Tuesday, May 26, 2015

Single Cinnamon Roll

1/4 cup brown rice flour
2 tablespoons whole wheat flour
1 tablespoon cornstarch
1 teaspoon cane sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
flax egg (1 tsp ground flaxseeds + 1 tsp water)
2 tablespoons almond milk
1 tablespoon tahini
1 tablespoon agave nectar
1 tablespoon coconut oil
1 teaspoon vanilla extract
1/4 teaspoon white vinegar

1 tablespoon brown rice syrup
1 teaspoon earth balance butter
1 tablespoon agave nectar
1 tablespoon chopped walnuts
1 teaspoon cinnamon

Preheat oven to 420 F. Grease a medium ramekin.

Mix dry ingredients for dough. Stir in wet ingredients one at a time, until you have a consistently sticky mass of dough.

Stir together the filling ingredients in a separate bowl.

To assemble your roll, first dust a patch of clean counter with some brown rice flour. Place dough on counter, and use your hands to pat out into a long, thin rectangle, about 1/8 - 1/4 inch thick. Layer the filling mixture out across the top of your dough, and roll up into cinnamon roll shape. Carefully place roll into the greased ramekin.

Place ramekin in center rack of oven for 20 minutes.

makes 1 roll
770 calories  |  34g carbs  |  108g fat  |  9g protein