In my family, the holidays have always been about festivities, family and really great food. It’s also a time for sharing and in that spirit, I wanted to share my favorite cookbooks of 2014 with you from some of my food friends. Given the holiday season, they’ve decided to generously give away a copy of their cookbooks (or app) along with a recipe (see below)!
Now, I’d like to introduce my second guest and her new e-cookbook!
To enter for your chance to win, just share a favorite cinnamon treat in the comments below.*
*The winner will be selected at random on Monday, January 5, 2014, and books will be mailed out to each winner shortly thereafter. Please note: This giveaway is available to U.S. residents only.
Cinnamon Roll Cookies
Makes: 14 to 16 cookies
126 grams coconut flour (about ¾ cup)
99 grams tapioca starch (about ¾ cup)
205 grams granulated maple sugar or coconut palm sugar (about 1¼ cups)
2 teaspoons double-acting, aluminum-free baking powder
¼ teaspoons kosher salt
216 grams Spectrum vegetable shortening (about 1 cup plus 2 tablespoons)
2 tablespoons plus 1 teaspoon unsweetened applesauce
2 teaspoons vanilla extract
1 large egg
¾ cup coconut palm sugar
2 tablespoons melted salted butter or mild-flavored oil
2 teaspoons ground cinnamon
1 cup granulated maple sugar or coconut palm sugar
1 tablespoon plus 2 teaspoons milk (dairy or nondairy) or water
1 teaspoon vanilla extract
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Make the cookie dough: Mix together the coconut flour, tapioca starch, sugar, baking powder, and salt.
3. Add the shortening and thoroughly mix into the flour mixture.
4. Add the applesauce, vanilla, and egg to the flour and shortening mixture and mix well with your hands until a dough forms. Roll the dough into a large ball, place it in a bowl, and set aside.
5. Make the cinnamon filling: In a small bowl, combine the sugar, melted butter, and cinnamon. Stir until well combined.
6. Roll out the dough between 2 sheets of parchment paper into a square that is about ¼ inch thick. Occasionally remove the top sheet of parchment and using your hands or the rolling pin, straighten the sides of the dough to form a square. Return the top sheet of parchment and continue gently rolling the dough.
7. Remove the top sheet of parchment and spread the cinnamon filling from edge to edge across the entire surface of the dough. Replace the top sheet of parchment and very gently roll the rolling pin over the surface to work the cinnamon filling into the dough.
8. Remove the top sheet of parchment and, grabbing one end of the dough with the bottom layer of parchment, begin to tightly roll the dough into a log, peeling back the parchment as you go. Take your time with this step—you want to roll the dough tightly, as this will be what keeps everything intact when you make your slices!
9. Once the cookie log is formed, use unflavored dental floss to slice it into ½- to ¾-inch-thick cookies.
10. Place the cookies about ½ inch apart on the prepared baking sheet. Bake for 11 to 14 minutes, until lightly golden. Remove from the oven and allow to cool completely on the baking sheet. If you take them off too soon, they will crumble!
11. While the cookies are cooling, make the glaze: Place the sugar in a coffee grinder or spice grinder and grind until it is a powder. Place the powdered sugar in a small bowl and mix it with the milk and vanilla. Drizzle the glaze over the cooled cookies.
Cookies, Dairy-Free, Fall, Gluten-Free, Grain-Free, Holidays & Parties, Paleo, Winter
WHO: Alejandra Ramos, Always Order Dessert.
BOOK: The Puerto Rican Christmas Table: 40+ Classic Holiday Recipes Restyled for Modern Kitchens
RECIPE: Gluten-Free, Dairy-Free Tembleque (Coconut Pudding)
To enter for your chance to win, just share a favorite holiday memory in the comments.*READ MORE »
I just published my first-ever e-book, Silvana’s Gluten-Free & Dairy-Free Holiday Cookies—just in time for the festive season. It’s a special collection of my—and my family’s—favorite holiday cookies. There will be some tried-and-true and some new-to-you recipes—all with photos! Take a look…READ MORE »
This year even I can’t keep track of all of the Thanksgiving recipes I’ve made through the years so I’ve compiled the most popular ones here in a single, easy-to-find menu. Happy Turkey Day to you and your family!READ MORE »
I’ve been busy baking up gluten-free, dairy-free Thanksgiving desserts for you (and the Food Network)! Here’s hoping you have a sweet Thanksgiving. These desserts are healthy, too, but I swear you’d never know it!READ MORE »
It’s been quite a journey. It’s hard to believe it’s already been seven years since my son Isaiah, now 17, was first diagnosed with gluten intolerance and dairy intolerance. I remember his words when the doctor gave him the news as if it were yesterday. “Mommy, what am I going to eat?” Honestly, those words still echo in my mind. The fear we both shared in not knowing what was going to happen next.READ MORE »
Before I ever even came close to conquering yeasted cinnamon buns, I made these pancakes to satisfy that craving. They actually resemble cinnamon buns, too, down to their cinnamon swirl and sugary icing. My family and I have always been fans of Bisquick, but after trying the gluten-free version from the supermarket, we weren’t convinced that it was a perfect substitute. So I studied the ingredients on the original mix and replicated its taste and texture.READ MORE »
**TODAY’S GRAND PRIZE GIVEAWAY**
I’m giving away 1 BLENDTEC DESIGNER 725 WITH WILDSIDE AND JAR and 1 BLENDTEC TWISTER JAR! To enter to win, just leave a comment about your favorite way to use your blender and I’ll randomly choose 1 WINNER!