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Adrienne's Himalayan Tartary Buckwheat cinnamon rolls

To start, let's introduce you to Arti Chandra, MD, MPH. She’s a close advisor to us on many fronts, and a key member of our Food Lab. Arti is a strong advocate for the regenerative and organic practices we bring to the production of our core products. Healthy soil, healthy oceans, healthier people.

Next, I need to introduce you to Adrienne Reed of Seattle, Arti’s friend and one of our earliest fans. Adrienne’s experienced some real health benefits with our Himalayan Tartary Buckwheat, enough so that she’s converted her sister and mother as new customers.

And look at this creative recipe Adrienne came up with for our new flour! We’re excited to share it with you now, with many thanks to Adrienne for her early support and her willingness to spread the word about our favorite new ingredient. Happy baking, everyone!

Adrienne’s iced cinnamon rolls


For the dough:

½ cup Himalayan Tartary Buckwheat Flour

1-½ cups almond flour

¼ cup tapioca flour

2 tsp baking powder

2 Tbsp psyllium husk flour

⅓ cup Lakanto monkfruit or equivalent sweetener

⅓ cup flax meal (grind just before using if possible)

2 tsp apple cider vinegar

1 cup boiling water

For the filling:

2 Tbsp coconut cream or coconut oil

1 cup shredded zucchini or green apple

⅓ cup Lakanto monkfruit sweetener

1 cup pecans or walnuts

2 Tbsp cinnamon (or cinnamon plus cardamom and nutmeg)

For the icing:

¼ cup coconut butter

2 Tbsp maple syrup (or substitute Lakanto maple syrup, or 8 Medjool dates)

1 Tbsp or more water, if not using dates

Adrienne's HTB cinnamon rolls
Adrienne's HTB cinnamon rolls

Preheat your oven to 350° F.

For the dough, mix all of the dough ingredients above by hand. Flatten with your hands and shape on parchment paper into an approximate 8″x11” to 10″x12” rectangle.

Grease your baking sheet with spray.

For the filling, combine all of the filling ingredients above in a food processor and blend. Pour and spread smoothly on top of the flattened dough.

Use the parchment paper to lift the dough on one end and start rolling into a log. Cut the log into slices 1” to 1-½” thick to make 6-8 rolls.

Transfer to baking sheet and bake for 25 minutes.

The icing is optional, but highly recommended! Mix together the ingredients and drizzle over the rolls — a spoon doed the rick just fine — right before serving. If you use the dates instead of maple syrup, soften them in boiling water for 10 minutes before pitting, peeling, and adding to food processor with the other ingredients.

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