Gluten-Free, Berry Sweet Rolls

Servings: 15

Preparation Time:  45 minutes

Ingredients:

Rolls:

• 1 1/2 cup almond flour
• 1/2 cup coconut flour
• 1 cup arrowroot starch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups almond milk
• 1 teaspoon apple cider vinegar
• 1/2 teaspoons vanilla extract
• 1/3 cup palm shortening or coconut oil

Filling:

• 1/4 cup coconut oil, melted
• 3 tablespoons cinnamon
• 1/4 cup honey

Berry Glaze:

• 1/4 cup Coconut Cream Concentrate
• 5 strawberries, hulled
• 2–3 tablespoons beet juice (adjust depending on color preference)
• 1 tablespoons raw honey

Chocolate Drizzle:

• 1/4 cup cocoa powder
• 1 tablespoons coconut oil
• 1 teaspoon raw honey

Directions:

Preheat oven to 375 degrees F.

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, baking soda, and salt. Add in shortening or coconut oil and mix until dough becomes crumbly. Pour in vinegar, milk, and vanilla. Stir until combined and dough ball starts to form. Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch. Place dough onto wax paper and sprinkle additional arrowroot powder or flour on top.

Using a rolling pin, carefully roll out dough into a large 1/4-inch rectangle. In a small bowl, stir together honey and coconut oil for filling. Spread oil mixture evenly over dough and sprinkle with cinnamon. Carefully roll up dough into a log. You can use the wax paper to help if dough is very fragile. Quickly slice dough into about 1-inch rolls and place on a greased baking pan. Bake for about 25–30 minutes or until rolls are starting to brown. Remove from oven and let cool about 15 minutes.

Meanwhile, combine berry glaze ingredients in a small blender and blend until very smooth. Add more beet juice for a darker color. In a small bowl, combine chocolate drizzle ingredients and stir until smooth. Pour berry glaze over cooled rolls and top with chocolate drizzle. Store any leftovers in a sealed container.

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Coconut-Cardamom Dipped Strawberries

Servings: 8–10
Preparation Time: 20 minutes

Ingredients:

• 1 quart fresh strawberries
• 1/3 cup Coconut Cream Concentrate
• 1 tablespoon coconut oil
  
• 1 tablespoon honey
• 1/2 teaspoon ground cardamom

Directions:

Rinse the berries and let them dry completely on paper towels.

Warm the Coconut Cream Concentrate, coconut oil, honey, and cardamom just enough to stir it all together. Chill the mixture until it is the texture of frosting (5–15 minutes). Dredge the strawberries in the mixture and either eat them right away or let them chill to set up the coating.

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Strawberry, Coconut, Banana Smoothie

Servings: 1–2
Preparation Time: 5 minutes

Ingredients:

• 3 very ripe bananas, sliced
• 1 cup partially frozen strawberries
• 1/4 cup unsweetened coconut
• liquid of choice, if needed

Directions:

Put everything in a blender and blend until desired consistency.

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