After telling you in my last post that adding non gluten grains and nuts back into my diet in small amounts “was working just fine”…I ended up sick, sick, sick. First with a cold sore on the left side of my mouth, then a few days later with one on the right side of my mouth. Then flu symptoms and now a bad and lingering cold.
Seems crazy I know, that food can wreak such havoc on our bodies. There’s research upon research proving that it does and how it does, yet most of the time, we have to learn it the hard way.
Sometimes the only way to figure out if there are foods that make you sick is to do an elimination diet, removing all of the foods for an extended period of time that commonly cause issues with people.
I’ve done that numerous times over the years and I keep a food journal so that I can see if there are ties with what’s going on with my health and what I’m putting into my body. This is especially important when you deal with a chronic illness. People with chronic illness like Lyme Disease and auto immune disorders, have to be very loving with their guts and immune systems.
By doing elimination diets and keeping a food journal, I’ve discovered that my body cannot handle dairy or gluten. And since contracting Lyme Disease and dealing with the inflammation and problems that arise with an ongoing bacterial infection, I can now no longer handle grains and nuts & seeds on a regular or even semi regular basis.
So while I’m always gluten and dairy free, it’s back to grain free and nut free living the majority of the time for me. My body has certainly given me some red flags that cannot be ignored. And since my goal is healthy living and feeling well, I listen to my body.
Thankfully, there are still plenty of delicious and healthy foods that we can all enjoy, even on what most people would consider very strict diets.
Grain Free & Dairy Free Cinnamon Rolls
*Makes 15 cinnamon rolls
For the dough:
2/3 Cup Arrowroot (plus more for rolling)
1 1/2 Cups Sweet Potato Flour
3/4 Cup Coconut Flour
4 teaspoons Xanthan Gum
4 teaspoons Double Acting Baking Powder
3/4 teaspoon Sea Salt
3 Tablespoons Yeast
3 Tablespoons Coconut Sugar
2/3 Cup Dairy Free Butter
6 Eggs Separated
3 Tablespoons Grass Fed Gelatin
1 Cup Cool Water
3 Tablespoons Apple Cider Vinegar
For the filling:
About 3/4 Cup Dairy Free Butter (room temperature)
About 3/4 Cup Coconut Sugar
For the Frosting:
Dairy Free Butter
Pure Almond Extract
Measure the arrowroot, sweet potato flour, coconut flour, xanthan gum, baking powder, salt, yeast, and sugar into a medium bowl and whisk well to combine. Measure in the dairy free butter and work lightly through the dough with your fingers until the butter is about the size of small peas and distributed throughout the flour mixture (or use a pastry cutter). Set aside.
Next, separate the eggs. Place the egg whites in a stand mixer with a whisk attachment and beat until stiff peak.
In a glass measuring cup filled to 1 cup with cool water, add the 3 Tablespoons of gelatin and quickly whisk with a fork. Place in the microwave and heat for 25 seconds. Add the egg yolks to the beaten egg whites, add the apple cider vinegar, and turn the mixter on low. Slowly drizzle the gelatin mixture into the egg mixture. Beat on medium for 15 seconds.
Switch the whisk attachement to the paddle attachement and with the mixer on low, slowly add the flour and butter mixture. Once it’s all been added, turn the mixture on medium and beat for one minute. It will be very wet.
Place a piece of parchment paper on your counter and flour it with arrowroot or sweet potato flour (arrowroot is much less expensive). Spray a 13x9x2 baking dish with coconut oil and set aside. Turn the oven to 375 degrees.
Scrape the dough onto the floured parchment paper and sprinkle with more flour. Pat into a rectangle with floured hands and roll dough out with a floured rolling pin to about the size of a baking sheet.
Dot the dough all over with the room temperature dairy free butter. Spread with a spatula. Sprinkle with the coconut sugar and spread out a little if necessary with your hands, and then sprinkle generously (very) with the ground cinnamon.
Using the parchment, carefully roll up the dough into a cylinder, pressing the dough down a little as you go to seal. Pinch the ends and squish them in a little. Cut into about 2 inch sections and place in rows in the baking dish. Cover loosely with sprayed plastic wrap and a kitchen towel and place on top of the oven to rise for 45 minutes.
Remove the plastic and towel and bake for 25 minutes.
Cool for 10 minutes and frost. The frosting is a personal preference depending on how much you like. Just make a basic powdered sugar frosting flavored with pure almond extract.