AMAZING Cinnamon Rolls and WHEAT = DEPRESSION

My client wanted to tell her story of how gluten caused her depression.

"The very first time in my life I was asked if I liked myself and I couldn't answer. Yes I knew I needed to seek help. This was the turning point in my life. I was 17 years old.

I first tried traditional medicine: anti-depressants, anxiety medications, Thyroid medication for my "hypothyroid" etc. but with little to no avail I turned to nontraditional medicine. I was 20 years old.

I was able to treat my illness through diet and nutrition but I realize not all cases are that simple. I strongly believe that had I seen a psychologist before my life style change they would have diagnosed me with bi-polar. I was a mess. Sad, angry, paranoid, blaming others,,, something was always "wrong" or "a muck" but I never could put a finger on it. I would break down and cry through out the day and I would always "come up" with a reason why I felt the way I did. Usually I would suggest it was something my boyfriend did or did not do. He stuck by me......... How or why I do not know.

I first started by making dietary changes, eating protein, less grains and sugar. It helped some but not enough. I then sought professional help.

At my appointment, I started to cry. I said I don't know what's wrong with me, maybe its just been a long day. Maybe it's all the testing and pocking and prodding. I remember feeling a dark cloud over me. I was told, "You're having an allergic reaction." I replied, "I am?" This thought gave me hope. I was taken into the other room and a doctor gave me drugs to counter react what they had just given me. With in 10 min my cloud was lifted, my brain fog, my depression, my pain, my suffering. I was a "new person." I was my old self again! My happy go lucky Lacy that everyone remembered. I was 21 years old.

After the life style changes of diet, and nutrition my fibomyalgia, freezing cold all the time, sadness etc went away. Things were finally "perfected" once I went 100% gluten free. Until I went 100% gluten free I kept developing new allergies. I was always bloated, constipated etc. I would still have occasional emotional unsteadiness.

With Maria's guidance of supplements and staying 100% Gluten free Diary free My gut has finally healed, my emotional health completely stabilized, my acne gone, excess pounds gone, brain fog gone, tired / fatigue gone. I am the healthy image I longed to be. It took time, persistence, patients, and self discipline. It has been a journey that has paid off! I am now a wife and mother of three and to have the positive energy for all of them they need. I can truly be the sound and encouraging spiritual head of the home, focused on them and not on myself. I am 29 years old."

To read more read my book "Secrets to Controlling your Weight, Cravings and Mood" HERE.

NOTE: SOME psyllium powder will turn your baked good a "rye bread" color. I have found that Jay Robb psyllium husks (ground into a powder) doesn't cause this to happen. You can see the difference in the photos. ALSO, the Almond flour version tends to rise better than the Coconut flour version.

Healthy Family Tip: I pre-made the rolls and put into my oven on a "delay" timer for them to be done after work (or school) for a yummy treat in the afternoon.

DOUGH:

1 1/4 cup blanched almond flour (or 1/2 cup coconut flour) (NOTE: Homemade almond flour is too wet and won't work)

5 TBS psyllium husk powder (no substitutes, if using whole husks, it must be ground into a fine powder)

2 tsp baking powder

1 tsp Celtic sea salt

1 cup Swerve (or erythritol and 1 tsp stevia glycerite)

3 egg whites (8 whites if using coconut flour)

1 cup BOILING water

FILLING:

2 TBS cinnamon

2 TBS Swerve (or erythritol)

FROSTING:
6 TBS cream cheese, softened (or coconut cream if dairy allergy)
3 TBS butter or coconut oil, softened
2 TBS Confectioners Swerve (or erythritol and 1/4 tsp stevia glycerite)
2 TBS unsweetened almond milk (to thin it out, if desired)

Preheat the oven to 350 degrees F. In a medium sized bowl, combine the flour, psyllium powder (no substitutes: flaxseed meal won't work), baking powder, salt and Swerve. Add in the eggs and combine until a thick dough. Add boiling water into the bowl. Mix until well combined. When you add the water the dough will be very sticky but after mixing for a couple minutes it will firm up.

Grease a large piece of parchment with coconut oil spray and spread the dough out into a large rectangle pressing with your fingers. You can spray some more spray on top of the dough to help keep it from sticking to your fingers. Sprinkle cinnamon and Swerve onto the rolled out rectangle. Press the cinnamon mixture into the dough with your hands. Starting at one edge of the rectangle, roll up tightly until you have a cylinder Cut into 8 - 2 inch rolls. Place onto a cookie sheet or into a cast iron skillet (click HERE to find the one I used) and bake for 45-55 minutes.

Meanwhile, make the frosting. Place all ingredients into a medium sized bowl and combine until smooth. Store in fridge (it will thicken overnight). Spread over cinnamon rolls. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)
“Cinnabon” Cinnamon Roll = 730 calories, 24g fat, 1g protein, 114 carbs, trace fiber (114 effective carbs)
Almond Flour Rolls = 169 calories, 11g fat, 6g protein, 9g carbs, 5.6g fiber (3.4 effective carbs)
Coconut Flour Rolls = 123 calories, 7g fat, 4.5g protein, 9.4g carbs, 6.2g fiber (3.2 effective carbs)