Truly Delicious Grain-Free Cinnamon Rolls
I’m going to an afternoon tea birthday party later today – not an easy meal to navigate if you’re gluten-intolerant or living the paleo/primal low-carb life. Sandwiches, cakes and scones – all usually filled with white flour. And off the menu in large part for me.
So I’m taking my own contribution – something delicious I can eat and share with the group. And I might just add a dollop of jam and lashings of clotted cream!
Attribution: This recipe is adapted from an excellent one by Mommypotamus.
Truly Delicious Grain-Free Almond Flour Cinnamon Rolls
3 1/4 cups almond flour
scant 1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 cup melted coconut oil
2 large eggs, room-temperature
2 Tablespoons honey
1/3 cup honey
1/2 cup raisins
1/2 cup pecans or walnuts
1 1/2 Tablespoons ground cinnamon
optional: 1/4 teaspoon ground cardamom
A drizzle of honey
A sprinkle of ground cinnamon
Optional: slightly melted coconut cream
Preheat the oven to 350 degrees
In a heavy frying pan over medium heat, toast the walnuts or pecans. Stir or toss them constantly so they don’t burn.
When they start to smell delicious, remove from heat and set aside.
In a large bowl, mix together the almond flour, salt and baking soda
In a separate bowl, whisk together the melted coconut oil, honey, and eggs. Cold eggs might make the coconut oil clump up, so either warm the eggs slightly or be prepared to whisk until smooth.
Gently fold the egg mixture into the almond flour mixture until it’s a smooth dough.
The dough will be quite sticky. You have two options – use additional almond flour to dust the parchment paper, or chill the dough for 15 minutes.
Place the dough between two large pieces of parchment paper and roll the dough out into a rectangle.
Gently spread the filling honey evenly over the dough. Sprinkle with the raisins, toasted pecans or walnuts, cinnamon and optional cardamom.
Starting from the edge nearest you, roll the dough away from you into a log.
Cut into thick slices about the size of two fingers. Place on parchment or greaseproof paper on a baking tray,
Bake for 12-15 minutes until golden. Leave to cool for at least 10 minutes.
Sprinkle with a little more cinnamon, and drizzle with honey and the optional coconut cream just before serving.
Makes about 8-12 cinnamon rolls, depending on how wide you cut them and how much of the dough you eat before they go into the oven!
Alternative: Almond Rounds
Mix dough as above, folding in the raisins, nuts, honey and spices. Form into rounds and bake.
Serve drizzled with honey as above, or use as scones for a delicious afternoon tea with plenty of jam and clotted cream.
I made these recently for guests and received the highest possible accolade: “These taste just like real food!”