Y’all, I have a thing for beautiful pink lady apples. The vibrant bright pink color and the flavor. I don’t loveeee all the fruits, not gonna lie, but when it comes to these apples (and honorable mention to honey crisp apples).. I just really love them.
. So I decided a few weeks ago to make these lil cuties. And they turned out just how I wanted :) look I understand they don’t look Ike your regular ole’ cinnamon rolls, but hear me out- if you’re looking for a paleo, no sugar added, vegan, super flavorful and low carb-ish cinnamon roll...This just might be your cup of tea. Alright here ya go. Tag me on instagram if you make them or leave a comment below! Apple Pie Cinnamon Rolls Recipe by The Daily Kale Ingredients: 2 cups almond flour 3 tbsp @Lakanto golden monkfruit 2 tbsp psyllium husk 1 tsp salt 1 tbsp baking powder 1 tsp baking soda 3 tbsp coconut oil (melted) 3/4 cup almond milk Filling: 1/2 pink lady apple 2 tbsp maple syrup (@choczero ) 3 tbsp Lakanto golden 1 tbsp coconut oil 2 tsp cinnamon 2 tsp nutmeg Pinch of salt Directions: For the filling, blend everything together until it makes an apple sauce like consistency. Cream cheese Icing ingredients: 6 tbsp cream cheese(softened @kitehillfoods) 1 tbsp @lakanto golden 1 tsp lemon juice 2 tbsp maple syrup Pinch of nutmeg and cinnamon Directions: Stir everything together until it’s smooth and creamy. Instructions: Preheat oven to 350. For the dough, mix all dry ingredients together first, then add in the wet and stir. Then knead the dough in the bowl a little, forming a ball. Let dough ball sit for 5-10 minutes covered before rolling out into a rectangle. *This is an important step as it gives the psyllium husk time to combine with the other ingredients, so the dough won’t break as much. Spread the filling evenly all over the dough, don’t get too close to the edges cause you’re going to be rolling that area. Add crushed mini bunuelos on top of the filling (optional). Roll width wise, slowly and with the help of your parchment paper so it doesn’t break. Once it’s in a long roll, cut into the sizes you prefer and place on a *sprayed with oil* parchment paper lined pan. Press them down a bit if you want to. Bake for 20-25 minutes. Add crushed mini bunuelos to the top and pour or drizzle on the cream cheese frosting.
0 Comments
Yesterday when I made this I totally fooled Jose and that was dope.. he fell for thinking this buffalo jackfruit I made was chicken. Ah ha! Success.
. I wanted to make a little vegan twist on the old classic poppers... and I had some jackfruit, so it all worked out. I used @kitehillfoods cream cheese + my homemade ranch, but you can use what ya got! Buffalo Jackfruit Jalapeno Poppers Recipe by The Daily Kale Ingredients: 1/2 can of shredded jackfruit (strained) 3 tbsp cream cheese *vegan or reg (softened) 3 tbsp buffalo sauce (@thenewprimal) Pinch of :garlic powder, salt, black pepper, dried parsley, paprika 2 jalapeños (seeded and halved) 1-2 tbsp almond flour (mix with a pinch of garlic powder and salt) Directions: Drain the jackfruit and then pull it apart so that it is shredded. Then I like to chop it up a bit to be smaller pieces so it’s an easier bite. Place the jackfruit in a bowl with the spices, softened cream cheese and buffalo sauce. Stir it all up until it is combined. Place 1-2 tbsp of the mixture into the jalapeño half, pressing it in to fill. Top with the almond flour ‘crumbs’. Bake in oven at 420 for about 10-15 min, keeping an eye on them. You can easily double this recipe if you want to use the whole can of jackfruit- you’ll just need more jalapeños :) . For the ranch: 1 cup cashews 4-6 tbsp water or almond milk (unsweetened) 1-2 garlic cloves 1 tbsp lemon juice 1 tsp apple cider vinegar 1 tbsp dried or fresh dill 1 tsp dried parsley Pinch of black pepper Salt to taste Directions: Blend together until smooth and creamy. Add more water or milk to thin it out for your desired consistency. Just be sure to add it in slowly- and one at a time, it can change quickly! Enjoy! *Have you made these? Tag me on instagram if you did @Thedailykale or leave a comment below! Alright so first off, I’m sorry about the wait for these. Jose’s birthday was last Tuesday. But they are here now :) these were obviously inspired by My boyfriend = Jose’s love for madeleines. He really likes the pumpkin ones from Starbucks. So did I order madeleine molds just to make my own version of these for him? Yup yup. Sure did. They are soft, sweet, pumpkin-y, a little chocolate-y, Madeleine-y... you get the point. Anywho, enjoy! Tag me on instagram if ya make them!
Chocolate Dipped Pumpkin Madeleines Recipe by The Daily Kale Ingredients: 2 cups almond flour 4 tbsp @lakanto golden monkfruit (can sub coconut suar) 1/8 tsp pumpkin pie spice Pinch of cinnamon + nutmeg Pinch of salt 2 tbsp pumpkin 4 tbsp coconut oil (melted) 4 tbsp almond milk Chocolate dipping sauce: 1/2 cup chocolate chips (@lilys_sweets ) 1 tbsp coconut oil 4 tbsp coconut cream 1 tbsp pumpkin Pinch of pumpkin pie spice, nutmeg, cinnamon Pinch of salt Directions: Combine all dry ingredients and stir. Combine all wet ingredients in a separate bowl, and stir. Add them together and stir. Evenly distribute the mix into molds. I ended up using two molds which made 18 total. Bake for 15 min. at 350. Take out of molds and let sit on a cooling rack. While they are cooling make your chocolate sauce. Place all ingredients in stainless steel bowl. Boil a pot of water and then turn off the heat. Place bowl on top of the pot and stir together while the mixture is melting. Line a pan with parchment paper. Dip them in the chocolate sauce half way and place on the lined pan. Put it in the freezer for 15 min to set. Store in an air tight container in the fridge. |
Recipe
|