On a roll

Hi friends!

It’s beautiful in the City today – I took a hike out to the bluffs overlooking the golden gate above Marshall beach and played hide and seek with Goldie and Karl. It was a supremely lovely way to spend a few solo hours.

Karl seems to have followed me home too, he’s lurking just over the Lone Mountain ridge where it drops down into the inner Richmond. I LOVE fog. Just in case there was the slightest bit of doubt that I don’t love the crap out of this city… fear not.

my rooftop view is somethin else.

Also today I made these apple, date & walnut cinnarolls! Highly recommend if you’re like me and love a good cinnamon roll but not the usual gut bomb nature of them. Not to say that these are health food pe se, but they have a much lighter profile than standard cinnamon rolls – without sacrificing any of the things we love about them.

These are whole grain & refined sugar free (could easily be vegan/dairy free; see recipe notes) – they’re cute and fluffy and “frosted” (let’s use that term loosely) with straight coconut butter.

I love them for breakfast or dessert and all the snacks in between – arguably they make a great snack since they’ve got all the things: protein, whole grain carbs, healthy fats etc etc…. but I leave that up to you.

the plants wanted in…

Happy weekend, friends! I hope it’s treating you well.

Apple, Walnut & Date Cinnarolls

Whole grain & refined sugar free; easily dairy/vegan – see notes below. Yield: ~10 rolls. Adapted from this recipe.

For the dough:
1.5 c + 1.5-2.5c whole wheat pastry flour, divided
1/2 c + 1/4c almond flour, divided
2 1/4 teaspoon (.25oz packet) rapid rise or instant yeast
1 teaspoon sea salt
3/4 cup warm oat/almond/milk of choice (approximately 110º F – I used whole milk)
1/2 cup warm water (approximately 110º F)
1/3 cup olive oil
2 tsp vanilla extract
1/2 tsp almond extract

For the filling:
3 small apples, peeled & diced
6-7 medjool dates, diced
1/4 c chopped walnuts
1 tsp cinnamon, divided
1 tsp vanilla
1/4 c butter (use coconut oil or plant-based butter for vegan/dairy free), melted
3 tbsp coconut sugar

For the frosting:
1/4 c coconut butter, melted

In a small saucepan over medium heat, saute apples and dates in butter or coconut oil for 1-2 minutes. Add a splash of water and cover, simmering until the apples are just soft. Stir in 1/2 tsp cinnamon, walnuts, and vanilla, and remove from heat. Set aside.

In a large bowl, stir together 1.5 c whole wheat flour and 1/2 c almond flour, plus yeast and salt. Add in warm milk, water, olive oil, and extracts, and stir until smooth. Knead in the remaining whole wheat & almond flours a little at a time (you may not use all the whole wheat listed; I usually don’t) – I add it about 1/2 c at a time; you want to be careful not to add too much, or the dough will be tough. It will gradually get less sticky and form a soft dough; a photo of mine is below. You’ll be able to pick it up without much stickiness but it should still feel soft. You might use more or less of the additional flour – go with your gut! Cover and set aside for 5 minutes.

Once the dough has rested, grease a dish of choice – I use a 9″ pie dish but I’ve also done this in a 9×9 square pan – basically, you just want these guys to sit snuggly up against one another. Roll out the dough into a rectangle and brush with melted butter. Sprinkle evenly with the coconut sugar, followed by the remaining cinnamon. Spread the sauteed apples/dates/walnuts evenly over the dough, right up to the edges. Starting at the long edge, roll the dough up tightly into a log. I like to cut it with dental floss – it cuts SUPER cleanly and doesn’t squash the rolls, but you can use a knife or a bench scraper if you like those instead. If you’re using floss, scootch the floss underneath the roll, cross the ends and pull tight to cut through the roll. Set the cut rolls into the prepared pan, cover and let rise somewhere warm for 30 min.

lil proofing rolls

Once they’ve sat for 30 min, preheat the oven to 350, and bake for 25-30 minutes until lightly browned. Remove and let cool a bit before frosting – which is literally as easy as drizzling melted coconut butter on them. Slice and serve!

Leftovers keep well covered on the counter or in the fridge overnight; reheat before serving.

unbaked…
baked & frosted!

Merry Christmas, I made you BUNS!!

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Merry Christmas to all my blogglet’s invisible internet friends!!! Joy, peace and laughter to all, and much love in cookie form from this quarter. And of course (obligatory): Merrrrrry Christmas, BEDFORD FALLSSSSS!!!

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Or perhaps I’m sending you love not in cookie form but…

in BUN form!

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Check out these buns.

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And this frosting. Hahahhahha. My drizzle skills (or lack there of) are atrocious soooo… I go for the strategic pouring method. As in… I completely obliterate whatever I’m eating under a waterfall of ‘frosting’. The more the merrier!

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Helloooo, breakfast. And also snack. And also… oh wait. They’re gone. How did that happen?!

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This was like the recipe of being a spaz. I kept having hand spazzes all over the place and accidentally adding much more than I needed to. Like, REPEATEDLY. This isn’t something that happens normally, mind you… I mean, I dance and cook at the same time like a BOSS but somehow I usually manage to avoid unmitigated disasters of unmeasured/spastic ingredient additions. Not so much today, but shockingly these actually turned out fine! Looook at that. Merry Christmas to me! Besides, I only had exactly the right amount of dates so I couldn’t eff things up too much.

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Besides being delicious, these are good for you too!! Naturally. I don’t do things by halves, you know that (reference frosting pictures in case you had any lingering doubts). Sprouted quinoa flour and whole wheat… sweet potato… naturally date sweetened… and coconut butter frosting! Good carbs and healthy fats: give your tummy some ecstatic eats and send it the tidings of the season, from me!

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Sprouted Quinoa Vegan Cinnamon Date Rolls

I got 9 rolls out of mine because I cut them to be nicely breakfast sized (obvi). The recipe is adapted (with big thanks, they’re delicioussss) from Katy’s Kitchen, here!
Vegan, refined sugar free/naturally sweetened, can be gluten free!

Rustle up the following for the filling:

  • 1.5 c pitted and chopped medjool dates
  • 3/4-1 c water, divided
  • 1.5 tsp cinnamon
  • pinch of nutmeg
  • 3 tsp vanilla
  • 1 tbsp salted almond butter
  • 1/4 tsp sea salt

Make this first: in a small saucepan over medium heat, combine dates and 1/2 c water. Stir frequently as the dates cook, breaking up the chunks as you go. Add more water as needed in 1/4 c increments—I started with 1/2 c, and added close to a cup by the time I was finished. Once the dates have formed a mostly-smooth paste (small chunks are acceptable and delicious), remove from the heat and stir in cinnamon, nutmeg, vanilla, almond butter, and sea salt. Set aside to cool.

For the dough:

  • 1.5 c whole wheat pastry flour
  • 3/4 c sprouted quinoa flour
  • 4 tsp baking powder
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • scant 1/4 tsp salt
  • 3 tbsp refined coconut oil, slightly softened
  • 1.5 tsp vanilla
  • 1/2 c sweet potato puree (about 1/2 a large sweet potato)
  • 1/3 c unsweetened applesauce

Preheat the oven to 375, and lightly grease your pan of choice (I used a 9″ cake pan, and stuffed some parchment paper in the empty spot to keep them from expanding).

In a large bowl, whisk together both flours, baking powder, coconut sugar, cinnamon, and salt. Work in the coconut oil with your fingers or a pastry cutter until the mixture turns a little crumbly, like sand. Add in vanilla, sweet potato puree and applesauce, and knead with your hands until a dough forms. Roll it out on a floured surface (and perhaps be smart and use wax paper, which I sadly didn’t do) into an approximate rectangle (mine was much longer than it was wide). Spread the date filling out evenly onto the dough, leaving a little margin around the edges. Start rolling from the long side, roll it up completely, and use a sharp knife to cut it into rolls. Place them into the prepared pan with edges touching, and bake for about 30-35 minutes. I checked mine at 25, and then in five minute increments after that. They should be gloriously golden brown.

For the drizzle (if you’re a drizzly type):

  • 3 tbsp coconut butter
  • 4 tbsp unsweetened almond milk
  • 1.5 tbsp maple syrup

Soften the coconut butter in the microwave, and whisk together all ingredients. Drizzle (or pour with reckless abandon) over your buns of choice. Mmmm.

The buns are delicious straight out of the oven warm, but they also get a little crisper when they sit out for a bit and are equally delicious that way. I have no frame of reference as to whether or not they make good leftovers, as mine were made this morning and are now… gone.

Merry Christmas!

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