(biscuit) cinnamon rolls

i’ve had my eye on  biscuit cinnamon rolls since discovering them on, Joy the Baker’s blog a while back.  the thought of a flaky, lightly sweetened biscuit, filled with cinnamon and sugar sounded super awesome to me.  however, the ingredients called for butter (lots of it!), unbleached flour, a lot of sugar, and buttermilk.  so, i thought one day i would muster up the guts to try and substitute some of those things for ingredients i can eat.  unfortunately, that day never came.  i did however, come across biscuit (style) cinnamon rolls on, The Urban Poser a couple weeks ago that awoke my cinnamon roll interests once again.  this time the recipe called for (among other things) almond flour, coconut oil, and honey.  all of which on are my “okay” checklist in terms of ingredients.  so i gave it a shot.

okay, i’m not going to pretend that these rolls came out perfect for me.  they didn’t. they were mostly a failure.  however, a wise woman told me to make this post anyway.  she reminded me that everyone makes mistakes, that we learn from them, and so do others.  that said, the fact that my cinnamon rolls came out disfigured and raw is in no way a poor refection on the original recipe.  i made a series of silly choices like: using hot honey when it should have been cool or room temp, i also should have made sure the temperature of my oven was correct (as it’s often not).  and lastly, i should have cut the recipe in half (something i always do when i first try a recipe) so as to not waste my (relatively pricey) baking ingredients.  i wish you all much success, and i’m sure your rolls will be much more successful than mine!


the cinnamon roll recipe i provide here is grain-free, butter and milk-free, and uses raw honey as a sweetener.  i understand that most people without dietary restrictions do not have almond flour or coconut oil lying around the kitchen.  therefore, if you are not wanting to purchase special ingredients, i urge you to use Joy the Baker’s recipe for biscuit cinnamon rolls.  those of you with restrictions, here is an awesome recipe that is good for any breakfast or brunch.

from The Urban Poser

makes about 8 rolls

:: for the dough ::

3 cups almond flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup coconut oil

2 tablespoons honey

2 large eggs (room temperature)


:: for the filling ::

1/4-1/2 cup raw honey (depending on how sweet you want it)

1/2 cup chopped walnuts

1/2 cup currants

1-2 tablespoons ground cinnamon

:: directions ::
preheat the oven to 340°
line a baking sheet with parchment paper
in a large bowl, combine the almond flour, salt, and baking soda ( when measuring the almond flour make sure not to pack it, it should be loose)
in a separate bowl, gently beat the coconut oil, honey, and eggs together
add the egg mixture to the almond flour mixture using a spatula.  mix until dough is formed. refrigerate the dough for 15 minutes
roll the dough between 2 sheets of parchment paper (sprinkle a little almond flour on the bottom piece) into a 9×13″ rectangle
drizzle the 1/4-1/2 cup of honey evenly over the dough – this is where i made the mistake of warming my raw honey, if your honey is
hard, like mine was, then wait for it to cool before you spread it across the dough
once the honey is spread, sprinkle the raisins, grounds pecans, and cinnamon
time for the rolling.  roll the edge of the dough away from you.  start a tight roll from the beginning. continue to roll until you have a nice uniform log. use the parchment paper to help you roll if needed. be careful when rolling up the dough, as it is very soft
roll the whole log of dough, gently lengthening it out just a bit (like making a snake out of play-dough). it should be smooth and about a 4 inch thick roll
with a sharp knife, cut the roll into about thick slices (about 1 1/2″ thick)
lay the rolls cut side down on to a parchment line cookie sheet
bake 10-15 min rotating midway through
i drizzled warm honey over the four rolls that made it
:: enjoy ::

two minute chocolate cake


so i was wanting to make a dessert for tonight but i wasn’t wanting to do much work or cleanup.  i’m sure many of you can relate to having days like this.  i was trying to think of something simple, that would still be yummy, but not make me hate the idea making it.  i remembered this easy little cake recipe that i surprised frank with one weeknight after he came home from work.  it’s a fun dessert you can get away with making anytime because you don’t need any fancy ingredients or baking pans, you just need a coffee mug.  one of frank’s favorite drinks is a cafe mocha, so this was perfect for him because it delivers chocolate in a mug.  if you can believe it, you just mix the cake mix in a mug, microwave it, and you can pop it right out and onto a plate or eat it out of the mug.  this is a great single serving and fast cooking dessert if you’re ever in a mood or a pinch that won’t leave you with any hassle of leftovers (and by “hassle of leftovers,” i mean no temptation to eat more than a healthy portion) or a bunch of bowls to clean.

i ended up adding some unsweetened coconut and walnuts.  but you can add whatever you like, whether it’s various nuts, espresso grounds, chocolate chips, or cinnamon. this cake will taste awesome with whatever you choose, even if you choose to keep it plain.


adapted from Delighted Momma

:: makes 1 small cake ::

3 tablespoons almond meal (or flour of your choice)

3 tablespoons cocoa powder

2 tablespoons raw honey (or sugar)

1 teaspoon of vanilla extract

1 egg

1 tablespoon unsweetened shredded coconut

a handful of walnuts

a few pinches of fine grain sea salt

:: directions (or lack thereof) ::

mix all the ingredients in a large coffee mug until combined. (i would use a small spatula or a spoon.)

place in the center of your microwave oven.  cook for 2 minutes.

cool for a minute or 2.

:: enjoy ::


mango poppy seed muffins


when frank lived in the city he would often take me to his neighborhood coffee shop, third rail coffee.  we would go in early on a saturday morning and have a coffee and a muffin before the nyu students descended upon us.  each time we got a muffin they were different, with various fruits, nuts, and added flavors. sometimes they would have: cranberry-peach, raspberry-chocolate, pumpkin-pecan-apple, and bran with mango and raspberries.  each time we ate one of those yummy muffins they were spot on – despite the fact that some of the concoctions were a little “out there.”  we found out they were made at blue sky bakery, in brooklyn. now that we live in brooklyn, you would think we would go there everyday. we don’t. haven’t been there once.  one day we will…something to look forward to.  in any event, the muffins before you are inspired by the muffins at blue sky bakery.  i tried to combine 2 ingredients that are uncommon but complimentary at the same time. i found that the end product was super satisfying in my quest for weird. hopefully you will agree.

this recipe calls for almond flour.  i used honeyville, because it is a finer grind of almond flour than bob’s red mill, and therefore bakes with better results.  you can use bob’s red mill but may find that your muffin will be more dense.  alternatively, you can use the mango and poppy seed combination in a muffin recipe of your own.  i use it here, with almond flour, because it is what my body tolerates.  lastly, i used honey as a sweetener, but feel free to substitute that with agave nectar.


adapted from Elana’s Pantry

:: makes 4 muffins ::

1 cup almond flour

2 eggs

1 tablespoon + 1 1/2 teaspoons raw honey

1 tablespoon poppy seeds

1 quarter mango cut into pieces

1/4 teaspoon baking powder

1/2 teaspoon apple cider vinegar

a pinch of fine grain sea salt


:: directions ::

preheat the oven to 350°

•line a muffin tin with paper holders

•cut one side of the mango. slice and cut into cubes or slices – set aside

•combine the almond flour, baking soda, and salt – combine with a whisk

•mix the eggs with the honey and then add the apple cider vinegar

•next, add the flour mix to the wet mix and combine

•using a spatula, fill tins a quarter of the way up with batter

•arrange the cubes or slices of mango, then divide the rest of the batter to fill the muffin tin

bake for 16-20 minutes, depending on your oven

let cool for 30 minutes before devouring

:: enjoy ::