Paleo Cinnamon Rolls (Grain Free, GF, DF)
Ingredients
for the dough:
1/2 cup blanched almond flour
1 1/4 cups tapioca flour (plus more for pressing out the dough}
1/4 cup + 2 Tbsp coconut flour sifted
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup warm water not hot, warm enough to keep butter melted or coconut oil melted!
1/3 cup grass fed butter melted, or ghee, or coconut oil
2 tsp raw apple cider vinegar
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 large egg
for the filling:
2 1/2 tbsp pure maple syrup
1 1/2 tsp cinnamon Plus a bit more to sprinkle over
1/2 cup Raisins or chopped dates
for the topping/glaze:
1/3 cup coconut cream
2 1/2 tbsp pure maple syrup
1/4 tsp Pure vanilla extract
Pinch sea salt
Instructions
for the cinnamon rolls:
- In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and salt. In a measuring cup, combine the melted butter, water, apple cider vinegar, maple syrup and vanilla and stir.
- Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca (1/4 cup) and coconut flour (2 Tbsp). Mix until well combined - dough will be sticky.
- Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca!
- Sprinkle about 1 tbsp tapioca over a large piece of parchment paper, placed on either a large cutting board or baking sheet (so you can transport dough to fridge easily!), then place dough in the center.
- Sprinkle more tapioca on your hands and top of dough to help press dough into rectangle, about 10 x 7”. I find that using the heel of my hand to work the dough into this shape is most efficient.
you can see the full instruction : www.paleorunningmomma.com
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