I’ve been wanting to try Minimalist Baker’s cinnamon rolls forever but never had a great reason to take time away from my normal cooking to make them. Until last weekend! My daughter’s school was having a geography banquet and her state was Arkansas and it just so happens that cinnamon rolls supposedly are a big deal in Arkansas so I got the recipe and went to work.
I modified the recipe a bit to be sugar free, used coconut milk and a slightly different flour. Even with changes they turned out super yummy…hubby said the best cinnamon roll he’s ever had. My daughter liked them all right but surprisingly said they were too sweet and she liked the ones I have done before much better which are actually much healthier than these! Hah! Ok?!
They were good…yeasty, soft, tender and delicious. Put them on your must-make list!
The BEST Gooey Cinnamon Rolls--Vegan and Sugar-Free!
Author: Desserted Planet
8 T. Vegan Butter (I used Earth Balance)
2 c. Lite Coconut Milk (canned)
3 T. Xylitol
2 Pkgs (1 pkg=2 ¼ t.) Instant Yeast
¾ t. Sea Salt
6 c. Unbleached Fine Pastry Flour
8 T. Vegan Butter, melted (I used Earth Balance)
½ c. Lakanto Powdered Monkfruit Sweetener
¼ c. Xylitol
3 T. Cinnamon (or to taste)
8 T. Vegan Butter, softened (I used Earth Balance)
¾-1 c. Lakanto Powdered Monkfruit Sweetener
1 Pkg (5.25 oz.) Coconut Milk Powder (I used Native Forest)
¼-⅓ c. Pure Vanilla Extract
2-3 t. Almond Extract
Chopped, Toasted Pecans for topping (optional)
For the Rolls
In a medium saucepan, heat the coconut milk and butter over medium heat until warm and melted. Transfer mixture to a mixing bowl of an electric mixer and let cool to 110 degrees.
Whisk in the xylitol then sprinkle on the yeast and let it activate for 15 minutes.
Add the salt and stir.
With a dough hook, beat in the flour 1 cup at a time on low speed until dough forms a loose ball and starts to pull away from the sides of the mixing bowl. Dough will be slightly sticky but still able to be handled.
Coat a large bowl with oil and place your dough ball in the bowl and turn over once. Cover with plastic wrap and let rise for one hour until doubled in size.
For the Filling
While the dough is rising, make the filling.
In a medium bowl whisk together the butter, powdered monkfruit, xylitol and cinnamon. Set aside until ready to use.
Once the dough has risen, roll the dough out into a large, thin rectangle on a lightly floured surface.
Spread filling to about ½ an inch from each edge of the rectangle. Don't use too much or it will leak out the edges. Starting with the side closest to you, roll the dough away from your body until you get about 1 ½” from the other side and then take the edge of the opposite side and fold it over the side you rolled up. Slice into 16 rolls.
Spray two, 9x9 pans with non-stick spray or lightly oil. Place 8 rolls in each pan and bake for 25 minutes.
Let rolls cool completely before frosting.
For the Frosting
In the bowl of an electric mixer, beat the butter until smooth and creamy.
Add the monkfruit, coconut milk powder, vanilla and almond extract.
Beat on medium speed until smooth and creamy and no lumps remain.
Spread evenly over cinnamon rolls and sprinkle with pecans (if using).
A couple weeks ago I bought a huge box of honey mangoes (our fave!) and *thought* they were just on the verge of being perfectly ripe…maybe in a day or two. It turned out I was right but we just couldn’t eat them fast enough so I turned to Pinterest for help.
There were a lot of mango “ice cream” and “mousse” recipes that popped up immediately but I just wasn’t getting any inspiration from them and then I stumbled across a Mango Pineapple Crumble that sounded different and delicious!
And I was right! I don’t know if I’ll ever make a traditional apple crumble again because this more tropical, summery version is just soooooo extremely good. And the sweetness of the fruit means you need to use little to no sweetener. The gooey fruit filling paired with the crisp, salty-sweet topping studded with little pieces of nuts is to-die-for.
We ate it with a little scoop of our homemade vanilla dairy/sugar-free ice cream. So good! And perfect for any Easter gatherings coming up!
One of the best combos around is apple and caramel and you can’t help but notice those ginormous dipped apples when you go in a store like Wal-mart at this time of year. You know the ones, covered in every sugary things known to man–M&M’s, Oreos, sprinkles, candy corn, gummy bears, three different kinds of chocolate, etc, etc–yeah, those.
The candy is bad enough but the caramel isn’t much better. Let’s take a peak at the ingredients…high fructose corn syrup, milk, sugar, butter, artificial flavors, palm oil and of course tons of preservatives. So essentially it’s crap. But thankfully there are some great alternatives to get your caramel+apple fix and this recipe in my opinion is better than any huge, sugar covered apple you could buy.
The salted caramel sauce has the perfect amount of salt to offset the sweet of the caramel and chocolate and I love the little bites of chocolate chips and pecans sprinkled over all of it. The best part of course is that it’s totally dairy and refined sugar FREE.
Last week I was contemplating whether I wanted to make and blog this recipe since I had started to see lots of fall/apple/pumpkin things popping up in my news feeds. Already. I mean, hello, isn’t it still August?? You know…SUMMER. Why yes IT IS so I decided no, I’m not giving in just yet and I’m squeezing in one last summer recipe. I’m DOING IT.
Of course the moment I decide this my husband walks in the door with a pumpkin coffee. Yes, pumpkin coffee. At first I was thinking “are you kidding me?!” but then I remembered how much I freaking love the gas station pumpkin coffee so I drank it. There. Confession. Back to the pudding…
I got the idea for this pudding from an Instagram post I had seen a couple of months ago. She didn’t have an exact recipe and used a few different ingredients than I did. But I loved the idea of key lime pie pudding because key lime pie is one of my favorite desserts ever. I actually have a GREAT Key Lime Pie recipe and after glancing at the ingredients to refresh myself, I knew I wanted to get it as close to tasting like my pie as possible.
This meant I needed to somehow add dairy-free sweetened condensed milk. But I don’t know of any that is sold anywhere and even if it did exist I’m sure it’s loaded with sugar. So I went ahead and made my own healthier version. It adds an additional step/recipe to the overall recipe so if you really don’t care about having sweetened condensed milk in your pudding, then I would go ahead and forego it and just use a sweetener such as xylitol, stevia, swerve, etc. (although I STRONGLY recommend making the sweetened condensed milk because it is DELICIOUS). I can’t guarantee the taste of the pudding will be as good without it, but I’m sure it will still be yummy.
I REALLY love that this pudding has veggies in it and you’d never know. My kids loved it. We enjoyed it with a little dollop of So Delicious Coco Whip and some Cadia Graham Crackers crumbled on top. Tart, sweet and creamy cold….perfect SUMMER treat. 😀
5.25 oz./1/4 c. Native Forrest Coconut Milk Powder
½ c. Water
2 T. Melted Coconut Oil
2 t. Pure Vanilla Extract
½ c. Truvia
¼ c. Sucanant
½ t. Sea Salt (more or less to taste)
Key Lime Pie Pudding
¾ c. Lite Coconut Milk
2 Large, Ripe Avocados
2 c. Spinach
Zest of One Lime
¾ c. Key Lime Juice (less if you don't want it as tart)
¾-1 c. Vegan Sweetened Condensed Milk (depends on how sweet you want it OR substitute Truvia, Stevia, Xylitol, Swerve, etc to taste)
So Delicious Coco Whip, Cadia Graham Crackers (optional)
For the Vegan Sweetened Condensed Milk
Combine all ingredients in a high-powered blender (I used a Vitamix) until smooth, creamy and thickened slightly. This will take several minutes. Set aside when done (if using right away....if refrigerating, the mixture will solidify and you can reheat or just scoop from the container).
For the Key Lime Pie Pudding
Place all ingredients in a high-powered blender and blend until smooth. Refrigerate for a couple of hours until chilled and slightly firm or overnight.
Top with coconut whipped cream and crumbled graham crackers.
I’ve been wanting to do a little something different lately because I feel like I get stuck on things like bars, breads and dips a lot! In all honestly they are EASY to make and I’m constantly just wanting something I can throw together since I’ve got kids! But then came along this recipe from Half Baked Harvest and it gave me an idea.
A few years ago, I made this crazy delicious Blueberry Lemon IceBox Cake and while it was good it was most definitely NOT vegan/plantbased and certainly not healthy so I thought I would give it a little makeover! I did the peach/raspberry combo that HBH did so beautifully with her cake and used Cadia Graham Crackers and So Delicious Coconut Whipped Cream. That’s right I BOUGHT the coconut whipped cream! I know, I know I could have just thrown a can of coconut milk in the fridge and whipped it up the next day with some agave and vanilla but I was seriously going for easy here and I’m not gonna lie, I LOVE this whipped cream from So Delicious. Better than my homemade stuff even. 😀
So while not the healthiest dessert due to the sugar in the graham crackers and whipped cream, albeit a small amount, it is an upgrade from my old recipe for sure! And we loved it! The graham crackers get nice and soft and “cake-like” after sitting overnight, sandwiched between the whipped cream. And the raspberry/peach combo is SO good. Simple, delicious and utilizes the last of those yummy summer fruits!
2, 9 oz. containers So Delicious Coconut Whipped Cream (I used the lite version)
12 sheets Cadia Graham Crackers (or similar healthy/low sugar/whole grain brand)
2 c. Chopped Peaches (about two large), plus more for topping
2 c. Raspberries, plus more for topping
Line a large, 6½x11x4-inch loaf pan with foil, both ways, letting the foil hang over either end of the pan. Spray lightly with coconut oil cooking spray.
Spread a layer (about ⅓ of a container) of coconut whipped cream in the bottom of your pan. You want to have enough whipped cream left to use some for spreading on the top of the cake after it has set overnight and been flipped out of the pan.
Place 4 sheets of the graham crackers on the top of the whipped cream (they may overlap a bit in the middle and that's ok!).
Cover the graham crackers in another layer of whipped cram and sprinkle the whipped cream with half of the raspberries and half of the peaches.
Gently spread a layer of whipped cream over the fruit. Cover with 4 more sheets of graham crackers, a layer of whipped cream and the remaining half of the peaches and raspberries.
Cover the fruit with another layer of whipped cream and 4 more sheets of graham crackers.
Cover with foil and let set in the fridge for 24 hours or overnight.
Place a plate or cake stand over the to of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil.
Quickly cover the top of the cake with the remaining whipped cream and sprinkle/decorate with the extra fruit. Slice and serve immediately.