Gluten Free – Dairy Free Chocolate Chip Scones

These were an adventure into the unknown.  I’ve never actually made scones before, either with regular flour or gluten free. We also had some friends coming over who avoid dairy so this was the perfect recipe to try!You can make a few substitutions to this recipe in order for it to be Paleo. I simply didn’t have everything on hand to make it that way. You will need to replace the baking powder with a Paleo baking powder, (1/2 Teaspoon Baking Soda, 1 Teaspoon Cream of Tartar, ¼ Teaspoon Arrowroot Starch) the shortening with a non-hydrogenated shortening and the sugar with coconut palm sugar. The way I have it written below is simply gluten and dairy free.Everyone thoroughly enjoyed these scones. They are light, flaky and full of great flavor. I’ve used Enjoy Life Chocolate chips in this recipe in order to keep it free of allergens. If you’re not avoiding dairy you can feel free to use any type of mini chocolate chips you like. These are great for a breakfast treat, afternoon tea or simply entertaining guests.[amd-yrecipe-recipe:134]Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn

Quick and Easy Cinnamon Rolls

 This is a fantastically easy recipe when you need something amazing for breakfast. You can both prep it the morning you need it, and prep it the night before. The cinnamon rolls are full of wonderful cinnamon sugar and carmelized goodness.  These left the pan so quickly I could only get a photo of one on a plate! They are sure to impress your family each and every time you make them.The base for this recipe is prepared dough. I have made this recipe with Rhodes brand prepared dough, but my personal preference is to prep bread in my breadmaker when I decide to make this. You can make this with whatever prepared dough you want. Simply make certain that the dough is completely defrosted and has risen slightly. You don’t want it to rise all the way since you’ll let it finish rising before you bake it.In my opinion the frosting is the best part of these. While I think there is plenty of frosting with the amounts called for, if you REALLY love frosting you can feel free to double the recipe. The consistency is very smooth and will not hold any shape, but it really doesn’t matter since it will just melt over the warm rolls.[amd-yrecipe-recipe:97]

Paleo Zucchini, Banana, Flax Muffins

 I thought it was about time for another Paleo, grain free recipe here on the blog. These muffins are perfect for a light breakfast or snack since they are chock full of wonderful ingredients. These muffins are light and fluffy and completely grain free. They are also free of refined sugar since it is sweetened with honey. I highly suggest using local organic honey for this recipe since you will get the very best taste.I’ve used fresh zucchini (pretty much straight out of the garden) for this recipe. It really gives it a better flavor if you do this. However, if you only have frozen zucchini on hand make sure to use the water in the container too. This will keep the muffins from getting too dry in the end.This recipe includes almond milk rather than coconut or soy milk. I find that if I use coconut milk in addition to coconut flour and/or coconut oil the flavor is just mostly coconut and I’m not actually a huge fan of that. You can of course substitute whatever type of milk you prefer although just make sure it is unsweetened so as not to add additional refined sugar. If you do use almond milk it is best to make your own since commercial varieties can include non-paleo ingredients. [amd-yrecipe-recipe:92]

Gluten Free Cinnamon Rolls

I guess breakfast food is what I’ve missed most about going gluten free. Last week I posted a recipe for gluten free mini-doughnuts and this week I’ve made cinnamon rolls! These things were incredible. They really hit the spot. They had the fantastic gooey caramel oozing out of them and they were soft and fluffy. You need to make sure you prepare these the night before because they require an overnight stay in the refrigerator before baking.I baked these in a 6 count muffin tin. However next time I make these I will probably make them in a 7x11 pan or a jumbo muffin tin (if I get one before then). These rolls needed some additional space to rise. They did ok in the small muffin tin but I think they would be better with more space to puff up.

There is this little trick I use when cutting cinnamon rolls that I wanted to share with you. I use unflavored dental floss to easily cut them without flattening them. The trick is to get the floss underneath the long roll and then draw the strings across each other until they cut all the way through the dough. This will keep your cinnamon rolls perfectly shaped and will give you an easy clean cut. Simply repeat this at each interval to cut them.I ran out of time before I could make a glaze or frosting for these. They would be fantastic though with a cream cheese frosting spread over the hot cinnamon rolls if you have time to make it. Otherwise they are amazing without anything on top. You won’t regret trying these.

---

Gluten Free Cinnamon Rolls:3 Tablespoons Butter (melted and cooled)2 Tablespoons Sugar1 Egg and 2 Egg Yolks¾ Cups Buttermilk1 Teaspoon Vanilla Extract1 ½ Cup Gluten Free Flour1 Teaspoon Xanthan Gum½ Teaspoon Kosher Salt½ Tablespoon YeastFiling:¾ Cup Brown Sugar2 Tablespoons Butter (melted and cooled)3 Teaspoons Cinnamon1/8 Teaspoon Kosher Salt

In the bowl of a stand mixer combine the butter and sugar until light and fluffy.Add the egg, egg yolks, buttermilk and vanilla, mix until smooth.Slowly add the gf flour, xanthan gum, salt and yeast. Beat until the mixture becomes thicker and elastic signifying that the xanthan gum has activated.

If the mixture is too sticky add flour 1 tablespoon at a time until it you are able to handle it with some maneuvering.Grease a 6 cup muffin pan or a 7x11 baking dish. Set out a piece of parchment paper on the top of the counter. Place the dough on top of it.

Place an additional piece of parchment paper on top and roll out into a rectangle.In a separate bowl combine the filling ingredients until they form a rough paste.

Spread this paste over the top of the prepare dough.Using greased fingertips and the edge of the parchment paper roll the prepared dough into a log.

Using unflavored dental floss cut the log into 6 equal pieces. Place each piece in a separate well of the muffin tin.Cover with plastic wrap and let rise for 1 hour or until doubled.Place in the fridge overnight.

In the morning, preheat the oven to 350 and remove the plastic wrap from the rolls.Bake for 20-30 minutes or until the rolls are golden brown on top and there is caramel bubbling up around the sides.Frost if desired and serve immediately.

[amd-yrecipe-recipe:49]

---

Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn

---

 

Gluten Free Chocolate Mini-Doughnuts

I have been seriously in the mood for doughnuts the last couple weeks. But since they aren’t gluten free I had to pass every time. So I decided to track down a recipe that would let me eat a doughnut! These are quite yummy and very fluffy. The glaze on top is a great addition and really completes the entire taste. The best part though is the nutmeg in the dough. It really gives the doughnuts that “dough-nutty” flavor you look for.

I’ve baked these in a mini-doughnut pan and the yield is about 2 dozen. I have no idea what that would translate to in a regular sized doughnut pan, however my mini pan says to put ½ Tablespoon of dough in each spot, so you can do the math on it.

---

Gluten Free Chocolate Mini-DoughnutsFor Doughnuts:¾ Cup Gluten Free Flour4 Tablespoons Cocoa Powder¾ Teaspoon Baking Powder¼ Teaspoon Baking Soda¼ Teaspoon Cream of TartarDash of Kosher Salt¼ Teaspoon Nutmeg1/3 Cup Brown Sugar2 Tablespoon Butter (melted and cooled)2 Tablespoons Olive Oil1 Egg¾ Teaspoon Vanilla Extract¼ Cup plus 3 Tablespoons Milk½ Teaspoon Xanthan GumFor Glaze:1 Tablespoon Cocoa Powder1 Cup Powdered Sugar2-4 Teaspoons MilkTo make the doughnuts:Preheat the oven to 350 and grease a mini-doughnut pan.

In a medium bowl combine the gf flour, cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg and brown sugar. Whisk until well combined.In the bowl of a stand mixer combine the butter, oil and egg. Beat on high until well combined.Add the vanilla and milk and beat well.

Add the dry ingredients, stir until combined. Add the xanthan gum and beat until the batter is slightly elastic.Let the batter sit for 10 minutes.

Following the directions on your doughnut pan fill the cavities with batter.Bake for 10 minutes until the doughnuts are set and the bottoms are slightly browned.

Transfer to a wire rack to cool and repeat with the rest of the batter.To make the glaze:

Whisk together the powdered sugar and cocoa powder. Add the vanilla and stir well.

Add the milk ½ teaspoon at a time until the glaze is at a spreadable consistency.

Working quickly, dip the tops of the cooled doughnuts into the glaze, swirl the doughnut around and then remove to a wire rack with a piece of wax paper underneath.

Garnish with sprinkles if desired.Store the glazed doughnuts at room temperature and any unglazed ones in an airtight container.

[amd-yrecipe-recipe:44]

---

Source: Adapted from Gluten Free on a Shoestring, Quick and Easy – Nicole Hunn

---

 

Gluten Free Crepes with Nutella and Raspberry Curd

I decided that I wanted to try something new for breakfast so I decided to try my hand a crepes. However, when I decided to make them I didn’t realize that Alex had eaten real French crepes when he visited France. I didn’t learn this until I was halfway done making them. I was super self-conscious about them when I finished them since I was sure that nothing would measure up to his real French experience. When he tasted them he said they definitely tasted just as good as the ones he had eaten in France.These are adapted to be gluten free and I filled them with Nutella and raspberry curd. Be certain to just put a thin layer of Nutella on the crepe, any more will drown out the raspberry flavoring. You also need to let the batter sit for about five minutes before you put it in the pan. Since the gluten free flour has a difference consistency you need to let it rest and absorb the liquid in the batter.

---

Gluten Free Crepes with Nutella and Raspberry Curd:2 Eggs6 Tablespoons Milk2 Tablespoons Coconut Oil¼ Teaspoon Salt2 Tablespoons Gluten Free Flour¼ Teaspoon Baking Powder¼ Teaspoon Xanthan GumMelt the coconut oil in a microwave safe bowl.

Whisk together the eggs, oil, milk and salt.

Add the flour, baking powder and xanthan gum, mix thoroughly.

Let sit for approximately 5 minutes, or until the mixture has thickened slightly.Heat an 8” skillet with a little bit of Olive Oil.

Pour an eighth of the mixture into the pan and swirl quickly to cover the bottom of the pan.Cook until the edges are bubbly and the bottom has been lightly browned. Flip and cook the other side.Remove from the heat and let cool.

Top with a light layer of chocolate-hazelnut spread and raspberry curd. Roll the crepe up tightly and serve.

---

Source: Crepes adapted from: All Day I Dream About Food

---