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Happy Friday! Thank you for all the wonderful birthday wished yesterday!
With the holidays coming up, it’s the season of good food, good family, and good memories! Not only is the time to make new memories, but revisiting old ones is just as fun. A lot of great memories are created around eating and I know I have a lot of foods in my own life that bring back great nostalgia. This month’s Recipe Redux theme was PERFECT for this very sentiment! We were tasked with the following….
A Food Memory For Which You Are Thankful
In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe. I immediately knew what I was going to make.
Something from my childhood that I can still recall the smell of when I think about it. Cinnamon rolls from a bakery that has long since closed. It was a small bakery on a busy street near my house called Flour Power. It was incredibly popular and they were FAMOUS for their cinnamon raisin swirl bread. Even if you were a block away you could smell the sweet cinnamon aroma wafting down the street as you approached. There was nothing better than walking up with my parents on a Saturday morning and being treated to a slice fresh out of the oven.
On special occasions, we would pick up a few of their flakey, buttery cinnamon rolls. They weren’t oversized like the Cinnabons ones….just the perfect size for one or to share for a taste. I loved them because they weren’t overpoweringly sweet and had just the right amount of filling to icing ratio. This is key. 🙂
I knew I would never be able to recreate the amazingness of those cinnamon rolls; I’m not expert pastry chef! But I knew I could use my skills to make a recipe that was easy, small batch, and relatively healthy! I love when recipes just make one or two portions because seriously, who needs 12 cinnamon rolls at one time. Also, the fact that this recipe doesn’t use yeast, makes it super easy to whip up whenever a craving strikes. I was also inspired to remake this recipe in a healthier way because I recently had the chance to try I Can’t Believe It’s Not Butter!® spread! I’ve never had this product before and since it’s been recently reformulated to be more natural and nutritious, I thought a recipe that typically involves butter would be a good way to try it out. The new I Can’t Believe It’s Not Butter!® is made from real, simple ingredients you can recognize like a delicious blend of plant-based oils, purified water and a pinch of salt. Plus all it’s ingredients are Non-GMO. Love that. It’s available in Original, Light, and Olive Oil varieties and I had the chance to try the Original variety. It worked perfectly in this recipe because of its authentic buttery taste, but has 40% fewer calories and 70% less saturated fat than butter. So you still get that traditional cinnamon roll texture and taste, but without the massive calorie and fat bomb that usually accompany this treat! In addition, using whole grain flour and dried fruit for the filling (with minimal added sugar) makes this a more nutritious alternative overall. For more information on the new formulation of I Can’t Believe It’s Not Butter!® you can visit their site www.TheNewICB.com where you can find out where to buy it and leave a product review! And now onto that recipe….
These babies are yeast free and the recipe only makes TWO so let’s just say they’re perfect for you and a special someone. They are simple to whip up and are pretty darn healthy too! Whole grains from the whole wheat pastry flour, heart healthy fats from the plant based spread, and naturally sweetened! Lightened up baked goods don’t get any better. 🙂
- ⅔ cup + 2 tbsp whole wheat pastry flour
- 1 tsp baking powder
- ¼ cup unsweetened apple sauce
- ¼ tsp salt
- 2 tbsp I Can't Believe It's Not Butter Original Spread (or other plant based spread)
- 5 dates
- 3 tbsp water
- 1 tsp brown sugar
- 1 tsp cinnamon
- ½ tsp vanilla
- 4 tbsp vanilla whey protein powder (sub vegan protein powder to keep vegan)
- 1 tbsp maple syrup
- 2 tbsp coconut milk
- Preheat oven to 375.
- In a medium bowl combine ingredients for dough and shape into a ball. On a well floured wax paper using a well floured rolling pin, roll out dough thinly so that the length of it is longer than the width.
- To make the filling, microwave dates with water for 1 minute. In a small food processor, blend dates, cinnamon, vanilla, and water.
- Spread filling evenly on the rolled out dough. Using the wax paper, roll the dough over on itself a few times. Slice the roll in half and place the two rolls on a parchment paper lined baking sheet. Bake for 25 minutes or until bottom is lightly browned.
- To make icing, combine protein powder, maple syrup, and coconut milk in a small bowl. Stir to combine and set aside.
- Remove rolls from the oven and let cool on a wire rack. To serve, warm the rolls in the microwave and drizzle with icing.
Who knew cinnamon rolls could be made healthily and so easily!? These are great for a snack or for a nice, wholesome dessert. Plus, they’re sure to fill your house with the most amazing aroma! Gotta love cinnamon for that reason alone. Let me know if you try these out!
Tell me about a special food memory of yours!
Do you like cinnamon rolls?
Do you like giving traditional baked goods a healthy makeover?