Cinnamon Buns

Cinnamon Buns

Cinnamon buns have always been something I thought I could never concur. I was extremely intimidated by the ingredients and the process, then having the thought of making them allergy free was even scarier!

After searching and discovering tons of recipes to alter, I found one by “the minimalist baker” that I really liked. I altered the recipe to be nut free since the recipe calls for almond flour and almond milk.

After going through the process and coming out with amazing cinnamon buns, I am shocked with my result and I am literally so proud of Dyl and me!

So behold the recipe of recipes! Gluten-free, Vegan and nut free!!!

Let’s do this.

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  • 3/4 cup coconut milk (or other dairy-free option)
  • 1 Tbsp coconut oil
  • 2 Tbsp organic cane sugar
  • 1 packet active dry yeast or 2 1/4 tsp Fleischmann’s active dry


  • 2 1/4 cup Gluten free flour blend
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp (scoopable, not melted) coconut oil


  • 3 Tbsp melted coconut oil or vegan butter
  • 1/3 cup organic cane sugar
  • 1 Tbsp ground cinnamon

FROSTING optional

  • Simple Powdered Sugar
  • Coconut Milk


  1. Preheat oven to 350 degrees F (176 C) and use coconut oil or vegan butter to very lightly coat a pie plate. Set aside.
  2. Heat coconut milk in the microwave or on the stovetop to the temperature of warm bath water – Be careful not to exceed that temperature or it can kill the yeast.
  3. To the coconut milk, add 1 Tbsp coconut oil or vegan butter and stir melt. Then add yeast and sugar. Stir briefly to mix. Then set aside (uncovered) to proof for 10 minutes or until it appears puffy on the surface (this indicates that the yeast is activating. If it hasn’t activated at this point, either your yeast was expired or the liquid was too hot or not hot enough).
  4. Meanwhile, in a medium mixing bowl, whisk together gluten-free flour blend (including xanthan gum), baking powder, baking soda, and sea salt until well combined.
  5. Add scoopable (not melted) coconut oil or vegan butter and use a fork to mix or “cut” into the dry mixture. It should resemble the texture of wet sand.
  6. To the dry ingredients, add the coconut milk-yeast mixture and stir. It should form a dough that resembles cookie dough. Set aside.Processed with VSCO with s2 preset
  7. Get a large cutting board and cover the surface with plastic wrap (secure the plastic wrap around the edges so it stays in place). Then dust generously with gluten-free flour.
  8. Place the dough in the center of the cutting board and sprinkle with more gluten-free flour. Then top with another sheet of plastic wrap and tuck down around the edges of the cutting board (so it stays in place).
  9. Use a rolling pin to roll the dough out into a large, thin rectangle. The dough should be about 1/8th-inch thick.Processed with VSCO with s2 preset
  10. Carefully remove the top layer of plastic wrap and brush with 3 Tbsp melted coconut oil or vegan butter. Then sprinkle with organic cane sugar and cinnamon. Then untuck the bottom layer of plastic wrap from the cutting board and use it to tightly roll the dough lengthwise into a cylinder.
  11. Use a serrated knife to cut into 8 even pieces. Then carefully transfer to the prepared pie dish or cake pan. (It won’t fill the whole plate yet!)
  12. Cover with plastic wrap a towel, set on top of the warm oven, and let rise for 15-30 minutes or until the rolls have risen slightly and are almost touching – they won’t get as voluminous as gluten-containing rolls, but they will expand a bit.
  13. Place rolls in prepared dish on the center rack of your oven and bake for 25-30 minutes or until tops are golden brown and the rolls have risen/expanded quite a bit.
  14. While the rolls bake, you can prepare a frosting/glaze (optional).Processed with VSCO with s1 preset

Pumpkin Pie

Pumpkin Pie

It’s about to be Thanksgiving and everyone is scrambling! Well, never fear – this recipe is easy as pie. Ha!

Pumpkin is basically a signature this time of year. Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, and of course pumpkin pie.

Let’s do this –

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  • 6 Tbsp cold vegan butter
  • 1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
  • 1/4 tsp salt
  • 6 Tbsp ice cold water
  • 2 3/4 cups pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup coconut milk
  • 1 Tbsp olive oil
  • 2 1/2 Tbsp cornstarch
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp sea salt
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  • To prepare crust, add flour and salt to a mixing bowl and whisk together. Slice the cold butter in and work gently with your fingers.
  • Add ice cold water a little at a time and mix. Only add as much water as needed
  • Once a loose dough is formed, wrap and cover in plastic wrap. Refrigerate for a minimum 30 minutes.
  • Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling
  • Add all pie ingredients to a blender and blend until smooth.
  • To roll out the crust, unwrap the plastic and use wax paper on both sides of the dough. and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress, you can reform once you get it in the pan
  • Gently use your hands to form it into the pan, working the crust up along the sides.
  • Pour filling into pie crust and bake for 55-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

**You can also buy Gluten Free premade crust that tastes amazing and follows the steps for the filling. This makes things even easier! I like Wholly Wholesome the best – tastes perfect!

Safe V-Day Sweets

Safe V-Day Sweets

Calling all pink, red, and sprinkled treats!

Valentine’s Day is another day packed with yummy sweets that can make any allergy parent nervous. How do we make this holiday just as special for our family without the worry? You bake allergy free treats!

Donuts and Cupcakes can really be made the same way, you just need different pans. My favorite chocolate mix is Betty Crocker’s Gluten Free mix.


Cupcake/Donut Mix

  • Betty Crocker Gluten-Free Chocolate Cake Mix
  • 1 Stick Earth Balance Dairy Free Butter
  • ½ Cup coconut milk
  • Dash of Vanilla

Frosting Mix 

  • 2 tblsp. Coconut oil
  • 2 sticks Earth Balance butter
  • 1 tsp. vanilla
  • 1 cup powdered sugar (if you need more continue to add but 1 cup at a time)



  • Melt Earth Balance butter in a microwave safe dish
  • Combined all ingredients in a mixing bowl
  • Whisk together until smooth
  • Coat mini muffin tin and fill cups ¾ of the way full
  • Coat your donut pan and fill one side with mixture
  • Bake at 425 for 16-18 minutes (once you start to smell them they are about done)


  • Melt Earth Balance butter in a microwave safe dish
  • Add oil
  • Whisk together until smooth
  • Add vanilla extract and whisk
  • Add powdered sugar 1 cup at a time while whisking until smooth

Add sprinkles or Strawberries to the top and vuala!

Peppermint Ice cream

Peppermint Ice cream

Peppermint is my ultimate Holiday Favorite. Since the grocery stores only stock it during the Holiday season, I’ve found a way to make it myself when I’m having a craving. Luckily for me, I usually have this craving during the Holidays so it’s easy enough to go pick some up. The hard part is finding that many ice creams have wheat or eggs in them. Disappointing!

This weekend I made peppermint ice cream without the allergy ‘yuck’! Jot this down in your recipe book because this one is GOOD!

Did I mention you don’t need an Ice Cream maker to do this?

  • 2 cups whole milk
  • 1 ½ ounces of cream chees (I use whipped)
  • 1/8 tablespoon sea salt
  • 1 ¼ heavy cream
  • 2/3 cup of sugar
  • 2 teaspoons peppermint extract
  • 4 crushed candy canes

Screen Shot 2016-12-13 at 1.49.59 PM.png Free From: Wheat, Eggs, and Nuts

  1. In a small bowl, mix 2 tablespoons of the milk with cornstarch
  2. In a large bowl, add the salt and room temperature cream cheese and whip until smooth.
  3. Make an ice bath (heavy on the ice) and set aside.
  4. Pour the cream, sugar, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for 4 minutes and boil for exactly 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
  5. Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese.
  6. Mix in the peppermint extract.
  7. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.
  8. Set up your standing mixer/or your blender. Pour the chilled zip lock into the mixer. Using either your blender or standing mixer, mix on very low. About 5 to into this process, sprinkle in half of the crushed candy canes. They will mostly dissolve, turning your ice cream a pretty pink color. After 10 minutes remove the mixture and place into a freezer safe container. Let freeze at least 3 hours before serving

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

Here is a secret. I don’t usually make my flours from scratch. Shh!

Wait, that’s right, I don’t care. Here is why – I love to make things for my son and he doesn’t care where it comes from, as long as its safe for him, he is happy.

You’ve heard me say it before; I love Betty Crocker gluten free mixes. They are safe and free from gluten, nuts, eggs, and oats. To make this recipe, I added my quick Betty Crocker brownie mix, with some other ingredients, and it was a masterpiece!


Here is what I did:

  • 1 box Betty Crocker GF brownie mix
  • ¾ cup of all-purpose GF flour
  • ½ tsp. salt
  • 1 stick Earth Balance Vegan butter
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 4 colorful peppermint candy canes


  1. Preheat your oven at 350 and line your cookie sheet
  2. In a small bowl add milk, butter, sugar, and both extracts. Mix well
  3. In a bowl (or standing mixer bowl) combine all other ingredients.
  4. Slowly add into your standing mixer bowl, your small bowl mixture. Allow this standing mixture to remain on medium
  5. The mixture should be more wet than normal
  6. Use a table spoon to add mixture to your baking sheet in desired amounts. Flatten before adding your candy cane crumbles to the top
  7. Bake for 10-12 minutes – let stand for 6 minutes


Free From: Gluten, Eggs, Dairy, Nuts. Vegan

Mini Chocolate Cakes

Mini Chocolate Cakes

Well we all know I LOVE Betty Crocker’s Gluten Free Mixes. They are safe and easy. The recipe on the box of course calls for ingredients that we are unable to use in my house, however, that doesn’t make it impossible to make them taste amazing! I absolutely love making these mini chocolate cakes or what we call Muffin’s in our house.

I measure out ingredients and Dylan (my toddler) is able to lend a helping hand. Here is what we do…


  • Betty Crocker Gluten-Free Chocolate Cake Mix
  • 1 Stick Earth Balance Dairy Free Butter
  • ½ Cup coconut milk
  • Dash of Vanilla
  • White Chocolate Chips (Dairy Free)


  • Melt Earth Balance butter in a microwave safe dish
  • Combined all ingredients in a mixing bowl
  • Whisk together until smooth
  • Coat mini muffin tin and fill cups ¾ of the way full
  • Place a few White Chocolate Chips in each filled tin
  • Bake at 425 for 16-18 minutes (once you start to smell them they are about done)


Free From: Gluten, Wheat, Eggs, Dairy

Purchase Products:

Betty Crocker Gluten Free Cake Mix

Earth Balance Dairy free butter

White Chocolate Chips (Dairy Free)

Red, White, & Blue Popsicles

Red, White, & Blue Popsicles

For the Fourth of July Holiday I wanted to make something festive and safe for our little one. Not to mention making Popsicle’s is not only FUN it’s healthier than most store bought brands.

SO here is our festive Popsicle recipe for the Fourth of July! It’s Pina Colada, Blueberry, and Strawberry! I found this recipe on Yummy Mummy Kitchen ! It’s awesome!!


  • 1 1/4 cups pineapple juice
  • 1 cup frozen strawberries
  • 1 cup vanilla coconut milk
  • 1 cup frozen pineapple
  • 1 banana
  • 1 cup frozen blueberries


  • In a blender blend 1/2 cup pineapple juice and frozen strawberries (You can puree completely or leave chunky)
  • Fill Popsicle molds about 1/3 the way up with strawberry pineapple mixture. Rinse the blender
  • Blend coconut milk, frozen pineapple, banana, and 1/4 cup pineapple juice
  • Fill the Popsicle molds another 1/3 way up with the Pina colada mixture. Rinse the blender.
  • Blend 1/2 cup pineapple juice with frozen blueberries. Pour over the pineapple coconut mixture to fill molds to the top
  • Freeze for at least 3 hours
  • To remove ice pops from the molds, run warm water over the bottom of molds.


Free From: Gluten, Wheat, Nuts, Dairy

Contains: Coconut (Can substituent with Hemp milk!)

Photo Credit: Yummy Mummy Kitchen