Drs: Healthier Grain Options + Gluten-Free Cinnamon Rolls Recipe

The Doctors: Healthier, Gluten-Free Swaps

Comfort food seems even more appealing during the cooler months, but comfort food isn’t exactly known for being light. Luckily, author of “Celebrations” Danielle Walker was excited to be on the show to talk about some of her favorite lighter comfort foods. Because Danielle has an autoimmune disease, she cannot tolerate corn, which would typically mean cornbread isn’t an option. Luckily, she found a way to make cornbread with almond flour and coconut flour instead of cornmeal and regular flour.

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When making biscuits, instead of all-purpose flour and a ton of butter, she actually grinds up cashews and combines them with coconut flour as a substitute. Just a few simple swaps can make a huge difference! Lastly, because she missed cinnamon rolls so much, she substituted cornstarch with arrow root, and added cashew butter, flax and chia seeds. The frosting was made from cashews, coconut oil, and coconut milk which means it wasn’t nearly as high in sugar but still tasted great! Click through to find the recipe for Danielle’s incredible gluten-free Cinnamon Rolls!

The Doctors: Healthier Grain Options + Gluten-Free Cinnamon Rolls Recipe

Danielle Walker follows a grain-free diet, and was more than happy to share the recipe for her incredible gluten-free Cinnamon Rolls! (17796522@N08 / Flickr)

 

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The Doctors: Gluten & Guilt Free Cinnamon Rolls Recipe Ingredients

For the Dough:

  • 3/4 C hot water
  • 3/4 C raw cashew butter
  • 1/2 C coconut flour
  • 2 tsp palm shortening – softened
  • 3 tbsp white chia seeds
  • 1 1/2 C arrowroot powder
  • 3/4 C finely ground golden flaxseeds
  • 3/4 C coconut sugar
  • 1 tbsp grain-free baking powder

For the Filling:

  • 3/4 C coconut sugar
  • 2 tbsp ground cinnamon
  • 1/3 C ghee or coconut oil – melted
  • 1/3 C light-colored raw honey
  • 1 1/2 C whipped cream – chilled for at least 6 hours

The Doctors: Gluten & Guilt Free Cinnamon Rolls Recipe Directions

For the Dough:

  1. Preheat the oven to 350 degrees
  2. Line the bottom of a 10-inch pie plate or a quarter sheet pan with parchment paper
  3. Lightly grease the sides of the dish
  4. In a blender, blend the chia seeds and water until smooth and thick
  5. In the bowl of a stand mixer fitted with the beater attachment, combine the arrowroot, flaxseeds, cashew butter, coconut sugar, coconut flour, palm shortening, and baking powder
  6. Add the chia mixture and beat on high for about 30 seconds to incorporate
  7. Let the dough sit for about five minutes so the coconut flour can absorb some of the moisture, then mix again for about 30 seconds
  8. Form the dough into a ball, then flatten into a disk
  9. Roll the dough into an oval between two pieces of parchment paper until 1/2-inch thick

For the Filling:

  1. In a small bowl, mix the coconut sugar, melted ghee, cinnamon, and honey to make a thick paste
  2. Spread the filling all over the rolled-out dough, then use the parchment paper to help tightly roll the dough
  3. Carefully seal the seam with your fingers, then reshape if needed
  4. Use a serrated knife to slice the log into ten pieces about 1 1/2-inch thick
  5. Put the cinnamon rolls cut-side up in the prepared dish
  6. Bake for 40 minutes, until golden on top and done in the middle
  7. Cool for 20 minutes on a wire rack, then spread the whipped cream over the top until melted
  8. Serve right away or leave at room temperature for no more than two hours

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