Book of Yum

I love Chebe’s dairy-free, gluten-free cinnamon mix for sweet and healthy pastries, but it had been a while since I made any. But then one day on Twitter, someone started talking about how they missed cinnamon sugar pop tarts. I like cinnamon sugar myself, especially on sweet treats like the Kinnikinnick gluten-free cinnamon sugar donuts. I had heard of people making pop tarts from Chebe mixes before, but never a cinnamon pop tart. I researched online and, inspired by various gluten recipes, came up with this healthy and dairy-free pop tart recipe. The cinnamon filling did ooze out a bit, as I hadn’t sealed it well enough, but even so, I was able to turn the tarts and coat them in the filling and ended up with a delicious treat. I gobbled down way more than my share, but the DH finished them off for me when he got home from work, pronouncing them chewy but yummy. I think a less health conscious version would be more crunchy- and I’ll try that next time and share the results. Hope you enjoy this new way to enjoy cinnamon Chebe- I know we did!

Here are my other Sweet Chebe Recipes:
Low-sugar Low-fat Gluten-free Cranberry Apple Turnover Recipe
Gluten-free Apple Turnover Recipe

And, here are my many SAVORY Recipes using Chebe:
Chebe Savory Recipes

Dairy Free Gluten Free Cinnamon Pecan Pop Tart Recipe Breakfast  Dessert  Alternative Grains  American

Ingredients 1 pkg. Chebe Cinnamon Mix 2 tbsp coconut oil, solidified 3 tbsp. applesauce 3 tbsp dairy-free milk (soy, rice, almond, etc.) 1 egg Filling: 3 tablespoons earth balance margarine 1/3 cup organic sugar 1/3 cup brown sugar 1 tablespoon cinnamon 1/4 cup pecans, crumbled Directions Combined softened margarine, sugar and cinnamon in a bowl until you have a smooth, granular filling. Keep pecans ready nearby. Combine Chebe and egg in a small-medium bowl and mix. Add coconut oil, applesauce and dairy free milk and fold together. Knead the ingredients together until you have a smooth ball. Break off portions of dough to roll inside a gallon ziploc type bag. When you have a nice thin layer of dough, cut the sides of the bag and peel it back. Cut the dough into rectangles and put a tablespoon or less of the cinnamon sugar filling on one half, leaving plenty of room around for sealing the pastry. Sprinkle it with pecans. Try to reserve a little filling if necessary. Fold over half of the dough and gently seal the pastry together. Use a fork to create folds all around the edge. Gently remove and place on a large cookie sheet lined with aluminum foil. Slice open steam release bits on top of each pop tart to try and minimize Bake at 375 for 10 minutes. Carefully turn with spatula and bake for another five minutes minutes. Turn one more time so that the butter and sugar that has come out from the pastries coats both sides. If by some chance they DON’T leak, baste with a little leftover filling mixture. Bake for a few more minutes on both sides and cool.

Rating:  6 Original Source:  The contents of my brain, cravings after a workout. As with all Book of Yum recipes, don’t replicate anywhere without my permission. Recipe ID:  1398 Added:  April 24, 2009 Last Modified:  April 27, 2009

I’ve been a fan of Susan over at Fat-Free Vegan for quite some time. While I am not personally vegan, but rather vegetarian, I love experimenting with vegan recipes. Not only are they often the most delicious and innovative vegetarian recipes around, but vegan recipes also work beautifully and adapt nicely when cooking for those with multiple intolerances. If you can’t have dairy and/or eggs, experimenting with vegan recipes should be one of your first stops in the cookbook aisle, whether you are gluten-free or not. It is true that being gluten-free can complicate some vegan or vegetarian staples (seitan, oats, the whole wheat flours etc.), but there should be plenty of recipes that you can adapt to a gluten-free diet. And don’t worry if you aren’t even vegetarian (although it helps)- vegan recipes make wonderful side dishes, desserts, and should give you lots of creative ideas for dairy and egg substitutes. Anyway, back to Susan. I’d come across her blog multiple times but hadn’t made one of her recipes until I came across an absolutely irresistible recipe for dairy-free pumpkin cheesecake. Granted, it wasn’t gluten-free as written, but I came up with a Gluten-free version of the recipe and liked it so much I asked Susan for permission to publish my version as a complimentary, gluten-free variation on her recipe. She kindly agreed. The cheesecake was extremely popular with friends and family, and probably ended up being one of my favorite dairy-free cheesecakes ever.

While that recipe was not gluten-free as written, Susan does sometimes experiment with gluten-free recipes. She qualifies as an excellent candidate for “Adopt-a-gluten-free-blogger” because she has an easy to navigate section of just gluten-free recipes. The only thing is that when you go there, you get a huuuuuge long page of gluten-free recipes, which is fantastic, but a little hard to navigate. After the first 1/5 of the page, I had found plenty of inspiration and so didn’t keep reading… But the point is, there is a wealth of gluten-free options, all on the healthy, low-fat vegetarian spectrum (and of course also vegan). Perfect!

I was inspired to adopt Susan by her gluten-free, dairy-free, egg-free pumpkin waffle recipe. It would be great for those with multiple intolerances and could easily also be soy-free and potato-free as well (JM THIS IS FOR YOU!!!). I mixed up a batch and had some for a delicious breakfast one morning. I found that it was really important to spray the waffle iron with nonstick cooking spray or it did run the risk of sticking to the iron. (You could baste the waffle iron with oil if the soy lecithin in cooking spray is a problem.) I loved the pumpkin flavor combined with all the spices, and was very pleased with the texture. Many waffle recipes are high in fat, so it was refreshing to find one that was low-fat and healthy.

Interested in Susan’s wonderful recipes? These gluten-free vegan recipes caught my eye…
Herbed Polenta in a pressure cooker with beans and bok choy
Colcannon potato kale puffs
Mushroom Lentil and Wild Rice Timbales
Tofu, Tempeh and Butternut Squash in slow cooked peanut mole
Sweet Potato Falafel with Yogurt Tahini

Hope you enjoy exploring the gluten-free recipes at the Fat Free Vegan blog as much as I did!

I am also entering this in the Tried and Tasted Blog Event since Susan has been selected as the blogger of the Month! (Congrats, Susan!)