1. Warm up the water until it is between 100°-115° F and add 1 teaspoon of sugar, and all the yeast. Stir and let sit for a few minutes. Yeast should activate.
2. Add the coconut oil, salt, 2 cups of flour, remaining coconut sugar, and stir until the mixture comes together. Add additional flour in ½ cup increments until mixture pulls away from the sides of the bowl. Turn dough out onto floured surface and knead a few times until you form a smooth ball.
3. Combine the cinnamon + coconut sugar mixture. Dust the counter with more flour, and turn the dough ball out onto the floured surface.
4. Make dough rectangle about 12x16 inches. Spread melted coconut oil over the rolled out dough.
5. Sprinkle oil with cinnamon and coconut sugar mixture.
6. Starting at the long end closes to you, begin to (gently but tightly) roll the dough up into a log. You should get around 12 rolls.
7. Set somewhere warm for about 40 minutes. After 40 min, put in preheat oven to 350°F. Rolls should puff up and double in size. Bake them for about 15 minutes.
41km in 27 hours for these girls. Currently training for 3 half marathons in 2 days at the end of February and wondering why I thought it was a good idea to sign up for that
Tough but wonderful mountain run this morning. My legs feel shredded, N dog could have gone for days.
The inclines were a killer, my lungs felt like they were going to burst, but oh that feeling of freedom-the day when pace and distance don’t matter, and it just feels right.
Back to back runs and doctors visits Back to training while also being back to antibiotics-the joys of yet another ear infection and bought of vertigo.
But oh it feels good to be back running into the sunrise.
Having myself a delicious chia butter smoothie before heading off to the Anaheim gemshow. If you didn’t already know, I am a quartz enthusiast, so will definitely show you what I end up hauling today on the blog as soon as I get back!
I can’t get enough of plantains recently. I’ve been putting them in everything. So delicious. Topped this bowl off with almond granola clusters, bloobs, coconut shavings and cocoa nibs. Such an energizing way to cap off this week!
Chia butter smoothie is made of: 3 frozen bananas 1 tbsp of soy yogurt 1 tbsp of organic almond butter 1 tbsp of chia seeds A splash of vanilla almond milk 1 cup of ice.
Celebrating today with a grounding buddha bowl with wild rice mushrooms lentils kale and sweet potato. Happy #earthday to all the luminous beings of this planet #govegan https://instagram.com/thecoloradoavocado
Breakfast grit bowl with sautéed mushrooms and spinach - because even though my username has Colorado in it (and I do think Colorado is cool) I am actually from North Carolina!!! https://instagram.com/thecoloradoavocado
