Cathy Brak

A soft, fluffy roll is layered with cinnamon, butter, and coconut sugar. Keeping sugar in check is a challenge, but I've managed to keep this gluten free cinnamon rolls recipe free from refined sugars. Coconut Sugar can be replaced with raw sugar or brown sugar, but I like the taste that coconut sugar adds. This is a roll that looks like a cinnamon bun with the iconic swirls of sugar and cinnamon, and yet it's light and fluffy - a true pleasure to eat!

The ideal temperature is between 100° and 115°F (38° - 46°C). Add the dry ingredients to the liquid in the mixing bowl, and beat at medium-low speed with the medium mixing paddle of the mixer for about 3 to 5 minutes, until the batter is smooth. oven until their internal temperature reaches 180° to 190°F (82° to 88°C). The best way to make sure your gluten free bread, or buns in this case, is not crumbly is to use the xanthan gum (or guar gum) in the amount specified in this recipe and avoid over baking.

This gluten free version is also dairy free, except for a little butter in the icing crosses. The icing for the crosses is also sweetened with honey, along with coconut oil and butter. * Coconut Oil - Like the butter, coconut oil should be neither liquid nor hard. Beat in the eggs, half of the dry flour mixture, the oil and vinegar, and then the remaining dry flour mixture.

This spinach and apple smoothie is dairy free, vegan, and can even be nut free if you make it with coconut milk. For a nut-free smoothie, I recommend the coconut milk that comes in a carton. Putting raw spinach into a smoothie is a great way to reap the leafy green's nutritional benefits. Spinach has a mild flavour and blends smoothly and easily with a high speed blender, so it's a great addition to smoothies.