Over the years I’ve really grown to loveeee breakfast and what better time to whip up a sweet, breakfast pastry than on Christmas morning! I’ve made this Gluten-Free Cinnamon Roll recipe a couple of times now and this time I made some substitutions to make it dairy-free as well. The icing is cream cheese based so just hold off on that if you avoid dairy. I was in a rush at the grocery store and didn’t even think about this – any suggestions for a dairy-free icing?
- Milk for Almond Milk (my preference is unsweetened almond silk)
- Butter for Earth Balance Vegan Buttery Sticks (basically a vegetable oil spread)
TIP : Check the ingredients of your gluten free all purpose flour blend for hidden milk products. I used Pillsbury, but some multipurpose flours, like Cup4Cup, contain milk powder!
- Pillsbury Best Multi-Purpose Gluten Free Flour Blend
- Earth Balance Vegan Buttery Sticks
- Silk Almondmilk (Unsweetened)
- McCormick Pure Vanilla Extract – Gluten Free
This recipe is from food media company, Everyday Dishes. It’s actually the first recipe that I’ve tried from their site, but love the concept behind it. Everyday Dishes follows the 80/20 philosophy and the motto “Just get in the kitchen!”. New York Times best-selling author and CEO of Everyday Dishes, Cheryl Najafi, says when you eat the bulk of your meals from the fridge or pantry as opposed to fast food restaurants, ingredients are fresh, nutrient-dense and delicious. I couldn’t agree more – a meal made from real ingredients is always better (for you and your tastebuds) than something that has been sitting on a shelf.
DISCLAIMER : This recipe is definitely part of the 20%, but still 100% delicious.