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Celiac.com 12/19/2020 - If you're looking for a rich, delicious and gluten-free dessert to serve this holiday season, then this delightful cinnamon apple cheesecake in a gluten-free almond meal crust is sure to be a holiday hit. Almond Crust Ingredients: ½ cup butter, softened, room temperature ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup quick-cooking oats ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar Filling Ingredients: 2 packages of cream cheese (8 ounces each), softened 1 can (14 ounces) sweetened condensed milk ½ cup thawed apple juice concentrate 3 large eggs, lightly beaten Topping Ingredients: 1 tablespoon butter 2 medium tart apples, peeled and sliced 1 teaspoon cornstarch ¼ teaspoon ground cinnamon ¼ cup thawed apple juice concentrate Directions: Heat oven to 325°. Place all crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool on a wire rack. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended-mixture will be thin. Pour into crust. Return pan to baking sheet. Bake until center is almost set, about 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Before serving, melt butter n a large skillet over medium heat; sauté apples until crisp-tender, about 5 minutes. Cool slightly. For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteéd apples; toss to coat. Remove rim from springform pan. Cut slices and set onto plates. Top cheesecake slices with apples, and drizzle with glaze. Serve immediately.

My daughter Mica (who is not gluten-free) and I recently tried an OMG...It's Gluten Free Cinnamon Crumb Muffin, and her reaction summed up the experience perfectly: "Dad, are you sure this is gluten-free...because it tastes too good? I want more!" To be sure, OMG...It's Gluten Free has created a perfect crossover product. It's probably the best gluten-free muffin that I've had since going gluten-free, way back in the mid 1990's. Both Mica and I gave this product a huge thumbs up, and she ended up eating the last one I had...before I could. For more info about their products visit: www.omgitsglutenfree.com. Review written by Scott Adams.

This recipe makes a great snack that is perfect when you have a few guests over. Gluten-Free and Vegan Ingredients 2 cups peanuts 1 tsp. fresh lime zest 1 tsp. fresh lime juice 1 Tbsp. ground cinnamon 1/4 cup fresh rosemary, very finely chopped 2 Tbsp. extra virgin olive oil Directions Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Spread peanut mixture on a baking sheet with parchment paper. Bake for 20 minutes. Remove from oven; set aside to cool.

This dish can be served as an appetizer or as a side dish for your favorite meal. Gluten-Free and Vegan Serves 2 Ingredients: 1 lb. Brussels sprouts 2 cups herbal tea, brewed 2 Tbsp. honey 1/2 cup almond butter 2 Tbsp. Barlean's Flax oil 1/2 cup rice milk 1/4 tsp. cinnamon 2 Tbsp. warm water Directions: Preheat oven to 350 degrees F. Place Brussels sprouts in a roasting pan. Pour 2 cups brewed green tea over Brussels sprouts, then drizzle with honey. Place into the oven for 30 minutes; flipping sprouts after 15 minutes to ensure even cooking. Meanwhile, in a medium sized bowl, combine remaining ingredients; mix until well combined. Set aside. Remove Brussels sprouts from oven; drain remaining liquid. Transfer sprouts to a serving bowl. Serve warm with a drizzle of almond sauce. Enjoy.

Kay's Naturals makes snacking healthy, and they have done it yet again. The leader of high-protein, gluten-free snacks has come out with another delicious product. Cinnamon flavored, almond butter-filled Cookie Bites by Kay's Naturals, is a scrumptious bite sized cookie snack that tastes good right out of the box, or poured in a bowl with your favorite milk. Kay's Cinnamon Cookie Bites are light, flaky and crunchy all rolled into one full-flavored bite. The almond flavor is subtle and not over-powering, and each bite is coated with just the right amount of cinnamon, so it stay's flavorful (and crunchy) in milk. Not only are Kay's all natural Cookie Bites tasty, they're healthy too. Kay's Cookie Bites are made with all natural ingredients; no GMO ingredients are used to make Kay's products. Each serving comes with ten grams of protein (the protein equivalent of two eggs), three grams of fiber, and zero cholesterol. So if you are looking to build muscles, lose weight, or simply munch on something yummy and healthy, then these snacks are for you. Kay's Cookie Bites come in one ounce or five ounce bags, making them ideal for keeping a large box in your pantry, and popping some single serve bags into your purse or backpack for an on-the-go snack. Kay's snacks are low in sugar, only three grams per serving, and as a bonus, they are also low glycemic ( for those watching their sugar intake), making these high-protein snacks a great addition to your child's lunch box, or as an after-school snack. Kay's batch tests all of their products for gluten-free, so you can enjoy your snacks worry-free. For more information on ordering this and other Kay's Naturals products, visit their site: http://kaysnaturals.com/celiac/ Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.

Cinnamon rolls are an occasional indulgence that we all deserve. In our home we don't make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions: I like to substitute ½ the flour in the recipe with light buckwheat flour for an even better texture. The first time you make cinnamon rolls follow the recipe exactly and then begin to make your own substitutions. This way you will know what the dough is supposed to feel like before you begin to customize. Though I havent tried it, I believe that a dairy-free version would include substituting the dry milk powder with ground almonds in the Workable Wonder Dough recipe. Water could substitute for the milk in the Cinnamon Roll recipe (butter could be substituted with a non-dairy margarine). Tips: Whenever you make gluten-free bread or dough, take humidity into consideration. Always hold back a little of the water until you can see how wet the dough will be. Gluten-free flour absorbs moisture from the air and too much water can ruin a recipe. The dough needs to be firm enough to roll out with a rolling pin without sticking. It is important to tightly pack the cinnamon rolls into the pan, otherwise, they may become too firm. A warm towel placed over the pan during the rise phase is important. A good way to warm a towel is to place a wet, cotton dishtowel into the microwave for 40 seconds. Place the towel over the pan of cinnamon rolls and then cover with another towel or a piece of foil. This will allow for a nice rise. Good luck. Cinnamon Rolls Makes nine 2-inch rolls Every now and then you must treat yourself to a cinnamon roll! Packing them tightly into a baking dish helps to keep them moist throughout. Adapted from Wendy Warks Living Healthy with Celiac Disease (An Affect, 1998). 1 recipe Workable Wonder Dough 3 tablespoons butter, melted 2/3 cup brown sugar 3 tablespoons ground cinnamon ½ cup raisins 1 1/3 cups confectioners sugar 3-4 tablespoons milk Butter an 8-inch round cake pan. Roll out dough to a 9 x 18-inch rectangle, approximately ½-inch in thickness. Brush dough with 3 tablespoons melted butter. Sprinkle sugar, cinnamon, and raisins evenly over the dough. Beginning at one of the 9-inch sides, roll dough into a log shape. Using a sharp, clean knife, cut log into 9 equal pieces. Arrange rolls in prepared pan, packing tightly together and keeping the swirl side up. Cover with a warm, wet towel and let rise one hour. Bake at 400F. for 15-20 minutes. While cinnamon rolls are baking, whisk together confectioners sugar and milk in a small bowl. Drizzle mixture over hot, baked cinnamon rolls.