Cinnamon Toasties to Savor by the Sweet Gluten-Free & Vegan Slice

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Over the summer, I shared the news that Erin McKenna has opened her 4th gluten-free, vegan bakery location. That’s fantastic news for Southern California residents. But what about those of us who are nowhere near there, or her other two shops in Orlando and New York? Fortunately, Erin has shared many of her recipes for us to try at home, including these gluten-free vegan Cinnamon Toasties.

Erin Mckenna - cinnamon toasties - online - vert

Cinnamon Toasties to Savor by the Sweet Gluten-Free & Vegan Slice

Erin originally presented this Cinnamon Toasties recipe on the Martha Stewart show, but we were granted permission to share it here back in 2007. Today, we’re giving the post a big update, because it seems like a perfect, top allergen-free back-to-school recipe. Don’t you think?!

Cinnamon Toasties Ingredient Options

Oil – Erin uses non-GMO canola oil, but you can use your favorite neutral-tasting oil for baking. I typically use rice bran oil or extra-light olive oil (not extra-virgin), but safflower oil is another popular option.

Flours and Starches – In her bakery, Erin uses Bob’s Red Mill products. You might be able to substitute their Gluten-Free All-Purpose Baking Flour for the flour and starch blend in this recipe.

Sugar – Erin simply uses “unrefined sugar,” which is still regular sugar. She isn’t referring to coconut sugar or evaporated cane juice, which are much darker. You can substitute one of those, but the flavor will be a little less sweet with some caramel-like notes.

Erin Mckenna - cinnamon toasties - online - vert

Special Diet Notes: Erin McKenna’s Cinnamon Toasties

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, soy-free, vegan, and vegetarian.

Gluten-Free Vegan Cinnamon Toasties
 
Prep time
Cook time
Total time
 
This recipe originally aired on Martha Stewart in January 2007. The cinnamon swirl is more sugary, so it sets up a little more moist than the main batter.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 10 servings
Ingredients
  • 1 cup garbanzo fava bean flour (it's a flour blend of garbanzo bean and fava bean flours)
  • ½ cup potato starch
  • ¼ cup arrowroot starch
  • 1 cup + ¼ cup unrefined sugar, divided
  • 2 tablespoons ground cinnamon, divided
  • 2¼ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon baking soda
  • 1 cup hot water
  • ½ cup oil, plus additional for brushing
  • ⅓ cup store-bought unsweetened applesauce
Instructions
  1. Preheat your oven to 325°F and grease a 7x4-inch loaf pan.
  2. In a large bowl, whisk together the flour, starches, 1 cup sugar, 1 tablespoon cinnamon, baking powder, salt, xanthan gum, and baking soda, salt, xanthan gum.
  3. In a medium bowl, stir together the hot water, ½ cup oil, and applesauce. Add to the flour mixture, and stir until combined.
  4. Remove ⅓ cup of the batter to a small bowl. Pour the remaining batter into your prepared loaf pan. Stir the remaining ¼ cup sugar and 1 tablespoon cinnamon into the reserved batter. Add it to the loaf pan and it into the main batter.
  5. Baker for 20 minutes. Brush the top of the loaf with oil and continue baking until golden brown, about 15 minutes. Let the loaf cool completely on a wire rack before carefully removing it from the pan.

More Recipes from Erin McKenna

Online you can enjoy her popular Raspberry Spelt Scones (we made them blueberry) and her well-loved Mini Cupcake Brownies (also called Brownie Bites). Those recipes are also gluten-free, dairy-free, nut-free, soy-free, egg-free, and vegan!

Erin also has all of the following baking cookbooks available:

About Author

Alisa is the founder of GoDairyFree.org, 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.

4 Comments

  1. Corinne Gautron on

    Sorry for the paranoia but by “1 cup garbanzo and fava bean flour” do you mean 1 cup of each or 1/2 cup of each to make one cup total?

    Thank you

  2. This looks scrumptious!! Hoping I can find time to make this tomorrow for Sunday morning. Perfect pairing with a cup of coffee and chance to try the Snickerdoodle creamer picked up!

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