One of my all time favorite foods are loukoumathes, a greek honey cinnamon yeasted dough that is fried and then while still pipping hot, rolled in cinnamon and honey. These little pillows of heaven call my name all the time! Since I don’t have a giant pot to fill with bubbling oil to boil my own, I decided do my take on the easy baked version.
Boy oh boy these little buns are unreal! They are soft, doughy, sweet and bright like honey can be!
Did I also mention they are easy to make? These little buns are one of the easiest yeasted bread recipes that I have created to date. Just a few quick stirs, an hour to rise and a quick bake these little buns are to be eaten warm!
Can you tell that I have been on a major kick for making yeasted gluten-free bread lately? It is so so so fun for me to get into the science of the yeast with gluten-free bread!
Y’all! Ages ago I dove into the rabbit hole that is gluten-free bread. And when I say rabbit hole, I raelly mean it. If you have ever made bread with gluten flour you know how the bread is easy to knead and with each knead comes more elasticity and more sweet crannies of goodness. Well! Big sigh, that is not the case with gluten-free bread. The less you handle the dough, the better the bread will be.
In all my recipes for yeasted gluten-free bread you barely touch the bread after you add in your flour. My recipes include letting the dough rise in the pan so you are truly not man handling the loaves.
The french bread that I tested a few years ago, includes egg whites, if you aren’t vegan it’s delish, but I had TONS of you awesome people DM me asking for a vegan no fail version.
This. Is. The. Bread. Of. Your. Dreams!
It’s sweet, but tangy, has a fluffy center, and a crust on the top! I mean drool!
Let me just start by saying, monkey bread is the best snack, dessert, breakfast and food.
Monkey bread is a yeasted bread, where each little bite is rolled in cinnamon sugar and placed into a pan to form multiple little balls. You bake these bites together, and the cinnamon sugar all melts together and make it a fun and easy dessert. Rather than cutting bread, you get to pull off your bites making the experience oh-so fun!
It’s no surprise if you have been following my instagram that I am on a yeasted bread kick! I make a fun yeasted bread at least once a week whether it is my gluten-free french bread, or my cinnamon swirl bread, I am baking something with yeast!
This weekend, amongst the craziness of the corona quarantine, I decided to do my favorite hobby, activity and passion…baking!
During sugar-free January, I couldn’t kick the craving for cinnamon. All I wanted to eat was cinnamon swirl bread and more specifically, this bread from Semifreddi’s back in California.
As a kid, my parents single-handily (not really) kept this bakery a float by our love of this cinnamon bread! My mom would break off the bread in big chunks and toss it in the microwave for a second to heat it up. It was delicately sweet, full of cinnamon and just so tasty that it would put a smile on my face!
On my instagram I reached out to the community and asked why we crave cinnamon. My friend Ali is a nutrition coach and wellness expert, she reponsed and said that cinnamon detoxes the body so it makes sense to why I was craving cinnamon on my sugar detox.
Does this mean that if you eat a cinnamon roll it eliminates the sugar? Nope, but it was a great learning for me because the reason that I set out on sugar-free January was to reset my hunger cues and become more in tune with my body. I truly felt like that month of 0 sugar really helped get my body in a groove again.
I set out on this recipe just to test it and see if it would work and guys…it did! The cinnamon bread of my gluten-free dreams is here for you! It is sweet, cinnamony and full of wonder! Let’s bake!
gluten-free, dairy free, sweet, cinnamony and full of flavor! with the perfect pull apart texture!
5 1/2 cups of gluten-free flour
1 1/2 cup of warm water (110°F)
1 packet of active dry yeast
3 tbsp of sugar (more for the cinnamon mix see below)
2 tsp of baking powder
2 egg whites
1/4 cup of sugar
1 tbsp of ground cinnamon
In a bowl add your 1 tbsp of sugar and your packet of yeast
Next pour into the same bowl your 1 1/2 cups of warm water
Whisk together and set aside for the yeast to activate for 5 minutes
In a bowl with a hand mixer or a stand mixer with the whisk attachment, whip your egg whites into medium stiff peaks about 6 minutes
Once your egg whites are medium stiff peaks, add the remaining 2 tbsp of sugar to the egg whites while your continue to whisk
Next add in your 1 tbsp of baking powder while you continue to whisk
Keeping your mixer on, pour your activated yeast water into the egg whites and sugar
Stop your mixer and add in your 5 1/2 cups of flour about 1 cup at a time with the mixer on low speed
Once combined your dough will still be tacky, since this is gluten-free flour it doesn’t look like traditional dough, toss about 1/4 cup of flour on top of the dough and using a spatula pull the dough away from the bowl with the flour you tossed on the top of the dough
Using that surface flour form the dough into a ball and set in a bowl to rise for 1 hour covered near a heat source *this is when I pre-heat my oven and toss the bread right next to the oven*
After the hour is up, your dough should have doubled in size, section the dough in quarters, flour your counter and gently press the dough in to about a loaf pan length rectangle that is about 1/2″ to 1″ thick, do that with the second half of dough
Gently sprinkle about 2-3 tbsp of cinnamon sugar mixture over each half that you just pressed out
Rolling each piece into a log, folding the cinnamon into the dough, you will end up with two cinnamon stuffed bread rolls
Gently, not to deflate the rise, fold the two pieces over eachother twice to form a twist
Place the twist into a greased and floured loaf pan
Sprinkle with 1 tbsp of the cinnamon sugar mixture and let the bread rise for 20 minutes
Once it has puffed a second time, place in your 350°F oven to bake
Bake for 1 hour, rotating half way through the baking
After tests and tests this recipe is ready! I can’t get over that gooey cinnamon swirl that just gets better the more you eat it! If you guys are more comfortable making it monkey bread style feel free to ball the dough and coat with cinnamon sugar, fill your pan and cook!
The big key to this recipe is allow it to rest after baking, this really sets the bread and let’s it finish baking in the pan.
I have been eating this bread non stop. Slicing it, placing it in the toaster and adding a little vegan butter. I MEAN DROOL! DELISH, OMG, GUYS!
That is all, please go make this bread and live out my childhood and gluten-free dreams!
A few years ago I randomly decided to test out a recipe for apple cinnamon bread. After 15 fails I was frustrated and posted when I had 96 follows on my website.
This summer I launched a new site, moved to another state, started a new phase of life and re-tested my apple cinnamon quick bread recipe. Not only did this bread need some delicate attention, it needed a new perspective on spices, bake time, rise time and more. Not to sound to philosophical but I feel like that is a metaphor for my life. Slowing down and breathing through the challenges rather than rushing to get it down. Age is beautiful in that it teaches you self patience.
Apple Cinnamon Quick Bread also taught me that same patience.
Not only is this bread sweet, spicy with tender apple chunks, it taste damn great with a big cup of tea on a cold winter day. The crumble just hits the spot and served warm makes you want to sing to the winter gods, because truly it’s that delish!
Quick Bread by definition is a quick style bread. No kneading, not proof time and no double rise. Banana bread is probably the most commonly known quick bread next to pumpkin (here and here) and lemon bread (recipe here). You can also try my true holiday quick bread recipe here for a Peppermint Chocolate twist on quick bread.
sweet, spicy and full of fresh apple flavor! this apple bread is bright and sweet, a great afternoon snack!
1/2 of a honey crisp apple cubed (I leave the skin on) approx. 1 cup of cubed apple
1/2 cup of semi soft vegan butter
1/2 cup of dairy alternative milk
1 cup of granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp nutmeg
pinch of salt
2 1/2 cups of gluten-free flour (I tested and use Bob’s Red Mill 1:1)
2 tbsp of soft vegan butter *not melted
2 tsp of brown sugar
pinch of ground cinnamon
4–5 tbsp of gluten free flour
Preheat your oven to 350°F and grease your loaf pan with vegan butter, then dust with 1 tbsp of gluten free flour, tap the excess flour into the sink
in a mixing bowl or a stand mixer, beat your butter with your sugar until creamy
add in your vanilla extract, cinnamon, nutmeg, salt and baking powder
once combined, add in your 1/2 cup of dairy milk alternative
the batter will be loose, so slowly add in your flour 1/2 cup at a time
once the batter thickens and is the texture of a loose cookie dough, remove from your standing attachment and using a rubber spatula fold in your cubed cup of apple
in your prepared loaf pan, pour your quick bread batter into the loaf pan
in a separate bowl, mix together your crumb, I use my fingers or a fork to keep bigger chunks of the crumble in tact
coat the top of the bread with the crumble and bake in the oven for 55 minutes to 1 full hour
at 55 minutes, insert a toothpick or a cake tester, if the insertion tool comes out clean or with a few formed crumbs your bread is done!
let your bread cool completely before slicing *or semi cool – I can never wait longer than 20 minutes!
eat and enjoy!
Keywords: gluten free apple bread, gluten free bread, vegan gluten free apple bread, fall bread
These bread styles are efficient, sweet and have a true crumb like a dense pound cake or a coffee cake. But hey, years ago they were classified as quick bread so we are running with this! Bread they are! And bread they will stay!
So this bread! It’s easy to make, full of delish spice, fresh apples and a crumb topping that is to die for. Make it for yourself for an afternoon snack or slice and eat for breakfast!
If you try out this recipe, give me a tag or a comment and tell me what you think! I love hearing from my fellow gluten-free & vegan bakers! Bake on!
Every Christmas we make our favorite family recipe, the lemon bread. This year I teamed up with Health-Ade to create a take on my families favorite recipe with their ginger-lemon flavor. This flavor is bright, spicy and the perfect drink for the winter months.
1 cup of vegetable shortening (rainforest certified)
2 cups of sugar
3 cups of gluten-free flour
2 tsp of baking soda
1 tsp of salt
1 cup of almond milk
1/3 cup of lemon juice
1 tsp of vanilla extract
1 zested lemon
1 tsp ground ginger
2 flax eggs or 4oz of whipped aquafaba
1 cup of sugar
1/2 cup of lemon juice
pre-heat your oven to 350°F, grease your loaf pan with vegan butter and dust with gluten-free flour
in your bowl with a electric hand mixer or a stand mixer with the paddle attachment, whip your vegetable shortening with your sugar
next add in your baking powder, salt, vanilla extract and lemon zest
add in your flax eggs, lemon juice and your almond milk until combined *batter might separate here but it will come together 🙂
lastly mix in your gluten-free flour until a soft batter forms
when your batter is smooth with no lumps, scrape down the bowl and do one more pass through with the mixer to get the last of the mix combined
in your prepared loaf pan, scrape all your batter into the pan
place in the oven and bake for 65-70 minutes
once cooked through, remove the cake and drizzle on your combined sugar and lemon juice mixture
bake for a remaining 5 minutes to set the topping
remove from the oven and let it cool for 30 minutes before slicing
serve with ice cream or plain (my favorite way!)
* the batter might break after you add in the liquid but it will come together with the flour * make sure you don’t toss out the ends when you bake the bread, this is the best slice so save that slice for yourself
The flavors of ginger and lemon combined is hands down my favorite combination year round. Every night before bed I make my own tea that is grated ginger and freshly squeezed lemon. When Health-Ade asked me to create a recipe with their ginger-lemon flavor I knew I needed to make a lemon bread. Combining my two favorite flavors was a must!
This gluten-free and vegan bread defies the stereotypes of gluten-free & vegan baking. It’s so soft, tender and full of flavor. This quick bread has a soft but tangy top that allows you to get the tang of the lemon with the sweet sugary crunch!
Add this delish bread to your holiday table this season! A great breakfast for the day after Christmas or New Years Day!
One of my all time favorite foods are loukoumathes, a greek honey cinnamon yeasted dough that is fried and then while still pipping hot, rolled in cinnamon and honey. These little pillows of heaven call my name all the time! Since I don’t have a giant pot to fill with bubbling oil to boil my… Read more
The holiday season isn’t the only time of the year when it’s important to show people you care. Extend the human interaction of love and giving; the holidays bring out these traits in people. I started to bake when I was around 8 years old, and I realized that my favorite part of the baking process was giving my goodies to my friends and family. The thought of making someone happy through your time and hard work is something that brings me so much joy.
At the start of December, I like to plan out my baking for the holidays for the end of the month. My family and I celebrate Christmas, and with our festivities come years of traditions that started when I was a kid and full-on took over the holiday treats. A few years back, I read The Five Love Languages by Gary Chapman. While reading this book, I realized that I thrive on acts of service and gift-giving. That’s what fulfills me most and how I show I care about my friends is giving them something I spent my time on.
This holiday season, since we’re back in Montana with our family, I’m excited to host, cook, and create for my friends and family. A few years back, I dabbled into peppermint baked goods. The combination of peppermint and chocolate is such a rich and classic holiday flavor profile. Whether you enjoy this flavor in a cup of warm cocoa or chocolate covered pretzels, I know you’ll love this cake.
Chocolate cake is a family staple for our Christmas dinner. Holiday food traditions differ for every family, and I think that is what makes each dinner special. We always have a warm chocolate quickbread, chocolate crinkle cookies, lemon bread, and classic sugar cookies. A few years ago, I switched our classic chocolate quickbread to a peppermint chocolate quickbread, and the excitement over this cake was overwhelming. Not only was the chocolate flavor rich, but the brightness of the peppermint helped develop the flavor profile with the sweet and bright elements in the cake.
With all the cooking, family time, and work hours during December, I made sure to create this recipe in a way that is a set and forget style recipe. Take 15 minutes to make the batter, pop it into the oven for 55 minutes, and walk away. Easy, fluffy, sweet, and warm, this cake is a holiday must! If your family is sensitive to peppermint, you can always bake the cake with half the amount of candy, or omit it altogether.
Let’s bake and turn on music that speaks to your holiday!
like Christmas in a bread! Gluten-free, and full of yummy holiday flavor!
1 cup of freshly brewed warm coffee
1 cup of hot water
2 tsp of vanilla extract
1 tsp of salt
2 large eggs
½ cup of vegetable or coconut oil (melted)
2 tsp of baking soda
2 tsp of baking powder
¾ cup of cocoa powder
2 cups of gluten-free flour (bobs red mill 1:1 is a great one!)
2 cups of granulated sugar
1 cup of peppermint candy crumbles ½ in the cake the other for topping
⅓ cup of cashew, almond milk or regular milk or milk alternative
2 ½ cups of powdered sugar
1 tsp of vanilla extract
½ tsp of salt
¼ cup of peppermint crumbles for topping
Preheat your oven to 350° F and grease your loaf pan with butter, gently tap in 1 tsp of cocoa powder to coat your loaf pan (this allows a quick release after baking)
Brew your 1 cup of coffee and start heating your 1 cup of hot water
In your bowl using a stand mixer or hand mixer, combine your oil, warm coffee, and hot water; mix until the bowl is cool to the touch (this is important, you don’t want to scramble your eggs in step 5)
When your bowl is cool to the touch, add in your sugar, baking powder, baking soda, vanilla, and cocoa powder
Once those items are combined and your bowl is even cooler to the touch, add in your two large eggs
Combine the eggs into your mixture and then add in your 2 cups of flour ½ cup at a time until the batter is smooth
In a blender or food processor, pulse 2 cups of peppermint candies (you can also buy store-bought pieces), until they are the size of peas to sea salt
Using a rubber spatula, fold in your ½ cup of peppermint candy until equally distributed in your batter
Pour your batter into a loaf pan until you have a ¾” from the top edge of the pan
Top with another spoonful of peppermint candy and bake for 55 minutes or until a toothpick inserted into the center comes out clean
Let the loaf cool for about 1 hour
While your quick-bread is cooling, mix together your icing ingredients. This icing will be thick in texture, so it won’t run over the cake too much
Once your loaf is fully cool, pour your icing over the cake and top with peppermint crumbles
Slice and enjoy!
Keywords: gluten-free peppermint chocolate cake
The best part about this cake is how easily it comes together— it’s a true set-and-forget style cake that makes your holiday baking easy but fun! I love to triple the recipe and give a loaf to my neighbors a few days before Christmas, so if they need to, they can share the recipe with their friends, family, or work potluck!
Holidays are so unique to each family, each tradition— that’s what makes it all worthwhile. Starting your own family traditions can be the best part of each year. I love sharing my favorite food with my friends and family! Happy holidays and a prosperous 2020 to you and your family!
Fall came, lasted for a day. It snowed and then fall came back! Yesterday, the temperatures were rising from mid 20s to low 40s and all the leaves were fragrant and yellow! Pumpkin bread was calling my name!
I have a great recipe for maple pumpkin baked doughnuts here, and felt that there needed to be a friend of that recipe to go along with the fall theme. This pumpkin bread is full of delicious organic pumpkin flavor, spice and melty vegan chocolate chips.
pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
add in your almond milk and combine well
lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
pour your batter into your prepared loaf pan and bake for 55 minutes
test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
let sit for 30 minutes before slicing
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips
This recipe is a perfect afternoon treat to go with a cup of tea. My favorite way to enjoy a slice of pumpkin bread is on the porch in a jacket enjoying the crisp fall air! Follow my instagram for more details!