I call these “Paleo Friendly” because to be Paleo Perfectionist you wouldn’t really eat baked goods or anything that has much added sugar even if it is a healthier kind of sugar. We are not Paleo perfectionists in my home. I truly believe food is thy medicine. Just as strongly as I believe it’s meant to heal, nourish and sustain our bodies, I also believe food has the power to show love and affection.
While I don’t condone emotional eating, I do think cooking and baking for someone is an act of love. Making a good meal is a creative, outpouring of a persons soul. When I cook, my mind races and my excitement rises. I love the creative process and the soul stirring feeling I get anticipating how much the people I’m feeding will hopefully enjoy this food. That they can sense how much effort I put into it for them. Because I care about them I give it my all. I don’t love to cook for myself. I love good food but my true joy with food comes when I get to cook for other people.
I was raised in an Italian family that you came to grandmas and you wouldn’t leave without some sort of food being offered to you and you’d know whatever it was would taste delicious. My grandmother had a knack for making anyone feel at home, even if you’d just met. She often used food to show love but she also didn’t need it, because she had a soul that radiated Gods love and it was palpable. But it stuck with me. The need and desire to feed others when they come over.
I digress, this recipe was born because my mini-me has been begging me to make cinnamon rolls again. The last time I made them was long before going Paleo 6 months ago. I’ve been avoiding it because I haven’t found a recipe that looked decent to me. Now that I’m gaining confidence with gluten free baking I jumped in yesterday and created this recipe after combining a few I found on Pinterest and adding my own spin. It’s really nothing like the others but 100% my own. They just got my creative juices flowing.
It makes 8 small/medium size rolls and serves 4. Time wise it took about 20 min (I had a little helper) to get these in the oven and 15-20 min to bake. Mini-me happened to wake up when I was getting started so she assisted me in making them. She’s really becoming quite the little chef.
- 2 1/4 cups fine almond flour
- 1/2 cup arrowroot flour/starch
- 3 TB coconut flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 eggs room temp (or place in bowl of hot water for a few minutes)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 TB grade B maple syrup
DIRECTIONS FOR DOUGH
- Preheat oven to 350°.
- In a large bowl whisk together dry ingredients
- In a small bowl whisk together remaining wet ingredients. (If eggs are cold it will solidify the coconut oil so don’t skip warming the eggs to room temp.)
- Pour wet ingredients into dry and stir with a spatula to thoroughly combine. (Depending on your almond flour you may need to add a little more. Trader Joes brand is courser than most so it doesn’t absorb as well as other brands.). The dough shouldn’t feel very sticky, it should be pliable.
- Roll into a ball and wrap in plastic wrap. Press down slightly so it will chill faster. Place in refrigerator for at least 10-15 min to make dough easier to handle.
- While dough is chilling make filling.
- (For the remaining directions see pictures below for easier step by step directions) Roll out dough between two sheets of parchment paper in a rectangle until 1/8-1/4″ thick.
- Brush with melted ghee or butter
- Sprinkle and lightly press filling on dough
- Tightly roll dough into a log and slice into 8 equal portions
- Place on baking sheet lined with a silpat or parchment paper
- Bake for 15-18 min or until golden brown. They will feel soft in the middle yet slightly hard on the edges. Check frequently to be sure they don’t burn.
- While baking make icing.
- Serve warm and drizzle with icing.
- 4 TB coconut sugar
- 2 TB cinnamon
- (Optional: mini chocolate chips, chopped pecans, or raisins)
Mix together in a small bowl. You may not need all of it.
- 4 TB coconut sugar ground until powderedy in either a coffee grinder , small magic bullet or food processor
- 1/2 tsp vanilla
- 2 TB coconut cream (from a can) I am sure any type of milk would work though
Whisk until combined and smooth (scroll down for pics)