Tag Archives: gfv

Gluten Free Vegan Cinnamon Rolls with Vanilla Frosting


I had plans to leave the house today. Then it started snowing and Christmas shows came on tv. I kept telling myself just one more episode. But then it was too late to go anywhere and these happened. Totally worth procrastinating, staying in my pj’s, and not stepping outside? Absolutely.


I’ve been trying to create a cinnamon roll recipe for a few weeks now and I hit the nail on the head this afternoon. Christmas miracle!!

The rolls are very moist and compliment the creamy vanilla frosting so well. Warm these up in the microwave for a few seconds and hear your taste buds sing songs of pure bliss.


Cinnamon Rolls with Vanilla Frosting

makes 10 cinnamon rolls

3 cup all purpose gluten free flour
1 cup warm water
1/2 cup coconut sugar
1/4 cup melted coconut oil
2 flax eggs (2 tablespoons flax + 6 tablespoons water)
2 1/4 teaspoon dry active yeast

1 tablespoon melted coconut oil
1/2 cup coconut sugar
1 heaping teaspoon cinnamon

Preheat oven to 350 degrees. Combine 1 tablespoon of coconut sugar, water, and yeast together. Let sit while mixing together melted coconut oil and remaining coconut sugar. Add flax eggs and mix together. Then add the yeast mixture and flour. Mix together for 3-5 minutes. Place dough on floured surface and roll out approximately 9×13. Coat dough with coconut oil. Combine coconut sugar and cinnamon then sprinkle on top of dough. Carefully roll up the dough and cut into slices about an inch thick. Place rolls in a greased pan. Cover and let rise for 45 minutes. Then bake for 30-35 minutes. Remove from oven.

Vanilla Frosting

1 cup cashews, soaked and drained
1 tablespoon lemon juice
1 tablespoon maple syrup
1 tablespoon vanilla

In a food processor blend together ingredients until smooth. Spread on top of cinnamon rolls.

Heat up cinnamon rolls, serve, and enjoy!!



Quinoa & Mushroom Bowl


I finally have a chance to create delicious meals once again! Last week was crazy hectic and I felt like I was living off of smoothies and quick salads. That didn’t make me very happy! But no worries, I’m back into my routine and feeling better than ever. 🙂

I have been on a crazy mushroom kick lately. Mushrooms here, mushrooms there. They’ve basically been added to every meal except breakfast for the past few days. Mmm, can’t get enough!


Summer Crunch Bowl

Serves 1

1 cup spinach
1/4 cup quinoa
1/4 cup lentils
1/2 ccup mushrooms
handful almonds
1 tbsp nutritional yeast

Cook the quinoa, lentils, and mushrooms. While they’re cooking get a bowl and place the spinach into it. Once the quinoa and lentils are done, mix them together then add to the bowl. Add mushrooms as well. Then top with almonds and nutritional yeast. Eat in layers or stir stir stir until everything’s mixed together. (That’s what I do 🙂 ) Enjoy!