It requires understanding the basic ingredients (coconut flour, what have I done to you?) and the variations for different situations (i.e., coconut flour needs more liquid and eggs than other flours), then tasting them against one’s experience in actual use.
Make, taste, smell, notice, change, repeat.
This is my mantra when it comes to perfecting recipes.
When there are a lot variables (temperature, time, sweetener, spices, wet ingredients), but also a huge built-in expectations (cinnamon rolls are serious business, there’s no room for error), it’s an even bigger project.
What normally takes me a few days of testing ended up taking me over two weeks and several dozen individual tests to finally hit the mark.
The first attempts came out too dry and cakey or just sunk into a stodgy, unpalatable mess.
They tasted nothing like what they were supposed to (at least in my mind). Others came out too runny and fudgy.
I still ate them as I hate wasting food.
All in all: just perfect.
When you feel like having a cinnamon roll, but want it to be gluten-free, paleo, and vegan then this is for you.
In just 2 minutes you can have a delicious (Paleo) Cinnamon Roll In A Mug, and believe me when I say: it’s LEGIT.
2 tablespoons coconut flour (I used Bob’s Red Mill)
1 teaspoon cinnamon
Pinch of fine grain sea salt
Pinch of nutmeg
½ teaspoon baking powder
1 egg (o 2 flax eggs)
2 tablespoons milk of your choice (I used almond milk)
1 ½ tablespoons maple syrup
1 tablespoon coconut oil (or butter), melted
½ teaspoon vanilla extract
1 tablespoon coconut butter
1 tablespoon milk of your choice
1 teaspoon coconut sugar
½ teaspoon lemon juice
Mix all cinnamon roll ingredients in mug, adding the baking powder last.
Microwave on high for 2 minutes.
In the meantime mix all the icing ingredients in a small bowl.
Drizzle icing over hot cinnamon roll.
Have at it!
One serving yields 452 calories, 30 grams of fat, 39 grams of carbs, and 9 grams protein.