Thursday, January 3, 2013

Pull Apart Cinnamon Raisin Crockpot Biscuits

All of Christmas break I had been promising to make the kids a crockpot breakfast, and they've been craving cinnamon rolls or something similar.   I got out my WONDERFUL new cookbook, The Everything Gluten-Free Slow Cooker Cookbook  and modified this recipe.  It made 10, which was perfect for my family of 5.  The kids are already begging to have this again soon!

Modified from The Everything Gluten-Free Slow Cooker Cookbook

1 cup brown rice flour
1 cup arrowroot starch
1 Tbsp. Hain Foods grain free baking powder
1 tsp. guar gum
½ tsp. sea salt
1/3 cup sugar
½ tsp. ground cinnamon
1/3 cup lard or ¼ cup plus 1 Tbsp. grapeseed oil
2 eggs OR 2 Tbsp. flax meal or chia seeds combined with 6 Tbsp. hot water & set 5 minutes
¾ cup hemp or hazelnut milk
½ cup Sunmaid Raisins
In a large bowl, whisk together flour, starch, gum, baking powder, salt, sugar, & cinnamon.   Cut in oil or lard until it is in crumbles.  In a small bowl, whisk together milk and eggs.  Mix into flour mixture using a fork.  Dough will be a sticky, cake-like batter.  Mix in raisins.      Grease a 4 quart slow cooker with cooking spray or line with parchment paper then cooking spray.  Using an ice cream scoop, drop balls of dough into cooker, with edges almost touching.  They will rise while baking and will be pull apart biscuits.   Cover slow cooker with lid vented with chopstick or handle of wooden spoon (my toaster tongs worked perfectly).  Cook on high for about 2-2 ½ hours, or on low for 4-4 ½ hours.  Biscuits around edges will be more brown than those in the center of cooker.  They are done when a toothpick inserted in the center of the biscuit comes out clean.   Remove cooker insert to a cooling rack. Remove lid.  Allow to cool for several minutes while you make the glaze.  Glaze and serve warm.

1 cup sifted corn free powdered sugar
2 Tbsp. hazelnut milk
1 tsp. vanilla extract
Whisk together and drizzle over biscuits in cooker.  Serve immediately.

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