Tag Archives: School

Apple Chunk Cinnamon Rolls (Grain-Free) WIAW

Gosh, I really should have saved that time meme for today.


Good thing Pinterest supplies me with an endless stream of pictures.

I guess I just underestimated how busy I would be. Last semester I had one roommate. This semester I have FIVE. That’s five times the people to talk to. And three additional people who are always mulling around when you count some of their boyfriends. So really it’s nine times the people who I have compared to before to talk with.

On Sunday night when I should have been sleeping I instead stayed up until 11:00pm (REAL late, I know! 😉 ). And what was I doing you may ask? Living the college dream? Partying it up? Gorging myself on 5 dollar pizzas and special delivery cookies the size of my head? Um, no, no and no.

Apple Chunk Cinnamon Rolls (Grain-Free)

We played Catch Phrase for about three hours straight.

And that’s what you get when you live with all Honors students. Ha.

With all of that insane “busyness” I haven’t had any time to bake. Actually, being away from home I probably won’t do any baking at college because I’d have no one to eat my grain-free, vegan experiments!

Thankfully I did a whole lot of baking the week before I left though so I have plenty to fill the empty (?) pages of my blog 🙂

Exhibit A: A new take on my Coconut Flour Cinnamon Rolls!

Apple Chunk Cinnamon Rolls

Grain/Gluten/Wheat-Free, Vegan, Nut-Free, No Refined Sugar, GAPS/Paleo-Friendly

Makes six cinnamon rolls

Apple Chunk Cinnamon Rolls (Grain-Free)


Roll Ingredients:

  • 1/2 cup ground flax seed + 1/2 cup water
  • 1/2 cup applesauce
  • 1 tbsp honey (or maple syrup to be vegan)
  • 1 tbsp coconut oil (butter/ghee works wonderful here too)
  • 1 tsp vanilla
  • 2/3 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon

Apple Chunk Cinnamon Rolls (Grain-Free)

Filling ingredients:

  • 1 tbsp honey (or maple syrup)
  • 1 tbsp coconut oil
  • 1 tbsp cinnamon (enough to cover the entire dough)
  • 1 large apple or 2 small apples, peeled and shredded

Apple Chunk Cinnamon Rolls (Grain-Free)

Topping ingredients:

  • 2 tbsp honey (or maple syrup)
  • 2 tbsp coconut oil, softened

* You can use any kind of topping here. Greek yogurt + honey would be a good one. As would applesauce, nut butter, just a plain drizzle of honey or maple syrup. More cinnamon? You can never have too much cinnamon :D

Apple Chunk Cinnamon Rolls (Grain-Free)


  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Mix the flax seed and water together in a medium-sized bowl and microwave for 1-2 minutes or until thick.
  3. Add the remaining liquid ingredients stirring well.
  4. Mix in the dry ingredients until well combined. Add more coconut flour if necessary so the dough is not sticky.
  5. Spread out another sheet of parchment paper and roll out the dough into a large rectangle (I just used my hands and it worked fine!).
  6. Coat the dough with the 1 tbsp coconut oil and 1 tbsp honey for the filling. Next layer with the shredded apple and sprinkle with the cinnamon.
  7. Roll up the dough and cut into six equal pieces. Place each piece on the baking sheet and bake for 15-20 minutes or until golden brown.
  8. Meanwhile make the topping out of the honey and coconut oil.
  9. When the cinnamon rolls are done let cool slightly before topping and enjoying!

Notes: Next time I may use less apple because there may have been just a *little* too much filling. My parents immensely enjoyed the overstuffed rolls though. They just used a fork 🙂

Apple Chunk Cinnamon Rolls (Grain-Free)

Apple Chunk Cinnamon Rolls (Grain-Free)

Have you all ever played Catchphrase before? It’s super fun, almost like another popular game but better because you don’t have to dance around and you can play sitting down. It’s like the lazy man’s charades.

Apple Chunk Cinnamon Rolls (Grain-Free)


Question for you:

It’s moist, full of a delicious spice, extremely easy to make, and it’s calling your name. What is it? 😉


Thank you Jenn for another lovely weekly round-up of the best food this blog world has to offer! Check out Peas and Crayons for this week’s top WIAW posts 🙂

What I Read on this Fabulous Wednesday (And a New Recipe)

And so it begins.

Seriously, I knew last semester was too good to be true. Yes, I did have homework, but as expected, I think this semester is going to be much much harder in regards to both in and out of class work. Yay me.


It’s going great though! I’ve been reading some awesome books. I finished Rosencrantz and Guildenstern are Dead before school even started. Right now I’m in the process of reading Frankenstein and The Search for Meaning, both great in their own right. Frankenstein, of course, is a gothic horror novel written by Mary Shelley. (So far it’s not too scary).What you may not know though is that it is also classified as a romantic piece and has beautiful prose that captures you right from Chapter 1.


The Search for Meaning is just what it sounds like- a philosophical investigation into thinking about the meaning of life. The author goes through 8 different “worldviews” or approaches in determining your own personal meaning of life. My Great Ideas class is based on us learning about the 8 different worldviews, and reading literature that corresponds with each of them.


My favorite class as of now may have to be Inquiry into Physics.

Any teacher that references Monty Python to make a point has an A+ in my book!

[youtube http://www.youtube.com/watch?v=zrzMhU_4m-g]

Other than school, things have been going just alright. Sadly I wasn’t feeling up to posting on Monday, but I sorely missed doing MIMM and reading blogs. Over the weekend I think I may have caught something and felt some ill side effects. I was doing pretty well on GAPS up until that point, but the weekend set me back a bit. Right now I’m trying to add back in some of the things that I had to eliminate, but I’m feeling much better now. I had planned on introducing some of the foods on the next stage of GAPS, but I’m going to wait until the upcoming weekend. I didn’t want to rush anything. Thankfully I was able to try some new vegetables, which you’ll see in my WIAW for this week. There is even a new recipe to share! Big, huge thanks to Jenn at Peas and Crayons.

Now to my recent eats:

Chicken and Vegetable Soup with Carrots and Yellow Squash “Pasta”


Frozen Organic Sweet Peas cooked in broth


Really tasty, but not very exciting, am I right? So, how about a new recipe? I haven’t shared one of those in a while. This is adapted from a recipe that I found on Heart of Cooking, an allergy-free menu planning website. I shared the link and picture on my last Friday Food Finds.

Cauliflower Rice Risotto

Vegan Option, GAPS Diet-Friendly, Allergy-Free, Low Calorie, Paleo

Adapted from Heart of Cooking

Makes 2 Servings



  • 1/2 head cauliflower
  • 1 cup broth (any kind will work)
  • 1/2 cup mashed squash (butternut or acorn)
  • 2 tbsp fresh parsley
  • salt to taste


  1. Wash the cauliflower and cut off the fibrous stem. Then pulse in a food processor until chopped up into small, rice-sized pieces.
  2. Over medium heat add the cauliflower pieces and half of the broth. Cook for about 5 minutes or until the broth is absorbed.
  3. Add the rest of the broth and cover to simmer for another 5 to 10 minutes.
  4. Mix in the mashed squash, careful not to mash the cauliflower in the process (it’s supposed to resemble rice, not mashed potatoes!).
  5. Top with parsley and salt to serve. Refrigerate for at least once hour if you prefer cold risotto like me!


This recipe makes a great side or snack. I had half for supper paired with some crock pot chicken and topped with coconut oil. Later on I ate the rest cold. Fantastic! Now I’m off to read some more Frankenstein, or Life of Pi, or one of the other gazillion books that I have to read. I haven’t decided yet.




What have you been reading lately?

What is your favorite movie to reference?