Tuesday, February 19, 2013

282. Cinnamon Bun Meringue Bars



I have been craving cinnamon rolls for a month now!  It is probably the time of year because the weather is cool and damp.  The warm and gooey texture of a fresh cinnamon roll just makes my mouth water.

Well, everyone knows I can't just go and buy any cinnamon roll, it has to be gluten free which means I have to make them from scratch which probably means they are not getting made anytime soon.

When my friend, Carol from Ditch the Wheat announced she needed a few friends to review her ebook Indulge, 70 Grain Free Desserts, I promptly volunteered.

I went through every recipe and was amazed at how her recipes were so easy and used healthy ingredients like coconut oil, coconut flour, raw honey and nut butters.  I hear lots of chatter from my fans and friends of how they would like to learn to cook with coconut flour and oil. Well here is your chance.

This is an excellent place to start.  Many of Carol's recipes are centered around these two ingredients.  She gives you upfront information before you reach the recipes so that you know exactly what the ingredients are and how you will be using them, how to store the various flours used, and baking preparations for a successful day in the kitchen.  

Several recipes immediately caught my eye, but as I stated before, I was craving cinnamon buns.  I found something healthier and better, Cinnamon Bun Meringue Bars.

I have never made a recipe that only used coconut flour. I use it usually in combination with other flours and starches.  I know how this flour functions when combined with other ingredients and so I was fascinated by this recipe.  It intrigued me to see how it would all come together.

I followed the recipe and was amazed that the batter baked up into this delicious soft cookie underneath the meringue.  The meringue made it gooey and the cinnamon dipped balls were perfect.

My craving had been met and I will be making this dessert again...SOON!  It was very easy and so tasty.

I made one alteration with the recipe and that was the size of the baking dish.  I do not own an 8X8 dish so I used one that was a bit smaller.  My dessert is probably a bit thicker than Carol's in her ebook .

Carol has graciously given my fans a discount code to use to order and download your own copy of Indulge, 70 Grain Free Desserts.   The code to use is: SIMPLY20 and you have until February 26, 2013 to use it.  This will allow you a 20% discount off of the price of the ebook.  Click on the title of the book or you can go directly to her site HERE.

Carol has given me permission to share her recipe of Cinnamon Bun Meringue Bars with all of you.  I hope that when you get a chance you will go and visit her site Ditch the Wheat.  She has an amazing story of wellness, weight loss and leads a healthy lifestyle that is inspiring to all around her.


RECIPE: Cinnamon Bun Meringue Bars
Recipe is by Carol Lovett  from her new ebook, Indulge: 70 Grain Free Desserts
** printed with permission**

4 large eggs, separated
2 tbsp raw honey, (30 mL)
1 tsp cream of tartar, (5mL)
1/4 cup extra virgin coconut oil, (60 mL)
1 tbsp raw honey, (15 mL)
2 tsp vanilla extract, (10 mL)
1/4 cup coconut flour, sifted (60 mL)
1/4 tsp cream of tartar, (1 mL)
1/4 tsp baking soda, (1 mL)
1/8 tsp salt, (0.5 mL)
1-2 tbsp cinnamon, (15-30 mL)


Preheat oven to 350 degrees (180 C).  Line a 8X8 glass baking dish with parchment paper.  Rub the sides that are not covered by parchment paper with coconut oil.

In a large bowl combine all the egg whites, raw honey and cream of tartar.  Whip until stiff peaks form.  Set aside.

In a separate bowl, combine the egg yolks, coconut oil, honey and vanilla.  Add to the bowl, coconut flour, cream of tartar, baking soda and salt.  Mix until smooth.

Place cinnamon in a small bowl.  Drop by small spoonfuls the coconut flour mixture into the cinnamon.  Coat the dough in cinnamon and place on the bottom of the dish and layer with whipped egg whites.  Alternate between layers.

Bake for 20 minutes.  The dish is done when the meringue is lightly brown.  Cool and cut into squares. Leftovers do not need to be refrigerated.

MY NOTES:  The coconut oil is usually solid.  I warmed mine up in the microwave to melt and then added it to the recipe.  Carol mentioned that her portion sizes are 16 per recipe.  Based on the dish below that I used,  I would say it would give me four 2X2 inch pieces.


This is how mine looked before I baked it.  

Written by Sherron Watson

5 comments:

  1. You are addicted to meringue, Sherron! LOL This dessert looks wonderful. Great book review!

    Shirley

    ReplyDelete
  2. I can't even handle how cool and awesome and unique this is!!! That merignue looks fab and I can't believe the cinnamon buns are gluten free!

    ReplyDelete
  3. These are gorgeous! Just when I didn't think cinnamon rolls could get any better, you go and add meringue!

    ReplyDelete
  4. Can you explain how you got yours to be so dough filled? I made this, no variations to the recipe, and I couldn't even get the bottom of the pan covered in dough, much less enough to layer. I'm really disappointed in my results, especially since it is a waste of food. There is so much meringue in ratio to the dough balls that it is really unpalatable. Thank you.

    ReplyDelete

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