Coconut flour cinnamon buns

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!

Copycat Bonefish Grill Salad Dressing

Ok, so over the last few months I have reeeeeeeally been trying a lot of copycat recipes. Mainly because 1. It's always better to cook things yourself....2.You know exactly what's in it,  and you can make it personal so it fits your families dietary needs. Bonefish is probably one of my favorite places to eat out. We don't eat out a lot, but Bonefish is a special treat I get excited about. And in my opinion, their house dressing is superb! I use a different acid than bonefish, they typically use orange juice, and frankly, I never have orange juice in my house, so I subbed fresh lemon and lime juice.My version is also a little creamier, which we happen to like. Any lettuce would be thrilled to partner up with this dressing! So enjoy! Even if you don't think this comes close to bonefish, it's still pretty darn good and worth a try:)

2 tbls. xylitol or honey(I have used both...either one works great)
3tbls. water
2tbls. apple cider vinegar(you can also sub red wine vinegar)
1 large clove garlic
1tbls. dijon mustard
2tsp. lime juice
2tsp. lemon juice
1 tbls. fresh cilantro
1/2tsp. dried basil
1/4tsp. sea salt
1/2c. olive oil
Put all ingredients in food processor until everything is combined
You may need to add more oil depending on your taste.....this amount has worked great for me:)
I didn't have hearts of palm or pumpkin seeds handy, so I tossed our salad with some raw sunflower seeds, carrots, and cashews....Deeeeelicious!