At the beginning of each week, I try to make sure I have baked something to satisfy my sweet tooth. Since I am a low-carb and no sugar person, I have to adapt recipes that appeal to me, like the one below.
Cinnamon, as you know very well if you’ve followed my blog, is a SUPER antioxidant and anti-bacterial food. Good to consume if you feel a cold coming on, or want to ensure you get your antioxidants for the day. I happen to absolutely LOVE this spice, and will sprinkle it on bananas, my toast (with a smear of coconut oil), cereal, cocoa, soup and much more.
If you’re like me, you are bound to like this recipe.
Gluten Free Cinnamon Rolls
For the Pan
- 2 Tb. melted organic grass-fed Butter (or Coconut Oil)
- 3 Tb. Xylitol
- 2 c. Almond Flour
- 1 c. Coconut Flour
- 4 Tbs. freshly ground Flax Seeds
- 1/2 c. Xylitol
- 1 3/4 tsp. Baking Soda
- 1/4 tsp. Sea salt
- 1/4 c. of Flax Meal mixed with 1/4 c. warm Almond milk
- 3 Large Omega-3 Eggs
- 2 Tbs. melted Coconut Oil
- 1/2 c. Xylitol + 2 Tbs. organic Cinnamon
Preheat oven to 350º.
Add melted butter and Xylitol to 8 x 8 Pan.
Combine almond flour, 4 Tbs. ground flax, Xylitol, baking soda and salt in a large bowl.
Place dough on a sheet of parchment paper coated with oil. Oil your hands to prevent sticking, and press the dough into a rectangle between ½ – 1 inch thick.
Gently spread the melted butter or coconut oil on the dough and sprinkle evenly with Xylitol and cinnamon.
Starting with a long side, roll the dough into a log with the help of the parchment paper.
Using a sharp knife, slice the rolls to desired thickness.
Place rolls in buttered pan side by side. Brush a little more butter on top.
Bake 30 minutes. Cover with foil and bake another 10-15 minutes. Remove from oven and allow to cool 30 minutes for perfect texture.
The rolls will keep several days stored covered at room temp. They can also be frozen.
~ Bon Apetit! ♥