Look into the spiral.
Swirly, twirly frosting.
You are getting very sleepy hungry…
See? Who says hypnosis doesn’t work?
Birthday Girl
A few weeks ago, my little sister flew in from Boston for Thanksgiving. Her birthday also falls close to the holiday, and therefore we held a special birthday dinner for her at my parents’ house.
My sister is a big fan of the Chocolate Chip White Bean Blondies.
So I was eager to try out my newest idea on her, especially since she isn’t a huge chocoholic. (She doesn’t like bananas either. Sometimes I wonder if we’re really related!)
Deep Dish Cinnamon Roll Pie
One of my Gluten Free Recipes
- 1 cup quick oats
- 2 cans garbanzo or white beans, drained and rinsed (500g after draining)
- 1/4 cup applesauce
- 2 and 1/2 tsp pure vanilla extract
- 3 T canola or coconut oil
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups sugar or sucanat (Feel free to use less if you’re used to healthy desserts. Or sub some of the sugar with stevia if desired.)
- 2 T cinnamon
Blend all ingredients very, very well in a food processor. Pour into an oiled pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35 minutes. Let stand at least 10 minutes before removing from the pan. I haven’t tried subbing the sugar with agave, but I do know that many readers have had successfully used agave in my chocolate-chip cookie pie (a similar recipe). So I *think* it would work here as well.
If desired, frost the pie with Creamy Cinnamon Roll Frosting.
I love all your recipes, but when I went to make this one it came out off, I dunno if the flavor I’m looking for is hummus or something else, but a bite from it tastes like something from the discount ethnic foods store. The beans are overpowering everything else, I think.
The only difference that comes to mind is that I used dry garbanzos instead of canned ones with some water added in to compensate, guessing that’s a no no? Is there anything I can do to salvage the dish? Nothing really rocks my precious fantasy world harder than wasting ingredients 🙁
You can have a look at CCK’s recipe FAQ page, but you should probably stick to the way the recipes are written for best results in general.
This might sound like an odd question, but do you think this could be baked in a muffin tin? I like the idea of individual mini “pies”, and can’t think of a huge reason why it might not work. Thoughts?
Is there nutrition info available for this recipe?
I made the deep dish cookie pie last night and it was pretty dang amazing (and the cinnamon roll pancakes for brinner the night before, and the tiramisu pancakes for breakfast one day last week…). This recipe sounds pretty incredible as it is, but I’m thinking add in some more oats after running it through the food processor (so they are whole) and adding raisins…and viola! Oatmeal Raisin Cookie Pie
Interesting recipe. I’m not sure I’ve got the texture completely as it should be, but it tastes really good. Yum. I used azuki beans, though, since I’m more used to them in sweets and I didn’t really want to try using garbanzo beans for anything other than savory treats. The house smells delicious now. Why is cinnamon so good? 🙂
Your sister looks just like Katy Perry to me! haha 🙂 you’re both gorgeous!
Can these be rolled into balls to make cinnamon-buns? If so at what temperature, for how long should I bake them?
Is it possible to roll these into balls to make cinnamon-buns? If so what temperature, for how long should I bake them?
I’ve made this pie and the deep dish cookie dough pie and both are absolutely delicious! Thank you Katie for taking the sin out of desserts xxx
Hi
Was wondering if I did not want to use sugar or sweentner would the recipe ok if I just left that out?