Cinnamon Raisin Toaster Rolls

I wanted to call these cinnamon raisin 'english muffins', but since I didn't prepare them in an official english muffin pan I decided to call them toaster rolls :) But really they alleviate the missing of a good ol' english muffin or even bagel. They are without yeast...eggs...dairy and of course gluten. Which is crazy.... because they are actually still wonderful... or more so ;)

Yes, it's another breakfast recipe. And yes it is also another rendition of my bread recipe. I use that simple recipe as a base to so many of my takes on doughs and breads.  I also realized as I was typing out this post that I made this cinnamon raisin bread 3 years ago almost to the day and it's basically the same recipe- just a few changes and the obvious difference in rolling out the dough instead of a large loaf. Both options are great and it's so funny to me how cinnamon raisin goodness MUST be a serious comfort food for me in the dead of winter ;)

I love how you can toast these up so easily. I love the crispy edges. I love the soft and sweet raisins. I love the chewy middles and the way the butter and jam melts on a toasted finish. I usually can't make up my mind if I want some ghee and honey, or some vegan butter, or homemade jam, or even a special treat of some vegan cream cheese. Or go for the nut or seed butter... the list goes on and on...

There is something genuinely comforting about the smell of the cinnamon and raisins in the morning. It's a wonderfully safe winter wake-up call aroma. It's like it's there to tell you that it's ok to pull down the warm quilts and face the day head on and feet on the ground. And, I know I feel hopeful when the day starts out like this ;) That is my hope for you as well... maybe you don't live in a cold winter climate like me, and maybe you don't really care about 'english muffins' or cinnamon and raisins (haha!), but my hope for you is that you can start to have a healthy and balanced relationship with food again and that recipes like these only help bring a little bread-redemption to your life. Happy Baking, friends xoxo

Cinnamon Raisin Toaster Rolls Recipe
{gluten, dairy, egg, yeast, nut, seed, soy and sugar-free}

3 TB of psyllium husk powder
1 cup of non-dairy milk
1 cup of water
1 TB of blackstrap molasses
1 TB pure honey
1/4 cup of apple cider vinegar
2 TB of olive oil
1 TB of ground cinnamon powder
3/4 cup of organic raisins

In a large mixing bowl, whisk the psyllium husk powder, water, milk and apple cider vinegar together. It will turn into a thickened blob in a few minutes, then whisk in the oil, molasses and honey in together. *You can sub the honey for maple syrup if you are a strict vegan* and then add the cinnamon and raisins and let sit together for a few minutes before adding the dry ingredients...

Then, add all of the dry ingredients and mix with a spatula or wooden spoon until all of the flour is blended, but be careful to not over mix and make it too sticky. 

2 cups of finely ground certified gluten-free oat flour (I grind my own from GF rolled oats)
1 cup of white rice flour
1/4 cup of tapioca flour
1/4 cup of potato starch
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt

It will be spongy and you can dump the dough on a parchment paper or wood cutting board. Use more rice or oat flout to knead the raisins well into the dough and also sprinkle with a tad more rice flour if needed to help roll the dough into a ball, cut in half and then each half into 6 parts. Then into 12 parts. Form a ball with each part and smash and roll into a palm-sized patty. 

Place all of them on a parchment paper 11x15 baking sheet and bake 

in a 375 degree oven for 22-25 minutes. Until golden and crispy.

Let the rolls cool completely, then take a seated bread knife and cut each roll so that it is ready to toast in the morning or even make an easy to-go sandwich on. It is also great to freeze like this and pull from the freezer and pop in the toaster oven to defrost and toast. 

Yep, I know what I'm having for breakfast tomorrow :) 

Much light and love (and warmth ;) to you xoxo

Red Lentil Gluten Contamination

A few weeks ago I made a large batch of some red lentil soup. Lots of goodness and lots of color. But as I ate a few spoonfuls I started having my usual (and horribly familiar) gluten-contamination reactions. Lots of tingling in my neck, numbness in my arms and legs and a weird foggy feeling in my head. My eyes start to itch in the corners of my eyes and after a few hours I have a very bloated and sick tummy. To say I was disappointed and flabbergasted was an understatement. I do so much to make sure my family and my food is gluten-free in my house and to be contaminated or poisoned in my own kitchen just makes me feel awful (and sick in more than one way!).

I did some thinking, researching and googling and came up with the conclusion that the red lentils I used and did not soak and rise like I usually do were crossed contaminated with some other gluten-grain. I went back to the bulk package of red lentils that I poured from to make my soup. I usually take the time to soak and rise the lentils, but on this particular day I was in a rush to make dinner and just trough the lentils in the pot and stirred. I regretted that very much when I had a nice pot of soup that had been gluten-fied after it was cooked. I donated the soup to some friends that can eat gluten and rested and waited a few days for the reaction to go away.

This experience was a reminder to me how sensitive my body is to gluten. I sometimes think that maybe it is just in my head and it's all a game. When I accidentally take in the gluten I am abruptly reminded that is not the case. I am in fact severely allergic and sensitive to the ugly gluten.

Whole Life Nutrition's Lentil Contamination video on Vimeo and recipe post about lentils.

Gluten-Free Life with Jen

Gluten-Free Musings

Above are some links that helped me understand the cross-contamination of the lentils. Red lentils ARE gluten-free, but many times they are mixed with other gluten-grains in the harvesting and packaging process. In the future I will be cleaning and soaking my lentil to make sure there is no other grains in the mix, and also if I can find them, plan on buying certified gluten-free, non-bulk red lentils. I love red lentils and will go the extra mile just to make sure I am getting a red lentil that will not make me sick and sad for a few days after accidentally eating. It's no fun. It is again a very clear reminder that healing from gluten doesn't always mean you will not accidentally have a gluten attack ever again. It sometimes happens and it sometimes even happens with the best intentions and efforts.

Has this ever happened to you? Any good/ bad news you would like to share with my findings? Please leave a comment below so we can all know more on the issue. Thanks!