Tuesday, July 16, 2013
here is the recipe for my cinnamon roll :) it was as previously stated was inspired by the amazing mariahealth blog i learn how to used psyllium husk because of her.. and when i made my first breakthrough and i made a lowcarb gnocchi i send my link for my blog so she can see it and she replies with a simple thank you but it means so much to me that i showed her how she inspires me.
recipe for the dough:
1/2 cup coconut flour
1/4 cup almond flour
4 tbsp of ground psyllium husk
1/2 tbsp of baking powder
1 tsp of salt
15 drops of liquid stevia or 1 tsp of liquid stevia or 1/4 cup of any sweetener of choice
1 cup boiling water
1/4 cup of butter ( melted)
1 tbsp of cocoa powder
1/2 cup of erythritol or 1/2 of any sweetener
4-5 tbsp of cinnamon roll
coconut manna ( for dairy free option) or creme cheese
mix all your dry ingredients first then add the eggs and the boiling water. it will be soupy but just keep on mixing till you get a dough like consistency.
put your dough on top of a cling plastic wrap in a flat surface then cover it with another cling wrap then using a rolling pin gently roll it out.
this will yield 8 servings so keep that in mind when you are rolling it as a guide how big it needs to be rolled out.
then mix your butter and cocoa powder for the filling and spread it using a pastry brush on top of the flatten dough leaving a little space on both ends.
then add and sprinkle your erythritol or any sweetener of choice
gently roll it using the help of the cling plastic wrap to create a cinnamon roll shape
cut it into eight servings
i find it easy to bake it inside the muffin silicone pan because it helps with the shape but any pan would work as long as you put parchment paper or a silicone mat first.
bake at 350f for 40 minutes
top it with coconut manna or creme cheese