Ingredients:
- 2 cups gluten-free all-purpose flour
- 1/4 cup coconut sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 3/4 cup almond milk
- 2 tbsp ground flaxseeds + 6 tbsp water flax eggs
- 2 tbsp coconut oil, softened
- 1/4 cup coconut sugar
- 2 tsp ground cinnamon
- 1/4 cup chopped pecans or walnuts optional
Instructions:
Preheat the oven to 375F 190C and grease a baking dish
In a small bowl, combine ground flaxseeds with water to make flax eggs
Let it sit for 5 minutes to thicken
In a large mixing bowl, whisk together flour, coconut sugar, baking powder, and salt
Add melted coconut oil and almond milk to the dry ingredients
Mix until a dough forms
Transfer the dough onto a lightly floured surface
Roll it out into a rectangle, about 1/4 inch thick
Spread softened coconut oil evenly over the dough
In a small bowl, mix together coconut sugar and ground cinnamon
Sprinkle this mixture over the dough
Add chopped nuts evenly over the cinnamon sugar mixture if desired
Starting from one long edge, tightly roll up the dough into a log
Using a sharp knife, cut the log into 1-inch thick rolls
Place the rolls in the prepared baking dish, leaving a little space between each roll
Bake in the preheated oven for 25-30 minutes, or until the rolls are golden brown and cooked through
Allow the cinnamon rolls to cool slightly before serving
Enjoy!
Comments
Post a Comment