I'm not sure how I feel about this recipe yet.
I mean...it was okay, it just didn't set off any fireworks on my taste buds. I am sure there are a few little tweaks that could be made to improve this but I'm at a loss as to how to proceed. The whole gluten free/vegan thing is new and very tricky for me.
All that being said - I did like the texture and they were very cinnamony, which is not a bad thing. Plus, they are SUPER easy and quick, which is helpful when a cinnamon bun craving hits....
Our mom loved the little ones that I made. Sue thought they were good but that the cinnamon part in the center was a little too powdery. She thought it would be better if it were creamier. I think I have to agree with her on that one.
According to Myfitnesspal for a serving (whole recipe) it is:
172 calories, 35 carbs, 2 fat, and 2 protein.
Single Serving Gluten Free + Vegan cinnamon Bun Biscuits
1/2 Tbsp Sugar Twin Brown Sugar
1/2 tsp cinnamon
2 pecan halves, chopped fine
1/4 cup all purpose gluten free baking mix (I used Cloud 9)
1/2 Tbsp Sugar Twin Brown sugar
1/2 tsp baking powder
1 Tbsp apple sauce
1/8 tsp white vinegar
1 to 1 1/2 Tbsp Almond Breeze Chocolate (or plain) Almond Milk
Preheat oven to 350 (or toaster oven).
Prepare the Cinnamon Filling - In a small bowl, stir together the Sugar Twin, cinnamon, and chopped pecans.
Prepare dough - In another small bowl, stir together the gluten free baking mix, Sugar Twin, baking powder, and salt. Add in the apple sauce, vinegar, and Almond Breeze (Start with 1 Tbsp and add more as needed). Stir until mixture comes together in a soft dough.
Sprinkle a little more of the gluten free mix onto a small work surface.
Knead 2 - 3 times.
Roll out to a rectangle about 2 - 3 inches wide and about 1/4 inch thick.
Sprinkle with the Cinnamon Filling.
To make 1 large biscuit - roll up, jelly roll style, from the short end (roll will be shorter).
To make 4 small biscuits - roll up, jelly roll style, from the wide end (roll will be longer).
If you are making a single biscuit simply stand the roll on its end and flatten gently with your palm. Place in an oven safe dish.
If you are making 4 smaller biscuits simply cut the roll into 4 pieces and place the pieces on an oven safe dish.
Bake at 350 until done - outside will be a bit crispy and the inside will be dry and appear cooked. Dough should not feel the least bit "wet". This takes between 15 - 25 minutes. Keep an eye on them.
Remove from heat and serve warm.
A few notes. I made it again with coconut oil instead of applesauce and it also worked very well. I'm thinking - if you mix a tsp of coconut oil into the cinnamon filling it would probably taste less powdery and more creamy. I'll give that a go next time. (Of course, the coconut oil would change the nutritional counts.)
You can also add an optional drizzle on top of these by mixing together 1 Tbsp icing sugar and about 1/4 to 1/2 tsp of the Almond Breeze Chocolate (or plain) Almond Milk.
Another note - you can make this with regular all purpose flour but then, of course, it won't be gluten free.
Or, you could give it a go with 1/4 cup almond flour + 1 Tbsp coconut flour if you don't have the all purpose gluten free baking mix.
I think it bothered me that they didn't turn out pretty. I like pretty food.
Yeah, I'm a snob.
Don't judge me.
Anyway....they still tasted pretty yummy.