For those of you that follow me on Facebook, you'll be wondering about how my Cinnamon Roll Biscuits turned out...I think. Well, they were REALLY good. I tweaked them to my liking, of course, so I'll be posting the recipe with my personal touch.
Here is the original recipe.
And here is MY recipe:
3 cups blanched almond flour
1/2 tsp Himalayan sea salt
1/4 tsp baking soda
1/4 tsp cardamom
1/4 cup coconut oil/melted grass fed butter or ghee (I used coconut oil)
2 Tbls honey (doesn't need to be raw...you're cooking it!)
2 large room temp eggs (best quality you can get)
For the filling:1/4-1/2 cup honey (I think...I just squirted it straight from the bottle onto the rolled out dough, and I was muy generoso)
1/2 cup ground pecans/walnuts
1/4 cup coconut sugar
1- 2 Tbls ground cinnamon
1/4 tsp cardamom
Preheat the oven to 340 degrees, yes, 340.
In a large bowl, combine the almond flour, salt, cardamom and baking soda.
In a mixer w/paddle attachment (if you have it, otherwise use beaters and a bowl!), beat together the honey and room temp eggs (not the oil/butter yet!).Add the egg mixture to the almond flour mixture. Mix until decently incorporated, then add the oil/butter. It will be pretty sticky. You can also let it rest in the fridge for 10 min. This might make it easier to work with, but try the next step before abandoning the dough in the fridge.
Roll the dough out between two sheets of parchment paper, into a giant, thin circle. Take your time and get a good uniform thickness.Write your name with a squeeze bottle of honey on the dough, then cross it out, then squeeze squiggles over the dough. A lot...until you think, "That's probably enough." It's fun, and it tastes good. You can spread the honey around with your hands, if you're OCD, but I didn't and the world didn't stop turning.
Mix the cinnamon and coconut sugar together in a bowl, then sprinkle it over the dough (use your HANDS, and reserve about 1 Tbs for later), then sprinkle the chopped nuts or whatever else you like in your cinnamon rolls (I like to put an extra shprinkle of Himalayan Pink salt). Make sure you get everything all the way to the edges and try to keep the filling additions finely chopped so they don't tear through the dough when you start rolling.
Now you're ready to roll it up! Pick up the edge of the parchment paper and start to roll the edge of the dough away from you using the paper the whole time. Try to start a tight roll from the beginning. Continue rolling until you have a nice uniform log (don't worry if the edges look gnarly. If the roll cracks use the warmth of your hand to press it together and make it smooth again. Be gentle and careful when rolling up the dough. This dough is not as workable as a gluten based flour would be.
With a good bread knife, cut the roll into about 1-1.5" thick slices. Shape them a bit if needed. Lay the rolls cut side down on to a parchment line cookie sheet. They can be placed apart or connected. Sprinkle the remainder of the coconut sugar/cinnamon mixture on top like this:
Bake 10-15 min.
I suggest staying close to the stove and checking a couple of minutes before the baking time is up. Everyone's oven cooks a bit differently and baking times will vary depending on the size of the rolls. They should be golden with some browning (you can see in this pic that the little edges are barely brown, and they were perfect). The dough toward the center of the roll should be soft but not to doughy. If baked too long they WILL become dry and hard. If cooked just right though, they will be heavenly.
When ready, remove from the oven and let cool for about 10 min. If you try to move them before then, they are likely to fall apart.
Makes about 9-10 cinnamon rolls.