroughly until combined. Allow to cool for several minutes and allow the coconut flour to absorb.
4. Add beaten egg/egg replacer and mix again until fully combined.
5. Remove pan from oven, cover in parchment paper and pour mixture into the center. Using a spatula spread out the dough until 1/4 inch thick. I have shaped them into rounds to act like a pita in a wrap as well, you just may need a second pan as it fills one standard cookie sheet normally.
6. Season with garlic and rosemary, place in oven for 9-12 minutes, depending on how crisp you want it.
7. Serve!