Dairy-Free Sinful Cinnamon Rolls

Ok, so there are a few things I truly miss about eating dairy and one of those things are glazed cinnamon rolls.  Nothing quite says “comfort” like warm cinnamon and sugar oozing from delicate pastry.  Scratch made cinnamon rolls typically involve yeast and rising dough but, to be honest, I just despise recipes that are time consuming and tedious.  This recipe requires simple ingredients that you probably already have in your pantry.  The hardest part is rolling out the dough, but if you have a clean counter and a rolling pin you will have these gooey pieces of heaven on your plate in no time!

Prep Time:   25 minutes                    Bake Time:  15 minutes                  Makes 16 rolls



3/4 cup packed brown sugar

1/2 cup granulated sugar

1 tbsp cinnamon

1/2 tsp salt

2 tbsp melted coconut oil


2 1/2 cups al purpose flour, plus more for rolling out the dough

1/4 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup almond milk

4 tbsp melted coconut oil


2 tbsp almond milk

1 cup powdered sugar

Preheat oven to 425 degrees.  Combine filling ingredients in a small bowl and mix until well blended.  In a medium bowl combine sugar, flour, baking powder, baking soda and salt.  Whisk to combine.  Add the almond milk and melted coconut oil.  stir until the dough forms a ball.  Don’t over mix the dough or it will become tough.  Slice the dough in half and roll out the first half on a floured surface.  Be sure to flour the rolling pin as well as the top of the dough to prevent sticking and tearing.

Roll the dough out to the shape of a rectangle roughly the size of a sheet of paper.  Pour half of the filling mixture in the center and press it down to pack it onto the dough.  Leave a 1/4″ border on the dough.  Roll the dough lengthwise using a thin spatula to separate it from the surface as you roll. Trim any uneven edges and pinch the seams closed.  Cut the log into 8 slices and place the rolls onto a greased 8×8 pan or 8″ round pan.  Repeat with the second piece of dough and then bake in the oven at 425 for 15 minutes or until the tops are golden.

Whisk together the powdered sugar and almond milk until smooth.  Allow the rolls to cool in the pan for a few minutes before pouring the glaze over the top.



Insane Apple Cake

When you are mixing up this batter you will think you’ve made a mistake because there are more chopped apples than cake mix.  You will have to trust me on this one because it will bake up to be delicious, moist and healthy.  It’s also an easy recipe that will allow you to use up the abundance of apples we all tend to have in the fall.

Prep Time:  10 minutes          Bake Time:  35minutes


1 cup all purpose flour

1 cup almond flour

1 cup sugar

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ground cloves

1 tsp ground nutmeg

1/4 cup coconut oil (melted)

3/4 cup liquid egg whites (the equivalent of 4 large eggs)

8 apples (peeled, cored and chopped into cubes)

1 cup chopped walnuts (optional)

In a medium bowl whisk together the flour, almond flour, baking soda, cinnamon, cloves and nutmeg.  In a separate bowl whisk sugar, melted coconut oil and egg whites.  Add the wet ingredients to the dry and stir until combined.  Fold in the chopped apples and optional chopped nuts to the batter.  Pour the batter into a greased 13X9″ baking pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.  Cut into squares once the cake has cooled and serve warm or at room temperature.  This cake will keep best in the fridge for up to a week.

Island Carrot Cake Muffins

These muffins are a delicious and healthy morning treat that will distract you from the fact that cake isn’t an acceptable breakfast food.  With only a 1/4 cup of oil and a cup of flour in the entire recipe not only are these dairy-free but they are heart healthy.  The protein from the almond flour will keep you feeling full longer and using egg whites reduces the fat content.  I like to use avocado oil, but feel free to use any light tasting oil you may have on hand.  If you like nuts add a cup of chopped pecans for some added crunch.  If you prefer to make a cake pour the mixture into a 9X13″ pan instead of muffin tins.

Prep Time:  15 minutes         Bake Time:   20 minutes        Makes 17 – 20 muffins


3 cups of grated carrots

1 cup of flour

1 cup almond flour

1 cup white sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground ginger

1 cup canned crushed pineapple with juice

2/3 cup egg whites

1/4 cup avocado oil

2 tsp vanilla extract

1/2 cup shredded coconut (optional)

1 cup chopped pecans (optional)

Preheat oven to 350 degrees and line a standard muffin tin with cupcake liners for easy clean-up.  You may hand grate the carrot on a box grater but I find it faster to place the carrots in a food processor.  (It will require approximately 5-6 small carrots to equal 3 cups of grated carrots.)

In a large bowl combine the grated carrot, flours, sugar, baking soda, baking powder, salt, cinnamon and ginger.  In a separate bowl whisk together the pineapple, egg whites, vanilla extract, oil, pecans and coconut (optional).  Combine the wet and dry ingredients and stir until combined.  Take a 1/4 cup measuring cup and scoop the batter into the lined muffin tins for uniformed muffins.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool before removing them from the pan.

If you use a 13X9″ pan cook for 40 minutes at 350 degrees.


Gluten Free and Dairy Free Oatmeal Bars

These bars are a great after school snack or breakfast on the go.  The allspice combined with the cinnamon and oats makes this bar taste like a bowl of oatmeal with no spoon required!  The oats add a chewy texture and the dates and brown sugar add a subtle sweetness.  Indulge in this comfort food with zero guilt while fueling your body with wholesome ingredients.

Prep Time:  10 minutes            Cook Time:  20-25 minutes           Makes:  9 large bars


1 1/4 cup of old fashioned rolled oats finely ground in a food processor until it resembles flour

3/4 cup almond flour

1 1/3 cup old fashioned rolled oats (reserve 1/3 cup of these oats for the topping)

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1 cup packed brown sugar (light or dark will do)

3/4 cup softened coconut oil

1/2 cup egg whites

2 1/2 tsp vanilla extract

1 cup of dates pitted and chopped

Preheat oven to 350 degrees.  Spray a 9 x 9 baking dish with non-stick cooking spray.  In a medium bowl stir together the ground oats, almond flour, 1 cup of whole oats, baking powder, salt, cinnamon and allspice.  Set aside.  In a separate medium bowl place the brown sugar and coconut oil.  Use a hand mixer to beat the two ingredients together until combined.  Add the egg whites and vanilla and beat until completely combined.  Add the dry ingredients to the wet ingredients and add the cup of chopped dates.  Mix until just combined and transfer to the baking dish.  Place in the oven for 20-25 minutes or until the edges are browned and a toothpick inserted in the center is clean.

Allow the pan to cool completely before cutting the bars into 9 equal squares.  Keep in an airtight container in the fridge for up to a week.  Enjoy!




No Cook Dairy-Free Oatmeal

I know that oatmeal is good for me and all but I used to dread cooking it on the stove each morning.  The last thing I wanted to do was to clean another pan at 7am!  The old fashioned slow cooking rolled oats or steel cut oats are the most nutritious.  The instant oatmeal that you buy in packets or cups at the supermarket is over processed so that it cooks quicker in the microwave plus there’s a lot of added sugar (more than you would think).  Oats have been proven to lower bad cholesterol (LDL) and regulate blood sugar levels.  It’s also a great way to start your day because your stomach will be full for hours due to the fiber content.  As if all that isn’t enough, it’s also gluten free!  If you can measure and stir then you can make this simple and healthy breakfast in minutes and it will be waiting for you in the fridge the next morning.  The oats soaking in the almond milk overnight soften them so that they don’t have to be cooked.  It’s one of the most exciting short-cuts I’ve discovered and I hope that you enjoy it as much as I do.

Prep Time:  5 minutes                       Cook Time:  0 minutes !!!!                 Serves 1


1/3 cup dried old fashioned slow cooking rolled oats or steel cut oats

1/3 cup unsweetened vanilla flavored almond milk or coconut milk

1/8 tsp ground cinnamon

1 tsp pure maple syrup

8 almonds chopped

1 tbsp dried cranberries

Combine all ingredients in a small microwave or oven safe dish.  Stir until combined.  Cover and store the dish in the fridge overnight.  The next morning you can eat the oats cold or warmed in the oven or microwave.


Dairy-Free Elvis Banana Bread

The King would have loved this banana bread recipe because it has all of his favorite things baked into one loaf.  I took one of the most commonly baked breads and added a couple of ingredients that will make it a stand-out for dessert or breakfast.  I prefer to use almond or cashew butter because both of those nuts have anti-inflammatory properties but you can certainly use peanut butter if you prefer.  The carbs have been cut in half with the use of the almond flour and the majority of the fat is healthy fat from the nut butter and almond flour.  Enjoy a slice with your coffee and it will be hard not to cut yourself another piece.

Prep Time:  10 minutes             Cook Time:  50-60 minutes              Makes:  1 loaf (12 servings)


1 cup of almond flour or almond meal

1 cup all-purpose flour

1 tbsp baking powder

3/4 cup granulated sugar

1/2 tsp salt

1 cup mashed ripe bananas (approximately 2 medium bananas)

1/3 cup unsweetened almond milk

1/3 cup peanut, almond or cashew butter

3 tbsp vegetable or avocado oil

3 tbsp liquid egg whites

1 cup dairy-free chocolate chips

Preheat the oven to 350 degrees and spray the bottom of a loaf pan with non-stick cooking spray.  In a medium mixing bowl combine, flours, sugar, baking powder and salt.  Whisk to combine.  In a separate mixing bowl add the mashed bananas, almond milk, nut butter, oil and egg.  Stir until combined then add it to the dry ingredients and mix until just combined.  Fold in the chocolate chips and pour the batter into the loaf pan.  Bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.  Loosen the sides and gently remove the bread from the pan.  Slice and serve.

The Ultimate Chocolate Chip Granola Bar

These bars are so yummy and very versatile.  They are easy to whip up and great for a dessert or snack and a healthy way to get in your cholesterol lowering rolled oats.  The nut butter , egg whites and coconut oil adds protein and healthy fats and the chocolate chunks are just plain delicious.  Feel free to use any nut butter you enjoy and if your children need a nut-free treat for school simply use sunflower seed butter instead.  These store well in an air-tight container in the fridge for up to a week.

Prep Time:  10 minutes                   Cook Time:  20 minutes                 Makes 12 bars


3/4 cup almond butter / cashew butter / peanut butter / sunflower seed butter

1/3 cup honey

4 tbsp liquid egg whites

2 tbsp of melted coconut oil

1 tsp vanilla extract

4 1/2 cups rolled oats (not instant)

1/2 cup packed brown sugar

3/4 tsp salt

1 cup dairy-free chocolate chunks

Preheat oven to 350 degrees.  In a large bowl beat together the peanut butter, honey, egg, oil, brown sugar , extract and salt until creamy.  Stir in the oats and chocolate chunks until the oats are completely covered in the peanut butter mixture.  Coat a 13X9 baking dish with cooking spray.  Press the oat mixture firmly into the bottom of the pan.  Place in oven for 20 minutes or until the edges are slightly browned.  Cool in pan for 15 minutes then transfer to the fridge for 20 minutes.  Loosen the edges with a spatula or knife and slice into bars.