Coconut Flour Cinnamon Rolls

I didn’t really feel like it was that important to mention before, but today is my last full-time day at my internship. After this week I’m going to be working remote from my dorm room at school and the hours will be part time.

I’d like to say that I’ve loved everything about the job. But that wouldn’t really be true. It IS work after all 😉 What I can say is that I do not regret for a second my decision to take the internship. It’s pushed me outside of my comfort zone daily. I’ve learned a lot about patience both with customers as well as myself. Most importantly though I feel more experienced.

Coconut Flour Cinnamon Rolls

Nothing except for experience and practice can make one feel more prepared for the real world. I walked into this job knowing next to nothing about taxes and I’m walking out (well, I’m “half” out) much more knowledgeable and confident.

I also kind of feel the same way now about baking using unusual ingredients!

Practice practice practice

If at first you don’t succeed

Don’t give up just keep on trying

Til you get up to speed

A++ if you know where I got that quote from 😉

Now, it’s time to get to the recipe that I promised on Wednesday

Okay, so the first thing that you’ll notice with these suckers is that they use a lot of coconut oil. Well, not A LOT a lot, but it ends up being about 1 tbsp per roll. I figured that’s alright since you all are huge fans of coconut oil too and it’s basically the most praised ingredient among food bloggers right now because of its amazing health benefits.

Coconut Flour Cinnamon Rolls

That said, I’m thinking that next time I’m going to experiment a bit with swapping out some of the coconut oil for perhaps some applesauce or pumpkin… or both? Um, yes please. Pumpkin + apple is only one of the most epic combinations ever! I may wait until pumpkin season is upon us for that rendition, but I can guarantee you that it is going to happen.

Coconut Flour Cinnamon Rolls

Grain/Gluten/Wheat-Free, Vegan, Nut-Free, No Refined Sugar, GAPS/Paleo-Friendly

Makes six cinnamon rolls

Coconut Flour Cinnamon Rolls

Ingredients:

Roll Ingredients:

  • 1/2 cup ground flax seed + 1/2 cup water (or 4 eggs I want to test this out first myself to ensure that it works)
  • 1 ripe banana
  • 2 tbsp honey (or maple syrup to make this vegan)
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
  • 2/3 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 tsp cinnamon

*For a different flavor swapping out the banana for pumpkin puree or applesauce would be absolutely delicious!

Filling ingredients:

  • 2 tbsp honey (or maple syrup)
  • 2 tbsp coconut oil
  • 1 tbsp cinnamon (enough to cover the entire dough)

*I’m thinking that some apple chunks in the filling would be amazing, as would replacing the coconut oil with applesauce here.

Topping ingredients:

  • 2 tbsp honey (or maple syrup)
  • 2 tbsp coconut oil, softened

* You can use any kind of topping here. Greek yogurt + honey would be a good one. As would applesauce, nut butter, just a plain drizzle of honey or maple syrup. More cinnamon? You can never have too much cinnamon 😀

Coconut Flour Cinnamon Rolls

Directions:

  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. Mix the flax seed and water together in a medium-sized bowl and microwave for 1-2 minutes or until thick.
  3. Mash in the ripe banana and add the remaining liquid ingredients stirring well.
  4. Mix in the dry ingredients until well combined. Add more coconut flour if necessary so the dough is not sticky.
  5. Spread out another sheet of parchment paper and roll out the dough into a large rectangle (I just used my hands and it worked fine!).
  6. Coat the dough with the 2 tbsp coconut oil and 2 tbsp honey for the filling and sprinkle with the cinnamon.
  7. Roll up the dough and cut into six equal pieces. Place each piece on the baking sheet and bake for 15-20 minutes or until golden brown.
  8. Meanwhile make the topping out of the honey and coconut oil.
  9. When the cinnamon rolls are done let cool slightly before topping and enjoying!

Notes: These are pretty nutrient-dense cinnamon rolls. One or two is plenty for a meal or snack, but I totally understand if you can’t just stop at one! 😉 If you are wanting to make these but you need a lower calorie version, here are a few suggestions- decrease the honey/coconut oil in the dough/filling to 1 tbsp in each part and replace banana and/or applesauce to keep the moisture consistent. Adding apple pieces to the filling to make the rolls thicker will also give you more bang for you calorie buck. As for the topping, you can simply drizzle the cinnamon rolls in just coconut oil or honey, replace it with some fresh fruit, cinnamon, or even eat them plain!

Shared at Food Forager.

Coconut Flour Cinnamon Rolls

Next week I hope to get busy in the kitchen as I know when school starts I’m going to rarely be home and have zero time to bake. <Insert sad face here> Look for a lot of food (as well as school) related posts coming your way soon!

Happy Friday everyone.

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Questions for you:

When do you go back to school?

What has taken you awhile to get the hang of, but you finally nailed it?

Looking back, what have you done this summer that makes it different than previous ones?

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Grain-Free, Vegan Carob Chunk Cookie Bars

It has been over a week since I posted my last recipe, and quite a while since I posted a full-blown recipe that was not a pancake.

It has been even longer since I posted an allergy friendly recipe!

Last weekend I had quite a bit of time free to myself and instead of lounging around with my laptop I decided to bake instead.

cookie-bars-1f

Grain-Free, Vegan Carob Chunk Cookie Bars

Wheat/Gluten/Wheat-Free, Dairy/Egg-Free, Nut-Free Option, Peanut-Free, Refined Sugar-Free, Paleo

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup carob powder
  • 1/4 cup ground flaxseed + 1/4 cup water
  • 1/2-1 ripe banana, mashed
  • 2-6 tbsp honey (replace with maple syrup to make vegan)
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 1/4 cup almond flour (any other nut flour or seed flour will work)
  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Directions: 

  1. Preheat oven to 350 degrees.
  2. Mix together the coconut oil and carob powder until well combined. Pour the carob sauce into a small loaf pan or large rimmed lid. Place in the freezer until solid (around 15 minutes for me).
  3. Combine ground flaxseed and water in a small microwave-safe bowl. Heat the flaxseed mixture in the microwave for approximately 2 minutes or until the water is all absorbed.
  4. Add the mashed banana, honey, coconut oil and vanilla extract to the flaxseed mixture. Stir until smooth.
  5. In a separate bowl mix all of the dry ingredients together. Then mix in the wet ingredients. Combine well.
  6. Take the carob out of the freezer and break into small chunks. Mix about 1/3 of the chunks into the cookie dough.
  7. Grease an 8×8 or 9×9 square baking pan with coconut oil and further line with parchment paper to prevent sticking. Evenly spread out the cookie dough in the pan. Top with another 1/3 of the carob chunks.
  8.  Bake for 20-30 or until golden brown and the cookie bars bounce back to the touch. Remove from the oven and slice into 9 pieces.

cookie-bars-3f

Notes:  

  • If you are able to eat eggs you could probably substitute two eggs for the flaxseed + water mixture.
  • I used only 2 tbsp of honey and 1 small banana but my parents said that they would have preferred it to be sweeter. Next time I will use 1/2 banana and 6 tbsp honey.
  • I didn’t use all of the carob chunks and had some leftovers just for snacking. Depending on the size of yours and thickness you may end up needing them all. Also, if you don’t use carob a starch-free alternative would be cocoa. This would be much more bitter however (you could try experimenting with additional honey but that would probably not hold up/freeze as well).

cookie-bars-4f

 

Shared at Food Forager.

Being finally able to post an egg-free and dairy-free recipe makes me incredibly excited. I felt like I was kind of abandoning the whole intent of my blog being for those with food allergies. While I will continue to post non-vegan recipes, I will also try to make more of an effort to post allergy friendly recipes as well.

Thanks for all of your really nice comments and insight on my post yesterday about my gastric emptying study results. I have more doctor appointments scheduled for my week off in between the end of my full time internship and the start of school/my part-time internship. They are mostly just to check-in but as always I’m hopeful that I will walk away with something new to try out!

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Have you been baking a lot this summer or just sticking the heat-friendly, non-oven recipes?

Have you ever tried carob before? Do you prefer its sweeter taste to cocoa?

What are your plans for the weekend?

Sweets for the Sweetest (WIAW)

Thanks for all of your super thoughtful (and funny comments) on my Marvelous in My Monday post on practical Christmas presents. If you missed it, check it out here to read some ridiculously offensive gifts!

Now to run in the completely opposite direction, I was nominated for The Super Sweet Blogging Award by Liv Lives Life and Scribbles and Sprinkles. I’m so grateful whenever I’m nominated for an award like this. First of all, it makes me happy to know that people are reading and enjoying my blog. Second, it gives me an excuse to fill out fun surveys!

Super Sweet Blogging Award.

The rules:

  1. Give credit to the person who chose to nominate you.
  2. Answer the “Super Sweet” questions.
  3. Nominate a “Baker’s Dozen (13) blogs.

Super Sweet Questions:

1. Cookies or Cake? How about both? I would pick cookie dough cake, like this one I found on foodgawker:

CCC Cake-cut

2. Chocolate or Vanilla? I’m a vanilla girl through and through.

3. What is your favorite sweet treat? Ice cream. No matter the season.

chocolate chip cookie dough ice cream

4. When do you crave sweet things the most? When don’t I crave sweet things? I would say that during the morning and at night though I dream most often of pies and muffins and cookies and ice cream.

vegan blueberry muffin

5. If you had a sweet nickname, what would it be? Whatever I say is going to seem cheesy or self-centered, so for your sake and mine I’ll refrain. (If you’d like to make up a nickname for me though, that would totally be acceptable!)

My nominations:

Now onto the rest of my “sweet” post involving WIAW, which is ironically not very sweet.

As I’ve mentioned before, I’m on the GAPS diet or “healing protocol” as I like to call it. I dislike the negative connotations with the word diet. In no way am I restricting my calories with this plan. If anything, I’m eating more than I have been able to in a long time.

I haven’t posted many pictures, because as you could see on New Year’s Eve, all of my meals basically consist of soup. Broth, vegetables, and meat to be specific. Throw in some coconut oil, olive oil, sauerkraut and some supplements, and you have my grocery list.

Because it is What I ATE Wednesday though, I’m not going to post what other people ate like I have been doing lately (even if their food is way more exciting than mine), but I’ll share a few photos of what I’ve actually been eating.

For my main meals I eat soup with a broth base, either chicken or beef as the meat, and some form of squash like zucchini or acorn. Following the GAPS protocol I also add some type of fat like coconut oil or olive oil, sea salt, and a tsp of sauerkraut juice.

Soup #1: Chicken and Zucchini Noodle Soup

wiaw-sweet-zucchini-soup-2

Soup #2: Beef and Squash Soup

wiaw-sweet-beef-squash-soup

wiaw-sweet-beef-squash-soup-close

For my snacks I cook some type of vegetable with broth. I drink the broth separate with some sauerkraut juice. On top of the cooked vegetables I melt some coconut oil and sprinkle sea salt.

Snack #1: Glazed Carrots

wiaw-sweet-carrots

Snack #2: Boiled Acorn Squash

To make the acorn squash I have to peel before cooking because it’s not organic:

wiaw-sweet-acorn-squash-uncooked

Acorn squash is SO HARD to peel though. Look at all of those tiny pieces!

wiaw-sweet-squash-peels

Unfortunately I scarfed down the cooked squash before I had the chance to take a picture, but that’s okay because I have another award to share:

I also was nominated by Liv Lives Life for Blog of the Year 2012.

Picture 2

The rules:

  1. Select another blog or other blogs who deserve the ‘Blog of the Year 2012’ Award.
  2. Write a blog post and tell us about the blog(s) you have chosen – there’s no minimum or maximum number of blogs required – and ‘present’ them with their award.
  3. Include a link back to this page Blog of the Year 2012 Award at the Thought Palette and provide these ‘rules’ in your post (please don’t alter the rules or the badges!).
  4. Let the blog(s) you have chosen know that you have given them this award and share the ‘rules’ with them.
  5. You can now also join our Facebook group – click ‘like’ on this page ‘Blog of the Year 2012’ Award Facebook group and then you can share your blog with an even wider audience.
  6. As a winner of the award – please add a link back to the blog that presented you with the award – and then proudly display the award on your blog and sidebar … and start collecting stars…

Nominations:

Same as above!

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Here’s to another great year and many more WIAWs to come!

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Questions for you:

  1. Answer one of the sweet blogger survey questions above.
  2. Are you a fan of coconut oil yet?
  3. Technological question for you all. Whenever I upload and/or try to edit this soup picture, the bottom part gets strangely colored and pixelated. What do you think would cause this?

wiaw-sweet-zucchini-soup