Sugar free cinnamon buns made with wheat germ and high protein flours such as almond flour and soy flour. This recipe contains 30 g of butter so I would normally have this as an after dinner treat.
Recipe:
- 35 g wheat germ
- 20 g soy flour or 50/50 almond flour and soy flour
- Baking soda
- 15 g sugar free sugar substitute
- 40 g milk
- 15 + 15 g butter
- 1 msk sugar free Cinnamon syrup
Melt the butter and weight the dry ingredients, milk and syrup into a bowl. Mix 15 g of sugar with the mixture in the bowl. Greese a multi use baking sheet with oil. I prefer to use avocado oil and spread it out with a silicone basting brush.
Use a rolling pin to roll the dough out into a thin square on the baking sheet. It helps to put a plastic sheet or a plastic bag like a freezer bag between the dough and the rolling pin. That way the dough wont stick to the rolling pin.
Brush 15g of melted butter on the dough and sprinkle with cinnamon and sugar substitute for example Stevia, Erythritol or Canderel. Starting at one of the longer sides, tightly roll up the dough and pinch edge together to seal. Cut into slices and place on the baking sheet. Bake in a fan oven at 180°C for ca. 15 minutes.
