Cinnamon Rolls - Gluten/Dairy/Soy/Egg free

Before really taking a look at our food intake, our family ate canned cinnamon rolls toooo much!!   At least 4-5 times a month.  I cringe now when I look at all the preservatives and chemicals they add to those cans.  So I needed to come up with an alternative to the canned cinnamon rolls that we could all eat because of allergies and that would be a healthier substitute.  

I started thinking about the Bob Mills Pizza Crust mix that I had been purchasing and thought...why not give it a try.

Ingredients:

1 package Bob Mills GF Pizza Crust

White sugar (no haven't found a way to get rid of this yet)

Cinnamon

Coconut oil (I substitute this for the olive oil.)

Baking powder

Milled Flax Seed

Extra rice flour for dusting.

Prepare pizza crust as labeled, except I leave out the eggs and use flax seed as a replacement.  I also add an extra 3 TBS of baking powder and 1 cup of white sugar.  I use coconut milk in this recipe also.  

I allow the crust to rest for 20 minutes.  I then split the dough in half and roll it into a flat sheet on wax paper.  You will need to dust the paper with rice flour and possibly add some to the dough to keep it sticking to your roller.  I then take some coconut oil and brush it on the flattened dough and sprinkle it with cinnamon and sugar mixture.

Lifting the wax paper, I start to roll the dough over.  And when done, I then slice it with a serrated knife into about 1/2 inch pieces.  You can make the rolls thicker also.  I then lay them out on aluminum foil lined pans and bake for about 15 minutes at 400 degrees.

Repeat with remaining dough.  It is just easier to work in two batches.

When I remove them I either put an orange glaze or maple syrup on them.  And serve warm, the kids like with hot cocoa.

Orange Glaze recipe:
2-3 cups of Powdered sugar
1/2 cup Orange Juice
Mix the ingredients above until a glaze texture that can be spread on with a knife.  If needed add a bit more powdered sugar.

This is so easy, and I regret waiting so long to make these.

Enjoy!!!

Peppermint Krispy Treats -- Gluten-free/Dairy-free

Ok...this is not allergen friendly for all.  If you are allergic to corn (like me), you cannot eat this recipe.  Lydia was invited to a sleepover with some friends and wanted to invent a special treat.  I was thinking easy...because she is still in early stages of trying to cook.  So we created this recipe together....

You will need....
6-7 cups of Cocoa Pebbles cereal
1 bag of Peppermint Marshmallows (or 1 bag regular marshmallows and some peppermint oil)
2 TBS Coconut oil

Melt the coconut oil and marshmallows on low...this was mommy's job.

 While I was doing that, Lydia and her cousin opened 6 candy canes and used our little food processor to crush them into a fine, powdery mixture.  I use the little Ninja food processor.

(Sorry for  the messy picture.  I am working on an allergen friendly no-bake cookie, and hadn't cleaned up from that yet.)  Lydia attempted to stir in the cereal when the marshmallow mixture was melted.  But gave up after a while.  We then put the mixture into a dish that we had put a touch of coconut oil in, to keep the mixture from sticking.

 Then the girls sprinkled the candy cane mixture on the krispy mixture.

 They looked so pretty.....peppermint, chocolate....I was drooling!  I wish i could've eaten some!

GF/DF/Soy/Egg-free Pigs in the Blanket

So I have been surfing on Pinterest way too much.  And I saw some super yummy Pigs in the Blanket.  But they were made with an almond flour dough, so I needed change them up...nothing can be easy.  I made these and everyone enjoyed them.

GF/DF/Soy/Egg-free Pigs in the Blanket
1 package Bob Red Mills Pizza Crust
4 TBS baking powder
3 TBS coconut oil
2 tsp salt
2 tsp flax seed meal
1-2 packages of Chicken Hot Dogs (All - Natural chicken apple is what we use)
small amount of flour for dusting

***Prepare pizza crust according to package.  I substitute the flax seed for egg in my mix and also add some extra baking powder and salt.

I let the dough rest for about 20 minutes and then take a small handful and roll it out on wax paper.  I then wrap it around hot dog.  I do this until I run out of dough and/or hot dogs...lol.

These bake about 15 minutes at 400 degrees.

You can serve them with a variety of dipping sauces.  I think next time I will add a little more coconut oil because they were a touch dry.  But they were still yummy.  And I was happy to have something that I have not been able to have for a long....long....long time!!!

GF/DF/Soy/Egg-free Shrimp Toast

Joey loves Shrimp Toast....he LOVES it.  Problem is we do not eat out much because of all the food allergies.  So I have been searching for a way to make this treat.  I really thought it would be much harder than it actually was.  

Here is what you need:

1 loaf Gluten free White Rice Bread

1 package precooked shrimp (We used an 8 oz package)

salt to taste

cilantro

lime juice

Coconut oil for shallow frying

Equipment needed:

small food processor

First I cut each slice of bread into 4 slices.

In my food processor I put in the shrimp (I used already cooked and thawed shrimp), some salt, a couple dashes of lime juice and dried cilantro (about 2 tsps.)....Process until it is smooth.  Then spread it on the small strips of bread.

I then laid them in the hot oil, shrimp mixture side down first.  Fry for about 2-3 minutes or until it is brown and then flip.  Cook about the same amount of time.

When look crispy, pull from the pan and keep going until you are done.

We had a ton.  Did not use the whole loaf of bread though.  They were a huge hit with Joey.  And I really enjoyed them too.  This is definitely going to be something we serve on Chinese take-out nights..lol.  Warning though...these do not reheat well.

Now to work on the GF/DF/Soy/Egg-free Egg Roll....