Post by Loupy on Dec 26, 2015 21:27:35 GMT -7
CINNAMON ROLLS (gluten/nut free)
From: Briana Thomas @ www.briana-thomas.com/
When I asked you lovely people which of my multitude of Christmas recipes I should post first, “cinnamon rolls” was the resounding answer. Therefore, you get cinnamon rolls! Yummy low carb cinnamon rolls that you don’t have to feel guilty about eating and they’re gluten/nut free as well!
Serves: 6
Yields 12 cinnamon rolls.
INGREDIENTS
1½ cups shredded part skim mozzarella cheese
4 T salted butter
¾ cup Briana's Baking Mix**
2½ tsp. baking powder
2 tsp. THM* Super Sweet Blend
2 eggs
1 tsp. vanilla extract
-
4 T butter, softened
5 tsp. THM Super Sweet Blend, divided
½ tsp. Grandma's molasses
Cinnamon
-
Cream cheese frosting:
4 oz. reduced fat cream cheese, softened
¼ cup Greek yogurt
2 T salted butter, softened
½ tsp. vanilla extract (maple would be good too)
3 "doonks" THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
INSTRUCTIONS
Melt the cheese and butter together in a nonstick saucepan over medium heat until melty and stringy.
Meanwhile, whisk together the baking mix, baking powder, and Sweet Blend.
When the cheese is melted, turn the heat to low and stir in the dry ingredients, eggs, and vanilla until combined.
Knead it a few times with your hands if needed to fully combine everything.
Turn the dough out onto a large sheet of parchment paper (or two pieces of wax paper taped together).
Using a rolling pin and making as few strokes as possible, roll the dough out to 14 inches wide by 11 inches long.
Spread with the melted butter.
Mix 1 T THM Sweet Blend with the molasses to make a "brown sugar".
Sprinkle over the dough (this can be kind of hard to do evenly because it tends to clump together, but just give it your best shot. It's not an exact science.)
Sprinkle the remaining two teaspoons of THM Sweet Blend over the dough evenly.
Sprinkle the dough with plenty of cinnamon (enough so you can barely see the dough-we like lots of cinnamon), then roll it up from top to bottom (or bottom to top) into a long log (14 inches long, to be precise).
Use a piece of sewing thread (this is my mom's foolproof method of getting a nice clean cut-see the Notes section for an explanation) to cut the log into 12 sections and place the sections into a greased 9-inch cake pan.
Bake at 350 degrees F for 20-21 minutes or until lightly brown on top.
While the cinnamon rolls are baking, make the frosting by beating the ingredients together until smooth.
The cinnamon rolls are best fresh and warm out of the oven, so let them set for a few minutes to slightly cool, then top the ones you're going to eat with frosting and devour!
Store leftovers in the fridge.
Chilling makes the dough stiffer and un-cinnamon roll-like, so heat the leftover cinnamon rolls (in the microwave, or covered in the oven) before eating.
Store the frosting in the refrigerator so you can frost the cinnamon rolls as you're ready to eat them (you don't want to frost them all, then have to heat the leftovers and have your frosting run down all over the place.
I mean, that's what I did, and they were still very good, but they'd be better the proper way...haha.).
This makes more frosting than you'll need for the cinnamon rolls, but that means you have a few tablespoons left to use on mug muffins throughout the week.
NOTES
THM = Trim healthy Mama
To slice cinnamon rolls with a piece of sewing thread, cut a piece of thread about a foot long, slide it underneath the log of rolled-up dough, and cross the ends of the thread over the top in a scissor-like fashion to pinch off the dough.
If using THM Baking Blend instead of my baking mix, I recommend using about a cup of THM Baking Blend since it's not as dry as my baking mix. Please note that THM Baking Blend is not nut free.
I personally have never made these in the evening and waited to bake them until morning, but I know that some people have done that and had success with it. I don't recommend making them very far ahead and waiting to bake them because I'm sure the baking powder loses some of its potency and the rolls won't rise as much.
**Briana's Baking Mix
THM:S sugar free, low carb, low fat, gluten/nut free
Makes: 7 1/2 cups
INGREDIENTS
1 cup THM Pristine Whey Protein Powder (or other plain whey protein of choice)
3 cups coconut flour (I used BetterBody Foods Organic Coconut Flour from Sam's Club)
2 cups THM Oat Fiber
1½ cups golden flaxmeal (I ground my own in a coffee grinder)
1½ tsp. xanthan gum
INSTRUCTIONS
Combine all ingredients in a plastic container with a tight lid (I used a Tupperware container) and shake thoroughly to combine. Yields 7½ cups baking mix or (30 1/4 cup servings).
Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein.
If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe.
However, this baking mix is better suited for THM:S baking.
This baking mix is slightly drier than THM Baking Blend.
If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!
NOTES
Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).
Serving size: ¼ cup
Fat: 4.4 g
Carbohydrates: 9.87 g
Fiber: 6.53 g
Protein: 6.27 g
From: Briana Thomas @ www.briana-thomas.com/
When I asked you lovely people which of my multitude of Christmas recipes I should post first, “cinnamon rolls” was the resounding answer. Therefore, you get cinnamon rolls! Yummy low carb cinnamon rolls that you don’t have to feel guilty about eating and they’re gluten/nut free as well!
Serves: 6
Yields 12 cinnamon rolls.
INGREDIENTS
1½ cups shredded part skim mozzarella cheese
4 T salted butter
¾ cup Briana's Baking Mix**
2½ tsp. baking powder
2 tsp. THM* Super Sweet Blend
2 eggs
1 tsp. vanilla extract
-
4 T butter, softened
5 tsp. THM Super Sweet Blend, divided
½ tsp. Grandma's molasses
Cinnamon
-
Cream cheese frosting:
4 oz. reduced fat cream cheese, softened
¼ cup Greek yogurt
2 T salted butter, softened
½ tsp. vanilla extract (maple would be good too)
3 "doonks" THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
INSTRUCTIONS
Melt the cheese and butter together in a nonstick saucepan over medium heat until melty and stringy.
Meanwhile, whisk together the baking mix, baking powder, and Sweet Blend.
When the cheese is melted, turn the heat to low and stir in the dry ingredients, eggs, and vanilla until combined.
Knead it a few times with your hands if needed to fully combine everything.
Turn the dough out onto a large sheet of parchment paper (or two pieces of wax paper taped together).
Using a rolling pin and making as few strokes as possible, roll the dough out to 14 inches wide by 11 inches long.
Spread with the melted butter.
Mix 1 T THM Sweet Blend with the molasses to make a "brown sugar".
Sprinkle over the dough (this can be kind of hard to do evenly because it tends to clump together, but just give it your best shot. It's not an exact science.)
Sprinkle the remaining two teaspoons of THM Sweet Blend over the dough evenly.
Sprinkle the dough with plenty of cinnamon (enough so you can barely see the dough-we like lots of cinnamon), then roll it up from top to bottom (or bottom to top) into a long log (14 inches long, to be precise).
Use a piece of sewing thread (this is my mom's foolproof method of getting a nice clean cut-see the Notes section for an explanation) to cut the log into 12 sections and place the sections into a greased 9-inch cake pan.
Bake at 350 degrees F for 20-21 minutes or until lightly brown on top.
While the cinnamon rolls are baking, make the frosting by beating the ingredients together until smooth.
The cinnamon rolls are best fresh and warm out of the oven, so let them set for a few minutes to slightly cool, then top the ones you're going to eat with frosting and devour!
Store leftovers in the fridge.
Chilling makes the dough stiffer and un-cinnamon roll-like, so heat the leftover cinnamon rolls (in the microwave, or covered in the oven) before eating.
Store the frosting in the refrigerator so you can frost the cinnamon rolls as you're ready to eat them (you don't want to frost them all, then have to heat the leftovers and have your frosting run down all over the place.
I mean, that's what I did, and they were still very good, but they'd be better the proper way...haha.).
This makes more frosting than you'll need for the cinnamon rolls, but that means you have a few tablespoons left to use on mug muffins throughout the week.
NOTES
THM = Trim healthy Mama
To slice cinnamon rolls with a piece of sewing thread, cut a piece of thread about a foot long, slide it underneath the log of rolled-up dough, and cross the ends of the thread over the top in a scissor-like fashion to pinch off the dough.
If using THM Baking Blend instead of my baking mix, I recommend using about a cup of THM Baking Blend since it's not as dry as my baking mix. Please note that THM Baking Blend is not nut free.
I personally have never made these in the evening and waited to bake them until morning, but I know that some people have done that and had success with it. I don't recommend making them very far ahead and waiting to bake them because I'm sure the baking powder loses some of its potency and the rolls won't rise as much.
**Briana's Baking Mix
THM:S sugar free, low carb, low fat, gluten/nut free
Makes: 7 1/2 cups
INGREDIENTS
1 cup THM Pristine Whey Protein Powder (or other plain whey protein of choice)
3 cups coconut flour (I used BetterBody Foods Organic Coconut Flour from Sam's Club)
2 cups THM Oat Fiber
1½ cups golden flaxmeal (I ground my own in a coffee grinder)
1½ tsp. xanthan gum
INSTRUCTIONS
Combine all ingredients in a plastic container with a tight lid (I used a Tupperware container) and shake thoroughly to combine. Yields 7½ cups baking mix or (30 1/4 cup servings).
Each ¼ cup serving contains 4.4 grams of fat and 3.34 g net carbs, as well as 6.27 grams of protein.
If you stay within the serving size, this just sneaks in as a THM:FP if you add no other fats to the recipe.
However, this baking mix is better suited for THM:S baking.
This baking mix is slightly drier than THM Baking Blend.
If using small amounts of flour, you can probably do a 1:1 substitution, but if you're using more than 3-4 T of flour, you'll probably want to use a little less of my baking mix than you would THM Baking Blend. My friend Anna says that she uses ¾ cup of my Baking Mix for every cup of THM Baking Blend called for. That's definitely a good place to start!
NOTES
Glucomannan could probably be substituted for the xanthan gum. I do not suggest substituting any of the other ingredients unless you are experienced with tweaking healthy recipes. You may be able to substitute almond flour for the ground golden flax, but then the baking mix will no longer be nut free (obviously).
Serving size: ¼ cup
Fat: 4.4 g
Carbohydrates: 9.87 g
Fiber: 6.53 g
Protein: 6.27 g
