Cinnamon Crunch Buns

I’m pleased to offer you this recipe for cinnamon buns. These have a nice moist crumb with a crunchy cinnamon topping!

These were requested by a customer of mine. I wasn’t sure if I could fulfill her request… tweaking my original cinnamon bun recipe so much! But, after 5 tries, this may be a new favorite! I baked another batch this morning. After eating one and sharing one with a daughter, I wrapped and put the others in the freezer. They will
make quick snacks or an easy breakfast along with a cup of tea.

If you are following THM, this is a FP!! That is, if you stick to 1 or 2 to a serving. 😌 There are two whole eggs, which are usually kept for S… but it equals to 1/4 egg per bun. There is no other fat added besides the egg.

Makes 8.

Cinnamon Crunch Buns

Before starting, trace the bottoms of 8 ramekins onto parchment paper, then cut the rounds of parchment out. Very lightly grease the sides only of the ramekins. I used coconut oil. Place the parchment rounds inside on the bottoms of the ramekins.

Wet Ingredients:
2 eggs
1/2 cup lowfat cottage cheese
1/2 cup pumpkin purée
1 cup grated or riced cauliflower
1/3 cup erythritol
1 1/2 teaspoons monk fruit extract
2 Tablespoons vanilla extract
1 Tablespoon cinnamon

Dry Ingredients:
3 Tablespoons oat fiber
3 Tablespoons coconut flour
6 Tablespoons Garden of Life raw protein powder
3 Tablespoons collagen
2 Tablespoons golden flax meal
1 teaspoon glucomannan
1 Tablespoon baking powder
1/4 teaspoon salt

Sprinkle:
2 Tablespoons erythritol
1 Tablespoon cinnamon
1 teaspoon monk fruit extract

Directions:
Place all wet ingredients in the blender. Blend well. Combine all the dry ingredients in a bowl and whisk. Mix together the sprinkle in a separate bowl and set aside. Pour the wet ingredients into the dry ingredients and whisk till combined. Spoon a little into each of the 8 ramekins. Sprinkle on part of the cinnamon sprinkle generously. Spoon the remaining batter into the ramekins and sprinkle the rest of the sprinkle over. It may seem like a lot. That’s ok.

Place in the oven on the middle rack. Bake at 325 degrees for 35 minutes or until just set in the middle.

Now, to make the crunch! Turn the broiler on high and set the timer for 2 minutes. Don’t leave and forget them! Set them out to cool. When they are cooled enough you can handle them, loosen the edges with a butter knife. Carefully turn them out into your hand or a potholder then set them right side up to cool.

If you wish to freeze these, you can wrap them in Saran Wrap, then put them into a container or ziploc bag. I like to do this when they are almost cool!

Need some of the ingredients? Check out my store!

https://lotsalittlelambs.com/shop

Raspberry Yogurt

Simple to make. And much cheaper than buying flavored!

I used the Greek yogurt that comes from Costco in two to a box.

If following THM, this is a Fuel Pull! That means you can have a serving in any setting! 🙂

Raspberry Yogurt
Ingredients:
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan

Instructions:
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!

Grapenuts

These grapenuts are simply my applesauce spice cake. Baked, crumbled, then dried. I remember seeing an Amish lady make grapenuts. She had this wire type basket that sat over the top of her cookstove to hold them while they dried. I also remember my mom making grapenuts when I was very little. I think she dried them in the oven, but what I remember was her putting the baked cake through a grinder, first. I don’t have any fancy equipment, but a cookie sheet and the oven worked very well!

Here is my link to the cake you’ll need to complete this recipe.

Applesauce Spice Cake

You can make the whole cake into grapenuts, or you can eat a couple pieces fresh or freeze a couple of pieces for later. It’s very good crumbled fresh in a bowl and eaten with almond milk for cake and milk. I actually didn’t bake the grapenuts till the cake was a couple days old. And then it was about 1/2 gone. I think it would crumble best when it is fresh.

Here is the recipe. It would be an E if following THM. About 1/2 – 3/4 cup is probably a good serving size.

Grape nuts
1 applesauce spice cake, or part of one.

Directions:
Crumble with your hands. Spread on cookie sheet(s). Bake at 170 degrees (the lowest setting on my oven) till completely dry. I left them in overnight and it was perfect. Let cool completely. Put into containers or bags.

Technically, this should keep at room temperature if it is totally dried. But, because of the eggs and cottage cheese, I chose to store it in the freezer. That should also keep most of my kids out of it!

Here it is, ready to freeze.

Fruit Cocktail Salad

This is an easy, quick dessert to whip up! It is a crossover, if you are following THM.. But, it is great for a special weekend dessert or for company. I will post the large size recipe first, then for your convenience, I will also give you the amounts for a 1/4 size recipe. I am figuring a serving to be 1/2 – 3/4 cup.

Fruit Cocktail Salad (Large family or company size recipe)

Ingredients:
12 cans fruit cocktail, in 100% juice, drained (I let the kids drink the juice)
2 cups water
1/4 cup beef gelatin
2/3 cups Pyure (or honey, if you are not following THM, or just making it for your family)
16 ounces cream cheese
1/4 cup coconut oil
2 cups cream, whipped
1 1/2 cups chopped walnuts, optional

Instructions:
Open the fruit cocktail and drain them.

Boil the water and stir in the gelatin.

Beat the cream cheese, coconut oil and sweetener. Continue to beat as you pour the gelatin slowly in.

Whip the cream. Mix gently into the cream cheese and gelatin.

Stir in the fruit cocktail. Set it in the refrigerator to chill for several hours and to let the gelatin set up.

Before serving, top with the walnuts, if using. Another option is to set the nuts aside and let people top or not top their bowl with nuts as desired.

Fruit Cocktail (Smaller family recipe)

Ingredients:
3 cans fruit cocktail, in 100% juice, drained
1/2 cup water
1 Tablespoon gelatin
2 1/2 Tablespoons Pyure
4 ounces cream cheese
1 Tablespoon coconut oil
1/2 cup cream whipped
6 Tablespoons chopped walnuts, optional

Instructions:
Same as above.

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No Bake Cheesecake in a Jar

I love having things prepared that can just be ready to grab and go! When I first made this recipe I was new to THM and pregnant with my 11th child/5th daughter. I was trying to utilize coconut oil in my food…since I hear it is supposed to be so good for baby! And me! I use the extra virgin coconut oil in this, which does have flavor, and which is ok with me. But you could always use refined coconut oil if you don’t like the coconut taste! My daughter likes this better with more gelatin. Really thick! I put this in pint size jars. But you could use cup size for more, smaller servings. Especially, if you aren’t a starving mama!

This would be an S if following THM. At 4 servings, the blueberries are right at the limit. But, easily fall into line if using smaller servings.

No Bake Cheesecake in a Jar
4 pint jars or 8-10 cup size jars
1/4 cup fresh lemon juice
3 Tablespoons beef gelatin
32 ounces 0% Greek yogurt
12 ounces cream cheese
1/2 cup coconut oil
1/2 Tbs. vanilla
3/4 tsp. THM stevia extract (this makes it ‘barely sweet’..still kind of tart. Feel free to add more stevia extract or Gentle Sweet or my powdered sweetener. https://lotsalittlelambs.com/powdered-sweetener/

Topping
2 cups blueberries
1 cup water
1 tsp. xanthum, guar gum, or
glucomannan
1/8 tsp. THM stevia extract

Instructions:
Heat the lemon juice to almost boiling. Stir in the gelatin. Add with all other cheesecake ingredients into the blender. Blend well and divide equally between 4 pint jars (or 8-10 cup size jars).

Topping:
Place blueberries (I used frozen)into a sauce pan. Blend water, stevia and thickener. Add to blueberries and bring to a boil. Divide equally into the 4 pint jars (or 8-10 cup size jars) on top of the cheesecake. Refrigerate till set. Enjoy!

I will admit that I sometimes don’t bloom the gelatin, but sprinkle it straight into the blender and blend well…. It is not the ‘proper’ way, but it has worked well for me. And it is easier!!

Check out the THM stevia and other products in my store!