GLUTEN-FREE CINNAMON ROLL COOKIES #cake

GLUTEN-FREE CINNAMON ROLL COOKIES #cake

Veggie lover GLUTEN-FREE CINNAMON ROLL COOKIES 

Cinnamon moves with a contort, or would they say they are cinnamon treats with a turn? I don't know, yet what I cannot deny is that these veggie lover sans gluten cinnamon move treats are completely tasty and excessively addictive. 

I generally appreciate preparing with flavors, however significantly more do amid winter and particularly closer to Christmas time. I grew up not observing Christmas, despite the fact that I'm half English, I experienced childhood in Iraq, a muslim nation and there weren't numerous English/Christian individuals around us, so there didn't appear to be a lot of a point to commend it. Additionally, I experienced childhood in a third world, war torn nation that was exposed to sanctions that made it troublesome for even white collar class families to live serenely. Praising something like Christmas was simply not a need. 

Since moving to the UK, Christmas has dependably felt like such a soothing season. It's the direct inverse to my life growing up. It's cool, comfortable, quiet and I simply get this general feeling of quietness and security. I adore this inclination, so anything that helps me to remember Christmas fulfills me. Flavors including things like cinnamon are certainly something or other that help me to remember Christmas.

GLUTEN-FREE CINNAMON ROLL COOKIES #cake

Also try our recipe : 
Ingredients 

For the filling

  • 300g (2 cups) soft dates
  • 3 tbsp cinnamon
  • 60-120ml (1/4-1/2 cup) milk of choice
  • 2 tbsp coconut oil, melted – or you can use vegan butter 


For the dough 

  • 220g (2 cups) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant
  • 100g (1 cup) ground almonds
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 4 tbsp maple syrup
  • 120ml (1/2 cup) melted coconut oil – or you can use vegan butter 


intruction :
  1. Preheat your oven to 180C/160C fan/350F
  2. Add all the filling ingredients into a blender and blend on high until you have a smooth mixture that’s not too sticky.
  3. In a large bowl, mix together the oat flour, ground almonds, cinnamon and salt. Pour in the maple syrup and coconut oil and mix to combine.
  4. Chill the dough in the fridge for 30 minutes to allow the coconut oil to solidify and make it easier to work with.
  5. Roll the dough out into a rectangle (about 1/4″ thickness) between two sheets of parchment paper. 
  6. Spread the cinnamon date mixture evenly over the rolled dough, then carefully start rolling into a tight cylinder. Place in the freezer for 15-30 minutes then cut into cookies.
  7. Arrange on a baking tray lined with parchment paper and bake for 15-20 minutes until the edges are golden brown. 
  8. Leave to cool completely and enjoy! 


source :  bit.ly/2XcWSmv

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