Thursday, October 10, 2013

Paleo Cinnamon Buns (dairy free, wheat free, sugar free)

I have to say this is the best thing I have eaten in a while.  I got the recipe from a blog I follow called The Urban Poser.  Eating these rolls made me feel like I was eating something I was not supposed to have but they were really good for you.  They were delicious!

The rolls are more like a roll that is made more like a biscuit consistency.

Paleo Cinnamon Buns (dairy free, wheat free, sugar free)
For the rolls:
3 cups blanched almond flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, melted
2 tablespoons honey
2 large eggs at room temperature

For the filling:
1/2 cup honey
1/2 cup finely chopped pecans
1/2 cup raisins soaked in water to plump
2 tablespoons ground cinnamon

Preheat oven to 340 degrees Fahrenheit.  In a large bowl, combine almond flour, salt and baking soda.  In a separate bowl, gently beat together coconut oil, honey and eggs.  Add the egg mixture to the almond flour mixture.  Mix until a smooth dough is formed.  It will be sticky at first, continue to mix until it firms up some.  Let rest in refrigerator for about 10 minutes.  Lightly grease the outside of the ball of dough.  Roll the dough out between two sheets of parchment paper to keep it from sticking when you roll it up.  Roll to about a 9x13 size rectangle.  Drizzle the dough with honey, using your hand to carefully spread it around.  Sprinkle with cinnamon and pecans.  Drain and squeeze out the liquid from the raisins and spread over the dough.  From the small end of the dough, start to roll the edge up.  Try to start a tight roll from the beginning.  Continue rolling until you have a uniform log.  With a sharp knife, cut the roll into thick slices.  Place the rolls cut side down onto a parchment paper lined cookie sheet.  Bake for 10 to 15 minutes.  Let cool before removing them from cookie sheet.  Drizzle with icing just before serving.

1/4 cup softened coconut butter
2 teaspoon honey
1/4 cup coconut milk
Mix together coconut butter and honey to form a thick paste.  Add coconut milk a little at a time until you get the consistency you want.  Spread/drizzle over the cinnamon buns.

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