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 just made this for breakfast. It did not disappoint! Fantastic as always Katie! 😀
Can this be frozen? I want to make it for my partner while he’s away and save it for when he gets home!
Some of the commenters say it can be frozen :). I’ve not tried it.
So i counted the calories for this recipe for anyone who was looking for the calorie information and it came to about 229 calories a piece if cut into 12 pieces. (This includes all sugar)
I think I did something wrong. I used white beans and it had a very definite “refried beans” aftertaste. I was so disappointed. Do chickpeas make a difference?
Did you rinse the beans very well before use? And what food processor did you use?
I rinsed them for a few minutes until they weren’t “foamy” and I used my bf’s Cuisinart food processor, making extra sure the ingredients had no lumps at all. I didn’t put any icing on it because I forgot to buy cream cheese.
I’ll try it with garbanzo beans and icing too. 🙂
Hmmm… did you make any changes to the recipe at all? It’s definitely not supposed to have any bean aftertaste… I’m so sorry it didn’t turn out well for you 🙁
I’ll try it again with chickpeas and see what happens. I followed the recipe almost to the letter (adding just a *smidge* more vanilla). I do have to tell you that your banana doughtnuts are a smash hit in my house!
I will say, though, that in trying to make the icing with tofu and plain greek yogurt (forgot cream cheese), I discovered a tasty base for a high protein strawberry smoothie!
I made this today, and it was so yummy! I used white beans and chickpeas, and I used a hand blender because I don’t have a food processor, and it turned out so good!
Even my 11-year-old brother who hates chickpeas with a burning passion LOVED it, and had two servings. I told him afterwards what it contained, and his reaction was so funny! he started screaming and gagging, haha.
Aislynn: When I first tasted the dough, it had a distinct bean flavor too, so I just kept adding cinnamon and vanilla extract until it tasted better! 🙂
Oh and Katie: What does “T” mean? Like “3T canola oil”? I had no idea what it meant, so I just used enough until it was good?
Thank you Hanna!
tablespoon 🙂
I cannot wait to try this recipes!!!!! I’m thinking of making it this weekend. Or possible today! You two definitely look like sisters. Most people don’t think my sister and I are even related! But, I agree. I don’t think we look alike. The only feature we share is our big almond shaped eyes. That’s something, I guess 🙂
This was amazing! I made it Saturday night because my husband bought a pumpkin pie from the bakery and I was a tiny bit jealous. I used cannelini beans, and subbed 1 cup agave syrup for the 1.5 cups brown sugar. I had computer issues and couldn’t get to the cinnamon bun frosting recipe, so I whipped up some sugar free powdered sugar out of stevia and made a glaze with almond milk and cinnamon. It was a little too thin to make a pretty swirl like yours, but it tasted great. My husband had an official “taste-off” between the cinnamon roll pie and the bakery pumpkin pie…and of course the Chocolate Covered Katie pie won! That’s an extremely impressive win because my husband is not a healthy eater at all, and he saw me make the pie out of beans! He has already said he would like this pie for Thanksgiving. I am so excited to try different versions…I’m thinking peanut butter, pumpkin, and of course the chocolate chip! Thanks Katie for allowing me to enjoy baking while still sticking to a healthy vegan diet.
Sorry – I meant 2/3 cup agave syrup for the brown sugar!
Is there a way to make this without using beans?
Dear Katie:
I just had to write to thank you for this recipe. My 9-year-old son has been complaining about stomach aches and headaches for a while now and since I am celiac I decided to try a gluten free diet for him too. So far so good but he feels very cheated. I showed him different pictures of recipes for a special dessert that I told him that I would make him and he picked your cinnamon pie. He watched me make it and said yuch when he saw me add in the garbanzo beans but I promised him that it would taste great. To his surprise he LOVED it and told every one in the family that this was HIS cake and maybe he would let them have a taste. So thank you for making a little boy a little happier and less deprived. He will be sure to pick other recipes of yours in the future. I know I LOVE everything that I have made from your site. Thank you! and keep up the great work.
Just curious. What is the difference between cinnamon roll and snicker doodle? Other than that one is a cookie and the iother a bun, of course…
mm
Mmmmm, this is delicious!! I didn’t have applesauce, so I swapped it with an egg and added a tbs of water. I also threw in about 3 tbs of unsweetened cocoa powder and it is awesome!
Healthy pie!
I just made these & they came out so delicious! I say “these” because I cut them up 🙂 my processor broke last week (saddest day of my cooking life), so I used a blender. Needless to say it took much longer, but it still worked. I blended the chickpeas first then put them in a bowl. I blended the oats to make oat flour, then added them to the chickpeas. I blended the rest of the ingredients into the bowl by hand and then combined everything in the blender in quarter cup batches. As called for, I baked this at 350 for 35 minutes but found the result to be too soft so I put it back in at 350 for another 15 minutes. I also used the domino stevia/sugar blend. Thank you so much for this recipe and all of your others Katie. Your site has become my bible. 🙂
Love this recipe. I’ve made it several times. Wondering if I could make the “dough,” and then freeze/thaw it to make the cinnamon rolls later on. Do you know how it would thaw?
would it be possible to use half stevia and half regular sugar?