SpOOn & LeVeL
The allergen free cinnamon roll. A thing of wonder.
Is there anything better than the smell of something cinnamon-y baking in the oven? I ask you, is there??
Especially on these cool, overcast, Autumn days when the whole house is in need of both some warmth and some cheer.
The recipe link is, as usual, below.
I didn't change too much. Just used flax eggs* in place of the two regular ones, used my cornstarch free baking powder and made my icing out of coconut butter, vanilla and honey. I don't really have any exact measurements for my version of the icing. I just mixed enough of each thing together until it looked right and more importantly tasted right.
If, as has happened to me once or twice, you end up with a cinnamon roll dough that looks a little runny when it's all mixed together (sometimes I think maybe when using a newly opened bag of Almond flour the stuff on top is a larger grind than the stuff on the bottom and therefore not quite fine enough to bind everything together tightly...) simply mix in Arrowroot powder or Tapioca starch, bit by bit, until it all comes together and holds a ball shape. That way it will roll out for you and not crumble or stick so much when you attempt to cut it.
However, do be forewarned, you are dealing with nut flour. And honey. And applesauce. There will be a sticky factor. No way around it. There will also be a rustic factor. These cinnamon rolls won't look like any other cinnamon rolls. But that's ok. They still taste amazing and are so much better for you.
*Flax egg recipe... for each egg needed mix 1 Tbs ground flax with 3 Tbs water and refrigerate overnight.
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