So I did what I do best which is “vegetarianize” or “veganize” a non-vegetarian dessert recipe, many times being Paleo recipes since many do fit my dieting lifestyle. I keep in mind what I abide by as a result of Dr. Junger’s Clean program and eating habits which, to no surprise, shares many similar concepts with the Paleo diet.
One thing Paleo dieters and I have in common is that we do eliminate processed foods and refined sugars from our diets. Also opting for more natural and whole foods selections with many vegetables and fruits (yes, Paleos do eat lots of vegetables). Organic – absolutely! The Paleo dieters have the right idea when it comes to certain food selections which controls or eliminates many allergies and benefits the individual’s overall health.
However, given my own unique body, history of allergies and personal beliefs, I am a lacto-vegetarian-slash-raw-vegetarian-who-is-almost-vegan-but-mostly-clean dieter therefore, I don’t do eggs and I eliminate dairy a majority of the time (about 98% of the time).
A vegetarian and vegan diet can certainly benefit an individual’s overall health as long as the food selections are wise and consumed in moderation with a variety of healthy food choices (that really goes for any dieting lifestyle). Opting for a more alkaline diet versus acidic, eliminating processed and refined foods/products, consuming more raw foods, herbs and spices… it’s been the best decision for my overall health as well as for humanity which is nonetheless a plus! 🙂
I came across this recipe on Facebook today and I just couldn’t help myself. 3 minutes of prep time and 2 minutes of cook time? This one just had to go down. The end result? Absolutely worth it! Especially since I love cinnamon rolls and cinnamon desserts. In fact, cinnamon is one of my all-time favorite spices (not to mention good for you). Love it, love it, love it!
So thanks to South Beach Primal’s recipe surfacing Facebook’s news feed today, I took the liberty to create a vegetarian/vegan version of this quick 5 minute dessert this afternoon. That gives my vegetarian, vegan, paleo-vegan, etc. dessert lovers a chance to enjoy a friendly healthy dessert! The applesauce substitution for the egg yielded an extremely moist cake! It microwaved beautifully and the flavor was on point! By the way, this was taste-tested by my two kids and given immediate thumbs up!
- 2 tbsp coconut flour
- 1 tsp cinnamon
- Dash salt
- Dash nutmeg
- 1/2 tsp baking powder
- 1/4 cup applesauce (this is used as an egg substitute)
- 2 tbsp flax milk (you can also use almond milk, rice milk, cow milk, etc.)
- 1/2 tbsp agave nectar (original recipe called for 1 1/2 tbsp raw honey)
- 1/2 tsp vanilla extract or 1/4 tsp of pure vanilla powder
For the Icing
- 1 tbsp coconut butter
- 1 tbsp flax milk (you can also use almond milk, cow milk, etc.)
- 1/2 tsp agave nectar (original recipe called for 1 tsp raw honey)
- 1/2 tsp lemon juice
- Mix all of the cinnamon cake ingredients in a coffee mug first. Then mix in the baking powder last.
- Microwave for 2 minutes.
- Mix all of the icing ingredients in a small bowl. Spoon on to (or drizzle) over the hot mug cake.
- Inhale immediately.
By the way, if you prefer your cinnamon bun to be sweeter, you may want to add the amount of agave or honey specified in the original recipe (which is noted above) or more or less according to your taste.
Source: This recipe is a modified version from the following: http://www.southbeachprimal.com/paleo-cinnamon-bun-in-a-mug/