By Heather · Comments (8) · Print This Post
Cinnamon is the theme for the Gluten-Free Menu Swap this week. I love cinnamon and how it can liven up a recipe with just a teaspoon of it. I finally got my recipe for Cinnamon Rolls posted for you. And if you’re looking for another breakfast treat, I also have a recipe for Banana Coffee Cake.
For dinner this week, I’ll be making an Indian Chicken with Cinnamon, Ginger, and Mango Chutney. Check the roundup below for more gluten-free menus and recipes using Cinnamon.
Celiac Family’s Menu This Week:
Broccoli Mushroom Quinoa
White Chicken Chili
Rainbow Apple Salad
Monday - Indian Chicken served over rice
Tuesday – Teriyaki Chicken Tenders served with a Broccoli & Mushroom Quinoa
Wednesday – White Chicken Chili served with Monday’s leftover rice
Thursday – Make-Your-Own Sandwiches served with Rainbow Apple Salad
Friday – Baked Salmon with a Balsamic Glaze served with Roasted Brussels Sprouts
Saturday - Burgers served with Baby Potatoes and Green Beans
Sunday – Leftovers
Gluten Free Menu Swap Roundup
Wendy at Celiacs in the House is eating Quinoa with Cranberries, Coconut, and Almonds with a dash of cinnamon and maple syrup for breakfast. She’s also planning to make Kim’s Apple Streusel Squares with a Maple Cinnamon Glaze this week. Yum! Wendy’s meal plan this week – Chicken Stir Fry, Beef Stew, Salmon Cakes, Quiche, and Veggie Soup –sounds very warming on this cold frosty morning.
Paige at Not Missing a Thing! also has some “warm-you-up dinners” on her menu this week. Check out her plans for Creamy Chicken Pie, Stuffed Peppers, Taco Soup, and Tuna Casserole. She’s also working on an idea for Ranch Chicken with oven fries, which sounds good.
Samantha at So Simply Good says she uses cinnamon almost daily. For breakfast she’s eating Blueberries, Coconut Flakes, Roasted Pecans and a splash of Coconut Milk with Cinnamon. She also uses cinnamon in Mashed Butternut Squash and some Paleo Muffin Tops that I’m anxious to try this week. Samantha has lots of veggies planned for the week, along with Tri-tip Steak, Creamy Chicken and Tomato Soup, Red Curry Glazed Chicken Skewers, Smothered Pork Chops, and more!
Emily at Our Frugal Happy Life is joining us this week with a variety of links to gluten-free meals. She’ll be making Monterey Chicken, Pizza Sloppy Joes, Chicken Enchilada Dip, and Stuffed Pepper Casserole. Check it all out at her weekly meal plan.
Cheryl at Gluten Free Goodness is joining us this week, too. We’ve missed her menus, but she’s been busy with all sorts of great things, including preparing a series of webinars about gluten-free eating for Dietitian Central. Cheryl tells us that Cinnamon is high in antioxidants and helps stabilize blood sugar. On her menu this week is Beef Stew with root veggies, Simply Yum Quinoa, Chicken with roasted garlic, and Roasted Cauliflower.
Debbi Does Dinner Healthy & Low Calorie is back with a full menu of gluten-free meals. She has included recipe links for Thai Chicken Pizza, Lentil Baked Beans, Green Goddess Enchiladas, Smashed Pintos, Chicken Nuggets, and GF Peanut Butter Cookies. Go check out all her healthy GF meals.
Thanks for joining us this week. Join us at Angela’s Kitchen next week for more gluten-free menu plans and Valentine Treats.
Want to join Gluten-Free Menu Swap?
- For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
- Next week’s theme will be Valentine Treats. Visit Angela’s Kitchen for the roundup next week.
- The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.
Need more menu ideas?
- Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
- Or, check out some of my past menu plans.
By Heather · Comments (4) · Print This Post
Until now, my recipe for this has been scribbled all over a piece of paper. I finally typed it up, so it’s easier to follow and I could share it with you. I’ve been making these for at least a couple years. I keep changing the recipe, but this seems to be the one I return to.
I have managed to remove most of the dairy and refined sugar from the recipe without any complaints. However, I have kept powdered sugar in the glaze/frosting, and that seems to please everyone’s taste buds.
My son requests these for breakfast quite frequently, but I try to limit it to once a month. I don’t want to make them too often, or it won’t seem like a special treat anymore.
Gluten-Free Cinnamon Rolls Recipe
Ingredients:
1/2 Cup Almond Milk, warmed
1 Tbsp Yeast
2 Tbsp Earth Balance Vegan Buttery Sticks, softened
1/4 Cup Coconut Crystals (or other sweetener)
1 Egg
1/4 Cup Grapeseed Oil (or other cooking oil)
1 Tbsp Vanilla
2 Cups (9 oz.) Pamela’s Baking Mix
1-1/2 Tbsp Xanthan Gum
Filling:
1/2 Cup Coconut Crystals
1 tsp Ground Cinnamon
Glaze:
3/4 Cup (3 oz.) Powdered Sugar
1 Tbsp Almond Milk
Directions:
- Preheat the oven to 375° F. Prepare an 8″ cake pan by spraying lightly with oil, or line with parchment paper.
- In a medium bowl, combine the warm almond milk with the yeast and set aside.
- In a small bowl, mix together the filling ingredients and set aside.
- In a large mixing bowl, beat the vegan “butter” with the 1/4 Cup coconut crystals. Then, add the egg, oil, and vanilla, and mix. Add the yeast and milk mixture, and continue mixing until thoroughly combined. Next, add Pamela’s Baking Mix and xanthan gum. Mix the ingredients again, until the dough is combined well and starts to pull together.
- Turn the dough out onto a sheet of parchment paper. Top with plastic wrap and roll out the dough to about a 16″x14″ rectangle.
- Remove the plastic wrap and cover the dough evenly with the filling.
- Lifting the edge of the parchment paper on a long side of the dough, begin rolling the dough into a log shape, peeling off the paper as you roll the dough.
- Cut the dough log into nine equal rolls. I find this easiest to do by cutting into thirds and then each third into thirds.
- Place the rolls, cut side down, into the greased pan. Bake for 20 minutes.
- While the rolls are baking, mix up the glaze.
- Once the rolls have baked, drizzle or spread the glaze on top of each roll while they’re still hot.
Additional Notes:
- Instead of a greased cake pan, use cupcake liners and bake the rolls on a cookie sheet.
- You can use plastic wrap instead of parchment paper.
- Adjust the glaze to your liking by using more or less liquid. The amounts I have listed above make a thick frosting. You can also use orange juice instead of almond milk to give it a slight citrus flavor.
- If nine cinnamon rolls just isn’t enough for you, double the recipe and bake them in a 9″ x 13″ pan for 25-30 minutes.
- Make ahead. You can mix up the dough the night before you want to serve them. Make sure to cover the dough tightly with plastic wrap and refrigerate overnight. In the morning, pull out the dough and continue with step 5.
More Cinnamon Roll Recipe Ideas:
- Kim makes a gluten-free Cinnamon Bun Cake at Cook It Allergy Free
- Lisa at Extraordinary Life makes large gluten-free cinnamon rolls like you find at Cinnabon
- Angela makes gluten-free, dairy-free Pumpkin Cinnamon Rolls at Once a Month Mom
**For more Slightly Indulgent recipes, visit Simply Sugar and Gluten-Free, where Amy has a link-up with healthy recipes from around the web.
**Visit Gluten-Free Wednesdays at The Gluten-Free Homemaker for more gluten-free recipes.
By Heather · Comments (2) · Print This Post
Having a party this weekend? Or, maybe you want to take something you can eat to share at a party. Here’s a gluten-free recipe that would be great for a Super Bowl party, a birthday party, a homemade Valentine gift, or just a fun snack to share.
It’s not sticky like caramel corn, but it is a little crunchy, a little sweet, and a little salty. It’s gluten-free and dairy-free (lactose-free and casein-free, too!). Kids and adults are going to LOVE this. I make a big batch because it disappears so quickly.
Caramel Corn Puffs Recipe
Ingredients
12 oz. (2 pkgs) plain, unsweetened whole grain Puffed Corn
1 Cup (2 sticks) Earth Balance Vegan Buttery Sticks
1- 1/2 Cups Brown Sugar, lightly packed
1/2 Cup Agave or Honey
1/2 tsp Vanilla
1/2 tsp Baking Soda
1 tsp Sea Salt, finely ground
Directions
- Preheat oven to 250º F.
- Pour plain Corn Puffs into a large roasting pan, or onto two large baking sheets with sides, and set aside.
- In a 3- or 4-quart sauce pan, combine vegan buttery sticks, brown sugar, and agave syrup. Over medium-high heat, bring it to a boil and and let it continue to boil for 5 minutes.
- Carefully pour in the vanilla and baking soda. This will cause it to bubble up, so watch it carefully and stir quickly.
- Remove it from the heat and quickly pour the mixture over the corn puffs in the roasting pan. Gently stir the corn puffs so that all are covered with the caramel mixture.
- Put the corn puffs in the oven and bake at 250º F for a total of 60 min, taking it out of the oven and stirring every 15 minutes to make sure every piece gets baked evenly.
- After 60 minutes, remove from the oven and sprinkle sea salt on the corn puffs while they’re still warm. Stir, cool, and enjoy!
Additional Comments
- You can store this in airtight containers on the counter for a week, without losing any quality of taste. (Maybe longer, but that is as long as I can keep it on the counter without eating every last piece.)
- Make sure the puffed corn you purchase is gluten-free. Some brands may have cross-contamination warnings.
- Add some nuts, or other ingredients to make it a trail-mix treat.
By Heather · Comments (2) · Print This Post
I’m soaking up the sunshine in Florida, having a great time with my family, so I’ll keep my comments short this week. The GF Menu Swap this week is being hosted by Wendy at Celiacs in the House. The theme is Root Vegetables.
The most common root vegetables we eat in my house are carrots and potatoes. I know, not too exciting or adventurous, but I have a couple young kids to keep happy. We do have sweet potatoes on occasion. I used to cook carrots with a light, sweet glaze for the kids when they were toddlers. Or, sometimes I would just steam carrots to soften them a little, then put into the refrigerator for snacks later. They were soft enough for their delicate teeth and gums, and seemed to enjoy them. Now, they really only want to eat them cold and raw. They aren’t even interested in them with a sweet glaze anymore. Oh, how times change.
Maybe it’s time for us to try some new root vegetables, and give some old ones another try. Head over to Celiacs in the House to see what Wendy and other gluten-free bloggers are cooking up this week.
Celiac Family’s Menu This Week:
Monday - Grilled Chicken, Steamed Veggies, Sweet Potatoes
Tuesday - Out
Wednesday - Chicken Tacos with slow-cooked, shredded chicken
Thursday – Pancakes served with a Fruit Salad
Friday – Salsa Verde Enchiladas, using leftover chicken from Wednesday, served with Rice
Saturday - Pizza served with a Spinach Salad
Sunday - Leftover Buffet
Gluten Free Menu Swap Roundup
- Thanks to Wendy at Celiacs in the House for hosting this week’s GF Menu Swap with Root Veggies as the theme.
- The Gluten-Free Menu Swap will be here at Celiac Family next week with the theme of Cinnamon.
- Review the Gluten-Free Menu Swap Page for the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.
Need more menu ideas?
- Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
- Or, check out some of my past menu plans.
By Heather · Comments (6) · Print This Post
The winter blues have hit me. My son’s been sick and I’ve been fighting something — cold, sinus infection, dry weather? Whatever it is, I need to get out of the house and get some sunshine! So, I’m heading to Florida at the end of the week. I’m hoping a few days of sunshine perks me up, and the travel doesn’t get me down. OK…that sounds like I’m being spontaneous and just flying off on a whim. Well, that’s not really the case. We’ve been planning to go back to Disney World for a while, and this month just happened to be a good opportunity for doing just that. That being said, I’ve kept our meals quick and easy this week because I’ve got some packing to do.
Pomegranate is the theme for the GF Menu Swap this week. Angela is hosting the roundup of menus at Angela’s Kitchen. I don’t use pomegranate much. Sometimes the crunchy seeds are just too much for me, so I opt for the juice over the fruit. A while back, I posted a recipe for a Blueberry-Pomegranate Martini that you might find interesting. At the end of that post you’ll find links to a variety of gluten-free recipes using pomegranate juice. This week, I’ll be adding pomegranate juice to my smoothies. If I’m feeling up to it, I may even make a cranberry-pomegranate sauce for the chicken and pork chops this week.
Celiac Family’s Menu This Week:
Monday - Rotisserie Chicken served with Rice and Green Beans
Tuesday - Grilled Pork Chops served with steamed Broccoli and a Fruit Salad
Wednesday - Grilled Sandwiches served with Kale Chips and a Fruit Salad
Thursday – Burgers served with a Spinach Salad and Waffle Fries
Friday – leftovers
Saturday - Out
Sunday - Out
Gluten Free Menu Swap Roundup
- Thanks to Angela at Angela’s Kitchen for hosting this week’s GF Menu Swap with Pomegranate as the theme.
- Join is again next week for the Gluten-Free Menu Swap. Wendy will be hosting the roundup with a theme of Root Veggies at Celiacs in the House.
- Review the Gluten-Free Menu Swap Page for the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.
Need more menu ideas?
- Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
- Or, check out some of my past menu plans.