Tag Archives: Cinnamon

Grain-Free Cini-Minis

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As you read this I will either be having something that my teacher calls an Accounting “party” tonight (whatever the heck that means…) or taking a Supply Chain Management exam where I will most likely walk out in tears.

I can work on preventing the second one by making this a quick post though, and using up the time that I have left to study hundreds of flash cards.

For WIAW you’ll have to imagine a little bit of the food because I forgot to take pictures. And my family consumed quite a bit of Wendy’s and KFC over the weekend, which you all really don’t need to see. 😉

While I do not have pictures of their delicious-looking grilled chicken and KFC Double Chocolate Cake (really, I need to figure out a way to make a homemade version!), I do have two recipes for you that should be plenty of food porn for today.

First is just a quick oatmeal recipe. When I’m not making pancakes 99% of the time for breakfast, the other 1% is oatmeal (or maybe 0.5% because I do like making cinnamon rolls too…). Anyways, this oatmeal recipe is the perfect way to use up a ton of your hoarded bananas and to get in a lot of protein at breakfast! I like to mix in a few eggs to make this extra staying, but if you are vegan/allergic to eggs, feel free to leave them out and it will still taste just as amazing.

Easy, High-Protein Banana Oatmeal

2 servings – About 17 protein grams each

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How to make: Heat 2 cups of water in a medium pot. Mix in 1 cup quick oatmeal and 2 tbsp chia seeds. Stir and cook for a few minutes until it starts to thicken. Then stir in a few tablespoons of natural sweetener (honey, coconut sugar, stevia, etc.), a splash of vanilla, and a dash of sea salt. Reduce heat to medium. Then cut in two ripe banana slices and let simmer for a few minutes. When the banana slices are soft, take a fork and whip them into the oatmeal. For extra protein, take the pot off the stove and quickly mix in two whole eggs. Return the pot to the stove and heat up for another minute. Divide between two bowls, top with more banana slices, and melted almond butter. Take a spoon and enjoy!

As I said before, I also really like making cinnamon rolls as you can tell from my coconut flour cinnamon rolls, apple chunk cinnamon rolls, peanut butter and carob cinnamon rolls, and microwave cinnamon rolls (almost all vegan!). I felt it was only fitting to try to re-create a cinnamon roll classic, which sadly, is no longer available in restaurants… Burger King’s Cini-Minis!

Cini-Minis were a breakfast roadtrip staple for me as a kid. Whenever we went on a trip or vacation and had to leave early in the morning, we stopped at Burger King for a special breakfast of French toast sticks, super sugary orange juice, and cini-minis for dessert. These things were so decadent that we usually could only finish a few before passing the remaining up to my dad to inhale. My version is not quite as sickly sweet, and much higher in fiber. Also, as I can attest from watching my parents test these out, you can down quite a few of them before calling it quits.

Grain-Free Cini-Minis

Grain/Gluten/Wheat-Free, Dairy-Free, Paleo-Friendly

Makes 3 servings, 4 small rolls each plus icing

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Dough ingredients:

  • 1/3 cup coconut flour
  • ½ cup almond flour
  • 1/8 tsp sea salt
  • 1 tsp baking soda (or 2 tsp baking powder)
  • 2-3 tbsp granulated sweetener
  • ½ tsp vanilla extract
  • 1 tbsp coconut oil, melted (and slightly cooled to prevent cooking the egg)
  • 2 large eggs (to make a vegan version, use this recipe instead and just make them smaller)

Filling ingredients:

  • 1 tbsp coconut oil, melted
  • 2 tbsp granulated sweetener
  • 1 tbsp cinnamon

Icing ingredients:

  • 1/2 cup powdered sweetener (Make your own by placing granulated sweetener into a coffee grinder. Baking stevia, coconut sugar, or cane sugar will all work)
  • Water or milk

Directions: 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium-sized bowl measure and combine the coconut flour, almond flour, sea salt, baking soda and granulated sweetener. Then add the vanilla, coconut oil and eggs. Mix well and set aside to thicken for a few minutes. The dough should come together easily and be soft but not sticky. Add a little water if needed to bring the dough together, or add coconut flour if the dough is too wet.

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3. Form the dough into a ball and place it on a new piece of parchment paper. Wet your fingers with water and press the dough into a large rectangle.

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4. Spread the melted coconut oil onto the dough. Then sprinkle on the granulated sweetener and cinnamon (use more or less as needed to ensure it is fully covered).

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5. Wet your fingers again and with the long side facing you, begin to tightly roll the dough. (This dough is very feeble because it is grain-free, so it will fall apart a lot as you roll. Just continue to wet your fingers and reform/press any broken parts together).

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6. After you have your roll, cut it into 12 small pieces and place them on the parchment-covered baking sheet.

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7. Bake for about 15 minutes or until golden brown. They should bounce back to the touch. Add more minutes if necessary.

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8. To make the icing, simply combine the powdered sweetener with a teaspoon or so of water to start and add more as needed to get a thick icing.

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Now, do you want even further proof that this exam week will be the death of me? Do you remember the first few paragraphs of this post? Ya… As I was walking out, one of my roommate’s boyfriends asked me where I was going and I said “Accounting.” He then became confused and I come to find out that I have all of my days messed up and my Macroeconomics exam is actually tomorrow and Accounting tomorrow night. So the crying over my Supply Chain exam is delayed another day!

And to catch you up, my doctor’s appointment went alright this past weekend and I have some more news to share probably on a Thursday/Friday post if I have time in between studying and packing and cleaning.

Happy Wednesday and to all a good night!

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Questions for you:

Do you ever get your days messed up?

What is your favorite breakfast food to make? To eat? Are they different?

Did your family have any road trip traditions growing up?

Paleo and Vegan Snickerdoodles

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As I mentioned in my Wednesday post, I did a lot of baking this past weekend. In case you missed it, I posted a Bacon, Egg, and Cheese Biscuffin recipe that is really easy to make and fantastic for heating up in the mornings for a quick breakfast.

Bacon, Egg, and Cheese Biscuffin (Grain-Free)

I also made a huge loaf of gluten-free banana bread. In the microwave. No eggs, no gluten, sweetened with honey or maple syrup… Even I’m surprised by how amazing it turned out. I made it on a whim Sunday afternoon before I returned to school and as the oven was already being used to cook my food for the week, I “had” to resort to my second favorite cooking machine. Okay, so the oven and microwave are probably tied for first. They both have their perks (oven-cooked food tastes better and the microwave is lightning fast).

Microwave Banana Bread

But you’ll have to wait for the banana bread until next week. Today I’m sharing an equally amazing recipe for snickerdoodles. Again, I took a big gamble in making these. The recipe was inspired/adapted in part from How Sweet It Is. I wasn’t really feeling up to going to my brother’s basketball game on Friday night (Actually I haven’t been for the past few weeks, but that is a story for another day/health update 🙁 ). Instead my brother, who usually goes to a friend’s house after his games, asked me to make him something to take. After much debate we finally agreed on snickerdoodles.

I turned to How Sweet It Is for the recipe and they turned out wonderful. One note if you make her version- take them out of the oven even if they don’t look done. They will harden up a lot and then they will be difficult to eat. No one likes cookies that scrape the roof of your mouth raw. If you do make the same mistake I do though, never fear because a quick pop in the microwave for 15-20 seconds and they are soft again. See? Microwaves ARE amazing.

After making the cookies; however, I realized that my parents would be wanting some too, and let’s just say that I feel better about giving white sugar and flour to my basketball-playing brother than my middle-aged health conscious parents.

So I revamped the original recipe making it completely unrecognizable but still insanely delicious. No need to thank me. 😉

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Paleo and Vegan Snickerdoodles

Grain/Gluten/Wheat-Free, Dairy-Free, Egg-Free, Vegan, Nut-Free Option, Paleo-Friendly

Makes 10-12 small cookies

Ingredients:

  • 1/4 cup ground flaxseed + 1/4 cup water*
  • 1/4 cup coconut oil, melted*
  • 1/2 cup honey* (use maple syrup to make this vegan)
  • 1/3 cup coconut flour
  • 2/3 cup tapioca flour*
  • 2/3 cup almond flour*
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3-4 tbsp granulated sweetener*
  • 1 tbsp cinnamon

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Combine the flaxseed and water in a small bowl. Let sit for about 5 minutes to thicken.
  3. Now mix together all of your wet ingredients (including the flax gel) in either a medium-sized bowl or a food processor. Then add your dry ingredients up to the sea salt and mix well. I used a food processor to mix all of the dough together so this was very quick, but mixing by hand will work just fine.
  4. In a separate bowl combine the 3-4 tbsp of granulated sweetener and cinnamon.
  5. After making the cinnamon topping, use a spoon to scoop out the previously made dough and use your hands to form small (approximately 1-1.5 inch wide) balls. The dough will be a little sticky so roll lightly to prevent your hands from becoming too messy. (If the dough seems way too wet you can add some additional flour to thicken it up, refrigerate for an hour to make it easier to handle, or coat your hands in melted coconut oil to prevent sticking).
  6. Take your dough balls and roll them in the cinnamon topping until completely covered. Space them out on the baking sheet. Then using your fingers press down on the dough balls to flatten the slightly.
  7. Bake for about 15 minutes or until they start to turn a light golden brown and are somewhat firm to the touch. Remove from the oven and place the cookies on a wire rack to cool. Enjoy!

*Substitution notes:

Ground chia seeds would probably work in place of the ground flaxseed. Two eggs could probably be used in place of the flax mixture. Butter/ghee would also be a delicious substitute for the coconut oil if you eat dairy. To ensure that these are vegan, use maple syrup in place of the honey. You could also use a granulated sweetener instead but you would need to add some moisture in the form of water or perhaps a nondairy milk. Adjust the flour as needed to compensate for the ingredient changes. Tapicoa flour and arrowroot flour are usually interchangeable in recipes from comments that I have seen from other bloggers. To make these nut-free use sunflower seed or pumpkin seed flour in place of the almond flour. I used granulated monkfruit for the cinnamon topping, but coconut sugar, granulated stevia or even date sugar would probably work too. I have only tried the recipe as stated above and these substitutions are just suggestions and I cannot guarantee the results if you make changes. Let me know in the comments if you make any alterations and how they turn out!

Grain-Free and Vegan Snickerdoodles

Oh, and for those of you who love microwave baking as much as me, I also experimented in cooking one of these in the microwave. You’ll have to adjust the time to best fit your microwave power and size, but 50 seconds was just about perfect in mine. Place one of the dough balls on a plate covered in parchment paper, flatten with your fingers, then cook for 40 seconds (add 10 second intervals afterwards until done). Like with How Sweet Eat It Is’s original recipe, you’ll want to take these babies out when they are still pretty soft. Let them cool and they will get a little more sturdy. The first turned a dark brown in the center because I cooked it until it felt done 😯 . Learn from my mistakes!

Somehow I ended up talking more about microwaves today than I did about the recipe itself, which is baked in an oven. Oh well. I’ll just pull the “It’s almost Friday” or “my brain is a burnt marshmallow” cards. What’s that you say? I can only use them once in a lifetime? Bull. I can’t tell you how many times I was sent to jail or took a ride on the Reading Railroad in Monopoly when I was younger. Those cards came up FAR too often. I deserve this.

So yes… railroads, microwaves, marshmallow brains… um… Friday?!

Oh right. Happy Friday everyone!

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Questions for you:

What is your favorite kind of cookie? Mine are sugar cookies (made like snickerdoodles but without the cinnamon in the sugar topping. Sooooo good!).

Who is your go-to dessert blogger? I don’t really have a favorite. I just look up whoever!

How do you prevent your cookies from sticking? Oil/Spray? Parchment paper? Nonstick sheets? Silicon mats?