paleo saturdays | cinnamon rolls


Jamieson is on our social media and online community team, a registered holistic nutritionist and a passionate runner. As well, she's a local improv comedian, which is super rad.

We asked seven Paleo enthusiasts for their favourite recipe, and we’ll be sharing them all right here, one every Saturday morning, until we’ve got a new, super tasty dish to make every day of the week. And we should give you the heads up: recipes this good make make eating like a caveman seem more gourmet then barbaric, but eat with your hands anyways (we won’t tell).

Naomi Koit is finishing her Master’s degree in Political Science at the University of Victoria. When she’s not hitting the books she’s sweating at CrossFit or baking, and says that the secret to her Cinnamon Rolls is “the one-two punch of cinnamon and maple syrup inside.”

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 tbs flaxseed
• 1 tsp baking powder
• ¼ tsp sea salt
• 4 tbs almond milk
• 1 eggs
• 1 egg white
• 1 tbs maple syrup

• 2 tbs almond butter
• 2 tbs maple syrup
• 1 tbs cinnamon
• *reserve some for drizzling

Preheat oven to 350F. Mix dry and wet dough ingredients separately, then combine and form into a ball. Sprinkle a piece of parchment paper with a bit of coconut flour (to prevent sticking) and place another sheet on top. Roll dough into a rectangle. Combine filling ingredients and spread evenly over the dough. Slide a butter knife under the dough to help shape as you roll from one end to the other and then cut into eight pieces. Bake at 350F for 20 minutes. Drizzle with extra maple-cinnamon almond butter because it’s delicious.


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