Description
Experience the deliciousness of Paleo cinnamon buns with date paste filling and refined coconut oil icing. Paired with non-alcoholic wine.
Ingredients
1.5 cups almond flour (170 g)
1.5 cups tapioca flour (228 grams)
1 teaspoon sea salt (6 grams)
1 teaspoon Guar Gum (2 grams)
1 tablespoon gluten-free double action baking powder
1 cup plant-based butter
2 teaspoon apple cider vinegar
2 large eggs
Filling:
1 cup date paste*
2 to 3 teaspoons cinnamon (or to taste)
1/2 cup walnut pieces (or ½ cup raisins)
Icing:
2 cups refined coconut oil, softened but solid
2/3 cup plus 2 tablespoons tapioca flour
1/2 cup maple syrup
2 teaspoons vanilla extract or maple extract
Icing Sugar:
1/2 cup coconut
Instructions
In the bowl of a mixer combine dough ingredients. Add butter, apple cider vinegar and eggs. Mix. The dough will be wet due to the butter. Using a spatula pull the dough together into a ball. Refrigerate for about 30 minutes.
Meanwhile preheat the oven to 350 F and make filling and icing and icing sugar.
Make filling. In a bowl combine date paste, cinnamon, walnut pieces (or raisins). Set aside.
Make icing. In a bowl combine all ingredients. Using a hand mixer, mix until creamy. Set aside.
Put 1/2 cup of unsweetened shredded coconut in Magic Bullet or blender and blend until it becomes a fine dusty crumble (looking like icing sugar). Set aside.
Remove dough from the refrigerator. Place dough ball on a large piece of parchment paper. Using the flat side of a long knife or pastry cutter, shape the ball into a rectangle. Place another piece of parchment on top of the dough. Carefully roll out the rectangle to 10” X 7” sheet of dough. You can flip the parchment to the other side once or twice which helps to make rolling easier. Lift top parchment paper. Spread filling over whole dough. Set dough with filling in the refrigerator to get firm for about another half hour.
Remove dough from the refrigerator. Beginning with the long side of the dough (about 10”), begin to roll up the dough. Use the parchment paper to help you roll the dough over as it is sticky. Keep using the parchment to roll until into a sausage. Using your hands fix the roll so it is cylindrical.
Once rolled, gently seal the end and chill the dough roll in the freezer for another 10-15 minutes to stiffen. Line a baking sheet with parchment paper. Remove dough roll from the freezer. Slice a smidgen off each end to make straight. Then cut the roll into ½ inch pieces. Makes about 12.
Bake in the middle rack of the preheated oven for 20 to 25 minutes or until just done and beginning to brown on top. When done remove from heat. Let cool. Coat each piece generously with icing on top. Sprinkle buns with icing sugar.
Notes
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- Prep Time: 30
- Cook Time: 30
- Category: PALEO
- Method: BAKING
- Cuisine: DESSERT
Nutrition
- Serving Size: 1
- Calories: 430
- Sugar: 16
- Sodium: 280
- Fat: 33
- Saturated Fat: 16
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 4
- Protein: 5
- Cholesterol: 50