You know that warm cinnamon scent that you just can’t get enough of..
Cinnamon is one of my all time favorite scents and I can remember a time when I lined up at Bath & Body Works to gather every cinnamon smelling scented lotion, body spray and body wash they had at Christmas time so that I could smell like it all year long..
This scent also reminds me of my mother’s cinnamon rolls and the sweet scent of breakfast in the morning..
Unfortunately these times have passed and I now wear a mixture of essential oils that help calm my stress and make these when I start to have a taste for cinnamon rolls. I also add cinnamon to just about everything because who doesn’t LOVE cinnamon in smoothies, iced-coffees and greek yoghurt?
My husband and I love it so much we had to buy the extra large size seasoning to keep us from having to buy it every other week because like I said we kinda put it on everything..
After receiving a huge bag of coconut flour from Paleo Robbie I have been googling different recipes to try using this gluten free flour and had a hard time at first getting it to work with me and stay moist but after some trial and error I feel like I finally can share a recipe that is worth sharing. If you saw on Instagram my friends were in town from LA and after visiting the Hello Kitty Cafe, Shopping and Spa-ing (check out my Insta), I wanted to make sure I had some delicious snacks on hand in case they or myself got hungry and needed a grab and go.
The perfect breakfast for me is one that combines a sweet treat + a cold brew coffee mixed in with more cinnamon and stevia because again who doesn’t LOVE cinnamon?
Healthy Cinnamon Rolls Recipe
- 1/2 cup coconut flour
- 1 mL baking soda
- 1 mL sea salt
- 4 organic eggs
- 1/3 cup coconut yoghurt
- 1/4 cup stevia
- 1/4 cup organic maple syrup
Mix ingredients and set aside.
- 30 mL cinnamon
- 60 mL organic maple syrup
- 60 mL grass fed butter or coconut oil
Combine and mix and set aside.
Preheat oven to 175 C. Prepare muffin tin by lining each slot with coconut oil. Pour in muffin mixture evenly into each tin. Now add topping evenly into each tin and swirl around with a toothpick. Place in oven for 20-25 minutes and test with toothpick before pulling out. Enjoy with cold brew coffee.
This recipe was a hit with my husband and friends and of course myself!
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