Gluten-free Cinnamon Bread

I have been craving Cinnamon French Toast the last couple of months so I had to make my own!  I have a hard time finding a good bread recipe that doesn't fall apart.  This recipe does fall apart somewhat easily if not careful, but it makes the house smell delicious.  I still need to work on fine tuning it so it will stay together better.  If you have any suggestions let me know!

Gluten-Free Cinnamon Bread
Makes 1 large loaf of bread

Preheat oven to 350F.  Grease one 9x5 inch loaf pan

In a mixer, combine the following (I used a Kitchenaid):

• 1 cup milk (I used soymilk)
• 2 tsp apple cider vinegar
• 2 Tbsp vegetable oil
• 3 eggs

Mix together in a small bowl the dry ingredients:

• 2 1/2- 3 cups gluten-free flour mix (I used Bob's Red Mill All Purpose Baking Flour)
• 1 package quick rise (rapid-rise) yeast (about 2 tsp)
• 1 1/2 tsp xanthan gum
• 2 Tbsp sugar
• 1 1/4 tsp salt

Add mixture to the wet ingredients and mix on medium speed for about 3 minutes.  The dough should be nice and smooth.  Add more flour if needed. 

Combine in small bowl the cinnamon swirl mixture:

• 1/2- 1 cup powdered sugar
• 1 1/2 Tbsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2-3 tsp water

Drizzle half the cinnamon mixture into the dough and fold gently with a spatula.  Add in the other half and fold gently. 

Scrap dough into prepared loaf pan and let rise in a warm area for about 30-45 minutes until the loaf is about level with the top of the pan.  Bake 35-40 minutes until golden on top.  Let cool on a wire rack and enjoy!  I keep mine in the freezer once cooled, it freezes great! 

Coco Yummys Review

Great after workout snack!

I love trying new gluten-free products and was so excited to try these Coco Yummys.  I love the rich and creamy dark chocolate flavor.  It reminds me of a girl scout samoa cookie, so if you're looking for a gluten-free version of that, this is your cookie!  I love that these cookies come each individually wrapped; which make it perfect to stick in your kids lunch box (or your
own), throw in your back pocket for a cycling ride, eat after a long workout, or enjoy for an afternoon snack. 

My niece loved them!

Each cookie is only 60 calories, gluten-free, non-GMO ingredients, no artificial colors or flavors, no refined sugars, and no nuts.  The dark chocolate is rich in minerals such as magnesium, iron, copper, and manganese and is a powerful source of antioxidants. 

I know why they are called Super Yummys, it was super yummy! You can order them online.  Check out their website SuperYummys.com and get yourself a few bags!

Happy Pi Day

Happy National Pi Day!  I'm not going to miss out on a slice of pie (or a few slices) just because I have celiac.  I'm celebrating with gluten-free no bake chocolate mousse pie. 

This pie is silky smooth and topped with a sweetened whipped cream.  It is delicious!  Here's what you'll need:

No Bake Chocolate Mousse Pie

Oreo Crust

20 crushed gluten-free Oreo cookies

4 Tablespoons melted butter

-  Place Oreos in blender (I used my blendtec), pulse cookies to form fine crumbs.  Add melted butter and pulse to combine.  

    -  Press firmly into a 9 inch pie pan. 

-  Refrigerate for at least 20 minutes

(You could also place Oreos in a Ziploc bag and smash with a spoon.  Works just as well.)

Mousse

1 package unflavored gelatin

2 Tablespoons cold water

1/4 cup boiling water

1 cup sugar

1/2 cup cocoa

2 cups whipping cream

2 teaspoons vanilla extract

-  In a small bowl, sprinkle gelatin over cold water.  Let stand for 1 minute.  Add boiling water to gelatin and stir until dissolved.

-  In a large mixing bowl, add sugar, cocoa, whipping cream, and vanilla.  Beat for about 5 minutes until mixture becomes thickened.  Add gelatin mixture and beat until stiff peaks form. 

-  Spoon mousse over gluten-free Oreo crust.

Whipped Topping

1 cup whipping cream

1/2 cup sugar

1 teaspoon vanilla

-  In a small mixing bowl beat whipping cream for about a minute

-  Add sugar and beat until stiff peaks form, then add vanilla and beat again

-  Spoon whipping cream over the top of the pie

-  Garnish with mini chocolate chips (or chocolate shavings) 

-  Refrigerate for 2 hours before serving

Enjoy!