How can you turn such a “bad dessert” into a healthy one? Well below is your step by step guide. Granted I still use coconut sugar but you can opt for monk fruit as well. Just add more cinnamon, and coconut oil, but not enough to where you make a soup with it. The filling needs to be dryish for the most part otherwise it will just get pushed out.
Food shouldn’t be restrictive. I am a firm believer that you can still have your dessert without compromising your food sensitivities.
The mushroom cacao latte mix is made by a very talented friend of mine. It contains five different adaptogenic mushrooms and raw cacao. I really enjoy it because it has such a great blend and not an extremely pungent flavor that if you wanted too you could just add it to hot water and it would taste great. I add it to my coffee in the morning or do what she suggests and add it to some steamed almond or coconut milk. It contains only 1 gram of sugar so it is not overly sweet and drinking it in the morning doesn’t throw me out of ketosis.
If you haven’t tried her product this recipe will get you hooked. You can still make yummy cinnamon rolls without the mushroom cacao latte mix but by adding it in your making it more nutrient dense. If you have kids and need creative ways for them to have more diverse ingredients this recipe is an easy fix for that. My son had a blast helping me make and roll out the dough. When it came time to add the filling he was excited to lick the extra off his hands afterward.
Below is just a list of some benefits of the mushrooms in her product. You can find more info on her website, Isabel’s Naturals. com
4 Cups Gluten free flour Bob’s red mill 1:1 (Blue package)
1/4 Tsp Salt
1 Packet Activated Yeast
6 Tbs Coconut Oil
2 Cups Unsweetened Vanilla non-dairy milk.
Allow dough to rise in the fridge for at least an hour.
Mushroom Cinnamon filling:
- 1 cup Coconut Sugar
- 3 Tbsp coconut oil melted
- 2 tbs cinnamon
- 1 Tbs mushroom Cacao Lattee ( if you don’t have just skip this ingredient)
- 1 1/2 cups Coconut Sugar
- 1/4 cup/60 ml melted coconut oil
- 1/2 tsp vanilla extract
- Juice from half a lemon
1. In a medium pot simmer your 2 cups of non-dairy milk and oil. If you have a thermometer wait till the temperature reaches 100°. If you don’t have one wait until it starts to simmer and add in your yeast, stir, and turn off your burner and set aside for 10 minutes to let the yeast activate. If the liquid was too hot or too cold the dough will not rise.
2. In a medium mixing bowl add in your gluten-free flour mixture, pour in your yeast mixture and add it in slowly. Your finished product should have the consistency of dough. Wrap the dough and place in the fridge for up to an hour to rise.
4. In a small bowl mix together the filling ingredients and set aside. In another small bowl mix together your icing ingredients and set aside.
5. Place a long strip of parchment paper on your counter and dust with some flour. Roll out your dough into a long rectangle.
6. Spread the filling mixture around and do your best to spread evenly. Start rolling one end in and roll it all the way up. Cut pieces out all roughly the same size.
7. Place in an oiled baking sheet and bake in the oven for 25 minutes.
8. Once the rolls are done, drizzle your icing over and serve!