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? 🙂
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. 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). 😉
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)
- Preheat oven to 350oF. Line a baking tray with parchment paper.
- Mix together the wet ingredients (egg, coconut oil, vanilla extract and honey).
- Add in the dry ingredients (spelt flour, almond flour and baking powder)
- Mix in chocolate chips.
- Scoop out 1 heaping tablespoon to form one cookie.
- Bake in the oven for 8-10 minutes until a light golden colour.
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. 🙂 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).
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)
- Preheat the oven to 350oF.
- Line a baking dish with parchment paper.
- In a large bowl, mix together the flour, baking powder, sugar, cinnamon and salt.
- In a small sauce pan over low heat, combine the milk and butter. Cook just until the butter is melted.
- Add the warm milk mixture to the flour until just combined (Don’t mix too much).
- 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.
- 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.
- In the mean time, whisk together the cinnamon and brown sugar (for the filling).
- 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.
- Once the dough has rested for ~15 minutes, roll the dough out (~1/2 inch thick).
- Brush the dough all over with the melted butter and sprinkle the cinnamon and sugar mixture over on top.
- Begin to roll the dough into a log. Once rolled, cut the log into 8 equal pieces.
- Bake in the oven for ~25-30 minutes or until pale golden.
- Enjoy the yummy goodness! 🙂
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! 🙂