I seem to tolerate small amounts of this yeast so I included it in this recipe. You could probably leave it out but your rolls won't likely rise as much.
Ingredients:
Dough:
1/4 cup full fat coconut milk, warmed
2 tsp yeast (I use this one)
2 tablespoons honey
1 3/4 cup ground almond flour
1/4 cup coconut flour
1/4 cup tigernut flour
pinch Himalayan salt
1/2 tsp baking soda
1/2 tsp apple cider vinegar
2 large eggs (room temperature)
1/4 cup coconut oil, melted
1 tsp vanilla (if desired)
Filling:
1/3 - 1/2 cup coconut sugar
1 tsp (or more!) cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg (optional)
1/4 cup crushed pecans (optional)
1/4 cup raisins (optional)
Glaze:
2 tbsp coconut manna
2 tbsp cacao butter
1 tsp honey
2 tbsp coconut milk
Directions:
1. Add warmed coconut milk, yeast, and honey together in a glass measuring cup and let sit 5 minutes or until mixture begins to foam.
2. In the bowl of a kitchen aid mixer, combine almond flour, coconut flour, tigernut flour, salt, and baking soda.
3. Add vinegar, eggs, coconut oil, vanilla, and yeast mixture and mix with a dough hook until combined. Stop and scrape down sides as needed. Let rest 5 minutes to allow coconut milk to absorb some of the stickiness. If dough is still too sticky, add 1 tbsp coconut flour and let rest 5 more minutes.
4. Transfer bowl to fridge for 30-40 minutes or until dough is stiff enough to roll out.
5. Roll dough into a large rectangle on parchment paper, sprinkle filling on top. Roll up into a log and slice into 1- 1/12 inch slices. Makes 10-12 pieces
6. Place into a greased 9x11 baking pan.
7. Bake at 350 degrees for 13-16 minutes or until done.
8. Warm glaze ingredients over low heat and stir until smooth. Allow to cool slightly to thicken and then pour glaze over cooled rolls. Serve immediately.
