Tag Archives: cinnamon

Strawberries and Cream French Toast

Happy Valentine’s Day!!!!

Are you spreading the love today? How about starting with breakfast? Spread it with some delicious homemade jam and cream. There’s a reason they say a way to a man’s heart is through his stomach. And in my opinion, that’s not exclusive to men. Just sayin’.

As I said before, I hope your day is a tad saucier than mine. I have a paper due tomorrow. SCORE. Seriously, professor, WHERE IS THE LOVE?

Well, I guess there’s nothing like cutesy heart food to cheer me up. And I hope it makes you smile as well.

Strawberries and Cream French Toast

¼ package silken lite tofu

¾ cup almond milk

2 tsp cinnamon

1 tsp vanilla extract

pinch of salt

pinch of stevia

2 slices whole wheat bread

walnut cream

strawberry jam

Blend tofu, almond milk, cinnamon, vanilla, salt, and stevia in blender until smooth. Pour into a bowl and dip the slices of bread in the mixture until coated and soaked. Heat skillet over medium heat and spray with a bit of cooking oil. Place slices on skillet and cook evenly on each side, until bread is crispier and no longer soggy. Remove from skillet. Swirl walnut cream and strawberry jam onto one of the slices. If desired, cut out heart shape in the other slice and place on top, or just place on top whole. Serve and enjoy!

Spread a little love today. Happy Valentine’s Day to you and yours!

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Filed under Breakfast, Eat, Gluten Free, Holidays

Snickerdoodle Green Smoothie

It ain’t always pretty…

But looks aren’t everything.

When I made Jessica’s Snickerdoodles for our Christmas Cookie Platter, they were gone in .000005 seconds. They were inhaled. (I think people liked them.)

We love the flavors of sweet cinnamon and vanilla around here. If you don’t, I’m judging you just a little bit.

So how did I accomplish such bliss with that green goo above? I guess it was another one of those happy accidents. I usually add cocoa powder or mint to my green smoothies, but decided to give it a go with cinnamon. The result? Actually, fabulously delicious.

Snickerdoodle Green Smoothie

1 cup almond milk

2 cups spinach leaves

1/4 package lite firm tofu

1 tsp cinnamon

1 tsp vanilla extract

1 drop or two almond extract (optional)

Stevia to taste

Blend all until smooth. Pour into glass or bowl and enjoy!

It’s good to be green!

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Filed under Beverages, Breakfast, Eat, Gluten Free, Shakes and Smoothies

Cinnamon Granola Bark

Meet the Hippie of Christmas treats.

I love love love this because it’s a more delicate kind of bark but the flavors are so nice. It reminds me of yogurt and granola. Cinnamon-y perfection. And it’s vegan! And if you want, gluten free!

Cinnamon Granola Bark

24 oz. white chocolate chips (vegan if necessary)

1 tbsp ground cinnamon

2 cups granola (your choice! The kind I used was honey almond and it was fabulous)

Line a baking sheet with parchment paper and spray with a bit of cooking spray. Gently melt white chocolate chips in intervals in the microwave or over a double boiler until almost completely melted. Remove from heat and stir in cinnamon until smooth. Spread about half of the mixture in a thin layer over the baking sheet. Sprinkle granola throughout. Pour the remaining chocolate/cinnamon mixture over the baking sheet and spread so that it covers most of the granola. Let set in the fridge or in a cool place (I put it outside on the back porch).

Peace, love, and granola.

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Filed under Eat, Holidays, Sweets

Apple Cinnamon Donuts

With Thanksgiving just days away, is anyone else having visions of apple pie yet?

Consider this your [healthier] fix.

Topped with apple butter, these are perfection. And if I haven’t convinced you to buy a donut pan yet, I hope that this does.

Baked Apple Cinnamon Mini Donuts

1 ¾ cups oat flour

2 tsp baking powder

1 tbsp cinnamon

pinch of salt

1/4 cup sugar

2 tbsp brown sugar

1/3 cup almond milk

1 flax egg (1 tbsp flax soaked for 10 minutes in 3 tbsp water)

¼ cup unsweetened applesauce

1 tbsp vanilla extract

Mix dry ingredients in a medium bowl. Beat together wet ingredients in a larger bowl, and add the dry ingredients. Stir until combined. If the batter is too thick, add a couple tbsp milk. Pour into lightly greased mini donut pan to fill each mold about ¾ of the way. Bake at 350 for about 15 minutes until slightly golden and firm to touch. Makes 24.

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Apple Cinnamon Rolls

Let me tell you about my work mornings.

Get up, get out of bed, gulp down breakfast, catch the bus, sleep on the bus, stumble bleary-eyed into the charming Port Authority.


NO, I don’t mean the exhaust from the buses. I mean the blissful, mouthwatering scents from Cinnabon. It too is enough to make me slightly woozy. On a crisp, chilly fall morning, there isn’t anything much better than the smell of buttery cinnamon and vanilla frosting.

Is Cinnabon vegan? No. Is it healthy? HELL no. Hey, I’m all for an indulgence every so often; I’ve said before that I think that that is completely healthy!

But what if I want my cinnamon buns every morning???

Enter this recipe. Cooking with yeast can be a bit of a pain in the you-know-what, but the good news about this is that the bulk of it can be done the night before, so that you just have to plop them in the oven first thing. And they also keep for a few days, so you can have your cinnamon-y bliss all week long if you want. Oh, and they’re vegan, and wayyy better for you than Cinnabon, so you can at least justify them a bit.

But trust me when I say that the flavor justifies these quite enough, even if they aren’t the healthiest things in the world. Throw in the apple butter as the filling, and you’ve just filled your home with the scent of apple pie. And your belly with deliciousness.

Apple Cinnamon Rolls

1 cup almond milk, warmed

1 packet instant yeast

3 cups oat flour + 1 cup set aside

1 tbsp + 1 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1 tsp cinnamon

¼ tsp salt

¼ cup unsweetened applesauce

Apple Butter

Brown Sugar


Heat the almond milk until slightly warmed in the microwave. Add the yeast, stir, cover bowl with a dish towel, and set aside.

Meanwhile, mix all of the dry ingredients (3 cups flour, sugars, baking powder, cinnamon, salt). When the yeast mixture is proofed (foam or bubbles at the top), add it to the flour mixture, along with the applesauce.

Knead dough by hand for about 10 minutes, until smooth and elastic. I kept about 1 cup of flour set aside to add as needed, as my dough was a bit sticky.

Once kneaded, wrap loosely in plastic wrap, put it back in the bowl, put a dish towel over the bowl and set aside in a warm but dark place (I put mine by my oven). Let rise for about an hour and a half.

Remove dough and punch dough on a lightly floured surface.

Roll out to a large rectangle and spread apple butter on top with a spatula, leaving about an inch clear on one of the long sides.

Sprinkle brown sugar and cinnamon as desired.

Gently roll up dough so it resembles a log. Slice dough with a SHARP knife (so you don’t skew your rolls!) into 1/2 inch slices and place in a greased dish (I used two glass loaf pans).

At this point, if you are making these night before (which I did), cover the pans in plastic wrap and put them in the fridge. If you are making them day of, cover with plastic wrap and a dish towel and set aside to rise again for about an hour.

When ready to bake, preheat oven to 350 degrees. Sprinkle brown sugar, regular cane sugar, and cinnamon on top of the rolls.

Bake rolls for about 20-25 minutes, or until golden brown and slightly crisp to touch.

For the glaze, mix together vegan powdered sugar, almond milk and vanilla extract, adding powdered sugar until you reach your desired consistency. Drizzle on top of the rolls.

P.S. I entered my Pumpkin Spice Latte in Silk’s Holiday Recipe Contest on Facebook! If I get enough votes, I could win a KitchenAid stand mixer, which I could really use (I’ve never had a stand mixer before). Vote here. Thank you!!!

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Filed under Breakfast, Eat, Gluten Free, Sweets

Spiced Apple Cider

This recipe is like a quadruple whammy. It’s part cider, part applesauce, part apple butter, part home fragrance. Your house will smell like apples, cinnamon, and cloves. Basically, your house will smell like fall.

P.S. It’s ridiculously simple.

Part One, chronologically, is Apple Cider. It’s kind of strange; most recipes I’ve come across for apple cider on the internet call for this number one ingredient: apple cider. Wait, what? What’s the point of making it if you’ve already bought it?

Trust me, there’s no need.

Just dump a bunch of apples in a slow-cooker, add spices, and let the cooking (and fragrance) ensue. Enjoy it hot or cold. And add a couple of cinnamon sticks to your mug so you can feel super classy.

Spiced Apple Cider

14 apples, cored, peeled, and quartered

4 cinnamon sticks

1 heaping tbsp whole cloves

½ tsp allspice

pinch of ground ginger

1 tsp grated orange peel

Optional: 2 tbsp brown sugar*


Peel, core, and quarter the apples. Put them in a crock pot and add the spices and sugar, if using.

Fill the crock pot with water until the apples are just covered. Cook on high for at least 4 hours. Strain the apples and spices out through a fine mesh sieve (the solids can be cooked further to make apple butter). Serve cold or hot!

*It’s fairly sweet on its own, but the sugar adds a subtle something extra.

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Filed under Beverages, Eat, Gluten Free

Fannie Farmer’s Banana Bread, Veganized

Good morning from (not so) sunny LA!

Stupid me, I forgot my camera cable, so I can’t upload any pictures. But I’ll be back on Monday!

In the meantime, here’s something I made last week slash make pretty much every week, because it’s that much of a classic. Plus at 65 degrees here and overcast skies, I’m feeling the fall vibes 3000 miles away!

Fannie Farmer’s Banana Bread has been a fall/winter staple in my house forever. It’s the perfect recipe for leftover ripe bananas lying around; quick, easy, and absolutely delicious. The spices and brown sugar topping aren’t in the original recipe, but just as my mom has them scribbled in next to the ingredient list in the cookbook, I have always added them in to add a little something. In fact, when I was little, I used to pick off the crispy brown sugar on top. Okay, I still do that.

I was nervous veganizing this… the flavors and moisture are so spot on in the original recipe that I was hesitant to disturb that balance. But substituting the applesauce for the eggs and butter was absolutely enough! Flavors stayed the same, and the loaf was just as moist. It kind of confirms my belief that quick loaf breads and muffins are the easiest recipes to veganize.

Vegan Banana Bread

3 large bananas, very ripe

½ cup unsweetened applesauce

2 cups flour

½ cup sugar

¼ cup brown sugar, packed

1 teaspoon salt

1 teaspoon baking soda

1 tsp nutmeg

½ tsp cinnamon

¼ tsp cloves

¼ tsp ground ginger

¼ tsp orange peel

1 tbsp vanilla

Mash the bananas very well with a masher, spatula, or fork. Add the applesauce and whisk until combined completely.

In a separate bowl, sift the flour, sugars, salt, baking soda, and spices all together. Add to the banana/applesauce mixture and whisk until combined. Add the vanilla, and mix again.

Pour the batter into a glass loaf dish that has been lightly greased. Sprinkle the top with more brown sugar and a bit of cinnamon or nutmeg if you would like.

Bake for about 45 minutes at 350 degrees or until a toothpick plunged into the middle comes out with a moist crumb or completely clean. Let cool completely in dish before serving.

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