These cinnamon buns were a big hit at our homegroup last night. When cooking gluten, sugar, and sometimes grain free, it's almost impossible to please everyone, especially if some people aren't used to the different textures and flavors that you or your family are accustomed to. Understand, these are not chewy, flaky, ginormous, pillsbury like buns (although I do hope to find and replicate such a recipe one day:) These are made with protein and fiber rich coconut flour,(does not taste like coconut) and they are super moist and buttery. Definitely a sweet alternative to the average cinnamon bun:) And we all got an extra kick of protein and fiber! Yay! Everyone enjoyed them, and they were gone before we knew it:( Time to get back in the kitchen:)
3/4c. coconut flour
1/2tsp.baking powder
1/2tsp.baking soda
1/4tsp. sea salt
1/4c. coconut oil(melted)
3 eggs
1/4c. coconut crystals, or sucanat
2tbls. raw honey
Mix all dry ingredients together. In a stand mixer or with a hand held, beat the eggs, crystals, honey, and oil. Add in dry ingredients until combined. Batter should thicken considerably as coconut flour absorbs a LOT of moisture. Place dough in refrigerator for 1 hour or even overnight. This makes it easier to roll out.
For the filling:
1/4c. butter
2 tbls. raw honey
2tbls. blackstrap molasses
2 tsp. cinnamon
Melt everything together in saucepan
preheat oven to 350
Remove dough from fridge. Lightly oil 2 sheets of parchment paper. Place dough inbetween 2 sheets, and roll out into a medium sized square shape. Fill the entire square with filling. Carefully roll the dough up jelly roll style. Cut with a knife, or floss(i like floss). Place cinnamon buns on pan. Press them down a bit so they have a nice circular shape. Bake at 350 10-13 minutes. I ended up with a little filling leftover and used it as the icing as well, but you could make a coconut cream icing that would probably be incredible!
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