Categories
DESSERT

ALMOND JOY TRUFFLES RECIPE

This recipe for Almond Joy Truffles tastes just like the candy bar! It’s filled with a creamy coconut center, topped with an almond, and covered in dark chocolate. You are going to love this dessert!

My son doesn’t like nuts or coconut. So every year at Halloween, I always hope he’ll receive lots of those miniature Almond Joy candy bars in his treat bag–because that means I get to eat every one.

I love them. I love the sweet coconut center along with the almond crunch. So, of course, my quest to create the perfect treat during our Christmas Truffles and Bonbons series had to include some version of Almond Joy.

It. is. wonderful.

The center is even creamier than the candy bar, giving it a nice homemade touch. And the sweet coconut is perfect. I had to control myself on this one because I honestly could have eaten the entire batch.

The key to these truffles is allowing them to chill for a bit. That way, they’ll keep their shape when you dip them while still keeping the almond attached to the top.

This makes a very big batch of Almond Joy filling, so if you want to reserve some for later, just freeze the coconut mixture in a freezer safe bag. You can easily pull it out, form into balls, and dip in the chocolate when you need a quick treat.

Ingredients

  • 14 oz. sweetened condensed milk
  • 4 cups sweetened flaked coconut
  • 4 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • dipping chocolate
  • toasted almonds

Instructions

  1. Mix milk, butter, coconut, vanilla, and sugar in a large mixing bowl.
  2. Shape into 1 inch balls and place on wax paper or heavy weight dipping sheets.
  3. Gently press one almond to the top of each coconut ball.
  4. Refrigerate for about an hour or until firm.

You can find complete recipes of this ALMOND JOY TRUFFLES RECIPE in writtenreality.com

Categories
HEALTHY VEGAN

Easy Chickpea Tikka Masala

I had a group of friends over for dinner on Saturday night. One of the guests was vegan, which I actually love because it’s always a bit of a challenge.
As I was planning the menu, I knew right away I wanted to make my super delicious Easy Pumpkin Masala that wins rave reviews and sometimes even a standing ovation (seriously, I am not kidding!)
I also wanted to make some tikka masala. But I couldn’t make my award-winning chicken tikka masala. Because, you know, chicken and THEN the gravy (made with yogurt or cream) – so yeah, not vegan at all.
But then I thought that it’s such a shame that vegans miss out on something delicious like tikka masala.
So I got down to it and made this delicious and vegan Easy Chickpea Tikka Masala.
Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream.

Now I understand that chickpeas are NOT paleo-friendly; but I decided to cook this dish anyway because I wanted to serve some sort of heart-healthy protein to my guests.
Plus, I figured since hummus is not a paleo-diet killer (or is it?), the chickpeas themselves are okay for the occasional consumption of legumes. Not to mention that even the paleo Almighty Chris Kresser believes that “eating a few servings of legumes a week is fine as long you tolerate them well.”
Last — but definitely not least — not all of you guys follow the paleo diet. Actually, I think that just a fraction of my readers are cavemen.
So, why not chickpeas, for once…

Here’s the lowdown about this dish: rich, spicy, curry, delicious. That’s it. So good. You might even say that this Chicken Tikka Masala is fleek.
If you love my Chicken Tikka Masala, I’m sure you’ll love this one too.
The gravy is delicious and works perfectly with the chickpeas.
All of my guests forgot they were eating vegan as they polished this off. You might just do the same.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece of ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 3 (15 oz / 425 gr) cans chickpeas, drained and rinsed
  • 2 (14.5 oz / 410 gr) cans diced tomatoes
  • 1 can full fat coconut milk (I used BPA-free Natural Value)
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh chopped cilantro

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add onions, a pinch of salt, and sautè until translucent, about 6 minutes stirring every now and then. Add garlic and sautè for 1 more minute.
  2. Add ginger and spices and sauté until fragrant, about 30 seconds.
  3. Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
  4. Stir in coconut milk and simmer for 5 more minutes.

You can find complete recipes of this Easy Chickpea Tikka Masala in bloglovin.com

Categories
DESSERT GLUTEN FREE

HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.

I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!

INGREDIENTS:

For the Gluten Free/Vegan/Flourless version

  • 2 cups gluten free rolled oats, ground into a flour
  • 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T dairy free milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

  • 1/2 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup (can sub for honey or agave)
  • 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 1/4 cup poppy seeds
  • 1 T lemon juice
  • 1 T lemon zest
  • 4 large eggs, whisked lightly

For the protein frosting

  • 3 scoops vanilla protein powder (see SHOP page on the menu bar)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Dairy free milk to form batter

For the coconut butter frosting

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

For the basic cream cheese frosting

  • Dairy free cream cheese (can sub for any cream cheese)
  • 2 T granulated sweetener of choice
  • pinch cinnamon

Instructions

  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.

You can find complete recipes of this HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE in thebigmansworld.com

Categories
DESSERT

CRANBERRY BLISS SEVEN LAYER BARS

I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It’s a fast, easy, one-bowl, no-mixer recipe that’s as easy as sprinkling and layering ingredients in a pan and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.

INGREDIENTS:

  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 3/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup dried cranberries (I use orange-flavored dried cranberries)
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

INSTRUCTIONS :

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  6. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order).
  7. Evenly drizzle sweetened condensed milk over the top.
  8. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set.
  9. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.
  10. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  11. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.
  12. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com

Categories
HEALTHY

HEALTHY PEANUT BUTTER GRANOLA

Hello and Happy New Year to YOU! I’m crazy excited about all that 2017 has in store…most notably meeting this precious baby girl in April! While I’ve been super grateful for maternity jeans during the holidays {hello stretchy waist, I love you}, I’m vey ready to take a chill pill on the sugar and get our family back in the swing of healthy eating!
I thoroughly enjoyed the indulgences of the holidays with zero regrets! However, we do generally eat very healthy around here, and I love that I get to share what works for my family with all of you lovely ladies and gents! So let’s kick off 2017 with a tried and true family favorite recipe…this Healthy Peanut Butter Granola! It’s gluten-free, dairy-free, oil-free, refined-sugar free AND vegan!
Perfect for any and all eaters in your life! Beloved by everyone who lives in my humble abode, it’s a great make-ahead breakfast for those of us who like to make the mornings as easy as possibly {i.e. sleep as long as we can}! Yes it’s true. I am not a “hot breakfast every day” mom. We eat lots of muffins, smoothies, breakfast bars, baked oatmeal, and yogurt with granola…..all of which have been made ahead of time and stored in the refrigerator or freezer. Oh and I can’t forget…we even eat….cereal {gasp}… 😉
I like to make breakfast as easy and desirable as possible for my kids. They almost always get to pick whatever they want in the mornings, because the last thing I’m looking for is a battle royale over finishing their first meal of the day. {Truth}. This is why I think it’s important to have a bunch of nutritious options, like this Healthy Peanut Butter Granola, on hand and ready to be chosen by hungry little tummies.
It is ridiculously easy to make. Just melt together the honey and peanut butter, add the other wet ingredients, mix in the dry ingredients, combine and bake! In order to be extra sure your granola is done baking, remove a piece or two from the pan and let it cool on the countertop. If it hardens relatively quickly {in 1-2 minutes} then it’s done. If not, continue baking until it is crunchy at room temperature.
No worries if you do under bake this healthy peanut butter granola and it becomes soft the next day, just pop it back into the oven for a few minutes to re-crisp it! Just be SUPER careful not to forget you put it back in the oven…I may have done this on more than one occasion. Whoopsies.

INGREDIENTS :

  • 2 cups old-fashioned (or quick cooking) oats*
  • ½ tsp ground cinnamon
  • ¼ tsp sea salt
  • ¼ cup natural peanut butter
  • ¼ cup honey (or maple syrup for vegan)
  • ½ tsp pure vanilla extract

INSTRUCTIONS :

  1. Preheat oven to 325 degrees F. Grease a large cookie sheet and set aside.
  2. In a small bowl, mix together oats, salt and cinnamon. Set aside
  3. In a microwave safe dish or on the stovetop,
  4. melt the peanut butter and honey (or maple syrup) together until smooth.
  5. Remove from heat and stir in vanilla.
  6. Stir in dry ingredients and mix until well combined.
  7. Spread mixture on prepared cookie sheet.
  8. Bake in the preheated oven for 20-25 minutes, or until granola is lightly browned, stirring the granola once gently half way through. (A great way to test for doneness is to remove a small portion of the granola from the pan and set it on the counter.
  9. If it hardens as it cools the rest of the granola is done)!

You can find complete recipes of this HEALTHY PEANUT BUTTER GRANOLA in joyfoodsunshine.com

Categories
HEALTHY

Easy Coconut Shrimp

Hands down, this is the best coconut shrimp recipe I’ve tried! Look:
I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes. I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?
The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.
While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.
I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!
My coconut shrimp recipe is unlike any others that I’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.

Ingredients:

  • 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil

Directions:

  1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

You can find complete recipes of this Easy Coconut Shrimp in sallysbakingaddiction.com

Categories
DESSERT

Chocolate Coconut Tart

I have some recipes here on the blog that are oldies but goodies. This chocolate coconut tart is one of them and it is getting a makeover today. I made it a few years ago when I was guest posting over on The Daily Dietribe but it has become a favorite for my family that I keep remaking it and tweaking it each time. And it was about time I updated the recipe and also those awful pictures. I can’t believe this was stellar work in 2013. Oh how much I’ve grown 🙂
The tart is a classic chocolate ganache tart. It’s gluten-free, dairy-free, paleo and vegan. But don’t be turned off, as every thing about it is delicious. Starting with a coconut almond crust that’s crunchy and good. Over the years, I’ve experimented with coconut flour in the crust and it adds a great texture to it and of course a bit more coconut flavor. So that’s the version that is below. If you don’t want or have coconut flour, feel free to substitute with almond meal/flour.
The filling is pure chocolate ganache and a good quality chocolate is necessary to make the filling great. I love using Ghirardelli 60% Bittersweet Chocolate Bars for this. Sometimes I do mix it with Semi-sweet chocolate depending on the audience that is getting the tart. Either way, it is a rich chocolate filling made creamy with coconut milk.

INGREDIENTS
For the crust:

  • ½ cup unsweetened coconut flakes
  • 1¼ cups almond meal/flour
  • ¼ cup coconut flour (optional, if you do not have coconut flour substitute with ¼ cup almond meal)
  • ¼ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons agave syrup

For filling:

  • 1 cup canned coconut milk
  • 12 ounces bittersweet chocolate, finely chopped (I like using 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
  • 1 teaspoon pure vanilla extract

For topping:

  • ½ cup unsweetened coconut flakes, toasted
  • ½ cup sliced almonds, toasted
  • ¼ cup pistachios (optional)
  • 1 cup fresh raspberries
  • Coarse sea salt (optional)

DIRECTIONS
To make Tart Crust:

  1. Heat oven to 350 degrees F. In the bowl of a food processor, combine the coconut flakes, almond meal and salt. Pulse to combine. In a small container, melt the coconut oil and maple syrup together. Pour into the food processor and pulse until well mixed.
  2. Press the crust into the bottom and sides of a 9-inch tart pan. Use the flat bottom of a cup to press hard.
  3. Bake crust in heated oven for 10-12 minutes until golden and firm. Remove from oven and let cool completely.

You can find complete recipes of this Chocolate Coconut Tart in blahnikbaker.com

Categories
DESSERT

COCONUT FLOUR VANILLA MUG CAKE

Coconut Flour Vanilla Mug Cake – satisfy your sweet cravings in a flash with this coconut flour mug cake that is gluten free, paleo friendly and ready in minutes!
It’s a soft and sweet vanilla flavored cake (sprinkles or chocolate chips optional) that takes just a few minutes to whisk together and then ‘bakes’ in the microwave.
Perfect for late night cravings or when you just have no time to make a full cake. The best part is, that this cake is made with coconut flour. It is entirely grain and gluten free, paleo friendly and clean eating!
And this is just one of the many awesome coconut flour recipes from my new ebook.
Maybe, you have never used coconut flour before and don’t know if you want an entire cookbook using that ingredient.
I was in the same spot almost 3 years ago. Never having worked with coconut flour before, I didn’t even know where to start. Let me tell you, the first attempts weren’t so pretty (or tasty).
The first time I struck gold was with these Pumpkin Coconut Flour Muffins. My family loved them and it turned out that everyone who made them from by blog, loved them too. To this day that muffin recipe is one of my top 10 most viewed posts.

INGREDIENTS

  • 2 tbsp coconut flour
  • ¼ tsp baking soda
  • pinch of salt
  • 1 egg
  • 2 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tbsp coconut milk
  • ½ tsp vanilla extract
  • 1-2 tsp sprinkles (optional)

INSTRUCTIONS

  1. In a large mug, whisk together coconut flour, baking soda, and salt.
  2. Add egg, coconut oil, maple syrup, coconut milk, and vanilla extract and mix thoroughly to combine. Very gently fold in optional sprinkles.
  3. Microwave for about 2 minutes. Start checking at about 1.5 minutes. Let sit for a couple minutes before eating.

You can find complete recipes of this COCONUT FLOUR VANILLA MUG CAKE in leelalicious.com

Categories
DESSERT

Simple Paleo Reese Cups

You are going to want to keep this recipe for Simple Peanut Butter Cups handy and make them often. The recipe is super quick and simple but they don’t last long! These honestly taste just like the real deal if not better. It just takes a few simple ingredients and about 10 minutes of your time to prepare. Amazing!
Yeah that’s really all you need! (except a microwave) The hardest part about this recipe is having to wait an hour before eating. The wait may be difficult but it is oh so worth it.
Hope you Enjoy! = )

Ingredients

  • 1 cup smooth Almond Butter (or peanut butter if not strict Paleo)
  • ½ cup unsweetened shredded coconut (optional)
  • 1 tablespoon coconut oil
  • 1 tablespoon honey
  • 1 cup dark chocolate chips (use Enjoy Life brand if strict Paleo)

Instructions

  1. Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).
  2. Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted chocolate on top of each muffin tin then place the tin in freezer for about an hour.

You can find complete recipes of this Simple Paleo Reese Cups in simplegreenmoms.com

Categories
DESSERT

Paleo Cinnamon Rolls Recipe

This Paleo Cinnamon Roll recipe is a sweet success! It’s not easy for people to go completely gluten and dairy-free. It was frustrating at first because I like to bake, and I found most recipes didn’t work out for me the way they were supposed to. I also don’t like the gluten-free baked goods sold at stores as they contain a lot of gums (xantham gum, guar, etc.) in high enough amounts to cause me stomach problems.Traditional cinnamon rolls use yeast to make the dough rise, but not in this recipe. Eggs are used here to make the dough double in size.
Going Paleo and baking delicious foods is achievable, but just requires a little time. This recipe took some trial and error and I am so happy with how it turned out. My son loves it so much that he took most of them and ran off. His only tip was to add more of the sugar filling. I really hope you love these delicious Cinnamon Rolls. Also, these will not be identical to those rolls sold at the store. Gluten-free baking isn’t the same – but I think it’s better. These are made with better ingredients and from scratch! Let’s get started!

INGREDIENTS:
Dry Ingredients (Place in a Bowl)

  • 3/4 Cup Arrowroot Flour
  • 2 Tbsp. Coconut Flour
  • 2 Tbsp. Almond Flour
  • 1/4 Teaspoon of Salt
  • 1 Teaspoon of Sugar

Wet Ingredients (Pour into a Small Saucepan)

  • 1/4 Cup of Shortening – I use Spectrum Organic Shortening
  • 3 Tbsp. Water
  • 1/3 Cup Coconut Cream & 3 Tbsp. of liquid (thick coconut water) from the can of coconut milk.

Ingredients to Be Mixed in with Batter (just set aside until you reach that step)

  • 3 eggs
  • 1/2 teaspoon of vanilla

Filling for Cinnamon Rolls

  • 1/4 Cup + 2 Tbsp. Maple Sugar (Some Paleo people are fine with the use of maple sugar. I use this one and it’s
  • insanely delicious. If more open, any substitute of your choice would work fine)
  • 1 Teaspoon of Cinnamon (or more, if you like)
  • pinch of salt
  • 1/8 Cup Coconut Oil

Glaze

  • 1/2 Cup Powdered Sugar, Paleo-friendly (instructions for making it are here, and require maple sugar & a little tapioca starch)
  • 1/2 Tbsp. Coconut Oil
  • 1/4 Teaspoon Vanilla
  • 2 Tablespoons of Coconut Milk (the cream part)

Before Baking Rolls

  • Set aside a tablespoon or two of coconut oil. This will be drizzled or brushed onto the rolls just prior to going in the oven.

INSTRUCTIONS:

  1. Preheat your oven to 350 degrees F.
  2. Take the eggs out of the refrigerator and let them sit out, or place in a bowl of warm water.
  3. Take the vanilla out and place it near your mixer for later.

You can find complete recipes of this Paleo Cinnamon Rolls Recipe in instructables.com