Carrie, from Ginger Lemon Girl, is hosting this week’s Gluten-Free Holiday and the theme is breakfast and brunch. She sent out a call to a bunch of gluten-free bloggers in the hopes of getting 100 recipes linked up this week. Let’s help her out, shall we?
Traditionally, in my family, holiday breakfasts come from a tube. Yep, that’s right – Pillsbury cinnamon rolls with ooey gooey frosting slathered on. My sister and I would fight for who got the middle roll. It had the most frosting and no crispy edges. (Those brownies pans designed to make lots of crispy edges? Those would never have worked in my family.) And, while I’d love to work some sort of amazing magic and come up with a cinnamon roll recipe that’s grain-free, vegan, and made without refined cane sugar, but still tastes good, so far I’ve failed.
What I did come up with, though, was a cinnamon roll scone – sweet, but not too sweet, with a crisp exterior and a soft interior. And, yes, they’re vegan and grain-free and free of refined cane sugar. Woo hoo!
Cinnamon Roll Scones
2 T. palm sugar
1 T. cinnamon
1/2 T. sunflower oil (or other mild oil)
1 cup (95 g) almond meal (I used Trader Joe’s – this is different than almond flour)
1/4 cup (25 g) coconut flour
1/4 t. salt
1/2 T. baking powder
1/4 t. xanthan gum
1 T. palm sugar
3 T. (36 g) palm shortening
1/2 t. apple cider vinegar + almond milk to equal 1/2 cup
Preheat oven to 400°. In a small bowl, mix filling ingredients. Set aside. In a medium bowl, mix dough’s dry ingredients. Using a pastry blender or 2 knives, cut in the shortening until mixture resembles course crumbs. Add the soured almond milk. Mix gently until a dough forms. (It will be sticky.)
Divide the dough in half. Pat out half the dough into a circle on a parchment lined cookie sheet. Sprinkle dough with filling. Between your hands, pat out the second half of dough until it is roughly the same size and shape as the bottom half. Gently press the top half over the filling. If needed, wet your hands and smooth over any breaks in the dough.
Using a wet pizza cutter, score the scones into 8 triangle-shaped pieces. Bake for 20 minutes, rotating pan half-way through. Remove from oven. Re-cut triangles, separate them on the baking sheet, and bake for 5 more minutes. Remove from oven and cool completely.
If desired, you can drizzle these with a frosting made with powdered palm sugar, cinnamon and almond milk.
For more slightly indulgent recipes, check out Slightly Indulgent Tuesdays. And, for more healthy recipes, visit the Hearth and Soul Blog Hop and Real Food Wednesdays. For more gluten-free recipes, check out Gluten-Free Wednesdays.
Don’t forget to sign up for the Gluten-Free Allergen-Free Expo in Chicago. I was recently invited to attend as a gluten-free blogger and I’d love to meet you there. But, prices go up December 25th!
Finally – the good people at Katz Bakery are sponsoring another great giveaway. Head on over to their site to enter!