May these sweet potato cinnamon rolls nourish and ground you!
Gluten-Free
Since being diligently gluten-free for the past several years, I can tell you I don’t miss wheat products. There are great GF options out there with simple ingredients, but it does take discernment when grocery shopping. Check out this post for online / in person grocery store inspiration.
I enjoy making and sharing many special GF treats, including bread and pizza. By skipping the highly processed and often pesticide-laden wheat products and long ingredient lists, I no longer experience the discomfort, bloating, and toxic burden inherent to wheat. Not only that, but it is invaluable to me to have the peace of mind knowing I’m serving my body well.
I encourage my clients to continue making the best choices for their body, which for most looks like removing refined sugar, processed carbohydrates, inflammatory oils, and food sensitivities. This cinnamon roll recipe includes simple ingredients you can feel good about!
Sweet Potato
I’m a big fan of sweet potatoes; I’ll highlight just a few reasons why I use them regularly. As a colorful source of fiber and starchy carbohydrate, sweet potatoes are rich in micronutrients like Vitamin A, C, and potassium. In Ayurveda, sweet potatoes are a grounding food that soothe vata energy.
They are versatile enough to be had as a breakfast item [sweet potato toasts with eggs], lunch, dinner, or dessert. They lend well to dessert because of their natural sweetness and they need very little, if any, natural sweetener.
The combination of insoluble fiber and cinnamon in this recipe makes for better regulated blood sugar. Compared to a dessert made with refined sugar and simple carbs that will spike blood sugar, this dessert will slow the uptake of glucose into cells and thus the response of insulin from the pancreas. Read more about the many benefits of sweet potatoes from Harvard nutrition.
Cinnamon Rolls
Dough:
- 2 cups sweet potato puree [boiled, skins removed]
- 2 cups GF flour [I used 1 cup almond flour + 1 cup sorghum flour]
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- pinch Himalayan pink salt
Filling:
- 2 tablespoons coconut oil, melted
- 1 teaspoon coconut sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Frosting:
- 3 tablespoons coconut cream
- 1 teaspoon maple syrup
- pinch Himalayan pink salt
If you make it and enjoy it, don’t forget to tag me on Instagram!
In health,
Chloe Jane
