*I have sent doug an email to post picture when he gets to his hotel
Cinnamon Coffee Cake Swirls
Ingredients
1 cup soy protein powder
1 ½ cups hazelnut flour
1 1/2 cups almond flour
¼ cup Crisco
¾ cup of water
1 teaspoon salt
8 tablespoons of xylitol
3 eggs
1 package yeast(1/4 hot water to dissolve yeast in)
For cutting board
*1/8 cup almond flour mixed with 1/8 cup protein powder to roll out dough on cutting board
Wax paper
1 egg
Filling
¼ cup butter softened
3 tablespoons of cinnamon
3 tablespoons xylitol
Preheat oven to 350.
Grease cookie sheet.
Dissolve yeast in ¼ cup hot water (110 degrees)
Melt Crisco in a measuring cup.
Add 8 tablespoons of xylitol and salt to measuring cup with Crisco.
In a medium size bowl put soy protein powder, hazelnut flour, and almond flour. Add ingredients in measuring cup(Crisco, xylitol and salt) to flours.
Beat 3 eggs and add to flour mixture.
Add ¾ cup water to mixture and mix well.
Once yeast is foamy add to bowl. Mix well.
Mix 1/8 cup of almond flour and 1/8 cup protein powder. Put wax paper on cutting board. Spread out flours on wax paper on large cutting board.
Take dough ball out of bowl and place on board.
Cover in flour and roll out to ¼ inch thick with rolling pin.
Mix filling ingredients (butter, cinnamon ,and xylitol)and spread out over dough. See picture.
Now take edge of waxpaper and roll dough on to itself into a jellyroll.
Cover with one beaten egg and sprinkle with cinnamon .Slice into one inch slices and place on cookie sheet.
Bake at 375 degrees for 20 minutes. Cool. Store in refrigerator in Tupperware.
Carbohydrate Count: 1.5 per serving(20 servings) (30 carbohydrates for total recipe )
