Paleo + Nut Free Cinnamon Roll Bread

Honestly I hate the mall, but the smell of Cinnabons always makes the experience a little better. ;) Even when I haven’t had a food in YEARS (I’ve actually never had Cinnabons no that I really think about it) and don’t even crave that actual food because I know how sick it will make me, the smell still makes my mouth water. The smell of Cinnabons is one of those smells (along with waffle cones lol).

The transition to SCD (this isn’t technically SCD friendly because tiger nuts are up in the air) and now low histamine were both relatively easy for me. I grew up eating healthy and knew of a laundry list of food intolerances already, so cutting out a few more things wasn't the end of the world.

But I know for a lot of people the transition to a gut-friendlier diet can be ROUGH.

My goal with my recipes is truly to help this transition be a little easier and a LOT tastier. Because restricted diets and eating in a way that won’t hurt your gut or IBD doesn’t have to be boring and you can still enjoy all of your favorite foods, but with new twists.

I still enjoy ice cream, but made from bananas and nut butter and fruit.

I still enjoy fries, but made with carrots.

I still enjoy cookies, but made from coconut flour.

I still enjoy custard, but made from honey and coconut cream.

I still enjoy pasta, but made from zucchinis.

And no, I still enjoy the cozy taste of cinnamon rolls, but made from honey and tigernut flour and coconut butter.

See what I mean? It just takes creativity. :)

It’s easy to feel like you’re going to spend the rest of your life eating chicken and broccoli, but I promise you can still have fun with food!!

And you can still indulge your sweet tooth. ;)

XO nat

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Paleo Nut-Free Cinnamon Roll Bread

Yield: one standard loaf

Author: Natalie Kelley

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

Bread

• 2 3/4 cup Tigernut flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp cinnamon
• 3 eggs
• 1/4 cup honey
• 1/2 cup coconut cream
• 2 Tbsp apple cider vinegar
• 1/2 cup melted coconut oil

Filling

• 1/4 cup honey
• 1/2 cup coconut butter
• 2 Tbsp coconut oil
• 1 Tbsp cinnamon

Instructions

1. Preheat your oven to 350 degrees Fahrenheit and prepare a standard-sized bread pan by greasing with coconut oil or lining with parchment paper.
2. In a large bowl, whisk your eggs.
3. In a pot or pan, heat your honey and coconut oil together until melted and fully combined.
4. Combine with the eggs, along with the coconut cream (I use the Thrive market brand or Trader Joe’s brand of canned coconut cream - you want to try to use the more solid cream at the top, rather than the liquid) and apple cider vinegar. Mix well and set aside.
5. In another bowl, mix your tigernut flour, coconut flour, baking soda and salt. Mix well.
6. Combine your wet and dry ingredients and stir until combined. Set aside.
7. In another pot, melt the honey, coconut butter and coconut oil for the filling.
8. Put half of the batter in the bottom of bread pan and smooth.
9. Pour the honey, coconut butter and coconut oil filling on top and spread. Sprinkle the 1 Tbsp cinnamon on top.
10. Place the rest of the batter on top and smooth well.
11. Sprinkle a little more cinnamon on top.
12. Bake for 35 minutes, drizzle with melted coconut butter and enjoy!

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