April 13, 2012, Day 13: I ran over 5 miles today. I deserve a treat, don’t I? I recently found a recipe for cinnamon rolls made with buckwheat flour and since buckwheat and I are now best friends, I figured I would attempt to make them. Note: I am not an excellent baker. They did however, satisfy bread and sweet cravings all in one shot and my boyfriend liked them (like, for real…not even just pretending to be nice), so that’s good enough for me. These days, on this diet, you kinda have to take what you can get in the “sweet” department. These cinnamon rolls probably wouldn’t impress someone eating SAD (standard American diet) or someone with a true sweet tooth, but they work for those of us who want something just sweet enough and who care about our health and respect our bodies. 😉
I butchered the heck out of the original recipe, so I guess that means I get to call this my original recipe? 🙂 Are you ready for them? Note: There are a few different parts, what with the dry ingredients, wet ingredients, filling and icing.
Buckwheat Cinnamon Rolls
3 cups raw buckwheat flour (grind up buckwheat in “dry” container of your Vitamix and watch them magically turn to flour!)
1 cup tapioca (arrowroot) flour
1 tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda
1 cup canned organic pure pumpkin (make sure it’s not pumpkin pie filling–using just pumpkin here)
1 cup unsweetened organic applesauce (this is the only ingredient that may not be 100% kosher on the Candida diet…according to most resources, apples are okay, but they say to consume green)
1/3 cup melted virgin unrefined coconut oil
1 tsp raw vanilla powder
1/4 to 1/2 cup softened virgin, unrefined coconut oil
5 drops liquid stevia, optional
2 to 4 tablespoons (or more) Saigon cinnamon
3/4 cup pure pumpkin
1-2 drops liquid stevia, optional
2 tablespoons coconut oil
2 tablespoons unsweetened applesauce
2 tablespoons arrowroot powder
2 teaspoons vanilla powder
1/8 teaspoon sea salt
Blend all ingredients until creamy
Preheat oven to 350 degrees. Use arrowroot powder to flour a cupcake pan.
Whisk together the dry ingredients in a large mixing bowl.
Place all of the wet ingredients into your Vitamix or high powered blender and blend until very smooth and creamy (btw, this by itself was insane!). Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, you can get down and dirty and use your hands to finish mixing it together.
Use your arrowroot powder to flour a surface where you can roll out your dough and roll into a rectangle shape. Sprinkle the top of the dough with flour if it is too sticky. Try not to use too much flour otherwise you run the risk of the rolls being too dense.
Spread softened coconut oil over the top of the dough. It’s better if the oil is softened vs. melted because it could leak out of the sides when you roll it and make it hard to roll and hold its shape. Sprinkle with cinnamon and add a few drops of liquid stevia if desired.
Begin to roll from the long end down towards you. If your dough seems stuck, use a thin spatula coated with flour. Once the dough has been rolled out, slice it with a serrated knife, and place the rolls into your floured pan. Bake for about 30 to 35 minutes.
Pour the frosting on top of the cinnamon rolls as they come out of the oven. Enjoy!
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