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Gluten Free Buckwheat Cinnamon Rolls

Gluten Free Buckwheat Cinnamon Rolls

Dry Ingredients:
3 cups+ raw buckwheat flour
1 cup tapioca flour
1 tablespoon baking powder
1 teaspoon sea salt
1/2 teaspoon baking soda

Wet Ingredients:
1 cup cooked, mashed sweet potato
1 cup unsweetened applesauce
1/3 cup Grade B maple syrup
1/3 cup melted virgin coconut oil or grapeseed oil
1 tablespoon vanilla

Filling:
1/4 to 1/2 cup softened coconut oil (or butter)
1/4 to 1/2 cup coconut sugar or another granulated sugar
2 to 4 tablespoons cinnamon

Frosting:
3/4 cup cooked, mashed sweet potatoes (still warm)
1/4 cup maple syrup
2 tablespoons coconut oil (or butter)
2 tablespoons unsweetened applesauce
2 tablespoons arrowroot powder
2 teaspoons vanilla
1/8 teaspoon sea salt 

Directions:
Preheat oven to 350 degrees. Oil two 8 or 9-inch cake pans. Whisk together the dry ingredients in a large mixing bowl.

Place all of the wet ingredients into a blender or vita-mix and blend until very smooth and creamy. Pour the wet into the dry ingredients and whisk together. Once it becomes too thick to whisk, use a wooden spoon. Add more flour until the dough forms a ball but is still a little sticky.

Generously flour a work surface using buckwheat flour or tapioca flour. Turn the dough out onto the floured surface. Sprinkle the top of the dough with flour if it is too sticky. The trick here is to add just enough flour to be able to roll out the dough but not too much otherwise the cinnamon rolls become too dense.

Roll out dough using a floured rolling pin into a large rectangle. Spread with softened coconut oil. Don't use melted coconut oil or another oil. This will cause oil to leak out of the dough from all sides which will make it impossible to roll and hold shape.

Additional Notes:
After following the basic recipe for the dough you can get creative for the filling. Pictured here is just the basic cinnamon and sugar filling but you could do more. You could reduce the fat needed to spread over the dough and use a prune puree instead. I would still add a small amount of oil to that but you decide. You can also process dates and walnuts in the food processor to spread over the rolled dough. Another favorite is a fig puree made from dried mission figs, boiling water, and orange zest. I would still add a little cinnamon and coconut sugar to some of these variations. Get creative, let your kids help, and enjoy!

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