Lazy Sunday Pecan Pinwheels

Growing up, my dad was the king of cinnamon rolls, especially on weekends and holidays. I wanted to recreate a a grain free and dairy free recipe that I could still enjoy! I hope you like it!

Ingredients:

For dough:

2 1/2 cups almond flour

3 TBS coconut flour

1 tsp apple cider vinegar

1 tsp vanilla

1 tsp baking soda

2 TBS butter

2 eggs

2 tsp arrow root powder

1 TBS honey

For filling:

2 TBS grass fed butter, palm shortening or ghee

2 TBS coconut oil

3 TBS coconut sugar

2 TBS honey

1 tsp cinnamon

2 TBS crushed pecans

tinniest pinch of salt

Let's Get Cooking:

Begin with the pastry dough. I use a food processor, but you can also mix it by hand, just be sure to get the flours evenly mixed with all lumps out. Mix together butter/palm shortening/ghee with coconut sugar, honey, vanilla and eggs. Then mix in all flours, baking soda and vinegar. Pat the dough into a firm ball and tightly seal in a plastic bag and refrigerate 30 minutes. While it is refrigerating, mix together the filling. Mix all ingredients for filling together in a small bowl.

Roll out the pastry dough between 2 pieces of parchment paper until it is 1/4 inch thick. Slather filling on top. Roll the dough into a cylinder for the cinnamon rolls, using the parchment to help you roll if it is still sticky. Cut the finished rolled product into 1 inch pieces. Bake on 350 for about 20-25 min.

Ice with either my vegan/paleo coconut whipped cream, Paleo Vanilla Whipped Buttercream, or my Basic Paleo Buttercream!

Bon appetite! -Analisa