Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, December 23, 2014

Banana Cinnamon Rolls


Banana Cinnamon Rolls - unfussy, easy, lovely, tasty Cinnamon Rolls.  What more can I say?  I love this recipe. It is no big deal to whip these up on a weekend (or on a holiday), I think it takes all of 30 minutes from start to finish.  I've used banana and pumpkin puree in this recipe, but I like the banana the best.  Happy Holidays, y'all!

Banana Cinnamon Rolls

1 1/2 cups GF flour blend (I used this one)
1/4 cup sugar
1/2 tsp. salt
1 tsp. xanthan gum
1 1/4 tsp. baking powder
1 mashed banana
4 tbsp. coconut milk

3 tbsp. melted coconut oil
1/3 cup sugar mixed with 1 1/2 tsp. cinnamon


Preheat oven to 350 degrees.  Lay a piece of parchement paper onto a baking sheet, set aside.

In a medium bowl, sift together the flour through the baking powder.  Set aside.

In a small bowl, stir together the mashed banana and coconut milk.  Add to the dry mixture and stir until well blended.  The dough should not be super sticky - if it is too wet, add a tablespoon of flour.  If it is too dry, add a tablespoon of milk.


Lay a piece of parchment paper on the counter and dust with flour.  Scrape the dough onto the parchment paper.  Sprinkle the dough with flour and flatten with your hands into a rectangle about 1/3 inch thick.  Spread melted coconut oil on top of the dough.  Top the dough evenly with the cinnamon sugar mixture.


Starting at a long end, sprinkle some flour at the edge of the dough where it meets the parchment paper and begin to lift the paper to roll the dough into a log (a spatula works well for this).  Keep laying flour at the edge of the dough where it meets the parchment paper to encourage the dough to release without sticking to the paper too much. 


Slice the log with a floured knife into equally sized round 1inch pieces, about 8 of them.


Place each round onto the prepared baking sheet.


 Bake for 15 - 20 minutes or until baked through, lightly browned on the top and golden brown on the bottom.

 

Remove from oven and cool.  If desired, drizzle with a glaze made out of powdered sugar and milk before serving.


Monday, December 22, 2014

Savory Potato Scones


 
(Potato Scones without eggs)

It's finally winter break!  I'm so excited for a chance to relax a little bit and enjoy my family and for a chance to bake!  Today's offering is two versions of Potato Scones - one with eggs (for those who can do eggs) and one without eggs (for those who cannot do eggs).  These scones are a sort of cross between potato pancakes and farl.  This recipe is a great way to quickly use a few potatoes that are starting to sprout eyes.  I like these scones topped simply with margarine and served with a soup or a salad to round out a light meal. The version with eggs is a little lighter than the one without eggs, but my taste-testers (the girls) liked both versions equally well.


Ingredients for Potato Scones with Eggs

1 cup GF flour blend (I used this one)
1 tsp. baking powder
2 1/2 cups mashed russet potatoes (mashed with a little olive oil, salt and pepper)
2 tbsp. olive oil
1 tbsp. dried parsley
2 eggs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic or onion powder, if desired 


                                                         (Potato Scones with eggs)


Ingredients for Potato Scones without Eggs

1 cup GF flour blend (I used this one)
1 1/2 tsp. baking powder
2 1/2 cups mashed russet potatoes (mashed with a little olive oil, salt and pepper)2 tbsp. olive oil
1 tbsp. dried parsley
1/2 cup plain coconut milk (or try leftover gravy if available)
2 tbsp. flax meal
1/4 cup shredded Daiya cheese, if desired
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic or onion powder, if desired

Directions for Cooking
Preheat a griddle (preferably cast iron) over medium-low heat.  In a small bowl sift together the flour and the baking powder, set aside.  

In a large bowl stir together the remaining ingredients (mashed potatoes through garlic powder).  Stir in the flower mixture to form a sticky dough.

Divide the dough in half. Turn out one portion onto a piece of floured wax paper. Sprinkle a little flour over top of the dough and then flatten with your hands into a circle 1/2 inch thick. With a knife dipped in flour, cut the dough circle into 4 wedges.  Drizzle a little olive oil onto the preheated griddle, then transfer the scones with a spatula to the griddle.   Repeat with the remaining dough.


 

Cook scones about 5 - 7 minutes or until deep golden brown. Turn and brown the other side, adding more oil to the skillet as necessary.  Remove to a wire rack to cool slightly.  Serve scones warm. Store leftovers in plastic wrap and reheat for a few minutes on the griddle before serving.