Recipes posted one year ago:
My oldest daughter asked me to make cinnamon rolls. Those of you who have no flour in your house at all know this can be tough. I admit that I do miss cinnamon rolls…sometimes, but working at a local donut shop when I was in high school pretty much cured me from craving such things too often. I found a great recipe here at the Cavewoman’s Kitchen and modified a bit with what I had. The result was fantastic and kid approved!
- 2.5 cups almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp applesauce, unsweetened
- 2 tbsp pastured butter
- 3 tbsp honey
- 2 eggs (not pictured)
- 1/4 cup raisins, optional
- 1 tbsp milk or cream
- 2 tbsp tapioca flour
- 1 tsp maple syrup
- 1/2 tsp cinnamon
For the muffins, mix flour, salt, soda, and cinnamon in a bowl. In a mixing bowl, mix the applesauce, butter, honey, and eggs.
Incorporate the dry ingredients with the wet ingredients.
You can stir in raisins at this point or divide the batter and stir some raisins in half the batter. Pour into paper muffin cups in muffin tin. Makes 10 regular size muffins (not Costco size!).
Bake at 350 degrees for 20 minutes or until toothpick inserted comes out clean. Meanwhile, stir the cream and tapioca flour together until blended. Then stir in maple syrup and cinnamon. Frosting will be runny.
Once muffins are done, let cool for about 10 minutes. Then take a toothpick and poke holes into the muffin top. Spoon a bit of frosting onto the muffins and let it soak in through the holes.
These are great for breakfast, snack, dessert, and your babes’ lunches!