GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Grain/Sugar-Free Cinnamon Buns

This weekend in Toronto there was much to celebrate. Toronto celebrated Canada Day, Pride and Jazz fest amongst the good weather and friendly people. What better way to start those weekends then with a tasty treat you don’t need to feel guilty about eating. These grain-free cinnamon rolls are a simple spin on dough we have made here before but with the added fillings. To top things off I have also included again the recipe for a coconut fat whip you can make to use as a mock-icing.

The key to making a successful cinnamon roll is the freezer! Since almond flour doesn’t achieve the same doughy consistency your standard gluten bread doughs will, we need to improvise. Do this by spreading your dough on a piece of parchment paper and then layering another piece on top of the dough. Using a rolling-pin or even your hands flatten the dough to about a 1/2 inch thickness. Then pop it in the freezer before adding on your filling. Again after adding the filling, chill the roll before attempting to roll it up with the parchment. If you try to do this without chilling the dough the almond flour likely will fall apart!

The great thing about this recipe is you can make it weeks ahead of time and keep it rolled and in the freezer until you are ready to serve! Much like the sun-dried tomato and basil crackers!



PDF——–>Cinnamon buns Recipe<———PDF

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1 Comment

  1. Hi I just found this yummy recipe and cannot wait to try it. I have a Gluten Free Blog and have people asking me for completely grain free recipes. Want to network with me? I could occasionally share a recipe of your on my site or FB page.

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