Even though I love cooking and baking, when it comes to ‘everyday recipes’, I often prefer those which are really short a pretty quick. If you feel the same, you’ll love these delicious gluten-free and vegan walnut bites, because they fulfill every busy woman’s needs: […]
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 😉
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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 […]
If I had to choose one meal to eat for the rest of my life, it would be pancakes. I won’t admit how many times I make them during a regular month, because it would be too embarrassing. So you can imagine how desperate I was to create the perfect gluten-and milk free recipe for low-carb pancakes… It has been a long journey and I have learned so much about how gluten-free flours behave, it was totally worth it. And now I’m able to share my favorite recipe.
The main ingredients are buckwheat and oat. Buckwheat is an amazing gluten-free seed, it is rich in magnesium, manganase and copper and a natural source of B vitamins. It’s an excellent meat substitute because of its high protein levels. But I love it mostly because of two reasons: 10% of this superfood is pure dietary fiber, which means it has a very good effect on blood sugar and digestion. And thanks to the buckwheat flour pancakes won’t stick to the pan or fall apart! Anyone who is familiar with gluten-free pancake cooking knows, that it’s the crucial part.
Oats: 17% protein, 11% dietary fiber and dietary minerals. Do I have to say more? I use oat flour in this recipe, because it makes the pancakes a little lighter. But be careful if you are gluten-intolerant! Pay attention of contamination: if you couldn’t buy gluten-free oat flour, just use only buckwheat flour instead. Most commercial oats are processed in facilities that also process wheat, therefore you should only buy products where the gluten-free guarantee is displayed.
The result: delicious, fluffy and gluten-free pancakes.
- 2 small eggs
- 300 g buckwheat flour
- 100 g gluten-free oat flour
- 5 dl coconut milk
- 2 tbsp olive oil
- 4 dl sparkling water (or 5 dl if you would like to have extra fluffy pancakes)
- Beat the eggs into the milk in a huge mixing bowl, add little salt and the olive oil.
- Stir this mixture into dry ingredients, mixing only enough to moisten flour. This way at the end there will be no lumps in the dough.
- Add the sparkling water and stir gently. It’s the sparkling water what makes the pancakes so fluffy. 😉
- Heat the frying pans. If you have Teflon pans, you don’t need to grease the pan with oil.
- Cook over a moderate heat for 1-2 minutes or until the batter looks dry on the top and begins to brown at the edges.
- Flip the pancake over and cook the second side.
- Enjoy! 🙂