PALEO WALNUT RAISIN CINNAMON ROLLS

By grinder

Ingredients

• Crust:
• 1.5 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 4 tablespoons butter, melted {2oz}
• 2 eggs
• 2 tablespoons honey {42g}
• 1 teaspoon vanilla
• Filling:
• 1/4 cup honey {84g}
• 1/4 cup walnuts {1oz}
• 1/2 cup raisins {3oz}
• 1 tablespoon grass-fed butter, softened
• 1 tablespoon cinnamon

Details

Adapted from taylormadeitpaloeo.com

Preparation

Step 1

Preheat oven to 350°F.
Combine almond flour, coconut flour, salt and baking soda.

In a stand mixer, combine butter, eggs, honey and vanilla until all ingredients are well incorporated. Slowly add dry ingredients to the wet, until a dough-like mixture is formed. Place dough in the refrigerator while you prepare the filling.

In a food processor, combine all filling ingredients until everything is broken down and well mixed. Remove dough from refrigerator and place on a piece of parchment paper sprinkled with almond flour. Sprinkle more almond flour on top, then cover with another piece of parchment paper. Roll out dough into a rectangle shape, about ½” thick. Spread filling all over dough using the back of a spoon. Starting with a short end, roll dough into a log. {Don’t worry if the dough “breaks” or “cracks” during this. Just form it back together with your hands as you go} Cut log into 2” pieces {I got about 8} Place on a baking sheet greased with coconut oil.

Bake 15-20 minutes, keeping an eye on them so they don’t burn! Top with melted coconut butter. Eat up and impress your friends.