Cinnamon Rolls ~ Gluten Free and Dairy Free

I found this recipe searching for cinnamon rolls. The dough was so easy to roll out in the morning and the work to make these was a lot easier than I thought. I followed the recipe exactly except that I used coconut oil in place of the Earth Balance and coconut sugar instead of brown sugar. The picture is what I made. My whole family devoured them.

http://cookingglutenfree.blogspot.com/2011/12/best-cinnamon-roll-recipe.html

The Spunky Coconut: Chicken Pot Pie (gluten free and dairy free)

I LOVE recipes from www.thespunkycoconut.com ! I made this recipe tonight. I copied and pasted the recipe from her website. Matt even liked it and took seconds. I took a picture and this is what it looked like. Kelly's picture looks much better. You have to check out her website. She has amazing recipes. 

Chicken Pot Pie

(makes two pot pies)

Saute for about 10 minutes to soften slightly (they will finish cooking in the oven):
about 1.5 cups of chopped carrots
about 1.5 cups of chopped celery
about 1/2 cup diced onion
2 cloves of garlic, minced

Add sauteed onions, garlic, carrots, and celery to a bowl with (Alexis' note: I added leftover broccoli and fresh mushrooms) about 3 cups of cooked chopped chicken

Spread evenly between two pie dishes. (Alexis' note: I just used an 8x10 pan)

Puree in the blender or food processor:
1/2 cup plain cashews
1/2 cup coconut milk
2 cups broth
1/2 tsp Herbamare (its a spice you can get online. I would use another seasoning like mrs dash that has salt in it to substitute if you don't have Herbamare).  

Pour the puree over each dish of chicken and veggies to almost cover them. You may not need all of the puree.

Crumble the topping evenly over the two pies. I use the following crust for topping.

Pie crust:

Add to Bowl:

1/2 cup applesauce (with no added sugar)

4 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal) (Alexis' note: I used 4 tbsp ground flax)

Optional: For egg-users: add two eggs and omit half of the applesauce and all of the chia seed meal.

2 tbsp water

1.5 tbsp apple cider vinegar

1/2 cup coconut oil, liquified

Mix with electric mixer.

Add:

1 & 1/4 cups almond meal flour (Kelly uses Bob's and I used Honeyville grain) 

2/3 cup coconut oil 

1/3 cup tapioca flour

1.5 tsp baking soda

1.5 tsp baking powder

1 tsp dried oregano

1 tsp onion powder

Mix with electric mixer.

Bake at 325 degrees for about 30 minutes or until nicely browned on top.

http://www.thespunkycoconut.com/2012/02/chicken-pot-pie-benefits-of-coconut-oil.html

Pasta with Roasted Broccoli and Almond-Tomato Sauce.

I got this recipe from the Food Network Magazine June 2012. I copied it exactly except I used gluten free noodles. Directions are copied from the recipe in the magazine. This recipe is dairy free and gluten free.

• Salt
• 1/2 cup blanched almonds (I used whole raw almonds)
• 1 head broccoli florets
• 12 oz gluten free spaghetti noodles (I used DeBoles Angel Hair Pasta)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 oz can whole San Marzano tomatoes 

1. Preheat the oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until it is tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

2. Add the pasta to the boiling water and cook as directed on the label. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

3. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce.