creamy cream cheese frosting

I'm so glad that everyone enjoyed my Gluten Free Cinnamon Bun Muffin recipe!  I've received many reports that people are making them for Christmas morning.  Here's the Creamy Cream Cheese Frosting to go along with buns.

Creamy Cream Cheese Frostingprinter friendly
4 ounces cream cheese, softened to room temperature
3 tbsp agave nectar
3 tbsp heavy cream

1. To make frosting combine cream cheese and agave in a medium bowl until well blended
2. Whip in heavy cream until frosting is nice and thick
3. Spread over Cinnamon Bun Muffins
4. Serve

cinnamon bun muffins

One of my favorite readers Courtney recently suggested that I create a gluten free cinnamon roll recipe.  She said it would be perfect for Christmas morning.  Being smack in the middle of Hanukkah that wasn't something I had thought about.  Thanks Courtney!

So, here's my little ol' gluten free Cinnamon Bun Muffin recipe.  I hope you all enjoy it during the holidays.

Cinnamon Toppingprinter friendly
2 tbsp agave nectar
1 tbsp cinnamon
1 tbsp grapeseed oil

1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl
2. Set mixture aside

Muffin Mixtureprinter friendly
1 cup blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp celtic sea salt
¼ cup grapeseed oil
¼ cup agave nectar
3 eggs
1 tbsp vanilla extract

1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl
2. In a large bowl blend together oil, agave, eggs and vanilla
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups
4. Spoon topping onto muffins
5. Bake muffins for 8-12 minutes at 350°
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting

Makes 9 muffins

*Note, I add2 dallops of Sour Cream.

Chocolate Chip Scones            Sweetness: medium
Prep: 20 minutes or less    Cooking: 12 to 17 minutes    Yield: 16 scones  

In college, I used to pretend chocolate chip scones were a breakfast food instead of a dessert, devouring one nearly every morning. Using agave nectar to lower the glycemic index of this scone makes my unique categorization less of a stretch. Rich in antioxidants and low in sugar, organic dark chocolate makes these decadent-looking scones a healthy indulgence.

2 1/2 cups blanched almond flour (I used Nuts On Line brand for this batch)
1/2 teaspoon sea salt (I used Redmond Real Salt)
1/2 teaspoon baking soda 
1/3 cup grapeseed oil (I used Tropical Traditions melted extra-virgin coconut oil)
1/4 cup agave nectar (I used honey)
2 large eggs 
1 cup coarsely chopped dark chocolate (73% cacao; I used Trader Joe’s gluten-free dark chocolate)

1. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs.
3. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the chocolate. Drop the batter, in scant 1/4 cups 2 inches apart, onto the prepared baking sheets.
4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets, then serve.