Grain-Free Cinnamon Rolls

It is hard to achieve the chewy texture of a traditional cinnamon roll without any added starch when you are baking with gluten-free flour. But if you are craving that gooey goodness from biting into a fresh warm cinnamon muffin, these will do the trick! These gluten and grain free rolls are also sugar-free, sweetened only by the date paste filling and honey, making them completely SCD friendly!

Ingredients: 2 eggs 1/3 cup honey 1 tbsp vanilla 4 tbsp coconut oil, melted 2.5 cups almond flour 2 tbsp coconut flour 1 tsp salt For The Filling: 20 pitted dates 2 tbsp water 1 tbsp cinnamon 1 tsp ground ginger 1 tbsp honey for drizzling Directions:

1. Begin by making the date paste for the filling. Soak dates in hot water for about 15 minutes to soften them.

2. Drain the water and transfer the dates to a food processor. Add water, cinnamon and ground ginger. Process until a smooth paste forms. Scrape down the sides of processor as needed.

3. Preheat oven to 325ºF and line a baking tray with parchment paper.

4. Place all ingredients for the dough in a mixing bowl and mix to form the dough.

5. Roll out the dough between two pieces of parchment paper, try to form a large rectangle.

6. Spread the filling around and add an extra drizzle of honey and sprinkle of cinnamon.

7. Use the parchment paper to help roll up the dough into a log.

8. Use a sharp, non-serrated knife to cut 1 inch sections and place on a baking tray lined

with paper about 1 inch apart.

9. Bake for 15-18 minutes until golden brown and enjoy!

This recipe yields a dozen rolls.