Recipe & Photo Credit: Meagen Ashley, It’s All About AIP (from the AIP Gatherings cookbook)
Dry Ingredients:
1/2 cup tigernut flour, sifted
1.5 cups arrowroot starch (plus more for rolling)
1/3 cup coconut flour, sifted 1 tsp baking soda
1/4 tsp sea salt
Wet Ingredients:
1/3 cup coconut oil or palm shortening, melted
1 Tbsp apple cider vinegar
1/2 cup warm water (you may need more or less water depending on the consistency of your dough)
1 tsp Simply Organic pure vanilla extract
Gelatin Egg:
1 Tbsp gelatin
1/4 cup room temp water
Filling:
3 Tbsp maple syrup
1/2 cup raisins (optional)
1 Tbsp cinnamon OR Primal Palate Cinnamon Sugar Cookie Spice Mix Pinch of sea salt
1 Tbsp coconut oil, melted
Glaze:
2 Tbsp coconut butter
Directions:
1. Mix the dry ingredients in a large bowl. Mix the wet ingredients in a medium sized bowl.
2. Transfer the wet ingredients into the bowl with the dry ingredients.
3. Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
4. Pour the gelatin egg into the large bowl with the dough and quickly stir it in.
5. Cover the dough and chill in the fridge for 15 minutes.
6. Line a baking sheet with parchment paper and then sprinkle with arrowroot starch.
7. Place dough on lined baking sheet and use another piece of parchment paper on top of the dough. Using a rolling pin, roll the dough between the two pieces of parchment paper into a large rectangle. Remove the top piece of parchment paper.
8. Prepare filling by mixing the ingredients in a small bowl. Spoon filling onto the dough, spreading it evenly. Sprinkle with extra cinnamon if desired.
9. Roll the dough on the long end (using the bottom piece of parchment paper to help keep it from sticking to your hands).
10. Place the roll in the refrigerator to chill for 15 minutes.
11. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
12. Remove roll from fridge and cut off the ends and discard. Cut roll into 6 to 8 one inch pieces and place flat side down on the lined baking sheet (leaving space between them to expand).
13. Bake for 25-30 minutes or until slightly golden brown on top and firm to the touch. Allow to rest for 10 minutes.
14. Soften the coconut butter in the microwave and then drizzle the coconut butter on the cinnamon rolls with a fork.
15. Serve warm or cold from the refrigerator. These can be stored for up to 4 days in the refrigerator.
