nosh & nurture review: chebe

Before attending the Gluten Free Allergen Free Expo I had never tried Chebe products.  I usually make all my baked goods from scratch, but when I got to talking to the lovely ladies representing Chebe at the show I wanted to give their products a go.  

I don't do a lot of sugar, but when I stumbled upon gluten-free, dairy-free and grain-free cinnamon rolls I knew it was a good candidate for a splurgy morning breakfast that would hopefully be decadent  & delicious.  

I was pleasantly surprised.  Enjoy my review of Chebe's Cinnamon Rolls.

The prep:  It was fairy simple.  Aside from the box mix, which is pretty pure for a box mix and includes tapioca starch and cinnamon, it calls for eggs, a milk substitute (I used coconut milk). extra cinnamon, butter (I use soy-free, dairy-free Earth Balance) and brown sugar (I used organic maple sugar).   For those who can't do eggs I do not know how it would work with an egg substitute. Please comment if you've tried!  You will need a mixing bowl, measuring spoons, a large cutting board to roll out your dough, a rolling pin, a mixer and a muffin pan. 

Preparing the rolls: The mix was very easy,  rolling out the dough to prepare for the filling was a little trickier. I had to use a little more coconut milk than the recipe called for, and it for sure didn't roll out as pretty as one would hope for. (it looked more like a map of the US than a rectangle)  but once I got the toppings mixed and onto the dough, I used the roller to roll it up to cut it into the 1 inch rolls and it was fairly easy.  I then just popped them into muffin cups that I had pre-sprayed with coconut oil.  They also held together very well. 

The presentation: I think they came out looking beautiful!  They looked like mini cinnamon rolls and I was so excited to serve them with a side of organic scrambled eggs so Mr. Charming and I could have some protein with them.  You can see for yourself. 

The most important part, the taste test: They were DELICIOUS!!! I had 2 as I am watching my sugar intake but I could have easily eaten double that.  They aren't the best second day because the tapioca starch became quite hard when I had saved them in the fridge, so try to enjoy them fresh.  They are a GREAT dish to serve along with tea, some eggs and fresh fruit if you are entertaining for breakfast or brunch.