What Robin Eats

"A Strong Body Equals a Healthy Mind."


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When Life Gives You Lemons

When life (aka Honest) gives you lemons, you make all the lemon things.

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Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.

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Lemon Poppyseed Oatmeal Stuffed Cookies-

For the cookies:

  • 1 cup brown rice flour
  • 1/2 cup rolled gf oats
  • 1 tbsp poppyseeds
  • 2 tbsp cup chopped dark chocolate covered almonds
  • 1 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 3 tbsp manuka honey
  • 2-3 tbsp juice and zest from 1 lemon

For the frosting:

  • 1/4 cup Lifeway Kefir farmer cheese
  • 4 oz light cream cheese
  • 2 tbsp powdered peanut butter
  • 1 tbsp vanilla protein powder
  • 2 tbsp manuka honey

 

Directions:

  • Combine dry ingredients in a large bowl, set aside.
  • Whisk together wet ingredients in a medium size bowl then pour the wet into the dry and stir until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop tablespoon-size portions of the dough, roll into balls, and lightly flatted. Should make about 16 cookies.
  • Bake for 12 minutes or until lightly golden brown. Remove from the oven and cool completely on a cooling rack.
  • Prepare the peanut butter filling using an immersion blender and blend until fluffy. 
  • Stuff cookies once they are completely cooled! #whatrobinbakes

 

Fun fact: five years ago today Joel asked me to be his girlfriend and four years ago today we got engaged! Oh how quickly time flies.


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Some Bunny Loves You – GF Jelly Filled Cinnamon Rolls, in collaboration with Bob’s Red Mill

I did it, I finally made cinnamon rolls and for the first time they didn’t turn out hard as a rock. I’d say “it’s the little things in life” but this my friends is a big deal in my world!

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I wish I knew the amount of times I’ve tried to successfully make cinnamon rolls… I’d ask Joel but I’m kinda embarrassed to really know the number. Instead, I’m going to embrace these gluten free cinnamon rolls filled with cinnamon, butter, and my homemade strawberry chia seed jam topped with a probiotic cream cheese frosting and feel like the cinnamon roll queen.

GF Strawberry Jam Cinnamon Rolls:

  • 1/2 cup Bobs Red Mill almond flour
  • 1 1/4 cups tapioca flour
  • 1/4 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup warm water
  • 1/3 cup coconut oil
  • 2 tsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg

Filling:

  • 1/3 cup soft grass fed butter
  • 1 1/2 tsp cinnamon
  • 1/4-1/3 cup homemade strawberry chia seed jam

Glaze:

  • 1/3 cup probiotic cream cheese, soft
  • 1/4 cup nut milk
  • 1/2 cup powered sugar (may need more depending on desired consistency)
  • 1/4 tsp vanilla extract
  • Pink sea salt

Directions:

  • In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and sea salt. In a measuring cup, combine the coconut oil, water, apple cider vinegar, maple syrup, vanilla extract, and stir.
  • Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca and coconut flour. Mix until well combined – dough will be sticky.
  • Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca and damp hands.
  • Sprinkle a little tapioca over a large piece of parchment paper, placed on either a large cutting board, then place dough in the center.
  • Press or roll dough into rectangle, about 10 x 7”.
  • Once dough is spread, spread melted butter over the flatted dough, sprinkle cinnamon, then evenly spread of the chia seed jam.
  • Roll dough on the long side. The dough can be sticky so you may want to chill again before rolling.
  • Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes so you can easily cut the dough.
  • Preheat your oven to 350F degrees and spray a 9” cake pan with non stick cooking spray.
  • After chilling, cut into 1 1/2 inch sections, place each one flat side down on prepped pan.
  • Bake in the middle rack for 20 minutes or until just done and beginning to brown.
  • Make glaze while rolls are baking: Slightly warm the probiotic cheese cheese in the microwave if removed right from the refrigerator. Combine ingredients in a medium size bowl using an immersion blender. Blend until desired consistency. Set aside.
  • Once rolls are done, let cool sightly before glazing and enjoying.

Hoppy Easter!