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!
PULL-APART CINNAMON
RAISIN BISCUITS
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.
QUICK VANILLA GLAZE
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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