Cinnamon Muffins

Cinnamon Muffins, Right out of the Oven

So, I came back from Europe and was craving two foods in particular: pretzels and cinnamon rolls. The pretzels were a total flop and tasted like dirt, but the cinnamon rolls turned out awesome! I modified the recipe to make muffins rather than a sheet cake, and I used a different frosting recipe (not shown here). As well, the goal is to make cinnamon rolls without the hassle of rolling out the dough (if you've ever worked with almond flour, you'll understand that it just sticks everywhere).





Ingredients (muffins):

2 cups almond flour
1 tsp baking soda
1/2 tsp salt
1/4 cup butter (or coconut oil)
2 Tbsp honey
2 large eggs
1 Tbsp cinnamon
1 dash nutmeg

Ingredients (frosting):

1/2 cup coconut milk, chilled
1/4 cup honey

Instructions:

Preheat the oven to 350°C. Mix all ingredients together for the muffins. Grease a muffin tin. Fill tin about half way with batter. Cook for 10-15 min. Let cool.

While the muffins are in the oven, mix the coconut milk and honey together and let chill.

Once everything is cool, top the muffins with frosting and enjoy!

Notes:

*If you don't have coconut milk, you can use 1/2 cup scd yogurt. 
*The amount of muffins this makes and the amount of time needed to cook all depend on the size of the muffin tin. A regular size muffin tin makes 8-10.
*From http://relishscd.blogspot.com/2012/07/lazy-mans-cinnamon-rolls-no-rolling.html

Vanilla Coconut Ice Cream

Vanilla coconut ice cream with mangoes and blackberries

Everyone loves ice cream! I mean how can you not love this creamy delicacy?! Too bad ice cream is made of dairy, and packed with loads of sugar, making it impossible to find legal versions. Well, not anymore!! I present to you, 100% dairy and sugar free vanilla ice cream. And you don't even need an ice cream maker (Though, if you have one, use it!)








Ingredients:

1 can (roughly 14 oz.) coconut milk
1/2 cup honey
1 Tbs. vanilla
1/8 tsp. salt
1 ice cream maker (optional)

Instructions:

Heat all the ingredients in a sauce pan on medium heat. Stir occasionally until the honey is thin and evenly mixed with the coconut milk, about 5 min. Remove from heat and cool overnight, or until the mixture is thoroughly chilled. If you're using an ice cream maker, place the chilled mixture in the ice cream maker and follow the manufacturer's instructions. Serve immediately or freeze to allow it to harden.  If you're not using an ice cream maker, place chilled mixture in a freezer-safe container and freeze for 1 hr. Remove from freezer and stir, breaking up any major ice crystals. Return to freezer and allow it to harden.

Notes:

*REMEMBER TO GET COCONUT MILK WITHOUT GUMS! It's super common for companies to add guar or xanthum gum to coconut milk as an emulsifier (keeps the fat from separating). You can find coconut milk pretty easily without gums at local groceries.
*I prefer the full fat coconut milk. Ends up creamier and more like ice cream.
*As listed in the instructions, you don't need an ice cream maker to make this delectable treat. Just make sure you stir it about an hour into the freezing process.
*Make sure you store it in a freezer-safe container.
*I really enjoy eating this with fresh cut fruit, especially pineapples, mangoes, or any type of berry.