What I love most about this gluten free slow cooker chicken recipe is that you can use the leftover sauce to make an entire other meal. This is a great way to save time in the kitchen that can be used elsewhere. Plus, the chicken nearly falls apart and tastes great!
Homemade Gluten Free Cinnamon ChurroMarshmallows with the following variations: Strawberry, Vanilla, Candy Cane, Hot Chocolate, Lemon, Almond, Chocolate-Almond, Chocolate-Cinnamon, Shortbread, Chocolate-Shortbread, and More!
There is nothing like homemade marshmallows. They are softer and more flavorful. Think marshmallow fluff but sturdier, and they can be turned into any flavor you want. The Cinnamon Churro Marshmallows flavor is made up of cinnamon-flavored marshmallows with a crunchy sweet cinnamon texture on the outside. They’re unique and addictive. Unfortunately, this flavor of Smashmallows brand is not gluten free. So, take the time to make them yourself. It’s pretty simple. You have to try this recipe at least once.
Calories in the Homemade Version
Each 1 x 3/4 x 1/2-inch piece is only 14 calories. Plus, there’s no fat in marshmallows, making it great for a weight-loss treat. Can you tell that I’m excited? I am! These are really good! I’m going to try my strawberry idea next. (See the Tips section below for multiple variations.) Enjoy!
Smashmallows “Cinnamon Churros” Are NOT Gluten Free
The Cinnamon Churro flavored package of Smashmallows lists “malt” in the ingredients list, which usually indicates that it contains gluten (barley to be exact). However, some other flavors appear to be gluten-free such as the strawberry flavor.
Gluten Free Churro-Cinnamon Marshmallows (or other flavors)
Homemade Cinnamon Churro Marshmallows taste like cinnamon in the inside and have the texture of churros on the outside. They're so addictive!
For the Marshmallows:
1tablespoongluten free unflavored gelatinKnox
1/2cuplight corn syrup
1/2teaspoonpure vanilla extractor to taste
1/4teaspoonLorAnn Oils cinnamon spice emulsionsee above link, or more vanilla, or to taste
For the Cinnamon Sugar:
1/4cup+ 2 tablespoons granulated sugar
2teaspoonsground cinnamonor to taste
To Make the Cinnamon Marshmallows:
Oil an 8×8 or 9×9-inch pan or dish; set aside.
In the heat-proof bowl of your mixer, fitted with the whisk/balloon attachment, beat together only 1/4 cup water and gelatin powder on low speed; set aside.
In a small saucepan fitted with a candy thermometer, add the remaining 1/4 cup water, 3/4 cup sugar, corn syrup, and salt and bring to a boil over medium-high heat. Reduce heat to medium and cook until the mixture reaches soft ball stage, 240°F.
Slowly pour the mixture into the bowl of bloomed gelatin and beat on low speed. Slowly increase speed as you add more hot liquid. At this point, if your mixer’s bowl has a splash guard, cover the bowl with it and beat on high speed for 15 minutes.
Scoop the whipped marshmallow into the prepared pan/dish and smooth out as best you can; set aside for 5 minutes.
To Make the Cinnamon-Sugar Coating:
Combine the 1/4 cup + 2 tablespoons sugar with the cinnamon and sprinkle some on top of the marshmallow in the pan. Pat the cinnamon-sugar into the marshmallow.
Invert the marshmallow pan onto a baking sheet or sheet of parchment paper, wax paper, or clean brown bag paper. Sprinkle and gently pat the top and sides with more cinnamon sugar. Begin to cut the large piece into smaller pieces, all the while, dredging all sides into the cinnamon-sugar. You can just keep cutting the pieces of marshmallow smaller and smaller. Just realize that they begin to increase in calories the smaller they are due to an increase in cinnamon-sugar. If you make them about 1×3/4-inch square and 3/4-inch high, you’ll make about 100, which makes them about 14 calories each and 3.5 net carbs (3.6 total carbs). You can cut them the same size as Smashmallows which is about double this size, making them about 28 calories each.
Store your marshmallows in a zippered storage bag or sealed container.
Churro Cinnamon Rice Treats: Add some gluten free crispy brown rice cereal to the cinnamon sugar for a crunchy version. Strawberry: You can use LorAnn Strawberry Emulsion (which will turn the marshmallows light pink) in place of the cinnamon and roll them in a mixture of crushed dehydrated strawberries (from Trader Joe’s) and sugar.
Vanilla: You can replace the cinnamon emulsion with additional vanilla extract and dust them with powder/confectioners’ sugar.
Chocolate: You can make the marshmallows as is with the cinnamon emulsion and then dip one side in n melted gluten free chocolate to make a cinnamon-chocolate flavor. You can also coat the chocolate with minced nuts of your choosing.
Lemon: Use lemon emulsion instead of cinnamon and roll them in a mixture of 1/4 cup + 2 tablespoons sugar + zest of 1 lemon. Candy Cane: Replace the cinnamon emulsion and replace with mint extract. Then roll the marshmallows in a mixture of sugar and crushed candy canes or a mixture of half white and half red sugar.
Hot Chocolate: Roll them in gluten free powdered hot cocoa mix. Almond: Replace the cinnamon emulsion with almond extract and dredge them in minced almonds.
Shortbread: Replace the cinnamon emulsion with more vanilla extract and roll the marshmallows in crushed gluten free shortbread. Or, dip one end in melted chocolate and then in shortbread crumbs. Others: Use other LorAnn Oils emulsions to make your favorite flavors from root beer (which will create a root beer float flavor) to pumpkin to cheesecake.
There is one ingredient every vegan or vegetarian should keep in their pantry. That one ingredient makes a great substitute for beef broth or partial substitute for Worcestershire sauce. Using that ingredient along with a couple of other simple ingredients, this low-fat vegan shepherd’s pie turned out amazing! So amazing that my meat-loving husband said he could eat it for dinner. Make it spicy, if desired.
While I already have a Sweet & Spicy Short Ribs Recipe, While I already have a Sweet & Spicy Short Ribs Recipe, this new recipe is so delicious that it is reminiscent of fine dining. If you wish to wine to the sauce, choose one of two options, “Drunken Short Ribs” or traditional. Also, notice that the sauce is perfectly thickened, evidenced by its glossy shine.
Christmas doesn’t have to be complicated. You can make these adorable Santa strawberries in minutes. Everyone will think they’re so cute! Show them that you thought of them enough to make something homemade and festive. Kids love making these too! I can picture these on waffles, pancakes, at a dessert table, or even a breakfast buffet.
Often, chocolate buttercream just doesn’t taste chocolatey enough. This Swiss meringue buttercream contains the perfect balance of chocolate and slightly minty flavor. So many times recipes turn out too minty, which drowns out the chocolate flavor. Not here! Just imagine a chocolate milkshake with a little peppermint. That’s exactly what this frosting tastes like. I’ve never been a mint fan, but this one I can eat straight from the mixing bowl. It’s that good!
If you’ve tried several different spinach and artichoke dip recipes and haven’t found one that you really enjoy, this is it – at least it is for me! Heat it up or not and serve with toasted slices of gluten free baguettes (store brand or homemade), gluten free crackers, or raw vegetables.
As thick as the ganache filling in chocolate truffles, this chocolate ganache marshmallow frosting and filling tastes like chocolate caramel but is not chewy. This mixture makes one of the most decadent desserts I have had in quite a while. The only problem is that it is so addictive! Enjoy all you want and have a chicken salad for dinner.
When you want to serve something sweet for breakfast but no unhealthy, make these delicious gluten free breakfast muffins. You can change up the flavors and add-ins to meet your tastes. As pictured, you’ll find a cinnamon-raisin version. However, you can blueberries or chopped apples with a little almond extract to mix things up a bit. You can even replace the maple syrup with your favorite sweetener. No mixer needed for less cleanup. Have fun and enjoy. The flavor is spectacular!
When you’re looking for something different to make for dinner, make these delicious gluten free chicken and bacon quesadillas in the oven or on the stovetop. The bacon and added spices make a healthy substitute for chorizo (no red dye, soy, or unwanted pork parts). Use traditional bacon or turkey bacon, as long as the brand is gluten free. Use brown or white meat chicken. Add your favorite quesadilla toppings or eat plain and you’re good to go!