- 3 tablespoons white chia seeds
- 3⁄4 cup hot water
- 1 1⁄2 cups arrowroot powder
- 3⁄4 cup raw cashew butter
- 3⁄4 cup finely ground golden flaxseeds
- 1⁄2 cup coconut flour
- 3⁄4 cup coconut sugar
- 2 tablespoons palm shortening, softened
- 1 tablespoon grain-free baking powder
- 1⁄3 cup ghee or coconut oil, melted
- 3⁄4 cup coconut sugar
- 1⁄3 cup light-colored raw honey
- 2 tablespoons ground cinnamon
- 1 1⁄2 cups whipped cream, chilled for at least 6 hours
- Preheat the oven to 350°F. Line the bottom of a 10-inch pie plate or a quarter sheet pan with parchment paper. Lightly grease the sides of the dish.
- In a blender, blend the chia seeds and water until smooth and thick.
- In the bowl of a stand mixer fitted with the beater attachment, or using an electric handheld beater, combine the arrowroot, cashew butter, flaxseeds, coconut flour, coconut sugar, palm shortening, and baking powder.
- Add the thickened chia slurry and beat on high for 30 seconds until well incorporated. Let the dough sit for 5 minutes to allow the coconut flour to absorb some of the moisture, then mix again for 30 seconds. Gather the dough into a ball, then flatten it into a disk. Roll the dough out between two pieces of parchment paper to a 1⁄2-inch-thick oval.
- In a small bowl, mix together the melted ghee, coconut sugar, honey, and cinnamon to make a thick paste. Spread the filling all over the rolled-out dough, then use the parchment paper to help roll the dough tightly, like a jelly roll. Gently seal the seam with your fingers, then reshape into a cylinder, if needed. Using a serrated knife, slice the log into ten equal pieces each about 11⁄2 inches thick. Place the cinnamon rolls cut side up in the prepared dish.
- Bake for 40 minutes, or until golden on top and baked in the center. Cool for 20 minutes on a wire rack, then spread the whipped cream over the top so it melts slightly. Serve immediately or leave at room temperature for up to 2 hours.
Make it ahead: The dough can be made the night before and stored tightly wrapped, in the refrigerator. Bring to room temperature before rolling out.
Alternatively, slightly under-bake the cinnamon rolls, cool completely, then wrap tightly and store in the freezer for up to 6 months. Defrost in the refrigerator overnight, then reheat in a 350°F oven for 10 to 15 minutes, until heated through. The whipped cream will keep in the refrigerator for up to 3 days.
Herbed Drop Biscuits
- 1 1⁄2 cups (about 220 grams) whole raw cashews
- 3 eggs, separated
- 3⁄4 teaspoon apple cider vinegar
- 1⁄4 cup almond milk
- (page 322) or store-bought unsweetened almond milk
- 1⁄3 cup coconut flour
- 1⁄4 cup blanched almond flour
- 3 fresh sage leaves, torn
- 1 sprig rosemary, needles stripped from stem
- 3⁄4 teaspoon fine sea salt 1 teaspoon baking soda
- 1⁄4 cup palm shortening, ghee or
- grass-fed unsalted butter, softened
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Process the cashews in a food processor for 10 seconds, or until ground to a fine flour. Add the egg yolks, vinegar, and almond milk, then process again for 10 seconds, or until mixture resembles a thick paste. Add the coconut flour, almond flour, herbs, salt, and baking soda and process again.
- Either by hand with a whisk or with an electric handheld mixer, beat the egg whites in a separate bowl until soft peaks form. Add the egg whites and palm shortening to the food processor, then pulse 6 to 8 times, until the egg whites are just incorporated.
- Using two spoons or a large cookie scoop, drop lumps of dough onto the prepared baking sheet, spacing them 1 inch apart.
- Bake for 30 minutes, or until golden brown. Cool on a wire rack and serve warm.
Make it ahead: Bake these biscuits, then cool, pack them in an airtight container separated from one another with parchment paper, and freeze for up to 6 months. Defrost overnight in the refrigerator and place in a warm oven to reheat before serving.
Tidbits: Substitute any herb of your choice for the herbs listed here. For an even richer biscuit, brush the tops with a little melted ghee and sprinkle with garlic powder before baking.
Skillet Corn Bread
- 1⁄4 cup palm shortening or ghee
- 3⁄4 cup almond milk
- 1⁄4 cup light-colored raw honey
- 1 teaspoon apple cider vinegar
- 5 eggs
- 2 1⁄4 cups blanched almond flour
- 1⁄4 cup coconut flour
- 1 teaspoon grain-free baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- Preheat the oven to 350°F. Heat the palm shortening in a 10-inch cast- iron skillet over medium-high heat until melted. Swirl it around to coat the bottom and sides of the skillet, then pour the melted shortening into the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld mixer.
- Place the cast-iron skillet back on the stove top and keep on low heat.
- Add the almond milk, honey, and vinegar to the mixing bowl and mix on medium speed for 30 seconds. Add the eggs, one at a time, beating in after each addition. Add the almond flour, coconut flour, baking powder, baking soda, and salt and mix until combined. Pour the batter into the hot cast-iron skillet.
- Bake for 30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean when. Cool for 30 minutes on a wire rack and serve warm.
Make it ahead: Once the bread has cooled completely, tightly wrap it in the pan and store it in the refrigerator for up to 1 week. Serve it chilled, or reheat it in the pan in a 300°F oven for 15 minutes.
© Danielle Walker