Healthy Comfort Food with Danielle Walker

Cinnamon Rolls

Ingredients

Dough

  • 3 tablespoons white chia seeds
  • 3⁄4 cup hot water
  • 1 1⁄2 cups arrowroot powder
  • 3⁄4 cup raw cashew butter
  • 3⁄4 cup finely ground golden flaxseeds
  • 1⁄2 cup coconut flour
  • 3⁄4 cup coconut sugar
  • 2 tablespoons palm shortening, softened
  • 1 tablespoon grain-free baking powder 

Filling

  • 1⁄3 cup ghee or coconut oil, melted
  • 3⁄4 cup coconut sugar
  • 1⁄3 cup light-colored raw honey
  • 2 tablespoons ground cinnamon
  • 1 1⁄2 cups whipped cream, chilled for at least 6 hours

Instructions

Dough

  1. Preheat the oven to 350°F. Line the bottom of a 10-inch pie plate or a quarter sheet pan with parchment paper. Lightly grease the sides of the dish.
  2. In a blender, blend the chia seeds and water until smooth and thick.
  3. In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld beater, combine the arrowroot, cashew butter, flaxseeds, coconut flour, coconut sugar, palm shortening, and baking powder.
  4. Add the thickened chia slurry and beat on high for 30 seconds until well incorporated. Let the dough sit for 5 minutes to allow the coconut flour to absorb some of the moisture, then mix again for 30 seconds. Gather the dough into a ball, then flatten it into a disk. Roll the dough out between two pieces of parchment paper to a 1⁄2-inch-thick oval.

Filling

  1. In a small bowl, mix together the melted ghee, coconut sugar, honey, and cinnamon to make a thick paste. Spread the filling all over the rolled-out dough, then use the parchment paper to help roll the dough tightly, like a jelly roll. Gently seal the seam with your fingers, then reshape into a cylinder, if needed. Using a serrated knife, slice the log into ten equal pieces each about 11⁄2 inches thick. Place the cinnamon rolls cut side up in the prepared dish.
  2. Bake for 40 minutes, or until golden on top and baked in the center. Cool for 20 minutes on a wire rack, then spread the whipped cream over the top so it melts slightly. Serve immediately or leave at room temperature for up to 2 hours.

Make it ahead: The dough can be made the night before and stored tightly wrapped, in the refrigerator. Bring to room temperature before rolling out.
Alternatively, slightly under-bake the cinnamon rolls, cool completely, then wrap tightly and store in the freezer for up to 6 months. Defrost in the refrigerator overnight, then reheat in a 350°F oven for 10 to 15 minutes, until heated through. The whipped cream will keep in the refrigerator for up to 3 days.

Herbed Drop Biscuits

Ingredients

  • 1 1⁄2 cups (about 220 grams) whole raw cashews
  • 3 eggs, separated
  • 3⁄4 teaspoon apple cider vinegar
  • 1⁄4 cup almond milk
  • (page 322) or store-bought unsweetened almond milk
  • 1⁄3 cup coconut flour
  • 1⁄4 cup blanched almond flour
  • 3 fresh sage leaves, torn
  • 1 sprig rosemary, needles stripped from stem
  • 3⁄4 teaspoon fine sea salt 1 teaspoon baking soda
  • 1⁄4 cup palm shortening, ghee or
  • grass-fed unsalted butter, softened

Instructions

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. Process the cashews in a food processor for 10 seconds, or until ground to a fine flour. Add the egg yolks, vinegar, and almond milk, then process again for 10 seconds, or until mixture resembles a thick paste. Add the coconut flour, almond flour, herbs, salt, and baking soda and process again.
  3. Either by hand with a whisk or with an electric handheld mixer, beat the egg whites in a separate bowl until soft peaks form. Add the egg whites and palm shortening to the food processor, then pulse 6 to 8 times, until the egg whites are just incorporated.
  4. Using two spoons or a large cookie scoop, drop lumps of dough onto the prepared baking sheet, spacing them 1 inch apart.
  5. Bake for 30 minutes, or until golden brown. Cool on a wire rack and serve warm.

Make it ahead: Bake these biscuits, then cool, pack them in an airtight container separated from one another with parchment paper, and freeze for up to 6 months. Defrost overnight in the refrigerator and place in a warm oven to reheat before serving.
Tidbits: Substitute any herb of your choice for the herbs listed here. For an even richer biscuit, brush the tops with a little melted ghee and sprinkle with garlic powder before baking.

Skillet Corn Bread

Ingredients

  • 1⁄4 cup palm shortening or ghee 
  • 3⁄4 cup almond milk 
  • 1⁄4 cup light-colored raw honey
  • 1 teaspoon apple cider vinegar
  • 5 eggs
  • 2 1⁄4 cups blanched almond flour
  • 1⁄4 cup coconut flour
  • 1 teaspoon grain-free baking powder 
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast- iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer. 
  2. Place the cast-iron skillet back on the stove top and keep on low heat.
  3. Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
  4. Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 30 minutes on a wire rack and serve warm.

Make it ahead: Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Serve it chilled, or reheat it in the pan in a 300°F oven for 15 minutes.

© Danielle Walker