GranolaChic ™ \ˈshēk\ “Cinnamon Roll”ed Tortillas

 

Try this simple Cinnamon Roll inspired dessert for a gluten free or almost gluten free cinnamon roll treat that the big kids and little kids alike are sure to enjoy!  (Gluten-free depending on the tortillas you use). You don’t have to wait for the dough to rise, I promise as soon as they come out of the oven they disappear. They are super super easy, super fast, and super yummy. You will be  a hit with your kids…….they do have calories, and organic sugar so beware.

 

WARNING: You may NEVER EVER NEVER want to mess with the old fashioned cinnamon rolls again once you taste these and see how fast and easy they are to make!!!

 

   

 Rolled Version

 

 

 

 

(rolled version)

 

 

 

 

 

In the photo I heavily dusted mine with organic powdered sugar but you can lightly dust them, drizzle with icing over the top just like cinnamon rolls, you can also serve them as I do sometimes with just the yummy gooey buttery cinnamon sugar stuffing from the inside drizzled over the top. You cannot go wrong no matter how you top this easy treat.

 

Cinnamon Roll Tortillas

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

Copyright 2007, GranolaChic®, All Rights Reserved

 

1 batch (12) of homemade tortillas: (or 1-2 packages of your favorite tortillas I use organic spelt in wheat or regular if I buy tortillas). You can find this at Whole foods spelt has low gluten and the gluten is easier for our body to digest that regular gluten. The brand that is so delicious is …..Rudi’s Organic Bakery Spelt Tortillas.

Salted Organic butter (or Amish Butter): I use this because of the high salt content and believe it or not,  it makes this taste more sweet.

Organic powdered sugar

Organic sugar cane

Organic cinnamon ground

1-2 pie plates

 

Heat oven to 350 and simply lay a tortilla flat on your pie plate. Generously sprinkle with ground cinnamon, dust with both sugars, add generous portions of butter in pats evenly placed around the tortilla. Place in the oven just long enough for the butter to melt and the sugars to combine with the butter to make a gooey filling (5 minutes). Remove from oven, spread the filling with the back of a spoon to distribute the gooey filling, roll your tortilla and then cut. I use the back of a small cereal spoon to lightly press the tortilla and to portion out pieces I am cutting with the knife. Add the left over juices from the pan on top of each serving and eat them up, you may also make a delicious cream cheese frosting and drizzle over the top, or dust with organic powdered sugar. While you are serving one batch simply slide the next batch in the oven and before the first batch is devoured your second batch is ready to cut. This is a fun and very easy naughty treat that tastes just as good as cinnamon rolls without all of the fuss and without all of the additional bulky bread filling. I hope you enjoy!!!! Better yet, I hope your kids enjoy!!!!! 

 

Have  A GranolaChic Day!!!!

 

Tips:The filling should be VERY messy, don’t worry if there is so much gooey filling that there is a lot left in the pie plate. The next batch that cooks will get the yummy filling on top and bottom and that won’t hurt a thing…it will only add to the flavor.

 

Alternative: You also do not have to Roll  the tortillas. You may simply fold them if it is easier and less messy. When your tortilla comes out of the oven take your fork or knife and use it to fold the tortilla in half, then make even slices in the tortilla, next fold each slice, drizzle with desired topping,  and serve. See photos below for the folded version. 

 

This is the folded version, the rolled version is just simple you take it from the oven and roll it up as you would cinnamon rolls and then cut slices. Drizzle and serve (see top photo for rolled version, the finished product looks like a small cinnamon roll). Either way works fine. Happy eating.

 

 

 

1. If you can see the pan has lots of cinnamon sugar butter mixture, it is messy and that’s ok.

 

 

 

 

2. Step two, simply fold in half. You will use the additional gooey drippings to drizzle over the top later!!!

 

 

 

3. Slice strips and before folding add more of the pan drippings to each slice, so that each serving has more gooey center.

 

4. Fold.

 

 

Folded Version

 

 

5. Place on plates, drizzle with topping and serve.

 

 

Why tortillas? I have a client that is allergic to baker’s yeast as well as many other items. They cannot have traditional cinnamon rolls, breads, etc. One of my goals in working with people is meeting their cravings in fun ways even if it is not the traditional food that would first come to mind. For those with yeast allergies flat-breads, raw sprouted and dehydrated, as well as crackers are great substitutes. It’s one of those things where you just have to break the rules and PLAY WITH YOUR FOOD. 

 

 

I have a special little chef in my life that is allergic to cow dairy, wheat, oats, yeast both baker’s and brewer’s as well as many other things so the tortillas I mentioned above would not work for an individual with oat allergies because those specific tortillas have oat in the ingredient list. I make special tortillas or flatbreads for that individual. If you have specific allergies or are cooking for someone with specific allergies feel free to email me and I will be more than happy to give you ideas or recipes to meet the needs of high allergy sensitive people.

 

 

Remember: Add a little bit of green to everything!!

 

 

GranolaChic

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Noodle Soup (Gluten-Free)

Chicken Noodle Soup Gluten-Free

Copyright 2001, GranolaChic, All Rights Reserved 

¾ package  GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) if you use the entire package it will be too many noodles per broth ratio. If not using Glutano noodles I make fresh noodles either Gluten-Free or Regular Tagliatelle noodles work great.

3-4 medium shallots finely minced

2-3 cloves garlic finely minced

2 Tablespoons Organic Butter (optional)

2 Tablespoons Organic Olive Oil

4 Cups Organic Chicken Broth

1 tsp dill dry (optional)

Sea salt to taste Pepper one rotation or a small pinch only

1 chicken breast fully cooked cut into one inch pieces or cubed (smaller pieces for tiny tots)

 I usually bake a chicken the day prior to this recipe and reserve the chicken breast for the Chicken Noodle soup the following day. You may use a rotisserie chicken as it will be very tender meat for this soup. Take the chicken and remove the breast meat. Cut one inch pieces and you may cube the meat into one inch pieces or have a more shredded looking meat. The reason I use one inch pieces is that when the meat cooks if it pulls apart it will not be lost in the dish I like to get a chunk of meat with each bite. For smaller tots I do cut the pieces even smaller. Reserve the chicken in a bowl, you will need it in a few minutes. In a stainless steel pot add the olive oil, butter, finely minced shallot, and finely minced garlic, add a pinch of sea salt and a pinch of pepper to the minced garlic and shallots, and sauté the shallot and garlic until translucent. Add  4 cups of organic chicken broth and bring to a boil. When the broth comes to a boil add your dry GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) and allow the pasta to cook for about 4 minutes, lower the heat to med/low add the chicken and allow this so simmer on low for another five minutes. Add a pinch to 1 tsp of dry dill weed allow to simmer for one more minute and remove from heat. Serve immediately. The finely minced garlic and shallots allow the flavors to develop without chunks so that they are not as noticeable. If you like the little chunks then just dice them.

Dill can be omitted and is not a traditional herb one may think of when eating chicken noodle soup. This adds such a great flavor and dill also has natural antibiotic properties as do onion and garlic. The organic broth and organic chicken add their own healing properties so this is a wonderful dish for those recovering from illness or needing a pick me up when they are fighting a flu or cold. I made this for someone this fall when they fell ill with a heavy case of the flu and nothing would settle. I made fresh apple juice during the illness which has such great healing properties and the soup really gave such energy and strength. It was a shock to my friend that they felt nourished but then hey an apple a day…. and grandma always said chicken soup was a miracle dish.  

Pasta: If you want to use different pasta you may substitute a different brand. I would not recommend this if it was not wonderful. It holds up great without the soggy break down and it certainly is wonderful for children that cannot digest gluten products. This dish is much requested.

* This can be dairy free if you omit the butter. If you don’t need a dairy free dish the butter makes this really good.

I created this recipe years ago but I did not add the Gluten-Free noodles until 2007. I make my own noodles from scratch but you may use any noodle you prefer.

GLUTANO Gluten Free, Wheat Free, Pasta (Tagliatelle) Recommendation

The kids around here do not go without beef stroganoff or home made chicken noodle soup just because they cannot eat foods that contain gluten. This store purchased pasta makes old fashioned dishes like this just one of many daily options for delicious gluten free meals. The pasta is also suitable for vegetarians, check back soon for our vegetable noodle soup served with this pasta.

The company is GLUTANO and we purchase ours at Whole Foods. It is offered for a reasonable price and it is a pleasant tasting pasta. Those that don’t have to eat gluten-free would even like this pasta. It is a little more firm and does not get as soft in chicken noodle soup so it is nice for leftovers.

 See our home made chicken noodle soup (gluten-free).

Merry Christmas!!!!

Hello everyone, we just want to wish you a lovely and wonderful Christmas!!!!!

It has been a lot of fun having you visit this year and we will be posting lots of fun recipes in the new year. We look forward to posting great store purchased recommendations as well as whole food yummies (recipes) for you to enjoy.

 Have a Blessed and WONDERFUL Holiday together. A friend sent me this line and I really love it…..so I want to share it with you.

“Only two defining forces have
ever offered to die for you,
Jesus Christ and the American G.I.
One died for your soul; the other
for your freedom.”     Jesus died for both because with our soul it gives us freedom in Christ too, isn’t that awesome!!!

Merry Christmas to you and your families!!!!!!!!!!!!!!!!!!!!!!

Published in: on December 24, 2007 at 9:00 pm  Comments (2)  
Tags: , , , , , , , , , ,

Pomegranate Glaze

Pomegranate Glaze

Copyright 2005, GranolaChic®, All Rights Reserved

 1 large pomegranate

1/4 cup maple syrup or Agave nectar (to taste…. you may need more or less depending on the sweetness of the fruit, as each fruit can be more or less ripe)

This will top one batch of brownies so double the recipe if you have a large cake or want to have enough for seconds. It is a modest amount and should give 1/2 cup of glaze. 

Take the pomegranate and wash it thoroughly, cut into quarters, submerge into ice-cold water, remove all seeds, remove all peel and pith (discard peel and pith unless using it for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you enjoy the seeds leave them in, the texture will be much like that of a dish prepared with blackberry or raspberry if you leave the seeds in the dish), add agave nectar or maple syrup, to taste, blend one final time. Place over medium heat and warm while allowing the glaze to reduce until the glaze coats the back of the spoon with which you are using to stir. Remove from heat and either serve warm over ice cream, brownies, warm toasty nut bread or something like our coconut cranberry bread with pomegranate glaze, you may also allow to cool and then put into a squeeze bottle for use later and top pancakes, waffles, or anything your heart desires.

This is extremely simple and very good. It can be prepared RAW and it will not be as thick but it has a wonderful flavor either way.

RAW: Simply take the pomegranate and wash it thoroughly, cut into quarters, submerge in ice-cold water, remove all seeds, remove all peel and pith (discard unless using for another project), take the seeds and process them in a blender or food processor, strain any remaining seeds out for a smooth texture (if you like the seeds leave them in….it will be much like that of blackberry or raspberry seeds if you leave them), add agave or maple syrup to taste and blend one final time. Drizzle over chocolate cake, banana bread or walnut raisin bread, brownies, ice cream etc. Tips: We love to make simple faux cheesecake.

We take goat chevre (you may use mascarpone cheese or cream cheese) and place it in a cocktail glass add pomegranate glaze or blueberry puree over the top of the chunks of cheese and the kids think it is dreamy. You make it in five minutes, it’s just a fast/fun dessert.

Blueberry puree is made the same way. Simply take a bag of frozen organic blueberries and blend them until smooth, add maple syrup or agave nectar to taste (it should be very sweet) this is amazing over homemade snow-cones, ice cream, faux cheesecake, real cheesecake, you name it, it’s great. We enjoy this best cold and not heated. By using the blueberries frozen it is much like a blueberry slushy or if thick enough a granita. Way too sweet for us to eat alone but as a topping it is very delicious.