Vegan Cinnamon Rolls (bread machine recipe)

There are two things in this life that I think about Every. Single.  Day. Carbs & Sugar. It may be safe to say I need a twelve step program. Something about bread meets sugar is even more tempting than each individual culprit.  That’s why cinnamon rolls are probably my favorite dessert. The marriage of warm pillowy bread-y goodness meets sugar overload. Throw in some walnuts & extra frosting & I’ve died and gone to heaven.

Dough

1 Cup warm non-dairy Milk (110 degrees F)

2 Ener-G egg replacer eggs (prepared)

1/3 cup Earth Balance soy free spread, melted

3 1/2 cups bread flour

1 tsp salt

1/2 cup white sugar

2 1/2 tsp bread machine yeast

Filling

1 cup packed brown sugar

2 TBS cinnamon

1/3 cup Earth Balance soy free spread

3/4-1 cup walnut pieces (optional)

Icing

1 1/2 cup powdered sugar (more if needed)

1 TBS Earth Balance soy free spread, melted

2-3 TBS non-dairy milk

1 tsp vanilla

Stir warmed non dairy milk, yeast & 1 Tablespoon of your sugar in the pan of the bread machine and let proof for 10 minutes until foamy.  Add the rest of ingredients into the pan of the bread machine , select dough cycle; press start.

After the dough is finished, turn it out onto a lightly floured surface, cover with a kitchen towel and let rest for 10 minutes.

In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup earth balance soy free spread and sprinkle evenly with sugar/cinnamon mixture and walnuts, if desired. Roll up dough from the narrowest point, cut into 12 rolls & place in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.

Preheat oven to 375 degrees F.

Bake rolls in preheated oven until golden brown, about 12-15 minutes, turning halfway through baking. While rolls are baking, beat together powdered sugar, vanilla, melted earth balance spread, and milk alternative.

Spread frosting on warm rolls before serving. When rolls come out of the oven you can also turn them out onto another pan or a piece of foil. This will allow all of the sugary, buttery goodness that winds up on the bottom of the pan to stay on the rolls.

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Grain Free Vegan “Healthy” Brownies

There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.

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Grain Free Vegan “Healthy” Brownies

1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)

In the bowl of a food processor (this is the model I have and I highly recommend it!)  blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes.  You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.

 

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