The Universe will always figure out ways to maneuver lessons to be learned into your life. If you are open to it, you will find that those lessons can be found in some of the most daily tasks.

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For me currently, it is coming through the way of my job. As more responsibility is placed upon my plate, the more room for error occurs. We are human after all, error is inevitable. But for those of you who have been following me for a while know that I strive for perfection (which, as we all know, is never good for the soul).

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I make it my daily task to remind myself that when I feel defensive about the mistakes I have made, or better yet when someone points out said mistakes, that is my ego wanting to fight and make an excuse for it. It takes everything in me to swallow my pride and accept the feedback, all the while reminding myself that my mistakes do not make me unlovable.

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It’s trying on my soul at times but I *have* to find the humor in it and laugh when I make a mistake because if not, I become bitter and angry…and I have grown to understand that bitterness and anger get me nowhere. Neither does being perfect.

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Yeast-Free Cinnamon Rolls Recipe

Gluten, egg, dairy, and yeast-free

Makes 8 rolls

*The teff flour in my homemade flour blend gives these rolls the denseness and nutty flavor of whole wheat flour. Delicious!

INGREDIENTS

For The Filling:

  • 3/4 c. brown sugar, packed
  • 1/4 c. granulated sugar
  • 2 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. salt
  • 2 Tb vegan butter, melted
  1. Combine together in a bowl until like wet sand texture and set aside.

For the Dough:

  • 2 1/2 c. + 1/2 c. Cara’s gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 4 Tbs vegan butter
  • 1 1/2 c. “buttermilk” (1 Tb vinegar + 1 1/2 c. room temp non-dairy milk–I used unsweetened almond). Allow to sour for 5-7 minutes.

DIRECTIONS

  1. Preheat the over to 425 degrees.
  2. Combine the 2 1/2 c. flour, baking soda, baking powder, salt, and xanthan gum until well blended.
  3. In a smaller bowl, whisk the room temp soured non-dairy milk with 2 Tbs. melted butter. Add the liquid ingredients into the large bowl with flour mixture and stir (with a wooden spoon) until the liquid is absorbed. DO NOT PANIC. Yes, the dough is supposed to look ugly at this point.
  4. Line the counter with a piece of parchement paper and place almost all of the 1/2 c. flour onto the parchment paper.
  5. Transfer the sticky dough onto the highly floured space and begin to work the flour into the dough with your hands.  Once you have gently kneaded the flour in, sprinkle the remaining flour back on to the parchment paper.
  6. With your hands, shape the dough gently into a 9″x 13″ rectangle. Spread 2 Tbs melted butter onto dough and sprinkle the cinnamon-sugar filling evenly on top, leaving a 1/4″ border on all edges.
  7. Gently but quickly roll the dough. If your dough breaks apart at the seams (and it will) just use your hands and pat the dough to correct the problem.
  8. Gently slice the roll into 8 pieces with a sharp knife.
  9. Grease a round glass pan with spray. Place 7 pieces around the perimeter of the pan and place the remaining piece in the center. With your hands, gently press down on each roll.
  10. Brush the top of the rolls with the remaining 2 Tb of melted vegan butter.
  11. Bake for 18-22minutes or until golden brown.  Allow to cool slightly (5 minutes).
  12. Coat with icing.

Icing Recipe:

  • 1 1/3 c. powdered sugar
  • 1/4 c. melted coconut oil
  • 2 Tbs hot water
  • 1/2 tsp vanilla extract
  1. Combine sugar into melted oil.
  2. Add vanilla and water until thick but thin enough to stir with ease.
  3. Add more water if too thick or more powdered sugar if too thin.

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