Saturday, October 27, 2012

Apple Cinnamon Walnut Rolls w/ Whipped Cinnamon Cream Cheese

Happy Saturday!  Today has been a busy day.  Hubby and I got up to go vote early and ended up waiting in line for 4 hours!  But, it's good we have it done now.  This afternoon I decided to try and test out Swerve sweetener for the first time -- I picked it up several weeks ago while at Whole Foods.  I've also been wanting to make something "lightly sweet" with apples and walnuts -- sort of like a roll or danish, just less sweet.  I don't have much of a sweet tooth any more but wanted something with just a "hint of sweetness" using apples.  I created and made Apple Cinnamon Walnut Rolls.  I made a non-savory, lightly sweet dough using both flax and almond flour (very lightly sweetened), filled it with apples and walnuts and rolled it up jelly roll fashion, much the same way I did when I made my Easy Cheesy Baguette Bread recently (on Thursday, October 18th in case you want to see how it gets rolled up).

I used Granny Smith apples that I diced, sauteed and added spices to with a little sweetener (Swerve) along with chopped walnuts and rolled it up and baked it in a log shape so I could cut it into 1-inch slices when it cooled and top with Whipped Cinnamon Cream Cheese.  They look very similar to pecan twirls if you've ever had one of those.  These are not overly sweet at all (on purpose) but are lightly sweetened and absolutely delicious with coffee or tea.  You can actually taste the apples and not the sugar -- there is just enough sweetener to simply enhance the natural flavor of the apples.  If you'd like it to be sweeter, just add more sweetener of your choice and taste the apple mixture until it suits your own personal taste. My first trial using Swerve has left me pleased -- I really like it and look forward to using it again; it measures and bakes just like sugar which makes it more user friendly.  I snapped a few photos below for you to see.  Enjoy!

Voila!
Ready to be rolled up
BOOM!
BOOM! BOOM!
KA-BOOM!

Apple Cinnamon Walnut Rolls w/ Whipped Cinnamon Cream Cheese

INGREDIENTS:

Dough Ingredients
1/4 cup PLUS 3 additional tablespoons flax meal (organic golden flax has a milder taste)
1/4 cup almond flour
2 tablespoons Swerve sweetener (or your favorite kind)
2/3 teaspoon baking powder (aluminum free)
1/2 teaspoon cinnamon
Pinch of salt, optional
1 egg (or 1/4 cup egg substitute such as Egg Beaters)
1 tablespoon extra light olive oil or coconut oil
2 tablespoons water 

Filling Ingredients
2 medium Granny Smith apples, peeled and diced (about 2 cups)
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup Swerve sweetener (or your favorite kind)
1 tablespoon almond flour (for thickening)
1/4 cup chopped walnuts 

Whipped Cinnamon Cream Cheese Ingredients

4 oz cream cheese, softened (brick style cream cheese)
3 - 4 tablespoons light cream (or half-n-half)
4 - 5 tablespoons Swerve sweetener (or your favorite kind)
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

DIRECTIONS:

Preheat oven to 375 degrees F.  

Filling Instructions:  In a medium non-stick skillet, add butter and heat to medium; add diced apples and saute for about 5 to 7 minutes or until tender.  Add 1/2 teaspoon cinnamon, 1/4 cup Swerve and stir gently until combined (add additional sweetener if you want it sweeter).  Stir in 1 tablespoon almond flour to lightly thicken any juices (add a little more, if necessary).  Set aside to cool while you make the dough.

Dough Instructions:  In a small bowl, mix "dry dough ingredients" together; make a well in the center of the bowl and add "wet dough ingredients"; mix thoroughly until a thick, somewhat sticky dough forms (if it is too wet to work with, add a tiny bit more flax meal or almond flour).  Let the dough sit for about 5 minutes to thicken. Spread dough on a lightly oiled pan or cookie sheet with greased parchment paper or foil (I used Reynolds non-stick foil, lightly brushed with coconut oil).  

Press the dough out with a lightly greased rubber spatula (to keep it from sticking) into a rectangular shape (approximately 12" x 8").  Sprinkle apple filling evenly on top of the dough; sprinkle evenly with walnuts.  Using your hands or a rubber spatula, begin gently rolling the dough lengthwise, jelly roll fashion, until it is rolled into a tube shaped log (you can also pick up the foil to help roll the dough over).  Make sure the seam side is down and gently press the ends closed so filling doesn't ooze out while baking. 


Bake for approximately 20 minutes or until Apple Walnut Roll looks and feels done.  Remove from oven and let cool about 15 minutes on a rack.  Slice in approximate 1-inch slices with a sharp serrated knife (so delicate slices do not tear apart), spread with butter or Whipped Cinnamon Cream Cheese.


*Whipped Cinnamon Cream Cheese InstructionsIn a small bowl, using a spoon or rubber spatula, vigorously stir/whip cream cheese until soft and smooth.  Make a small well in the center of the bowl, add Swerve sweetener and cream mixing them together in the little well to help Swerve dissolve into the cream  Add cinnamon and vanilla and gently fold, blend and incorporate the cream cheese and sweetened cream and cinnamon mixture.  Vigorously whip with spoon or spatula until light and creamy.  If more sweetness is desired, add additional Swerve (or sweetener of choice).  

    

10 comments:

ally said...

I am making this tonight for sure! I just found your blog and so far I have to say pretty awesome and thank you very much! I am desperately searching for recipes to convert the kids and husband. I have one silly question about the coconut oil. Are you adding this in liquid form, solid form or does it matter?

Gourmet Girl Cooks said...

Hi Ally -- the oil (coconut oil should be melted/liquid). The dough is a little tricky to work with -- a bit softer than the "all flax" dough I make for pizza crusts and the baguette bread -- you can add additional almond flour or flax if you need to thicken it up a little bit more. Hope you enjoy it!

ally said...

GG, This was great! I had to add some psyllium husk to get the dough to behave and I had an incident with the cinnamon effectively trippling the amount - still, this was a lovely treat for the whole family!
Hope you had a great halloween, thanks again!

Gourmet Girl Cooks said...

Ally -- so glad you enjoyed it. I've got psyllium powder that I have not used yet -- I will have to try that next time. Glad it turned out good for you -- even with the extra cinnamon! :-)

Anonymous said...

Any idea what the nutritional info is on a serving? sure looks great!

Gourmet Girl Cooks said...

Hi Anonymous -- Here's a link to one of my favorite recipe calculators --http://caloriecount.about.com/cc/recipe_analysis.php It's actually more accurate to calculate the recipe and then divide by the number of servings you actually make out of it. Hope that helps! :-)

Amber Harris said...

Could you use coconut flour instead of almond?

Gourmet Girl Cooks said...

Hi Amber -- if you substitute coconut flour (in place of almond flour), you would need to reduce it -- probably to 1 tablespoon at least. It does not measure at all like almond flour -- I've never tried using it in this recipe before. You could always give it a try to see how the dough turns out. Let me know if you test it out. :-)

KellyG said...

Hi, I really love your recipes! and I hope in the future you will have a chocolate or any other flavor low carb turnover recipe and low carb strudel recipe.

Gourmet Girl Cooks said...

Hi Kelly,

Thanks! I have a lot of new ideas coming up for the fall/winter season. I will add these to my list. :-)