Happy Birthday to ME! Happy Birthday to ME! Happy Birthday, dear ME-EEEEE! Happy Birthday to ME!
Ok, so my birthday is Sunday but this is the closest blog to the day. Those of you who know me well also know I’ll be rocking a tiara at least once this weekend. However, it may shock many of you to find I’m not posting a chocolate cake recipe or something of that sort, as I DO love my chocolate. However, I haven’t made a stellar chocolate recipe lately so I opted for another food love: cinnamon.
Deep-Dish Cinnamon Roll Pie http://chocolatecoveredkatie.com/2011/12/05/deep-dish-cinnamon-roll-pie/
- ½ cup quick oats
- 1 can garbanzo or white beans (drained and rinsed)
- 2 Tbsp unsweetened applesauce
- 1½ tsp pure vanilla extract
- 1½ Tbsp coconut oil
- ¼ tsp baking soda
- ¼ tsp salt
- 1/2-1/3 cup Splenda (or less)
- 1 Tbsp cinnamon (or more!)
Blend all ingredients very, very well in a food processor. Pour into a pan sprayed with nonstick spray. (This is a halved recipe. The original said to use: 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for ~35 min. Let stand at least 10 min before removing from the pan. Makes 5 carbs. Try subbing the applesauce for pumpkin if you’re a fan of pumpkin and you could probably get away with calling this 4 carbs.
Here’s how it came out. To get the glossy sheen, and a bit more moisture, like the top picture, add a glaze simply made with Splenda (can “powder it”) and a bit of almond milk:
Sugar-Free Powdered Sugar http://chocolatecoveredkatie.com/2012/01/22/sugar-free-powdered-sugar/
- 1 cup Splenda
- 1-2 tsp arrowroot powder (You can omit this, but the texture will be better if you don’t.)
Whir ingredients in a blender. It’ll smoke a little, but that’s ok. Powdered sugar in a matter of seconds!
Healthy Glaze Icing:
Combine 1 cup of the above powdered Splenda with 1½ tbsp almond milk and ½ tsp pure vanilla extract. (I did probably ¼ of this recipe.)
Have a beautiful weekend, Meltdown family. Feast on your birthday, feast on your many un-birthdays, and as always…FEAST ON!!!
~Coach Lauren
