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:
Begin by making the date paste for the filling. Soak dates in hot water for about 15 minutes to soften them.
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.
Preheat oven to 325ºF and line a baking tray with parchment paper.
Place all ingredients for the dough in a mixing bowl and mix to form the dough.
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.
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