I’m always incredibly pleased when I can find a really good breakfast alternative. Because despite of the fact that I truly love eating gluten-free oatmeal, crispy waffles or my gluten-free and vegan buns, but the truth is that I get too easily bored when it comes to flavors […]
Tag: dairy free
Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible! I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the […]
I spent some time in Sweden a few years ago and cinnamon rolls made a glorious debut in my life. I wasn’t surprised at all when I found out that they even have a Cinnamon Roll Day which is celebrated in October. (Now some of you can understand why I’m in love with that country.)
But time went by and I had to change my lifestyle. I’m not gonna tell you how much I suffered from withdrawals while I couldn’t eat cinnamon rolls because I haven’t found the perfect recipe. Because it would be boring – at least for you. But luckily now I have a recipe which I’m satisfied with (and I only had to eat terrible, monster-like cinnamon rolls 5 times before I succeeded with this one).
So here are the facts:
- these are simply delicious – I’m not bragging
- these cinnamon rolls are gluten-free, milk-free, egg-free, sugar-free and corn-free
- it’s easy to prepare them
- they contain lots of dietary fiber and protein, so you can eat them even if you want to lose weight
- you can choose whatever filling you want
And here comes the recipe too:
- 1 cup coconut milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1/4 cup (olive) oil
- 1 flax egg (1 tbsp flaxseed meal plus 3 tbsp water)
- 36 g psyllium husk
- 1 tbsp apple puree
- 1 tsp salt
- 1/4 cup sweetener (I used xylitol)
- 60 g tapioca flour
- 60 g brown rice flour
- 100 g millet flour
- 140 g buckwheat flour
- 0.5 cup xylitol (or other sweetener)
- 100 g coconut fat
- 1 tbsp sugar-free plum jam
- In a large bowl mix the lukewarm coconut milk and the yeast, add the sugar and let it activate for 10 minutes.
- In the meantime you can prepare the flax egg: stir the flaxseed meal and the water until the mixture gets a lot thicker.
- You can now add in the oil and the psyllium to the coconut milk. Stir and let it rest for 10 minutes.
- Mix the dry ingredients in a different bowl.
- When you are done, add the apple puree and the flax egg to the wet mixture, eventually the dry ingredients too, stirring as you go. Knead a minute until it forms a slightly wet ball.
- Now it’s time to let the dough rise, give it 40 minutes. You can prepare the filling in the meantime by combining its ingredients.
- Knead again, then on a floured surface you’ll be able to roll out the dough easily into a thin rectangle.
- Dump the filling on the top of the dough. Tightly roll it up, then cut into thin pieces which you can put into a greased pan of your choice.
- Now set aside for another 30 minutes and allow it to rise in a warm place while you preheat the oven to 180 °C (350 F). Or put it in the fridge to rest for 12 hours if you don’t have time to bake at the moment.
- Bake for 20-25 minutes and enjoy when it’s done.
- You can use whatever filling you like: chocolate, cocoa, pizza-flavoured, because why not 😉
I’ve been in love with tapioca pudding since I started eating gluten-free. It was just so uplifting that i wasn’t forced to stand in the kitchen for hours or cry over my ridiculously mutant cookies. Because gluten-free baking is difficult as hell. At least in […]
Looking for a side dish which is tasty, interesting and healthy? Don’t need to look further 😉 Here comes an unusual recipe, one of my winter-favorites.
When I started eating gluten-free, one of the most challenging tasks were to find side dishes which didn’t feel like boring right away. I hated rice, the glycemic index of potato and corn-based variants were too high – I wasn’t easy to please, I know. Fortunately I found a lot of tasty alternatives in the end, and I’m going to share these recipes with you one by one. Today it’s time for a filling, sweet and spicy side dish.
It’s colorful, free from gluten and milk, low carb and contains a lot of fiber and vitamins. I just love it!
You will need:
- 1 sweet potato
- 2 carrots
- 3 celery stalks
- 2 red onions
- 1/4 pumpkin
- 1 beetroot
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp honey (optional)
- salt, pepper
- spices: nutmeg, thyme
Time: 40-50 minutes
- Preheat oven to 200 °C.
- Wash and chop everything.
- Put the vegetables in a heat-resistant bowl.
- Prepare the sauce, pour it on the vegetables.
- Cover the bowl with aluminium foil and put it into the oven.
- Check it after 35-40 minutes, if it’s almost ready, uncover the bowl and put it back for another 4-5 minutes.
I don’t know what it could be called… Maybe ‘Winter colors salad a’la The Puur’? 🙂