Cinnamon Rolls (grain free)
Chickpea flour makes a biscuit textured dough you can doctor up with your preferred amount of sweetener. Use these to accompany your favorite chili recipe. They are also great for breakfast alongside an egg, turkey bacon, and defrosted frozen mixed berries.
Servings 4
Ingredients
- 1 cup chickpea flour
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1 tsp cinnamon, add nutmeg if you like or pumpkin pie spice or apple pie spice
- 1 tsp vanilla
- 2 tbsp safflower oil or avocado oil
- 1/3 cup Plain whole milk Greek yogurt
- 1 tbsp real maple syrup or honey or sweetener to taste
- 1 tbsp melted butter for the last step
Instructions
- Preheat oven to 450°F.
- Combine the chickpea flour, baking powder, spices, and salt in a medium bowl. Mix the oil into the flour mixture until the oil is completely incorporated. Stir in the vanilla and yogurt to form a thick, sticky dough.
- Heat a cast-iron or oven-proof skillet over medium heat and spray with cooking spray. (I use butter flavored spray.) Remove from the heat once the pan is hot.
- Divide the dough into 4 equal parts, scooping each part into the hot skillet to form a biscuit shape. Space them evenly in the skillet. It's okay if they touch each other or the edges of the pan.
- Place in the oven and bake for 8-10 minutes, or until golden brown. The biscuits will easily slide out of the pan with a spatula.
- Drizzle with melted butter while they cool. You can add extra cinnamon/sugar, or cinnamon/sweetener, or some icing if you like.
Notes
Use immediately or store in the fridge for up to 1 week. Reheat in the toaster or microwave before serving.