Adrienne’s Himalayan Tartary Buckwheat Cinnamon Rolls – Big Bold Health Professional
To start, let me introduce you to Arti Chandra, MD, MPH. She’s a close advisor to me on many fronts, and a key member of Big Bold Health’s Clinical Team. Arti is a strong advocate for the...
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting knife
- Cutting board
- Spoon
- Spatula
- Kettle
- Cooling rack
- Plastic wrap
Ingredients
- ½ cup Himalayan Tartary Buckwheat Super Nutrition Flour
- 1-½ cups almond flour
- ¼ cup tapioca flour
- 2 tsp baking powder
- 2 Tbsp psyllium husk flour
- ⅓ cup Lakanto monkfruit or equivalent sweetener
- ⅓ cup flax meal (grind just before using if possible)
- 2 tsp apple cider vinegar
- 1 cup boiling water
- 2 Tbsp coconut cream or coconut oil
- 1 cup shredded zucchini or green apple
- ⅓ cup Lakanto monkfruit sweetener
- 1 cup pecans or walnuts
- 2 Tbsp cinnamon (or cinnamon plus cardamom and nutmeg)
- ¼ cup coconut butter
- 2 Tbsp maple syrup (or substitute Lakanto maple syrup, or 8 Medjool dates)
- 1 Tbsp or more water, if not using dates
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