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Grain-Free Cinnamon Rolls: Submitted by: Meg Martin | Date Added: 19 Nov 2012
Listed in: Breads / Quick
Ingredients

DOUGH:
1 2/3 cups almond meal
1 2/3 cups unsweetened shredded coconut, packed
1 cup cooked peeled mashed potato (red or Yukon)
1 small/medium egg (large will make the dough too wet)
2 tsp vanilla
¼ cup sugar
1/2 tsp. sea salt
1 tsp baking powder

FILLING:
¼ cup butter, softened
1/3 cup brown sugar
¼ cup cinnamon

Cooking Instructions

1) Preheat oven to 375°F. Butter/spray a muffin tin. Tear off 2 sheets of waxed paper 16" long each. Butter/spray one side of each of them.

2) Purée the almond meal and coconut in a food processor until a thick paste forms, scraping as needed. Add the egg if the paste becomes too thick for the machine to move freely. Add potatoes, vanilla and egg ( if you haven't already) and continue processing until a smooth, thick batter forms. If the batter becomes warm...cool it in the frig before adding the baking powder, sugar and salt.

3) Turn the batter out onto one of the sheets of waxed paper and top it with the second sheet of waxed paper. Press it out to approx. 9"x12" shape. Remove the top layer of waxed paper. Spread with butter. Sprinkle with cinnamon and sugar. Using the long edge of the waxed paper nearest to you, lift and roll the dough onto itself to form a log. Using a bench knife, cut the dough into 12 pieces and place each into the muffin tins.

4) Bake at 375°F for 10 minutes. Then reduce the heat to 325°F and continue baking for 20 to 25 minutes. Cool and frost. Freeze to store.

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Visitor Comments (2):

Cut the slices to at least 1.5-2". Consider using Bob's Red Mill instant potato flakes for consistent potato results. Left by: Meg (21 Dec 2012)

Use convection. If the potato is dry, add all of large egg. Takes less time to cook in cupcake tin, use less time on the higher heat and less at the lower heat. Left by: Meg (11 Dec 2012)

 

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