Tuesday, February 11, 2014

Dairy Free Cinnamon Rolls

I have yet to come up with an icing for this but I wanted to get it posted for you. My kids both liked them without icing, but, of course,  love icing (aka more sugar) and would LOVE it even more then. 

Dairy Free Cinnamon Rolls

  • 2 1/2 cups white whole wheat flour
  • 1/4 cup powdered cane sugar (or try regular cane sugar)
  • 1/4 tsp sea salt
  • 3-5 Tbps Coconut Oil (I recommend Barlean's) + a little extra (or use organic butter)
  • 3/4 Coconut Milk, Vanilla (I used sweetened)
  • 1/2 tsp Pure Vanilla Extract
  • 2 1/4 tsp yeast
  • 1/2 cup coconut sugar (grounded to fine preferred)
  • 2 Tbps cinnamon

1) Add flour, sugar, salt and coconut oil to a bowl and combine. (I melted my coconut oil first)
2) Heat the 3/4 cup of coconut milk for 45 seconds in microwave to reach around 120 degrees.  Add vanilla and yeast to milk and let sit for about 2-3 minutes. It will look frothy.
3)Add the wet to the dry. Mix well. Then knead if necessary for a couple of minutes until it can form a ball.
4) Roll out on a floured surface to about 1/4 inch thick rectangle that is about 12 inches long. (make more out of the scraps, until all is gone)
5) Combine the coconut sugar and cinnamon in a Vitamix or any blender (or simple mix by hand without)
6) Coat the dough with melted coconut oil with your fingers (or brush). Sprinkle heavily with the coconut sugar/cinnamon mixture.
7) Cut long strips in the dough (about 1 inch wide).
8) Roll the strips into a cinnamon roll shape and place on a nonstick pan.
9) Bake at 350 for about 13-15 minutes.

NOTE: I had leftover coconut sugar/cinnamon mixture I will save for another recipe. 

Monday, February 10, 2014

{clean} Biscuits/Rolls

It is VERY hard to find clean biscuits and rolls out there! I am so glad this recipe I found is both simple and delicious. Give it a try. This would be great for breakfast, lunch, or dinner!

{clean} Biscuits/Rolls

(adaped from www.food.com)

  • 1 cup white UNBLEACHED flour
  • 1 cup white whole wheat
  • 1/4 cup raw cane sugar*
  • 1/2 teaspoon sea salt
  • 3 tablespoons coconut oil or 3 tablespoons organic butter
  • 1/4 ounce dry yeast (2 l/4 tsp)
  • 3/4 cup lukewarm water


1) Preheat oven to 350 degrees.
2)In a large bowl, mix the flour, sugar, salt and oil, shortening or butter.
3)Dissolve the yeast in the water and add to flour mixture.
4)Knead slightly.
5)Roll out on lightly floured board to 3/4 inch thick.
6)Cut with a cookie cutter and place on greased baking sheet, cover and let stand for 30 minutes.
7)Bake in preheated 350 degree oven 10-15 minutes (depending on thickness), until golden.


I used powdered sugar made from blending my raw sugar in the Vitamix to a fine powder. I like to keep this on hand now as I think it works AWESOME!  

I used butter this time around. I will probably try it with coconut oil at some point.  

The picture is what it would look like if you rolled the dough too thin like I did the first time. Still good. Also, I let mine rise about 60 minutes. I had leftover white flour to use up. I need to try this with all white WHOLE wheat and see how they rise and bake.