This recipe comes to us via Savoring the Flavoring and Vital Farms!


Ingredients

Batter:

  • ½ cup gluten-free all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ cup unsweetened nutmilk
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 tbsp birch xylitol (or maple syrup)
  • 2 tbsp pasture-raised butter

Cinnamon Filling:

  • 2 tbsp pasture-raised butter
  • 1 tbsp maple syrup
  • lil drizzle of vanilla-bean paste
  • 1 tsp cinnamon
  • pinch of sea salt

Icing:

  • 2 tbsp cashew butter
  • juice of ½ a lemon
  • lil drizzle maple syrup
  • lil drizzle vanilla-bean paste

Instructions

  • Preheat the oven to 400 degrees + stick a small 6" cast iron skillet in there as it heats up.
  • In a small mixing bowl, whisk together ½ cup gluten-free all-purpose flour + 1 tsp baking powder + 1 tsp cinnamon + a pinch of sea salt.
  • In a measuring cup, whisk together ½ cup unsweetened nutmilk (I used my homemade cashew milk) + 2 eggs + 1 tbsp vanilla extract + 1 tbsp maple syrup + 2 tbsp melted butter.
  • Make a little well in the center of the flour mixture + dump in the milk mixture, whisking until incorporated.
  • For the cinnamon filling, mix 2 tbsp melted butter + 2 tbsp maple syrup + a drizzle of vanilla-bean paste + 1 tsp cinnamon + a pinch of sea salt
  • Take the hot skillet out of the oven + spray it with coconut oil spray, then spoon a little bit of the cinnamon filling into the bottom. Pour the batter into the skillet + spoon the rest of the cinnamon filling on top of the batter in a swirly pattern.
  • Stick it back in the oven + bake for 15 minutes.
  • While that's doin' its thaaaaaaang, make the "icing": mix 2 tbsp cashew butter + the juice of ½ a lemon + a little drizzle each of maple syrup + vanilla bean paste.
  • When the roll comes out of the oven, immediately spoon the icing on top + devour.