Paleo Cinnamon Rolls

Technically, I should not be thinking about eating cinnamon rolls. (I am slightly allergic to cinnamon, but hey I like to live on the edge!) However, I saw some while grocery shopping today, so what did I do? I came home and made some less cinnamony rolls. So good.

Paleo Cinnamon Rolls

Ingredients (Dough Mixture 1):

3 c  Almond flour

4 tps Flax meal

5 Splenda Packet

1 3/4 tsp Baking soda

1 tsp Baking Powder

1/4 Tsp. Salt

Ingredients (Dough Mixture 2):

1/4 c Flax Meal

1/4 c Warm non-dairy milk

3 Large Eggs

Ingredients (Filling):

5 tsp Brown sugar

2 tsp Honey

1 tsp Cinnamon


Preheat oven to 350. Mix Dough Mixture 1 and Dough Mixture 2 in separate bowls. Once thoroughly mixed, add 2 to mixture 1. Mix until a sticky dough appears. Pick up dough and place on large piece of parchment paper. Fold the parchment paper over the dough and roll out until flat.

Cut dough lengthwise in 3 inch wide strips. In a microwave combine filling ingredients, mix and spread onto the dough. Wet hands with water (this helps the dough not stick, it VERY sticky!) and roll the dough into bun. Place on cookie tray lined with parchment paper. Allow rolls to sit. The rolls should grow slightly. Stick them in the oven for 12-15 minutes.

Allow to cool top with more cinnamon, honey, or powdered sugar OR Enjoy by themselves.

Adapted from:


Paleo Irish Soda Bread

Happy Saint Patrick’s Day! A day to let your inner Irish shine through! (I’m not Irish, but as my dad says, “He’s a Saint and you’re Catholic so you can celebrate today too!” Good man, my dad. So, to celebrate on this rainy shamrock filled day, I have made some Irish Soda Bread, Paleo Style! Enjoy!


2 1/2 c Almond flour/meal

¼ tsp Salt

1 tsp Baking soda

1 tsp Baking powder

½ c Cranberries

2 Eggs

1/8 c Agave

3 tsp Apple cider vinegar



Pre-heat oven to 35o. In a bowl combine almond flour, salt, baking soda and vinegar and cranberries. Add in the eggs, agave and apple cider vinegar. Mix. Form ingredients into a dough, place the dough on parchment paper and form it into a flat circle. Use a knife to make an X on the top. Bake the bread for 20 minutes, turn off oven and leave bread in for another 10 minutes. Remove bread from oven, allow to cool and enjoy!


Recipe adapted from





Paleo Pumpkin Bread

Oh, this is quite possibly my favorite thing to make on a cold winters day. Bread. This recipe can be used to make just about any type of bread. Pumpkin, Butternut Squash, Sweet Potato, Persimmon, it’s good stuff. Top it off with nuts, or not, and Enjoy!ImageIngredients:

1 ¾ cup Pumpkin, Butternut Squash or Puree of Choice (Roasted and Mashed)
1 tbsp Coconut Oil
1 tbsp Almond Butter
2 Eggs
¼ Almond Milk
¼ Agave or Honey
1 cup Almond Flour
¾ cup Coconut Flour
1 tsp Baking Soda
1 tsp Baking Powder
Dash of Salt
Optional: 1/3 cup chopped nuts or cranberries


Preheat oven to 350.  Lightly oil a loaf pan (8×8). Mix wet and dry in separate containers, and the mix together. Spoon batter into loaf pan. Bake from 30-40 minutes. (Mine to closer to an hour to cook…check with toothpick) Allow to cool, [or not] Slice and Enjoy!