Cinnamon Apple Scrolls

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Looking for the perfect cinnamon scroll? Here it is, but healthy! With the added sweet from the apple this leave you wanting another...

Cinnamon Apple Scrolls

Gluten, grain, dairy free.
Prep Time 40 mins
Cook Time 20 mins
Servings 8 scrolls

Ingredients
  

Dough

  • cup coconut flour
  • cups tapioca flour
  • ½ cup almond meal
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • cup warm water
  • cup coconut oil
  • 2 tsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 egg

Filling

  • 2 tbsp pure maple syrup
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1 grated apple
  • ½ cup sultanas

Icing

  • ¼ cup nut milk (I used coconut)
  • 2 tbsp pure maple syrup
  • 1 tbsp coconut oil

Instructions
 

  • In a large bowl, add half of the coconut flour, 1 cup of the tapioca flour, all of the almond meal, baking soda, baking powder, and salt and stir.
  • In a separate small bowl add the coconut oil, water, apple cider vinegar, maple syrup and vanilla and stir.
  • Pour the liquid into the dry ingredients and mix. Add the egg and continue to mix. Finally, add in the ¼ cup of tapioca flour and the rest of the coconut flour. Mix well – should be a sticky dough.
  • Chill dough for 15 minutes. Should be firm enough to handle – sprinkle with tapioca to prevent sticking.
  • Sprinkle tapioca flour over some baking paper, and add the dough. Press it out into a rectangle shape.
  • Once dough is pressed out, mix together all of the filling ingredients then spread out all over the dough.
  • Roll dough on the long side using the baking paper underneath to roll dough as tightly as possible. Cover the ends with excess baking paper and freeze for 15 minutes to set.
  • While dough sets, preheat your oven to 160°C fanbake.
  • Remove dough roll and cut into slices about 2-3 cm thick and place flat side down on a baking paper lined oven tray. Bake for about 20 minutes until just brown on top.