Gluten Free Cinnamon Bun Muffins -- Grain-Free Too!!!

Do you wish you could have cinnamon rolls again?  Even if you can have gluten do you wish you could make your own cinnamon rolls?  These muffins are so easy anyone would love them!!!  Plus the texture is out of this world!!!!  This makes 6 large muffins!  Frost if desired.

Gluten Free Cinnamon Bun Muffins

1 cup Almond flour
2 tablspoon Coconut Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup coconut oil, melted and cooled
3 tablespoon honey
3 room temperature Large eggs (important to be large and room temp)
2 tablespoons plain 100% fat yogurt
1 tablespoon vanilla extract

Topping

2 tablespoons coconut sugar
1 tablespoon cinnamon

Frosting

3 ounces cream cheese
1 tablespoon coconut sugar
1 teaspoon vanilla extract

Instructions:

• Preheat oven to 350 degrees
• Combine dry ingredients.
• Whisk together the coconut oil, honey, eggs, yogurt and vanilla extract.
• Combine the wet and dry ingredients.
• Scoop the batter into 6 cup paper-lined muffin pan.
• Mix the topping ingredients in a small bowl and sprinkle one-half teaspoon over each muffin.
• Bake 16 minutes, and let cool.  Test with toothpick to make sure they are done.
• While the muffins are baking, mix the optional frosting ingredients.
• When the muffins are cool, spread the optional frosting on them.  DELISH!!!!

We're glad to be a part of this Wednesdays Carnival of Gluten-free Eating with the Gluten Free Homemaker

Grandma's Favorite Meatloaf

3 slices bread, diced (use 4 gluten-free since these loaves are usually smaller)
1/4 cup whole raw milk
1 1/2 pounds locally raised, grass-fed ground beef
1 pound all natural, locally raised ground pork
2 eggs
1 teaspoon fresh thyme leaves (1/2 t dried)
Salt and freshly ground black pepper
3-4 slices bacon

Place the torn bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together. WITH YOUR HANDS in a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.

Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. (scooped into Muffin tins and baked 1 hour. (After cooking I froze on cookie sheet then froze two to a package along with a snack bag of Tomato Relish)

TOMATO RELISH:
Extr-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved and finely diced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup ketchup
1 tablespoon Worcestershire sauce
Kosher Salt and freshly ground black pepper

Preheat oven to 350 degrees. Coat skillet with a tablespoon coconut oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minuts to create a base flavor. Throw in the red peppers and cook them for a couple of minuts to soften. Now add the tomatoes. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish (med-low heat) for 5 minutes. Remove from the heat.

Two Weeks Winter Menu - Number One

Sunday - Roast Chicken, Potatoes and Carrots

Monday - Chicken Kale Casserole, Glazed Carrots

Tuesday - Nacho Casserole, Super Salad

Wednesday - Sweet & Sour Chicken Wings and Fried Rice

Thursday - White Bean Crab Cakes, Lemon Garlic Brocolli, Strawberry Risoto

Friday - Four Cheese Pasta with Peas and Ham

Saturday - Chickpea, Spinach, Gnocchi Stew

Sunday - Roast Turkey, Stuffing, Sweet Potato Casserole, Brussels Sprouts, Pumpkin Pie

Monday - Turkey Pot Pie

Tuesday - Grilled Salmon, Sweet Potato Fries, Lemon Garlic Brocolli

Wednesday - Spaghatti Squash with Beef Marinara, Fresh Vegetable Tray

Thursday -  Southwest Macaroni and Cheese, Fresh Vegetable Tray

Friday - Hamburgers, Oven Fries, Super Salad

Saturday - Chicken Enchiladas, Super Salad

All my recipes are gluten-free.  Watch for the recipes on this BLOG

Chickpea, Spinach & Squash Gnocchi

SERVES 2  (Double to serve more)

Adaped from a recipe from Eating Well http://www.eatingwell.com/recipes/chickpea_spinach_squash_gnocchi.html

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi.

Ingredients

• 1/2 pound fresh or frozen GLUTEN FREE gnocchi (throw into salted, boiling water and cook until they float to the top.)
• 2 teaspoon extra-virgin olive oil
• 1 cup thinly sliced peeled butternut squash  (1- to 2-inch-long slices)
• 1/4 cup sliced green onions 
• 1 clove garlic, minced
• 1 cup vegetable broth
• 1 tablespoons currants
• 2 teaspoon chopped fresh sage or 1/2 teaspoon dried rubbed
• 1/8 teaspoon freshly ground pepper
• 4 cups fresh, organic baby spinach, coarsely chopped
• 1/2 - 15-ounce can chickpeas, drained and rinsed (freeze remainder of can of different use)
• 2 tablespoons balsamic vinegar reduction or 1 tablespoons balsamic vinegar (see Below)

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until starting to brown, 5 to 7 minutes. DO NOT STIR OFTEN OR THEY WILL FALL APART!!! Transfer to a bowl.
2. Add the remaining 1 teaspoon oil, squash, shallots and garlic to the pan and cook, stirring, for 2 minutes. Stir in broth, currants, sage and pepper. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring, until the squash is almost cooked through, 6 to 8 minutes. Add spinach, chickpeas and the gnocchi and cook, gently stirring, until the spinach is wilted, about 2 minutes more. Serve drizzled with balsamic reduction (or balsamic vinegar).

Nutrition

Per serving :458 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 0 mg Cholesterol; 88 g Carbohydrates; 15 g Protein; 10 g Fiber; 620 mg Sodium; 597 mg Potassium

Tips & Notes

• Note: Balsamic vinegar reduction, simply balsamic vinegar that is cooked down until thick and syrupy, is sometimes called balsamic glaze or balsamic drizzle. Look for it with other vinegars in well-stocked supermarkets. Or make it yourself: Bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium-high heat. Cook until syrupy and reduced to about 1/8 cup, 10 to 14 minutes. (Watch the syrup carefully in the last few minutes of reducing to prevent burning.)