AMAZING Cinnamon Rolls and WHEAT = DEPRESSION | Maria's Nutritious and Delicious Journal

AMAZING Cinnamon Rolls and WHEAT = DEPRESSION | Maria's Nutritious and Delicious Journal


                                We have tested this recipe and the family loved it!

DOUGH:

1 1/4 cup blanched almond flour (or 1/2 cup coconut flour)- we used 1 cup almond flour and 1 tbsp coconut flour

5 TBS psyllium husk powder (no substitutes, if using whole husks, it must be ground into a fine powder) 

2 tsp baking powder/baking soda

1 tsp Celtic sea salt

1 cup Swerve (or erythritol and 1 tsp stevia glycerite)

2 eggs (4 if using coconut flour)- used 3 eggs

1 cup BOILING water 

FILLING: 

2 TBS cinnamon

2 TBS Swerve (or erythritol)- used coconut blossom natural sugar

 FROSTING: 6 TBS cream cheese, softened (or coconut cream if dairy allergy)
3 TBS butter or coconut oil, softened
2 TBS Confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite)
2 TBS unsweetened almond milk (to thin it out, if desired)

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work), baking powder, salt and Swerve. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined.  When you add the water the dough will be very sticky but after mixing for a couple minutes it will firm up.

Grease a large piece of parchment with coconut oil spray and spread the dough out into a large rectangle pressing with your fingers. You can spray some more spray on top of the dough to help keep it from sticking to your fingers. Sprinkle cinnamon and Swerve onto the rolled out rectangle. Press the cinnamon mixture into the dough with your hands. Starting at one edge of the rectangle, roll up tightly until you have a cylinder  Cut into 8 - 2 inch rolls. Place onto a cookie sheet or into a cast iron skillet  and bake for 45-55 minutes.

Meanwhile, make the frosting. Place all ingredients into a medium sized bowl and combine until smooth. Store in fridge (it will thicken overnight). Spread over cinnamon rolls. Makes 8 servings.

ciasto

1 1/4 kubka ( 220ml) maki migdalowej ( lub 1/2 kubka maki kokosowej)
( dalam 1 kubek migdalowej i 1 lyzke kokosowej)

5 lyzej babki plesznik ( inne substytuty nie wchodza w rachube)

1 lyzeczka sody
1 lyzeczka soli

2 lyzki xylitolu lub 1/2 lyzeczki stevii

2 jaja ( 4 jesli uzywamy maki kokosowej
(dodalam 3 przy kombinacji migdalowa+kokosowa)
1 kubek goracej wody(wrzatku)
 

do srodka

2lyzki cynamonu

1 lyzka xylitolu/fruktozy/odpowiednik stevii czy innego slodzika  ( dalam cukier z kwiatow kokosowych- nierafinowany- ok 1 lyzki)

lukier/polewa
  6 lyzek serka homo lub innego bez dodatkow ( ew smietana kokosowa)

3 lyzki masla lub oleju kokosowego ( miekkiego, w temp pokojowej)
2 lyzki xylitolu/fruktozy /in slodzika
2 lyzki nieslodzonego mleka migdalowego

rozgrzac piekarnik do 179 st
W sredniej wielkosci misce wymieszac make, babke, sode, sol i slodzik.
Dodac jajka i wymieszac mikserem. Powstanie geste ciasto. Dodac wrzatek. Mieszac do calkowitego polaczenia. Poczatkowo bedzie dosc rzadkie, z czasem zacznie gestniec(kilka min)

 Natluscic dobrze /spryskac olejek kokosowych w sprayu arkusz papiero do pieczenia.
rozlozyc na nim ciasto tworzac prostokat ( rozgniesc palcami na grubosc ok 1/2 cm)

PPosypac mieszanka cynamonu ze slodzikiem i zwinac w rulon. Pokroic na 8 czesci.
Rozlozyc na papierze do pieczenia lub w naczyniu zaroodpornym/zeliwnym
Piec ok 45-55 min
W miedzyczasie przygotowac polewe
Skladniki wymieszac na gladka mase. Przechowywac w lodowce ( najlepiej na noc)