2 cups organic wholewheat flour, plus extra for sprinkling on cannolis
1 1/2 Tablespoons organic ground cinnamon
1 organic egg – large
1/2 cup organic unsweetened plain almond milk
1/4 cup organic extra virgin coconut oil, melted
1 Tablespoon organic honey
Filling
1/4 cup all-natural organic creamy peanut butter – room temperature (** Do NOT use a peanut butter with Xylitol (also called birch sugar) as it can be deadly to dogs)!
1/2 cup Organic plain Greek yogurt
Instructions
Preheat oven to 350°F
Line a cookie sheet with parchment paper
In a large bowl, add the flour & cinnamon and mix well. Set aside
In a small mixing bowl, add egg, milk, coconut oil and honey and mix well.
Pour wet ingredients into dry mixture. Mix well using your hands. You can add more almond milk if mixture is too dry or more flour is mixture is too sticky.
Roll out dough to aprox 1/4″ thickness and with a 3-4” circle cookie cutter (I used the lid to a mason jar that was 3.5”) make circles in the dough.
Wrap the circle of dough around the handle of a wooden spoon to form the cannoli shape, putting one side of the dough onto the other and pressing firmly so it sticks together. Slide off end of wooden spoon and place on parchment lined cookie sheet.
Bake at 350°F for 20-25 minutes.
Cool on a wire rack or allow to cool in the oven for a crunchier cannoli.
Filling: mix the peanut butter and yogurt with a spoon. Fill a piping bag with filling. When cannolis are completely cool use the icing piping bag to fill the cannolis
Sprinkle some whole wheat flower over top of the cannolis to give them a “powdered sugar” look.
