What you need:
2 1/2 cups blanched almond flour
1/4 cup coconut flour
1/4 cup tapioca flour
1/4 tsp baking soda
Pinch of salt
3 large eggs
1/4 cup melted coconut oil
3 tbsp melted honey
2 tbsp melted coconut oil
1/4 cup melted honey
2 tbsp ground cinnamon
1/2 cup crushed pecans
Preheat oven to 350 (F) and line a baking sheet with parchment paper
In a large bowl mix the almond flour, coconut flour, tapioca flour, baking soda, and salt.
In a smaller bowl mix the eggs, coconut oil, and honey.
Mix the wet ingredients into the dry ingredients and knead the dough until it is smooth. Place the dough in refrigerator for 10-15 minutes.
For the filling, in a small bowl combine the coconut oil, honey, cinnamon, and pecans. Set the bowl in a warm bath to keep the consistency pourable while the rolls bake.
Place 18 inches of parchment paper onto your working surface and sprinkle almond flour to prevent the dough from sticking. Remove the dough from the refrigerator and gently roll the dough to an even 10-by-15-inch rectangle. The dough should be around 1/4 inch thick.
Drizzle the filling all over one side of the dough. Gently spread it around with your hands or a rubber spatula until the dough it coveted.
Turn the dough so that the short end it towards you. Begin to roll the dough away from you to create a “roll” with the dough.
Use a knife to cut 6 even sized slices. Shape them into circles and place them cut side down on baking sheet, 1 inch apart.
Bake for 15-20 minutes, until they are golden brown.
For a sweet drizzle try melting coconut flakes !