Friday, November 10, 2017

Baked Oatmeal Pumpkin Rolls








     There are so many options to explore when it comes to Pumpkin!  Thankfully, I've discovered another one.  These little individual delights are the perfect grab and go for breakfast or a healthy snack, ...or let's face it, dessert!  If you are looking for Gluten Free and low Sugar, then you will love each of these 24 yummies for 104 calories, 6g net carbs and 3g protein.  Pumpkin for days  :)

Ingredients~
2 cups Gluten Free Oats, ground to powder (I used my Magic Bullet)
1/4 cup 30 cal/cup Almond Milk
1 Tablespoon Sugar
1 package rapid rise Yeast packet
7oz 2% Fage Greek Yogurt (reserve 2 Tablespoons)
2 jumbo Eggs
1 cup Pumpkin
1 cup Swerve Granular Erythritol (sub with Sugar if desired)
1/2 cup Coconut Flour
1/2 cup Coconut Oil, melted
1 teaspoon Baking Powder
1 teaspoon Pumpkin Pie Spice
1 teaspoon lite Salt
Dash Cinnamon
Dash Vanilla
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4 Tablespoons Butter, softened
1/2 cup Swerve Granular Erythritol (sub with Sugar if desired)
1 teaspoon Pumpkin Spice
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2 Tablespoons (1oz) reduced fat Cream Cheese, softened
2 Tablespoons 2% Fage Greek Yogurt (use reserved Yogurt from above)
1/4 cup Swerve Confectioners Erythritol (sub with Granular) (sub with Sugar if desired)
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Parchment Paper
Pam or Coconut Oil Cooking Spray


     Grind Oats in Magic Bullet in batches or food processor.  Meanwhile, heat Milk for 20-30 seconds in microwave safe soup bowl, stir in Yeast and Sugar til well combined, let activate 15-20 minutes, add to large mixing bowl along with rest of first set of ingredients, beat with beaters til fully incorporated, batter will be soft and sticky.  Cover with dish towel and rest for one hour.  Meanwhile combine the next two sets of ingredients and set aside.   Tear off large sheet of Parchment Paper and set on counter, spray with Cooking Spray, add half the dough to center and pat into large rectangle, about 9X13 ish, spread with 1/2 of the Butter mixture and roll up lengthwise and slice into 12 equal discs and add to Parchment lined cake pan, repeat with remaining dough, let rest one more hour.  Bake at 350 for 40 minutes.  Remove and cool, add Frosting mixture to zip lock baggie, snip corner, and decorate as desired.  Enjoy  :)

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