Cinnamon Rolls {Dairy-free, Egg-free}

I recently posted about Quick Breads and one of my favorite doughs is the Pillsbury brand. I use all different types of their refrigerated doughs for my daughter who is allergic to milk, eggs and peanuts. Most of these doughs only contain the allergen, wheat, so they are safe for my family. I love to keep Pillsbury Crescent Rolls on hand for last minute desserts, bread, etc. that I may need. Sunday morning, I made cinnamon rolls out of the Crescent Rolls which are always a big hit around here.

 

Cinnamon Rolls {egg-free, dairy-free}

1 roll of Pillsbury Crescent Rolls

Smart Balance Light buttery spread

Cinnamon

Brown Sugar

Pecans or Walnuts, optional

Open can of crescents dough and unroll it into a rectangle shape. Pinch together all the seams and use a hand roller or rolling pin to roll it out smoothly. Spread Smart Balance Light buttery spread onto the dough. A thin layer all around will work well. Sprinkle a 'healthy' amount of brown sugar and cinnamon over the buttery layer. Sprinkly chopped pecans or walnuts (optional) on top of that. Then, carefully roll the entire thing up from one end to the other.

If you go from short end to short end, you'll have normal sized cinnamon rolls. If you roll from long side to long side, you'll have several mini cinnamon rolls which is what I did. Then, slice into 1-inch slices (for minis and 2 inch for regular) and place them in a round baking pan that has been greased. Bake at 375 degrees until tops are just turning brown.

Mix together 3/4 cup powdered sugar with 3-4 T almond milk or lemon juice and you'll have a nice glaze to drizzle over the top of your cinnamon rolls.

Serve with fresh fruit and/or bacon. Enjoy!

All-Natural Strawberry Banana Popsicles {allergy-free}

I have been wanting some popsicle molds for awhile now and when World Market sent me $10 for my birthday, I headed over to see what I could find. There were several things I liked, but when I saw these I decided I would buy them with part of my money. These are so fun and the girls love them. I had some strawberries, apples and bananas that needed to be eaten so I decided to experiment. This is what I came up with...

All Natural Strawberry-Banana Popsicles {allergy-free}

2 cups fresh strawberries, {1 cup washed and sliced, 1 cup washed and tops cut off}

1 ripe banana, peeled and sliced

1/2 cup 100% apple juice

2 T Agave Nectar

Put 1 cup sliced strawberries and bananas in a blender.

Pour apple juice on top. {If you don't have any juice, you can juice your own apples. I juiced 3 small apples and got exactly 1/2 cup. Skim the foam off the top with a spoon. Then, pour juice into blender.} Juice 1 cup whole strawberries - or more if you like! - and pour into blender. Add Agave Nectar.

Put the lid on the blender and pulse until you get a smooth texture.

Pour juice mixture into popsicle molds, put in freezer for a couple of hours until popsicles are set.

Serve!

These popsicles are loaded with fruit and are great for snacktime, breakfast, dessert....anytime! Consider each one 1-2 servings of fruit.

Pumpkin Donuts {Dairy-free, Egg-free}

My girl's K5 class is having doughnuts as a special treat tomorrow so I have been looking for a good donut recipe that I could adapt to an allergy-free donut. Well, I found it! I am happy to report that these could very well be my favorite donut. They are, in fact, the first donuts I've ever made and they are DE-LISH! These are a must-try! I will not tell you how many I've already eaten. These could be my demise. And my husband's. Yes, they are THAT good. Mr. Picky Pants himself has given them two thumbs up.

So, here's the recipe. I adapted this from a Martha Stewart Recipe in the October 2001 issue of her magazine. {I knew hoarding old issues of Martha's would come in handy somewhere down the line!}

2 3/4 c self-rising flour

1 tsp cinnamon (or more)

1 c fine cornmeal

3 large eggs {Substitute egg replacer here, I used 2T cornstarch for each egg}

1/2 granulated sugar

1/2 c sweetened condensed milk {Substitute 1/2 c Almond Milk + 3/4 sugar, heat til dissolved}

1 c pumpkin puree or canned pumpkin {not canned pumpkin pie filling}

4 T unsalted butter, melted {Substitute 4T Smart Balance Light - dairy free)

8 cups vegetable oil, for frying

confectioners' sugar

1.Sift flower, cinnamon together. Add cornmeal; mix until combined

2. Mix egg substitute and 1/4 c sugar together about 3 minutes. Add Condensed Milk Substitute, and beat well. Add pumpkin and butter, beat until combined. Add reserved flour mixture, and mix until dough holds together. {I had to add a little more flour to mine, but just eyeball. You want the dough to stick together pretty good.} Cover and refrigerate overnight.

3. Heat vegetable oil in fryer or a large deep pan over medium heat until deep-frying thermometer reads 365 degrees.

4. While oil is heating, roll out dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch cutter, cut out doughnuts, and set aside. {Use a smaller 1 inch cutter for cutting out doughnut holes.} Mix together cinnamon and powdered sugar in a small bowl, and set aside.

5. Add doughnuts to hot oil; fry until golden brown, about 1 1/2 minutes. Turn donuts over; fry until golden brown. Transfer donuts to several layers of paper towels to drain. Repeat until all donuts have been fried.

6. Roll half the warm donuts, one at a time, in cinnamon/sugar to coat. Transfer to a serving platter. Dust remaining donuts with powdered sugar. Serve warm.

What are you waiting for? Go put on your favorite pair of stretchy pants and then enjoy these delicious donuts!