fat free cinnamon rolls
1 T yeast
2 T fructose
1 cup water heated to a temp between 112 and 138 F
1/2 cup vital wheat gluten
4 cups spelt flour
cinnamon apple sauce until all flour is incorporated
let rise until poking a finger did not bounce back.
Transfer to marble pastry board and dust with flour.
Roll out to fill the pastry board.
cover with fructose and cinnamon. Cover with a thin layer of applesauce. Add currants (if desired) sprinkle with lemon juice. Roll up. mind the oozing filling. Slice with a sharp serrated knife into 1" slices. Transfer to baking dish with sides that has been lightly coated with apple sauce.
let rise.
bake a 350 until tops are golden. let them cool in the pan. use a thin blade to separate the bun from the side of the baking dish. Serve upside down on a plate so the sweet apple-ey side is on top. Awesome nom nom nom!!!
2 T fructose
1 cup water heated to a temp between 112 and 138 F
1/2 cup vital wheat gluten
4 cups spelt flour
cinnamon apple sauce until all flour is incorporated
let rise until poking a finger did not bounce back.
Transfer to marble pastry board and dust with flour.
Roll out to fill the pastry board.
cover with fructose and cinnamon. Cover with a thin layer of applesauce. Add currants (if desired) sprinkle with lemon juice. Roll up. mind the oozing filling. Slice with a sharp serrated knife into 1" slices. Transfer to baking dish with sides that has been lightly coated with apple sauce.
let rise.
bake a 350 until tops are golden. let them cool in the pan. use a thin blade to separate the bun from the side of the baking dish. Serve upside down on a plate so the sweet apple-ey side is on top. Awesome nom nom nom!!!