HEALTHY STYLE VEGAN PALEO CINNAMON BUNS

We sometimes have choices on a Friday afternoon and instead of curling up with a book or taking a nap, I decided to make these healthier cinnamon buns. They are classified as vegan and paleo and are a bit different than the gigantic, buttery, sticky and gooey cinnamon buns seen in many coffee spots. What makes them different besides being smaller in size is that they are made with almond and tapioca flours, small amount of coconut sugar, two tablespoons of coconut oil, two flax eggs instead of chicken eggs and some chopped pecans.  

I found this recipe on the blog site for 24 Carrot Kitchen . This site has wonderful recipes. This link provides good instructions for making these cinnamon buns. My photos show the progression in making the buns. The DH and I both liked the taste of these buns and would definitely make them again. 

I have a few comments on the ingredients and directions:

1. To make one flax egg, you mix one tablespoon of ground flax seed with three tablespoons of water in a small cup. Let it sit for 10 minutes to thicken. The ingredients call for two flax eggs, so just double the amounts. 
2. I used bullet proof coconut oil and didn't melt coconut oil. I used one tablespoon in the batter and one tablespoon basted on top of the rolled out dough.
3. The directions call for adding vanilla extract to both the batter and to the coconut sugar mixture on the rolled out dough. I just added vanilla extract to the batter as it didn't make sense to mix vanilla extract with the coconut sugar, salt and cinnamon that is sprinkled onto the rolled out dough.
4. Once the rolled out dough has everything added to it, eg, the coconut oil, coconut sugar mixture, maple syrup and pecans, you need to roll it up to make it into a tube. You use the parchment paper that the rolled out dough is lying on to help you roll it. It is very similar to when you make sushi and you use the sushi mat to help you roll up all of the ingredients lying on the big sheet of nori seaweed.  
5. I made 13 cuts into the rolled up dough. The recipe called for eight cuts. I like to make cookies and other treats smaller in size. I also did not want large cinnamon buns. As with making sushi, the ends never look pretty. 
6. I made a smaller amount of glaze and used icing sugar. I used four tablespoons of icing sugar and about two teaspoons of almond milk. Even that was more than what was needed. 

Dough rolled out.

Coconut mixture sprinkled onto the dough.

Maple syrup and pecans added. 

Rolled up similar to making sushi.

Sliced into 13 pieces.

Ready to bake.

Icing glaze added and ready to sample.

PALEO RAISIN COCONUT COOKIES

These cookies are very similar to oatmeal cookies without the oatmeal. I like this recipe as they have raisins and coconut. In some ways they are similar to Dad's cookies. I adapted this recipe from 'Against all Grain' by Danielle Walker. The cookies do not have many ingredients and are based on almond flour and coconut flour. What I also like about these cookies is that they are low in sugar. Of course raisins add to the sweetness. 

I used a small dough cookie scooper and made 24 small cookies. You can use a larger spoon or scooper to make a larger cookie. I used Crisco for vegetable shortening but you could use butter or coconut oil. To get an egg to room temperature, I let it sit on the counter for 15 minutes. You could go longer than that. Since I used creamed honey, I heated the required amount in the microwave for 20 seconds to soften it up. I forgot to add the flaxseed in my haste of mixing the dry ingredients. I didn't notice any difference. I used an apple spice mixture instead of regular nutmeg and liked the taste.  

A friend was visiting after the cookies came out of the oven and the cookies got the thumbs up from everyone.

I used a mixmaster to make these cookies. 

Small scooper used to make 24 cookies.

After the cookies are flattened using parchment paper + the back of a spoon.

Cooling on a rack.

INGREDIENTS:

1/4 cup shortening, soften
1 large egg, room temperature
1/3 cup honey
1 tsp vanilla

1 cup almond flour
2 tbsp coconut flour
4 tsp cinnamon 
3/4 tsp nutmeg OR apple pie spice
1/2 tsp baking soda
1/4 tsp sea salt
2 tsp ground flaxseed

3/4 cup finely shredded unsweetened coconut
1/2 cup raisins

DIRECTIONS:

Preheat the oven to 350 degrees F.

Either using a mixmaster or an electric hand mixer, placed the shortening and egg in a bowl and cream them together for one minute. Add the honey and vanilla and mix for another minute or so until creamy. 

In a separate medium size bowl, mix together the flours, cinnamon, nutmeg, baking soda, salt and flaxseed. Stir to combine. Add the dry ingredients to the wet mixture and mix for a minute or until combined. Scrape down the sides of the bowl and mix for another 30 seconds to one minute. Add the coconut and raisins and combine for another minute.

Line a large baking/cookie sheet with parchment paper. Using a dough scooper or spoon, drop balls of dough the size of a small golf ball onto the parchment paper with a little bit of spacing between each spoonful. Using a small piece of parchment paper, place the paper over the cookie and gently press down using the back of a spoon. They should be about 1/4 inch thick. 

Bake for 12 to 15 minutes until the edges are brown. Let them cool on the cookie sheet for 5 minutes before transferring them to baking rack to cool. Makes 12 to 24 cookies.