You might have heard that flax is a great superfood to add to your diet and that’s true, but now what? Try using it in these deliciously healthy recipe for Cinnamon Roll Blondies with Hazelnut Cream.
This recipe was designed with your utmost health in mind – free of refined sugars, grains, and I even skipped on the eggs and replaced them with flax meal!
Why do I love flaxseeds so much? Aside from the fiber content, these golden (or brown) beauties are lignan powerhouses. Lignans are a type of phytoestrogen that dampen the effects of estrogen in the body. [High levels of estrogen in the body is commonly associated with breast cancer in women and prostate cancer in men]. So I say, bring on the flax!
So while lignans are not contained within the seeds, the precursors are, and these precursors are then activated by the good bacteria in your gut. Just by eating 1 tablespoon a day of ground flaxseed, your helping to reduce your risk of cancer.
You can pick up a bag of ground flaxseed at just about any store – under $3 at Trader Joes. Flax comes in two varieties, brown and gold, packing the same nutritional wallop so just pick your favorite and use it in these Cinnamon Roll Blondies!
Cinnamon Roll Blondies
2/3 cup coconut flour
1/4 cup tigernut flour (can swap for brown rice flour; but it wont be grain free)
2 Tablespoons flaxmeal
1 Tablespoon (or more!) Cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 ripe plantain
1/4 cup coconut oil
1/3 cup applesauce
1/2 cup coconut water (water or non dairy milk works, too!)
A few drops of stevia to sweeten
1 teaspoon vanilla extract (optional)
1 t lemon juice
*Frosting recipe down below!
Preheat the oven to 350°F and lightly grease a bread loaf pan.
Using a blender, puree your liquid ingredients. In a separate mixing bowl, sift together all of your dry ingredients. Now mix your liquid ingredients into the dry.
This may get messy… use your hands to work the dough! You want everything to be well combined. This batter looks and feels a lot like cookie dough.
Spread the batter into your loaf pan. (*optional- give the top of the batter a spritz of coconut oil and sprinkle more cinnamon on top!). Bake for 20 minutes. After twenty minutes, drop the temperature to 330°F and bake for an additional 10 minutes.
Let the pan cool before frosting and slicing into this goodness!
Hazelnut Cream Frosting
1 cup soaked hazelnuts
1/2 cup strong brewed coffee
1/2 cup nondairy milk
1 teaspoon vanilla extract
*optional: sweeten with stevia or maple syrup
Put all of your ingredients in a blender or food processor and blend until creamy. Add additional water or non-dairy milk as needed.
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