I had grabbed some Bob's Red Mill Gluten Free Cinnamon Raisin Bread mix recently. I had intended to just whip up a regular, nothing~fancy loaf. But I had this immense craving for a cinnamon bun too. What's a Gluten~Free girl to do?



 I followed the bags recipe and instructions for letting the bread rise ,set , etc. I then rolled out the dough and sprinkled it with plenty of cinnamon, raisins and coconut sugar. I then rolled it like a burrito, cut bite size rounds off and placed them into a coconut oil greased baking dish. I baked them at about 350 and set the timer for 20 minutes. They were  done by that time but  be sure to double check since all ovens differ.

For the icing I tossed some coconut oil, powdered sugar, vanilla extract and some cinnamon into a bowl and used a beater until it was well mixed. If you like a thicker textured icing you can use vegan butter like Earth Balance instead of coconut oil. Drizzle overtop, let set and enjoy! These have almost a cookie, biscuit type texture, perfect for grabbing on the go to satiate a sweet tooth!

Be sure to share your recipe pics with me♥

1C. Rice flour (brown or white, there is no prejudice  in
this recipe)

1/2 C. cornstarch

1/2 C. Tapioca flour


Make sure to sift this together really well and …..VIOLA! You can
make a huge batch of your OWN GF flours without paying a huge price



Enjoy <3


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The cool Coconut cream with the lemon zest was a perfect compliment to the warm chewy pie-cake thingy with the berries all warm and sweet. Seeing as we picked the blueberries ourselves, it made it that much more incredible and delicious.






Vegan/Gluten-Free Pie crust:

1 1/2 cups all-purpose flour (Namaste perfect flour blend for
pies)

1/2 teaspoon salt 

1/2 teaspoon coconut/palm
sugar

1/2scoop of Earth
Balance

3-4 Tbsp. ice cold
water

Line bottom only of a small spring form pan with the dough and press well.  Gluten free crusts
tend to come out drier and thicker than non-gf flour crusts so be aware that it will thicken up if you line the whole pan.

Fill pan halfway with berries of your choice, I used fresh local and Organic Black and Blue berries from Beatson's Blueberry Farm.

Also the Namaste Flour is "This product contains no wheat, gluten, soy, corn, potato, dairy,
casein, peanuts or tree nuts. Non-GMO, all natural, no preservatives.



 Filling:

4 cups fresh or thawed frozen blueberries/blackberries 

1/3 cup lemon juice

1 cup coconut  sugar 

½ tsp.salt

¼ C. non GMO cornstarch



Bake  at 350 for
about 30 minutes , be sure to check every 10 
minutes



Topping:

1/2 cup coconut sugar
 
1 tsp. salt 

1/2 tablespoon cinnamon

½ C. Earth Balance

1/2 cup Gluten Free Bob's Red Mill rolled oats

Mix well and pour on top before popping in
oven


Gf/vegan whipped cream


Simply place a can of coconut cream in the fridge overnight. Before topping your cooled off pie or dessert, whip it up with beaters and plop a dollop on top!

Here's how:

 Open can, scoop the cream out and leave the water at bottom of the can. Add the cream to a mixing bowl and beat until you get a more whippy texture. Top the pie with the whip and zest a lemon over top.
PERFECT!

♥tasty tip: pop your lemons in the freezer, the zest from a frozen lemon is much stronger and tastes so amazing!

Be sure to share your recipe pics on Instagram
Please♥

GOOEY GLUTEN FREE BLUEBERRY MUFFINS W/ STREUSEL TOPPING♥VEGAN OPTIONS AND LOW GI♥

PREHEAT OVEN TO 400

I used Coconut sugar since it is Lower on the GI than regular sugar.
2-3Tbs. Raw coconut sugar
1 egg or Ener-G egg replacer
http://www.ener-g.com/egg-replacer.html
1 1/2 C. white rice flour
1/3 tsp. salt
1 heaping cup fresh blueberries (or favorite berry)
Frozen can be subbed here
http://www.wymans.com/product/blueberries/wild-blueberries
2 1/2 tsp. baking powder
2 Tbsp. Safflower or coconut oil
*add some flare if you'd like. Add vanilla, cinnamon or a little ginger, lemon zest or lemon juice.

Now for that delicious topping:
3 Tbsp. Coconut or RAW sugar
http://www.coconutsecret.com/crystals2.html
2 tsp. Coconut oil
http://www.drbronner.com/DBMS/COCONUTOIL.htm
1 tsp. Vegan butter (melted)
http://www.earthbalancenatural.com/
1/2 tsp. vanilla

Oven should be at 400 now..
Oil up your muffin tins or pop in some adorable muffin cup papers and fill halfway (makes about 6 muffins)

sprinkle streusel on top

pop in the oven, mine runs hot so it only took about 15-20 minutes. Be sure to check on them though!

Enjoy♥ & send me you recipe photos on INSTAGRAM
http://instagram.com/supernaturalegirl#


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