mmmmmm cinnamon cooking is amazing. I think I consume it more than I consume coconut oil- actually I consume it with coconut oil every time ha!
It’s a fabulous spice and has amazing powers that fight inflammation, digestion and bad moods. We add it to smoothies, milks, chocolate, cakes, savoury meals, kombucha, tea, everything we can.
I wanted to make a not so sweet treat for my possum this week that I knew would be an ok, sometimes thing. She loves biscotti’s so I decided to create a biscotti/scroll type thing whilst trialling dates back in the diet. I haven’t been brave enough to try any yet but I hear that they taste pretty ok- accompanied with dairy free caramel glaze…..I was told I love you a lot.
We spent most of the day in the kitchen as there hasn’t been much new baking action worth writing home about to my amazement my three-year old did most of the work.
grainfree, dairyfree, sugarfree
PREPARATION TIME TOTAL TIME 20 MINUTES 1 HOUR
pre heat oven to 190c
1 ½ Cup Blanched Almond Meal
1/3 Cup Coconut Flour
½ Cup Coconut Oil
½ Cup Water
½ Cup Medjool Dates chopped (3 in total)
1/3 Cup chopped pecans
2 Tbsp cinnamon powder
2 Tbsp coconut Oil
1 Tbsp Ghee (opt out and increase coconut oil to 3 Tbsp)
1 Tbsp seed butter (I make sesame, pumpkin and sunflower seed)
Glaze/ AKA Dairy free condensed milk
400ml coconut cream
¼ cup maple syrup
1 tsp vanilla extract
1. Add Flours, egg and water to bowl and combine
2. Melt oil and add.
3. Dust baking paper with coconut flour and knead dough until well combined
4. Roll between two sheets of baking paper until 1 cm thick.
5. Pop in the freezer for 10 minutes+ to set
6. Make filing by blending everything in food processor
9. Cut into segments
10. Bake for 30 minutes
1. heat coconut cream on stove until all liquid
2. add maple syrup and whisk
3. simmer for 20 minutes, leave to cool
Drizzle glaze over scrolls or brush over, set in fridge or devour then and there