Tiger Nut Flour Cinnamon Rolls (vegan)
Rolls: 3/4 cup Anthony's Tiger Nut Flour 1/3 cup Anthony's Coconut Oil 1/4 cup Anthony's Coconut Sugar 1/2 cup almond milk 1 teaspoon Anthony's Xanthan Gum 1-1/2 cups Anthony's Blanched Almond Flour 1/2 teaspoon baking soda 1/3 teaspoon salt Filling: 3 tablespoons Anthony's Coconut Oil 1/3 cup Anthony's Coconut Sugar 1 tablespoon cinnamon Icing: 3/4 cup Anthony's Blanched Almond Flour 1/4 cup Anthony's Coconut Oil 1/4 cup Anthony's Coconut Sugar
Rolls: Preheat oven to 350° Fahrenheit and grease a 8"x8" glass baking dish. In a food processor, combine tigernut flour, coconut oil, and coconut sugar; process until buttery. Transfer to a mixing bowl. Add almond milk and xanthan gum and mix well. Add almond flour, baking soda, and salt; mix until dough comes together. Roll or pat out on an almond-floured counter to a 8"x12" rectangle. Filling and Assembly: In a small bowl, cream together the coconut oil and coconut sugar. Mix in cinnamon. Spread evenly over dough rectangle. Roll dough up lengthwise. Cut into 10 sections. Transfer to prepared baking dish. Bake for 35 minutes. Cool completely. Icing: In a food processor, combine all icing ingredients. Process until smooth and buttery. Drizzle rolls with icing right before serving.