Walnut Cinnamon Scrolls -SIBO-friendly

#cinnamonrolls #sibo #recipes #healthyfood #healthylifestyle #food
I have been itching to try cinnamon scrolls, but because I'm on the SIBO diet, I'm not supposed to go near any of those dreadful sugars - especially anything made in a lab. I can tolerate rice malt, which is fantastic, but only in small amounts. I didn't need much in this recipe because adding the walnuts, pistachios, and cinnamon made it flavoursome.
I asked Chat GPT for this recipe and was not too hopeful it would work out since you should put the yeast with the water first.
But, honestly, it was just fine! It was a little cold in my home that day, but as the morning progressed and I prepared the scrolls, they rose anyway before I had to put them in the oven.
My family were keen to try these out; I know how much of a sweet tooth they have! So, I sprinkled some coconut sugar with rice malt to give them the extra hit. I used more rice malt, heated it up and added my homemade chocolate. Wow, it was amazing!
I will make this again, but move towards a biscoff flavour (only when I can tolerate a few more foods). For now, this was just what I needed to feel semi-normal again. I hope you enjoy it!
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For the Dough:
- 2 cups spelt flour or low FODMAP gluten-free flour blend
- 1/4 cup dextrose (glucose powder) or rice malt syrup (as a sugar substitute)
- 1 tablespoon instant yeast
- 1/2 teaspoon salt
- 1/2 cup warm lactose-free milk or non-dairy milk like almond or rice milk
- 1/4 cup melted coconut oil
- 1 egg (or a flax egg for vegan option)
For the Filling:
- 2 tablespoons dextrose (glucose powder) or rice malt syrup
- 2 tablespoons softened coconut oil
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
For the Frosting (optional):
- 1/2 cup lactose-free cream cheese or a SIBO-friendly vegan alternative
- 1 tablespoon dextrose or a suitable sweetener like stevia
- Vanilla extract to taste (optional)
Directions:
Make the Dough:
Combine the flour, dextrose or rice malt syrup, yeast, and salt in a large mixing bowl.
Whisk together the warm lactose-free or non-dairy milk, melted coconut oil, and the egg or flax egg in another bowl.
Add the wet and dry ingredients and stir until a dough forms.
Turn the dough onto a floured surface and knead for about 5-7 minutes or until smooth and elastic.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it is doubled.
Prepare the Filling:
Mix the dextrose or rice malt syrup, softened coconut oil, cinnamon, and nutmeg.
Assemble the Scrolls:
Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread the filling evenly over the dough.
Starting from the long side, roll the dough up tightly.
Cut the roll into 1-inch sections, place them in a greased baking dish, and cut side up.
Let the scrolls rise for another 30 minutes.
Bake:
Preheat the oven to 375°F (190°C).
Bake the cinnamon scrolls for 25-30 minutes or until golden brown.
Prepare the Frosting (If you can tolerate it):
Mix the lactose-free cream cheese, dextrose or stevia, and vanilla extract until smooth.
Spread or drizzle over the warm scrolls before serving.