Wednesday, September 28, 2011

hello, my name is sarah, i love to bake, and i'm a pintrest addict.

Seriously addicted to Pintrest. It's almost bordering on obsession. The best part about Pintrest? Everything. Ha. Actually I love that I have a place to pin recipes that makes it so easy when I go to find a new one to try. Genius. Whoever created this site is just genius. I hope it sticks around for a while because I have so many dream home ideas stored on there. Ah so much easier then flipping through magazines, cutting out pictures and gluing them to poster board or pages in an album. Thank the Lord for the digital age (minus digital cameras. there is something too magical about developing your own photos and watching a picture come to life in front of your eyes).

Any who, I have tried many recipes from Pintrest, so please check out my pin boards. I've just created one for all of the recipes that I have tried that worked, or not. Just last night I made one Matt had been CRAVING for days. They were quite yummy. I think we ate about 15 right after they came out of the oven. Bahaha.

picture and recipe courtesy of oh my! SUGAR HIGH

Baked Cinnamon Breakfast Bites

1-1/3 cups all-purpose GF flour (I just used one from Namaste Foods)
1 cup crisp GF rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup brown sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup DF butter
1/2 cup almond milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

**Make sure that you add a flax seed slurry if your flour does not have xanathan or guar gum!**Mix flour, crisp rice, baking powder and salt in a large bowl. Cut in the butter just like you would shortening. (You can use shortening but I've found that the DF butter I use works just as well). Stir in the milk until moistened and then form dough into small balls. Dip the balls in the melted butter then roll in the cinnamon sugar mixture. Place onto a cookie sheet, or for softer bites place into a round cake pan like you would cinnamon rolls. Bake for about 10-12 minutes at 425 degrees (or 14-17 if in a cake pan). Let cool, and enjoy! Or just pop them into your mouth while hot :) Ahaha

**Side note - I bought (and Matt bought me some :) I have such an amazing guy who shares my passion for good, healthy, all natural food. He bought a living social deal for whole foods and then went and bought me really expensive flours. *sigh*) a number of different flours: Millet, Almond, Teff, plus I already had Sorghum, White Rice, Tapioca Starch, Cornmeal, and Potato Starch (hmm i'm pretty sure i'm missing one). So I've been experimenting with different blends. Expect posts on this in the near future!

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