Fail Proof Two Bite Treats

Yes- I say fail proof treats because I never considered myself a great baker (I still would say I am a very amateur baker) so trust me when I say that if I could make these yummy treats, you can definitely make them as well. This past Sunday’s weather was definitely a treat but it looks like Mother Nature is encouraging us to continue to stay at home. While staying at home, why not continue to bake? πŸ™‚

I have a bag of spelt flour sitting around in my pantry so I’m currently looking for different ways to use it up but I have to keep it yeast free as I am currently having major difficulties locating some yeast in the city. Β It really does seem like the entire city took up baking as a new potential hobby during this pandemic. Not only am I trying to use up my spelt flour but I continue to look for easy recipes to make so that I am better prepared for the future for activities to do with Baby E when she can help around the kitchen. =)

A friend recommended I try out Rachel Mansfield’s One Bowl Vegan Chocolate Chunk Cookie. I like how the the prep time is ~5 minutes and it really is one bowl where you mix everything together and it does not take long to bake at all (it only took me 8 minutes). I also like how this recipe yields a very small batch so it’s not overwhelming for a small household to have as a treat on hand (the original recipe says it yields 8 cookies but I was able to get 6 cookies. I got a 7th cookie but that cookie was all spelt & almond flour with no chocolate chunks). πŸ˜‰

spelt cookie 1

If you like soft and chewy cookies, you’ll have to make these so here is the recipe with the changes I made:


1 egg ( I could have used a flax egg but I chose to use an egg instead)

1/4 c liquid coconut oil

1 teaspoon vanilla extract

1/4 c honey (I ran out of maple syrup but maple syrup would be delicious in this recipe)

1.25 c spelt flour

2 Tbsp almond flour (I also have a very small amount of almond flour use up but coconut flour or oat flour could also work)

2 tsp baking powder

1/3 c dark chocolate (I love the Ghiradelli Dark Chocolate Chips)


  1. Preheat oven to 350oF. Line a baking tray with parchment paper.
  2. Mix together the wet ingredients (egg, coconut oil, vanilla extract and honey).
  3. Add in the dry ingredients (spelt flour, almond flour and baking powder)
  4. Mix in chocolate chips.
  5. Scoop out 1 heaping tablespoon to form one cookie.
  6. Bake in the oven for 8-10 minutes until a light golden colour.
  7. Enjoy!

On Instagram recently, it seems like many individuals were making cinnamon rolls and/or buns so it made me crave some as well. I’ve never made cinnamon rolls so I was worried my first attempt would not turn out but I’m very happy and satisfied with how things turned out the first time around. πŸ™‚ The recipe yields 8 mini cinnamon rolls (I say mini because you can honestly finish one of these buns in two bites. Three at most if you take extra small bites).

cinnamon roll batch
I’m no food photographer so please excuse the not so good quality photo. πŸ™‚Β 


For the dough:

2 cups all purpose flour

2.25 tsp baking powder

3 Tbsp white granulated sugar

1/2 tsp cinnamon

1/2 tsp kosher salt

3/4 c whole milk

3 Tbsp unsalted butter

For the filling:

1/2 c packed brown sugar

3-4 tsp of ground cinnamon (I love cinnamon so I did closer to 4 teaspoons)

1 Tbsp unsalted butter, melted

For the Frosting (I love cinnamon rolls without the frosting but I know some individuals who like the frosting for an extra indulgence):

4 oz. (113 grams) cream cheese

1/4 c unsalted butter

1 tsp vanilla extra

1/2 c icing sugar, sifted (decrease further if you’d like the frosting to be even a bit more tangy)


  1. Preheat the oven to 350oF.
  2. Line a baking dish with parchment paper.
  3. In a large bowl, mix together the flour, baking powder, sugar, cinnamon and salt.
  4. In a small sauce pan over low heat, combine the milk and butter. Cook just until the butter is melted.
  5. Add the warm milk mixture to the flour until just combined (Don’t mix too much).
  6. Lightly flour your work space with additional flour. Knead the dough for ~1 minute (be careful to not over knead the bread). If your dough came out too sticky, add additional flour. I found with the amounts listed above, my dough came out just right.
  7. Once the dough is a smooth ball shape, cover with a damp towel (or paper towel) and let it rest on the counter for ~15 minutes.
  8. In the mean time, whisk together the cinnamon and brown sugar (for the filling).
  9. You can also start to work on the frosting. I combined the cream cheese, butter, sugar and vanilla extract in the Vitamix. If it was a bigger batch, I would consider using a stand mixer.
  10. Once the dough has rested for ~15 minutes, roll the dough out Β (~1/2 inch thick).
  11. Brush the dough all over with the melted butter and sprinkle the cinnamon and sugar mixture over on top.
  12. Begin to roll the dough into a log. Once rolled, cut the log into 8 equal pieces.
  13. Bake in the oven for ~25-30 minutes or until pale golden.
  14. Enjoy the yummy goodness! πŸ™‚

cinnamon rolls 1

Food For Thought: During these times, why not bake up some treats and drop off to some friends and family members who may need a pick me upper and do a visit within an acceptable social distance? Don’t forget that Mother’s Day is just around the corner so make mom some yummy treats! πŸ™‚




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