I’ve been wanting to start some experimenting with my best bread dough to date. That is a dough inspired by Maria Emmarich’s Healthified Sub recipe (scroll down her page). I eliminated the coconut flour and added Einkorn flour to her recipe instead. I decided today was a GOOD day for baking and here are the fruits of my labors! Made some delicious cinnamon rolls for breakfast and even my picky husband enjoyed them!! Not quite as good as all-flour buns, but it came in a close second! 🙂
Man, the house smelled like a bakery while these were baking!!…..you know that yeast-y smell? These rose nicely, have a chewy crust and a soft texture inside. I squirted a cream cheese glaze on them, but you could also spread that around more like a frosting. These were simply DELICIOUS!! I got 8 cinnamon buns from this recipe. Being made with psyllium, these are VERY filling and you will likely find one is all you can eat. I see that as a GOOD thing! built-in portion control.🙂
It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in Pre-Maintenance or Maintenance due to the Einkorn Flour.
I order my Einkorn Flour from Jovialfoods.com. I order my NOW psyllium husk powder from Netrition. It bakes up a darker final baked good than Jay Robb psyllium that Maria uses. But I’m a tightwad and won’t spend $30+ when I can spend <$10 for something that works and tastes just fine to me.
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1½ c. almond flour
5 T. psyllium husk powder (I used NOW brand)
2 tsp. baking powder
¼ tsp. sea salt
1 tsp. dry yeast
1/8 tsp. sugar (consumed by yeast)
¼ c. Einkorn Flour
2 T. apple cider vinegar
3 egg whites (I use the kind in carton: ½ c.+1 T.)
3/4 c. boiling water
CINNAMON MIX: Mix in a small bowl the following and stir well.
1 T. ground cinnamon
2 T. granular Splenda
2 T. erythritol
Dash stevia extract
3 oz. cream cheese, softened
2 T. melted butter
2 T. Splenda (I used granular)
3/4 tsp. vanilla
Dash stevia extract
DIRECTIONS: Preheat oven to 350º. Mix all the dry ingredients (dry yeast too) in a large mixing bowl. Stir well to be sure it is uniformly mixed. Mix/whisk the egg whites and vinegar in a small bowl with a fork. Add boiling water and stir again. Add wet ingredients all at once to the dry ingredients, stirring quickly with the fork as you do so. As it begins to thicken up into a solid dough, switch to a rubber spatula and scrape down sides of bowl into the ball of dough, folding the dough several times to blend it well. Roll dough between 2 silicone sheets or or 2 parchment sheets roughly into a rectangle that is 10 x 13″. Gently with a knife, cut the rectangle into 8 long strips of dough without removing them from their position. Brush strips with some water to moisten them (or butter if you’re feeling totally decadent, but water is calculated in numbers below) and sprinkle on all the cinnamon mixture as evenly as possible. Now roll each strip into a tight, coil-like roll and set them cut side down onto a non-stick or lightly greased baking pan. Pop pan into preheated oven and bake for about 40-45 minutes. They don’t spread much but will rise quite a bit and then fall a bit when cooled. Not to worry, this happens every time. Drizzle glaze on tops with piping bag or sandwich bag with tiny hole cut in the corner. If preferred, spread the glaze smooth like frosting with the back of a spoon.
NUTRITIONAL INFO: Makes 8 iced cinnamon rolls, each contains:
21.6 g fat
14.61 g carbs, 7.9 g fiber, 6.71 g NET CARBS
7.48 g protein
226 mg sodium