Paleo Egg Free Cinnamon Rolls
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Breakfast
Yield: 9 rolls
Ingredients
Rolls:
- 1 yellow or green-tipped banana
- ¼ cup olive oil
- 3 tablespoons maple syrup
- 1 tablespoon white chia seeds
- 1 cup culinary almond flour, plus more for dusting
- ½ cup tapioca starch
- ½ cup tigernut flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons maple syrup
- Cinnamon
Icing:
- ⅓ cup tapioca starch
- ¼ cup culinary almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- almond milk, to thin out icing
Instructions
Rolls:
- Preheat oven to 350 degrees F.
- In a mixing bowl, mash the banana.
- Stir in the olive oil, 3 T maple syrup, and chia seeds.
- Mix in the almond flour, tapioca, tigernut, salt, and baking soda.
- Knead the dough with additional almond flour until it comes together nicely.
- Pat out to ⅓" thick on a floured surface and brush liberally with 2-3 T maple syrup. Evenly coat with cinnamon.
- Carefully roll up and cut into 1" rolls.
- Place in an 8"x8" glass baking dish.
- Bake for about 30 minutes.
Icing:
- Stir together all icing ingredients and thin out as desired with almond milk.
- Frost cooled rolls and enjoy.
Notes
I HIGHLY recommend using Anthony's Culinary Grade almond flour for this; it's much finer than most almond flours.
Nutrition Information
Serving size: 1/9 of recipe Calories: 240 Fat: 11.2 g Saturated fat: 2.6 g Unsaturated fat: 8.6 g Trans fat: 0 g Carbohydrates: 35.5 g Sugar: 15.4 g Sodium: 275 mg Fiber: 3.5 g Protein: 1.8 g Cholesterol: 0 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-egg-free-cinnamon-rolls/