Recipe Friday: Cinnamon!

It’s Recipe Friday again!

I really need to come up with a better name. Hopefully those scrumptious photos make up for it.

Today’s duo of gluten-free recipes comes courtesy of the letter C, for cinnamon. Cinnamon Rolls and Cinnamon Chocolate Cookies. Oh yes.

According to the ever-knowledgable Wikipedia, cinnamon is native to Southeast Asia and was unknown to Europeans until the 16th century. Poor Chaucer, poor Dante, they never knew what they were missing.

Not only is cinnamon tasty, tradition hold it has numerous health benefits. It may lower blood sugar in people with diabetes, reduce inflammation, and/or serve as an antioxidant and bacteria-fighter.

All of which is to say, you should make these gluten-free recipes involving cinnamon. Now.

First up, Cinnamon Rolls from Real Sustenance. These are not only gluten-free, but free of grains, yeast, corn, soy and dairy (they are not egg-free!):

Grain Free Cinnamon Rolls


  • 3 Cups Blanched Almond Flour
  • 4 TBS Flax Meal
  • 1/2 Cup Granulated Sugar (see note above)
  • 1 3/4 Tsp. Baking Soda
  • 1/4 Tsp. Salt
  • 1/4 Cup of Flax Meal + 1/4 Cup Warm Milk (dairy or nondairy)
  • 3 Large Eggs


  • 1-2 TBS Oil or Melted Butter (dairy or nondairy)
  • 1/2 Cup Granulated Sugar (see note above)
  • 1-2 TBS Cinnamon
  • For the Pan

    • 2 TBS melted Butter (or Oil)  + 1 TBS Sugar

    1.    Preheat oven to 350 Degrees. Prepare a 7 x 7 Pan- add the melted butter and sugar to the bottom of the pan.  (Note: If you do not have a 7 x 7 pan a larger one may be used- the rolls just may not fill the pan)
    2.    In a bowl combine the Almond Flour, 4 TBS Flax Meal, Granulated Sugar, Baking Soda and Salt. make flax eggs by combining the warm milk with remaining 1/4 Cup Flax Meal. Add the “flax eggs” and the 3 eggs to the dough. Mix it well. The dough will be like a thick, sticky cookie dough. I like to mix this dough by hand (despite the fact that its sticky).
    3.    Wash your hands. Place on the counter a sheet of parchment paper. Oil it and then heavily oil your hands. Place the glob of dough onto the oiled parchment. Oiling your hands more as needed (to prevent sticking) press the dough into a rectangle (between 1/2- 1 inch thick.. this thickness is up to you!).
    4.    On the dough place the 1-2 TBS of melted butter or oil, Sugar and then Cinnamon. Sprinkling it on evenly.  Roll the dough up (the long way) using the parchment paper.
    5.    Using a sharp knife or a string of dental floss (I think the floss works best for a nice clean cut). Slice the rolls. The thickness of the rolls is up to you.
    6.    Place the rolls into the prepared pan side by side.  Brush on a little more melted butter or oil on to the tops. Place into the oven and bake 30 minutes. Cover with tinfoil (if they are getting too brown) and bake another 10-15 minutes.
    7.    Remove from oven and let cool 30 minutes. (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture).

    Frost and serve. These should be stored covered at room temp. They stay really nice and soft as long as they are covered for several days. They can also be frozen for a later date.

    Moving on, gluten-free, vegan, refined sugar-free Cinnamon Chocolate Cookies from the Daily Dietribe. I don’t have to tell you all how healthy chocolate is, right??


    • 1 tablespoon flaxseed meal
    • 1 tablespoon whole psyllium husks
    • 6 tablespoons boiling water
    • 1 cup sweet white rice flour (156 grams) (see note below)
    • 3/4 cup unsweetened cocoa powder (60 grams)
    • 1 cup potato starch (153 grams)
    • 1 teaspoon baking soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon sea salt
    • 1 cup shortening (sub: coconut oil)
    • 1 cup liquid sweetener (I used half brown rice syrup, half coconut nectar; you can use honey, agave nectar, or maple syrup, all of which will yield a slightly different flavor)

    1.    Preheat oven to 400 degrees F. Lightly grease 2 cookie sheets.
    2.    In a small bowl, stir the boiling water into the flax and psyllium mixture. Let sit for 5 minutes.
    3.    In a medium bowl, whisk together the flour, cocoa, starch, baking soda, cinnamon, and salt.
    4.    In a large bowl, cream together the shortening and sweetener. Whisk the flax and psyllium mixture in completely (don’t leave any clumps or your cookies will come out in weird shapes). Pour the dry ingredients into the wet, stirring until completely mixed.
    5.    Drop by the spoonful onto cookie sheets and bake for 9 minutes. Let sit for a minute before removing to a cooling rack.

    Makes approximately 2 dozen cookies.

    What are your favorite cinnamon recipes?

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