Sunday, June 23, 2013

Blueberry Cinnamon Rolls

Better late than never!
This recipe was made for my hubby on Fathers Day.  I think the best way to "give" to someone is by taking the time and make something for them.  My gift is food.  And this gift ended up being gooey delicious blueberry cinnamon rolls!  
When remaking a dish to be allergy free, the real challenge is to make a dish that mimics an original.  One that no one could guess doesn't include eggs, milk, wheat, butter etc.  Luckily my work paid off and this recipe turned out as good as it looks!  In my pre-allergy free cooking days, I made quite a few cinnamon rolls.  I still remember how good they were and didn't realize how much I missed having this treat.  However, I never thought to add blueberries as I always stuck to the basic cinnamon and brown sugar version, I think the options are endless.......
This recipe is quite basic and probably are ingredients you have on hand.  Of course, when dealing with a yeast bread, it can be a bit more time consuming waiting for the perfect rise.  But well worth it in the end.  If you don't gobble these up right out of the oven, the rolls stored nicely in a cool dry spot.  

gluten free/vegan/nut free/soy free

Blueberry Cinnamon Rolls:

The basic recipe for these cinnamon rolls comes from my original Cinnamon Roll Bread recipe here.  The only extra ingredient you will need is:

1 1/4 Cups  Blueberries (if blueberries are frozen toss with 1 TB of starch: corn, potato or tapioca)

You will follow the recipe as described, once you get to the instruction of spreading the rolled out dough with butter and sprinkling with the sugar and cinnamon, you then add your blueberries.
Once the blueberries are spread evenly out on the dough, take your scraper and slowly roll over the dough to make the "roll" from one end to the other.  Cut with a sharp knife (I ended up with 9 evenly cut rolls) and place in a parchment lined 8X8 baking pan.  Now you can follow the rest of the instructions from the original recipe for the second oven rise, baking and frosting of the rolls.

Getting ready to roll.......

Some of my blueberries fell out in the "rolling" process, but I just
 ended up adding them to the tops of each roll. 

Before rise...........

Place into a warm oven and let rise for 30 minutes.

After rise.........
Now bake and then frost!

In a sea of glaze.................


Also shared at:Make Your Own! Monday,Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Well Fed Wednesday,Gluten Free Fridays

Tuesday, June 4, 2013


We like pancakes for breakfast, lunch and especially dinner!  
I think this is the one food that my youngest daughter (who has become quite the picky eater because of her food allergies) has never turned her nose up to through the years.  I always have a batch of the mixture in my fridge ready to go every week.  They can be quite versatile.  Not only by adding different flavors to them like blueberries, lemon, pumpkin or Enjoy Life chocolate chips (her favorite!)  But we also use the batter to make sandwiches when we are out of bread or avoiding yeast.  She loves to make a "cheesy pancake" (as she calls it) and sprinkle Daiya Cheese on top to cook in!  These are pretty sturdy and can stand up in a lunch to-go.  
We are on the side of a thick fluffy pancake as you can see!  Usually they are slathered in Tahini and real Maple Syrup, which is her go-to morning pancake.  
This is a simple recipe and nothing is better than having a premixed batter ready to go in the fridge for a easy breakfast.  

gf/df/soy free/vegan/refined sugar free


1 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/2 Cup  Potato Starch
1/4 Cup  Corn Starch
1 1/2 tsp.  Xantham gum
1 TB  Baking Powder
1/2 tsp  Sea Salt
1 1/2 TB  Egg Replacer mixed with 1/4 Cup  Rice Milk (or milk of choice)
1/4 Cup  Applesauce
1/8 Cup  Canola Oil (or oil of choice)
1 tsp  Pure Vanilla Extract
1/4 Cup  Sweetener of Choice (Coconut Sugar, Raw Sugar, Brown Sugar, Brown Rice Syrup etc.)
1 3/4- 2 Cups  Rice Milk (or milk of choice)

In large bowl combine egg replacer with the 1/4 cup rice milk, mix well by hand and set aside for a few minutes to let set up and thicken.  Once the "egg" mixture has set up, add applesauce, oil, vanilla, sweetener and rice milk.  Whisk together by hand.  Then add to the bowl the brown rice flour, white rice flour, potato starch, corn starch, xantham gum, baking powder and sea salt.  Stir by hand until completely blended.  The mixture will be quite thick.  
Cook pancakes in a well oiled pan.  Enjoy!

Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Well Fed WednesdayGluten Free Fridays,Whole Food Fridays