Tag: dessert

Gluten-free Cinnamon Sugar Baked Donuts

On By melkatborthwickIn Allergies, Recipes1 Comment

Ever been walking along the beachfront, or at a farmers market and pass the mini donuts truck and get a massive craving for donuts that you can’t eat due to allergies? No, just me? This is a great recipe that makes light baked gluten free donuts. Definitely a must try recipe, and relatively quick to whip up. Makes me wonder why I haven’t made them in a few years.

I don’t think I am the only one out there that has yet to get pregnancy cravings, but breastfeeding cravings, those are a definite thing in this household! I may or may not have made several batches of these recently to curb those cravings. Even better than I remember them from before.

Gluten-free Cinnamon Sugar Baked Donuts

  • Servings: 4 dozen mini donuts or 18 large donuts
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I used to make these regularly and for some strange reason I kept the recipe in my binder, unused, for several years! I recently pulled it out and make a couple new tweaks, making it better than ever.

Ingredients
Donuts:
1/4 C unsalted butter/coconut oil/vegan butter, room temperature (1)
1/4 C vegetable oil (I have used olive, coconut, and sunflower oil) (2)
1/2 C cane sugar
1/3 C brown sugar/coconut sugar (3)
2 large eggs/flax egg (allow 5 min to thicken) (4)
1 1/2 tsp vanilla (5)
2 2/3 C (320 g) gluten free all purpose flour (I use my Gluten Free All Purpose Flour)
1 1/2 tsp psyllium husk fibre/1/2 tsp xanthan gum (6)
1 1/2 tsp baking powder (or 3/8 tsp baking soda and 1 tsp apple cider vinegar) (7)
1/4 tsp baking soda
3/4 – 1 tsp ground nutmeg
2 tsp ground cinnamon
3/4 tsp salt (8)
1 C milk/milk alternative (I use coconut milk) (9)

Topping:
5 Tbsp salted butter/coconut oil/vegan butter, melted (1)
1 1/2 Tbsp cinnamon
1/2 C sugar

Directions

Donut:

  1. Preheat oven to 425 degrees. Grease donut pan (10)
  2. Using your electric mixer, cream together the butter, oil and sugars until smooth.
  3. Add the eggs, vanilla and apple cider vinegar (if using), beat until smooth.
  4. In a small bowl whisk together the flour, baking powder (or baking soda if using), baking soda, nutmeg, cinnamon, and salt.
  5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with flour. Mix on low until just combined.
  6. Scoop batter into a ziploc bag or a piping bag, cut off the tip/corner and begin piping the batter into the cavities of the donut pan, fill almost flush to the top of the pan.
  7. Bake at 425 degrees for 7-10 minutes until pale golden brown and toothpick comes out clean.
  8. Remove from the oven, let sit for 2-3 minutes in the pan Turn over and cool on a cooling rack.
  9. Repeat with remaining batter.
  10. While cooling, make the topping.

Topping:

  1. Melt the butter/alternative in a small bowl.
  2. In another small bowl whisk together the cinnamon and sugar.
  3. Take each cooled donut, dunk top half into melted butter and then into the cinnamon sugar mix. Place on cooling rack or tray to set, enjoy.
  4. Store in an airtight container at room temperature for 2-3 days. I haven’t tried freezing them yet, they never make it that far.

NOTES:
(1) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’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 of vegan butters have corn derivatives.
(2) Vegetable oil: Corn Allergy – Don’t use “vegetable oil” as it can be corn or soy oil. Canola oil is one of the worst oils for cross contamination with corn. I usually use grapeseed oil. Olive oil isn’t always 100% olive oil either, so if you are sensitive, be careful.
(3) Brown Sugar: Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
(4) Egg/Replacer: 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. 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.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) 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.
(7) 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
(8) 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 brand specific salt.
(9) Coconut Milk: Corn allergy – ensure coconut milk is additive free
(10) Grease: Corn & Soy Allergy – PAM is full of contaminated corn oils and soy oil. I use safe oil & grease with my hands or a silicone brush. You can buy oil mister bottles and fill with your own safe oil as well.

Gluten Free Cinnamon Rolls

On By melkatborthwickIn Allergies, Recipes1 Comment

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!

  • After they are risen, about to go in the oven.
  • Baked to perfection
  • Iced and enjoyed for breakfast

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: MELT, Earth Balance, Miyoko’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.

Apple Crumble

On By melkatborthwickIn Allergies, Recipes, Uncategorized1 Comment

Anyone been craving apple crumble lately? This recipe is so delicious! I have made it around 6 times… In the last 2 months lol. And I’m the only one who eats it in my house due to a stubborn husband who doesn’t like fruit. More for me!

Apple Crumble

  • Servings: 6-8
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Ingredients
Apple Filling
2 lb Granny Smith Apples, weight before peeling
1 Tbsp white flour (I use my Gluten Free All Purpose Flour)
1/2 C cane sugar
2 Tbsp lemon juice or water
1/2 tsp ground cinnamon

Topping
1 C rolled oats
1 C white flour (I use my Gluten Free All Purpose Flour)
1/2 – 1 C brown sugar (loosely packed) (1)
1/2 tsp baking powder
1 tsp ground cinnamon
3/4 C unsalted butter, melted (2)
Pinch of salt (3)

Directions
1. Preheat oven to 350F
2. Peel apples, cut into 16 slices each apple (I use my apple peeler, corer, slicer)
3. Mix the apple, flour, sugar and cinnamon in a bowl, then pour over the lemon juice. Toss. Spread out evenly into a 9×9 baking dish. If I have extra apple I put into a 3×5 mini baking dish and make a 1-2 serving for later (I freeze it)
4. Place topping ingredients in a bowl and mix until clumps form, like wet sand. Depending on how sweet you like it, change the amount of sugar you add. I like it with 1/2 C of sugar. Spread over apples, crumbling with fingers as required.
5. Bake 30-40 minutes or until golden brown. Remove, loosely cover with foil to keep warm. Let sit for 10 minutes before serving.

Notes
(1) Corn Allergy – depending on sensitivity, you may need cane sugar. We use Cuisine Camino.
(2) Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’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.
(3) 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. We use Maison Orphee.

I hope you can enjoy this recipe as much as we do in our house. It has become a staple for visitors. Quick, easy and delicious.

Ginger Molasses Cookies

On By melkatborthwickIn Allergies, Recipes1 Comment

Has anyone else noticed that some of the trees are already starting to change colors? I love fall, but it is always sad to see summer end. Here is a little recipe to help make the transition into fall a little easier. I love the smell of ginger molasses cookies. They remind me of sitting by a fire with a warm cup of tea and reading a book under a blanket.

My husband is a cookie lover, claims he grew tall due to his diet of cookies growing up. When we first met we tried making gluten free cookies and found that they always had this strange after taste due to the premade flour mix that I was buying. After using my Gluten Free All Purpose Flour mix he became a huge fan of my cookies. Then we had to overcome the hurdle of baking without eggs as our house is egg free due to allergies. I have found that I like the Bob’s Red Mill Gluten Free Egg Replacer the most, but I have used flax eggs a couple times as well.

Of course, you could just make this recipe without any special ingredients for those that don’t have any restrictions. Hope you enjoy these as much as our family does.

Ginger Molasses Cookies

Delicious, soft chewy cookie that is perfect for Christmas, and any other time you are craving cookies!

Ingredients
1/2 C butter/vegan butter (I use miyokos)/coconut oil
1 C brown sugar, packed
1 large egg/egg replacer (1)
1/4 C fancy molasses
2 C flour (I use my Gluten Free All Purpose Flour mix)
2 tsp baking soda
1/2 tsp sea salt
1 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 C white sugar

Directions
1. Preheat the oven to 350°F
2. Cream the butter and brown sugar in a large bowl. Beat in the egg and molasses. Set aside.
3. Mix the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl and blend well. Add the butter mixture to the flour mixture and mix to form a smooth dough.
4. Roll the dough into 1 1/2 inch balls. Place the white sugar in a shallow bowl and roll each ball to coat. Place two inches apart on a baking sheet. (With all the substitutions, I find I have to flatten slightly on the cookie sheet as it doesn’t spread out the same)
5. Bake in the center of the oven rack for 8 – 10 min. If you want a crisper cookie allow them to bake an additional 2 – 4 min. Let them cool for one minute to set before removing them to cool completely on a cooling rack. They should be puffy and slightly browned on the bottom when you remove them from the pan.
6. Store for one week in a sealed container in the refrigerator or four weeks in the freezer.

Notes
(1) corn allergy – I have found that many of the egg replacers out there use corn starch, so beware which one you buy. We do ok with Bob’s Red Mill, but we are corn lite in our household. Trial as needed. You could also use a flax egg as an alternative.

Coconut Fruit Ice Cream

On By melkatborthwickIn Allergies, RecipesLeave a comment

There is one thing I miss more than anything some days is a blizzard from DQ. Since V got her corn allergy we haven’t been able to even eat any store bought dairy free ice creams as they all have “gum” ingredients of some sort, all are usually derived from corn.

I bought an ice cream maker with the bowl that goes in the freezer, definitely a must for making your own ice cream. We use the Kitchenaid mixer attachment style but really, any will work.

Hope you enjoy! I have been enjoying my fresh fruit ice creams and sorbets this summer that’s for sure!

Coconut Fruit Ice Cream

  • Servings: 4 Cups
  • Difficulty: easy
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4 Ingredient Coconut Fruit Ice Cream that is paleo, dairy free, vegan, gluten free, refined sugar free, corn free

Ingredients
3 cups fresh or frozen fruit (strawberries, mangoes, peaches etc.)
1 can Full Fat Coconut Milk, room temperature (I use Natural Value Coconut Milk) (1)
1 – 3 Tbsp maple syrup (optional)
1 tsp vanilla extract (optional) (2)

Instructions
1. Add fruit to a blender or a food processor. Blend smooth.
2. Add coconut milk and remaining ingredients (if using), blend until smooth.
3. Transfer mixture to ice cream maker and churn according to manufacturer’s directions for your machine.
4. Place in freezer-friendly, airtight container. This will freeze very firm, so allow to thaw for 20-60 min before scooping. If in microwave-safe container you can microwave in 15 second increments until slightly soft and scoop-able.

Notes
(1) Corn allergy – ensure coconut milk is gum free
(2) Corn allergy – Vanilla is made with alcohol, often corn, if necessary, you may need to make your own