Vegan Food Focus: Cinnamon Recipes


CinnamonBy Jackie, The Vegan Diet – Cinnamon’s popularity dates back thousands of years. In ancient times cinnamon was held in such high regard that it was more precious than gold. The spice was used in the embalming process and to flavor drinks by the Ancient Egyptians and Emperor Nero was said to have burned a years supply of it on his wife’s funeral pyre to show his grief at her loss.

The Zeylancium tree from which the cinnamon bark is taken comes from Sri Lanka (Ceylon). Ancient Dutch sailors called the island Zeilan after the Zeylancium tree and Zeilan later became known as Ceylon.

Strips of the parchment thin bark are rolled into quills. The best cinnamon (true cinnamon) is light tan in color and should not be confused with the darker cassia which is often called cinnamon. The quills are difficult to grind so the powder is generally preferred. The powder does not have the long shelf life of the quills so should be purchased in small quantities.

Cinnamon is an excellent source of manganese and is also a good supply of iron and calcium. The essential oils in cinnamon have excellent healing properties. The active components in the oils cause cinnamon to be anti-clotting, anti-inflammatory, anti-microbial (excellent against candida) and beneficial in blood sugar control. The powder taken daily is said to reduce cholesterol and arthritis pain.

Apart from the quills and powder cinnamon is now easily available as an essential oil. An excellent breath freshener.

Cinnamon lends itself to sweet dishes and drinks. Who doesn’t remember how we enjoyed cinnamon toast as children ?

Vegan Cinnamon Raisin Rolls
From Vegan Action

In a bowl combine the following:
1/2 cup lukewarm water
1 pkt active dry yeast
In another bowl mix the following-then add above:
3/4 cup water
3 cups flour
2 tsp sugar
1 tbsp oil
(Add a bit more oil and water if dough it too dry)

Clean your counter. Lightly sprinkle flour on it and plop the dough down on it. Knead well for 5-7 minutes. Put dough in a lightly oiled bowl and cover with a clean towel. Let rise for 35 minutes or until dough has doubled in size. After dough has risen, punch it down and let it rise another 30 minutes. Split dough ball in half and put one ball on counter and one back into the bowl.

For rolls you will need: 1 stick marg (we use willow run), raisins, lots of cinnamon, lots of brown sugar.
Roll dough on counter out to 1/4 inch thickness. Melt margarine then brush lots onto the dough. Sprinkle generous gobs of brown sugar, cinnamon, and raisins all over the top of the dough. Gently roll the dough up and cut into 1/2 inch sections. Place them on a lightly greased baking sheet. Repeat with the other half of the dough. Let rolls rise some more in a warm place then bake at 375 degrees until golden brown (10-15 minutes).

You can make frosting by mixing a bunch of powdered sugar with a bit of margarine.This is easier then it sounds- just lots of waiting, but the taste is worth it.

Cinnamon Apple Crisp
From Post Punk Kitchen
Submitted by Isa
A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you’ve got.

Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil
Filling ingredients:
4 pounds (about 8) apples, peeled, cored, quartered and cut in
1/4 inch slices
juice of 1/2 a lemon
1 tbsp arrowroot powder (corn or potato starch would be an ok substitution)
2 tsps cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
tiny pinch cloves (about 1/16 teaspoon)
1/2 cup pure maple syrup
Topping Ingredients:
1 1/2 cups rolled oats
1/3 cup all purpouse flour
1 tsp cinnamon
1/8 tspsalt
2 tbsps canola oil
2 tbsps pure maple syrup
1 tsps vanilla

Preheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes. Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla soy ice cream.

Cinnamon Apple Tea
From All-Creatures

1/2 cup apple Juice or cider
1/2 cup Water
1/8 – 1/4 tsp cinnamon, ground (adjust to your own taste)

Place all the ingredients in a “Pyrex” measuring cup and heat in the microwave oven on “high” for 2-1/2 to 3 minutes until the contents just begins to boil. Pour into a coffee to tea cup and serve.

Apple Cinnamon Couscous
From FoodDownUnder

2 cups apple juice
4 tbsps dried apples, diced
4 tbsps raisins
2 tsps cinnamon, or to taste
1 cup couscous

Put apple juice, dried apple, raisins and cinnamon in a saucepan. Bring to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and serve.
NOTES : Other juices and/or dried fruit could be used instead of apples and raisins.

Baked Bananas with Cinnamon
From FoodDownUnder

3 bananas quartered
1/2 tsp orange zest
1/4 tsp lime zest
1/2 cup fresh orange juice
1 tsp fresh lime juice
1/4 cup raisins or currants
1/4 tsp vanilla extract
1/4 tsp cinnamon

Preheat the oven to 375F. Arrange the bananas in a single layer in a shallow baking dish. Combine all the other ingredients and pour over the bananas. Bake,uncovered, for 15 – 20 minutes or until the bananas are lightly browned and bubbling. Put 3 banana pieces in the center of each dessert plate and spoon sauce over
them. NOTES : Great topping for soy frozen yogurt, too.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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