There’s been lots of excitement around here lately! We had Andy’s lovely sister, Marcie come to visit from Philadelphia, we decided to stay another year in SoCal, and found a cute little house to rent! It’s been so fun, but I’m also really looking forward to slowing down again. Having things to do is great, but being “busy” is not for me. Unless you count helping the kids with their projects, going for long walks, taking trips to the beach, and spending lazy days at the coffee shop as busy, which I don’t And also I forgot to mention eating gorgeous yummy real food—I always do lots of that.
Speaking of eating gorgeous yummy real food, one of the most frequent requests I get is for gluten free cinnamon rolls. There are so many cinnamon roll recipes to choose from, but none quite like mine. My gluten-free cinnamon rolls are also egg-free, refined sugar-free and grain-free! And since they’re half coconut flour, they have a good amount of protein and fiber too! I always joke when I make them, “What was I thinking… ?” Because cinnamon rolls do take longer to make than say, baking a cake. But then I take a bite… and it’s all worth it. There’s just something about eating a cinnamon roll. The texture of the dough, the cinnamon filling, the icing. Mmm…
And so to celebrate my new eBook, Real Food Recipes from The Spunky Coconut (which contains over 180 of my most loved recipes of all time), I’m sharing these cinnamon rolls, straight from the breakfast chapter! Click here for more info.
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Gluten Free Cinnamon Rolls
egg-free, grain-free, dairy-free
1 cup apple sauce, without added sugar
¼ cup + 2 tablespoons flax meal OR 3 tablespoons chia seed meal (I grind my chia seeds in a coffee grinder or Magic Bullet)
1½ teaspoon guar gum
2 tablespoons apple cider vinegar
2 tablespoons cashew milk (or other milk)
2 teaspoons vanilla
¼ teaspoon vanilla liquid stevia
2 tablespoons honey
½ cup melted ghee or coconut oil (I use ¼ cup of each)
1 cup coconut flour, sifted
1 cup tapioca flour
2 teaspoons baking powder
2 teaspoons baking soda
½ cup applesauce, without added sugar
1 tablespoon cinnamon
¼ cup coconut sugar (if your husband is like mine you can double this 😉
Set the oven to 350°F. Add the applesauce, flax or chia meal, gum, vinegar, milk, vanilla and stevia to a mixing bowl and mix with an electric mixer. Add the honey, ghee or coconut oil, coconut flour, tapioca flour, baking powder and baking soda, and mix again until a ball begins to form. Lay the ball on lightly floured unbleached parchment paper, and roll into a rectangle approximately ¼ to ½ inch thick. Set aside and make the filling.
Combine the filling ingredients in a bowl. Spread the filling onto the rolled out dough.
Roll the dough fairly tightly. When I get to the end of the roll I find it easier to turn it around and pull towards myself. Slice into 8 cinnamon rolls. Arrange the rolls in a lightly greased pie dish and bake for 30 minutes, or until done. Top with Macadamia Glaze (recipe follows).
¼ cup almond milk
¼ cup coconut milk
¼ cup honey
1 cup macadamia nuts
1 teaspoon vanilla extract
optional: liquid stevia to taste
Puree all of the ingredients in the blender or food processor until completely smooth.