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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Raspberry Lemon Rolls

Gluten-Free, Dairy-Free, Serves 12

  • 2 Cups coconut flour
  • 1/4 tsp cinnamon ground
  • 2 cups almond flour
  • 1/4 tsp cardamom ground
  • 1/2 tsp salt
  • 1 Tbsp instant yeast
  • 3/4 cup warm Full Fat coconut milk
  • 2 Tbsp honey
  • 3 Large eggs (room temp)
  • 1/2 cup vegan butter
  • 3 Tbsp lemon zest
  • 3/4 cup coconut sugar
  • 4 cups raspberries
  • 6 Tbsp additional vegan butter room temp

Cream:

  • 8 oz vegan ricotta cheese
  • 1/2-1 cup powdered coconut sugar
  • 2 tsp pure vanilla

Directions:

In a bowl, combine flour, cardamom, cinnamon, salt, and yeast. Once mixed well add the milk, honey, eggs, 1/2 cup butter, and 1 Tbsp zest. Mix together until the flour is completely incorporated. If the dough is too sticky you can add additional flour 1 Tbsp at a time until it is slightly tacky. Cover the bowl and let sit at room temp for 1 hour or until it has doubled in size. 

For the filling, in a small bowl combine sugar and remaining zest. Pretreat a 9×13 inch baking dish with parchment. Layout one piece of parchment paper down and place dough onto the center. Top with a second large piece of parchment and roll out the dough into a 10×16 inch rectangle. Remove the top layer of parchment and spread out 6 Tbsp butter evenly over the top. Sprinkle the sugar mixture over the butter. Next, sprinkle 2 1/2 cups of the raspberries over the sugar pushing into the dough slightly. Using the bottom layer of parchment gently roll the dough into a log (like you would roll a towel). Once you reach the end pinch the dough together length-wise. 

Using a sharp knife, cut into 12-15 rolls. Place the rolls into the prepared baking dish. Cover again, and let rise for 20-30 minutes. Transfer the now risen rolls into the fridge to rise overnight. Preheat the oven to 375 degrees F. Bake the rolls for 20-25 minutes or until golden brown. While baking combine the cream ingredients together using a mixer until smooth and creamy. The cream can be stored in the fridge for up to 3 days. Top the rolls with the cream and additional raspberries and enjoy!

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