Activity from help (page 8)

Ask the Swag Gal – August 24, 2011

Posted by on Wed, August 24th, 2011 at 2:30 pm

Today’s question comes from a Swaggernaut looking to satisfy her little boy’s tummy:

“I have a foodie question for you… Where can I find the best kids recipes that are Gluten and colour/dye free? We have done the granola bars and muffins over and over and the poor kiddo is sooo bored with his snacks.  We are looking for something in the “treat” variety as we want the little one to not feel left out with school lunches.”

Now I can’t say I’ve ever had to adhere to a gluten-free diet, so I’m not all that savvy with Gluten-free recipes.  But, not to worry, I did some research to find you some of the most delicious and nutritious treats that your little one will be able to enjoy.

Cinnamon Buns

Serving Size:

Makes 1 dozen 4-inch buns


For the dough:

  • 1/4 cup silken tofu
  • 2 cups soy milk or rice milk, at room temperature
  • 2/3 cup dairy- free margarine, melted
  • 4 1/2 cups unbleached flour
  • 1 teaspoon salt
  • 1/2 cup sugarl
  • 2 1/2 teaspoons active dry yeast

For the filling:

  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • 6 tablespoons dairy- free margarine, softened
  • 1/2 cup raisins (optional)

For the “cream cheese” icing (optional):

  • 1/2 cup Tofutti Better Than Cream Cheese
  • 1/4 cup dairy- free margarine, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt


Place the silken tofu in the food processor and pulse until completely pureed.

Mix all dough ingredients on high speed for 2 to 3 minutes, or until well combined. Be sure to scrape down the sides of bowl to thoroughly incorporate all the ingredients. Cover with a dish towel or plastic wrap and set aside in a warm place for 30 minutes, or until almost doubled.

Spray a 13 × 9-inch baking pan with nonstick baking spray.

Pour the sugars and cinnamon into a small bowl and mix with a spoon until well combined. Set aside.

Lay out two sheets of wax paper, each at least 24 inches in length. Lightly spray each with nonstick baking spray. Turn the dough out onto the wax paper and place second sheet of wax paper on top, so that the dough is sandwiched between the two sprayed sides.

Roll the dough into a rectangle approximately 24 × 14 inches. Spread the dough with margarine and sprinkle evenly with the sugar/cinnamon mixture and the raisins, if using.

Beginning with a short side, carefully and firmly roll up the dough like a jelly roll. Using a very sharp knife, slice into twelve equal-size rolls. Place the rolls on the prepared baking pan sliced sides up. Cover the unbaked cinnamon buns with a dish cloth, and let rise for another 30 minutes. At this point, preheat the oven to 400 degrees.

Bake the rolls in the preheated oven for 20 to 25 minutes. Test with a toothpick to make sure dough in the center of each bun is baked through.

For the Icing:

While the rolls are baking, prepare the icing by beating together the “cream cheese,” margarine, confectioners’ sugar, vanilla, and salt. Scrape down the sides of the mixing bowl with a spatula and continue to beat until smooth. Spread the desired amount of frosting on the warm rolls before removing them from the pan to serve.”

Recipe from The Divvies Bakery Cookbook by Lori Sandler.

Chicken Fingers

Serving Size:

serves 6


  • extra virgin olive oil, for greasing
  • 6 c corn chips, such as Fritos, coarsely crumbled
  • salt and pepper
  • 3 lg eggs, at room temperature
  • 1 1/2 lbs (750 g) chicken tenders
  • 1/2 c mayonnaise
  • 2 Tbsp Dijon mustard
  • 2 Tbsp honey
  • 1 Tbsp fresh lemon juice

1. Preheat the oven to 425 degrees. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the corn chips, 1 1/2 teaspoons salt and & 1/2 teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the corn chip mixture, dip into the eggs, then coat again with the corn chip mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

2. Meanwhile, in a small bowl, stir together the mayonnaise, mustard, honey and lemon juice; season with about 1/4 teaspoon salt. Serve with the chicken fingers.

*Note: You can swap tortilla chips for the Fritos and use store-bought salad dressing, barbecue sauce or just plain ketchup in place of the honey-mustard dip.”

The above is an excerpt from the book Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals by Silvana Nardone.



  • 3/4 cup sugar
  • 2/3 cup corn meal
  • 2/3 cup tapioca flour
  • 2/3 cup potato flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 eggs lightly beaten
  • 2/3 cup milk
  • 2/3 cup buttermilk
  • 1 stick butter, melted

1. Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium sized bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter.

2. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.”

Recipe from The Family Kitchen.



  • 2 cups brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 very ripe mashed bananas
  • 1 cup applesauce
  • 1 1/4 cups sorghum flour
  • 1 cup cocoa powder
  • 2 cups dairy free vegan chocolate chips
  • 2 teaspoons vanilla extract
  • olive oil to grease baking dish

1. Preheat oven to 350 degrees. Add bananas to a large bowl and mash with a potato masher. In a separate bowl, add brown sugar, baking soda, baking powder, salt, sorghum flour and cocoa powder. Whisk to combine. Add bananas, apple sauce and vanilla extract. Whisk until all ingredients are incorporated.

2. Add vegan chocolate chips and mix to combine. Grease a 9 x 13 baking dish with olive oil. Pour mixture into baking dish and spread evenly.

3. Bake at 350 degrees for 35-40 minutes, or until a toothpick comes out clean when inserted in the middle of the brownies.

Recipe from The Family Kitchen.

I hope these treats will make your little boy happy and full.  Do any of our other Swaggernauts have any delicious gluten-free recipes they’d like to share?


P.S. – Send your questions to  If your question is picked your answer will be featured in the blog and you’ll be hooked up with 150 Swag Bucks!

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Posted by on Wed, August 17th, 2011 at 7:00 am

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Posted by on Wed, August 10th, 2011 at 7:00 am

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Posted by on Wed, August 3rd, 2011 at 7:00 am

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Posted by on Wed, July 27th, 2011 at 7:00 am

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Posted by on Wed, July 20th, 2011 at 7:00 am

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