Monday, December 9, 2013


 It snowed in Vancouver! I am so delighted. Today it was snowing and I went for a run in the morning with my friend Colin and no one was out enjoying the beautiful Christmasy day! Both of us being from Ontario were a little shocked to see that we were literally the only ones taking advantage of the otherwise always busy seawall. Our conclusion...people in Vancouver are scared of snow. For me this time of year is all about the baking and the baking party has indeed begun! The thing about grain free baking is you really need to go into it with a completely open mind. One's mindset should be something like..."I am prepared to try something that I have never tasted before without trying to liken it to one of my favourite glutenous treats". It is for this reason that after I made this particular treat Simon and I mulled over what to call them...because they aren't cinnamon buns like you would traditionally think of a cinnamon bun. So we decided on Cinnamon Fig Spirals. If you eat them from this perspective they are darn good! Oh and did I mention that there's almost an entire sweet potato snuck into them!

Cinnamon Fig Spirals
(Grain & Sugar Free)
✿ 1 3/4 almond flour + 1 cup almond flour
✿ 1/2 cup coconut flour

✿ 1 tbsp tapioca starch (or arrowroot)
✿ 1 tbsp cinnamon
✿ 1 tsp baking soda
✿ 2 eggs
✿ 2 tbsp ghee (or you could use coconut oil or butter)
✿ 2 tbsp honey or 1/8 tsp liquid stevia (if you like your dough really sweet you may want to double the amount of sweetener)
✿ 3/4 cup cooked and mashed sweet potato

✿ 5 dried figs
✿ 2 tbsp ghee (or coconut oil or butter)
✿ 1 tbsp cinnamon
✿ 4 tbsp water from cooking figs
✿ 1 tsp vanilla extract

1) Mix 1 3/4 cup almond flour, coconut flour, cinnamon, tapioca starch and baking soda in a large bowl.
2) In a blender puree the eggs, ghee, sweetener of choice and sweet potato.  
3) Pour the wet ingredients into the dry ingredients and stir to combine.
4) Add the extra 1 cup almond flour slowly as you continue to stir, forming a ball of dough. 
5) In a small pot boil the dried figs for 5 minutes or until they become plump.
6) In a blender puree the figs, ghee cinnamon, fig water and vanilla. It's ok if there are still little clumps in it. 
7) Spread a large piece of parchment on your working surface. Place your dough on top of the parchment. With your hands work the dough into a rectangle shape. Next, cut another sheet of parchment about the same size and place it on top of your dough. Roll out the dough into a large rectangle with a rolling pin on top of the parchment. About 1/4 inch give or take. 
8) Remove the top piece of parchment and spread the fig mixture evenly over the rectangle you have made.
9) Begin to roll by gently rolling the parchment covered dough and then removing the parchment bit by bit until you have a rolled log.
10) With a serrated knife, cut the log into about 10 equal sized pieces. Place each cinnamon bun on a parchment lined cookie sheet until the sheet is filled. 
11) Preheat the oven to 350 degrees. 
12) Place the cinnamon buns in the oven for 20 minutes. 
13) Remove from the oven and allow them to cool ever so slightly before eating!



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