BREAKFAST BLUEBERRY CINNAMON ROLLS (SUGAR FREE)

12 Jul

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Hey guys! Late breakfast post, but I had to share! I love cinnamon rolls, I mean they are my ultimate guilty pleasure, but the amount of calories (particularly from sugar) that they are loaded with makes it a little frustrating enjoying them even on a cheat day. So let me explain why these yummy rolls are worth eating and won’t give you any rolls πŸ˜‰

They are sugar free, (well for the most part, the filling contains molasses), or more accurately, free from refined sugars, which makes them low in calories. They contain stevia, which is a natural zero calorie sugar alternative and only a small serving is required to gain a decent amount of sweetness.

The glaze is also sugar free and super easy to make!

They contain raw hazelnut butter, which is high in protein and also provides a nice nutty taste and texture.

They contain fresh organic blueberries, because hey, who doesn’t like blueberries? They are rich in antioxidants, but their main purpose is to give these rolls great flavour.

They are gluten free, just like all my recipes. So if you have a gluten intolerance, your tummy is safe on this blog πŸ™‚

These were fun to make and more fun to eat!

Recipe: yields 12 rolls

Dry Ingredients:

2 1/2 cups whole grain quinoa flour
1 Tbsp gluten/aluminum free baking powder
1/2 Tsp gluten/aluminum free baking soda
1/4 Tsp sea salt

Wet Ingredients:

1/2 cup raw hazelnut butter
1/4 cup unsweetened applesauce
1/3 cup organic unsweetened almond milk
1/4 cup organic baking stevia
1 organic cage free egg
1 Tsp organic pure vanilla extract

Filling:

1/2 cup organic baking stevia
1 1/2 Tbsp blackstrap molasses (sulphur free)
1/4 cup ghee (or melted coconut oil)
1 Tbsp ground cinnamon
1/2 cup fresh organic blueberries

Glaze:

1/4 cup baking stevia
1/4 cup arrowroot powder
1/4 cup melted coconut oil
1/4 cup warm water

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

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Mix wet and dry ingredients in separate bowls, then gently fold both mixtures together. Kneed the dough until it forms a ball, then let it sit on the counter for 5 minutes.

Next, sprinkle some flour on your rolling surface and on the rolling pin and roll out the the dough into a rectangle (it should be 1/2 an inch thick).

Mix the filling ingredients in a bowl (without blueberries), and spread evenly on the dough (it will not cover the entire rectangle). Place the blueberries on top of the filling and gently roll into a log. It might be a little sticky so be patient. Cut into 12 squares and place the rolls on the lined baking sheet.

Place the cinnamon rolls in the oven and bake for 12-14 minutes or until golden brown. Take them out of the oven when ready and let them cool for 5 minutes while you make your glaze.

When cooled, drizzle glaze on top of the cinnamon rolls and enjoy with extra blueberries!

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