Hey all..it's been a little bit. I had the best summer and definitely neglected this blog and also lacked the inspiration for alot of new recipes because I was vacationing in Sicily and The Hamptons. It was the best summer ever and now I'm ready for fall: recipes, weather, colors etc. I signed up for a nutrition coach so I'm tracking my macros. It's day 4 and I'm already thinking about a sweet recipe so here it is!
This recipe can be made with any flour but try to use a nutrient dense one-I used oat flour. I used monk fruit sugar so that the recipe is sweet but no carbs or sugar. I'm not a fan of stevia but you can also use that if you have it and prefer it. Try to use a mild nut butter when making the caramel icing-I used almond butter but coconut butter is great too. You don't need to bake these long and, overall, this recipe takes very little time to whip up. I made 7 small cinnamon buns.
2 cups of oat flour (quick cook oats in the food processor)
1 tsp of baking powder
1/2 tsp of baking soda
1.5 ripe bananas
Cinnamon/monk fruit sugar blend
1/4 cup of almond butter
1 tbsp of coconut oil
2 heaping tbsp of monk fruit sugar
1/4 cup of unsweetened almond milk
Put the oats, baking soda and powder in your food processor and process into flour. Add the bananas and process until the mixture is wet but not too wet. You need to spread it out and roll into buns. It can't be too dry or wet. Add the bananas slowly and blend well. Wetting your fingers, spread the oat flour mixture onto a cutting board and press into a square shape. Sprinkle the cinnamon/sugar on top of the dough. Starting from one end, roll the dough into a log shape. Cut the log into 7 pieces or fewer bigger pieces. Set the buns into a pie dish and bake at 350 degrees for 10-12 minutes.
While the buns are baking, heat all the icing ingredients in a small bowl on low heat. Stir until everything blends and it becomes a darker brown color, like caramel. Taste and add more monk fruit sugar if you wish.
Remove the buns from the oven then pour the icing on top of them. Serve immediately then store the leftover icing and buns in an airtight glass dish.
Each bun is 157cal, 8F 17C 5P