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Cinny buns with a twist… banana is a key ingredient to keep these babies moist. And you don’t feel bad eating multiple at a time 😉

  • 3/4 cup water
  • 1 cup mashed banana (or you can use squash or pumpkin)
  • 1/4 cup coconut oil, melted
  • 1 Tbsp apple cider vinegar
  • 2.5 cups flour (either a GF mix or regular flour or the following combo: 1+1/4c brown rice flour, 3/4c tapioca flour, 1/2c coconut flour, 1/2c almond flour)
  • 1/4 cup ground chia seeds (or flax seeds)
  • 2 Tbsp coconut suger
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • FILLINGIMG 1747
  • 2 tablespoons melted coconut oil
  • 4-5 tablespoons brown sugar or coconut sugar
  • 2 teaspoons ground cinnamon
  • Combo of the following, about 1/3c each: coconut flakes, raisins, pecan pieces

MAPLE GLAZE:

  • 1 Tablespoon coconut oil, melted
  • 1/4 c maple syrup
  • 1 tsp cinnamon
  • 1/2 teaspoon vanilla extractIMG 0711
    • In a small bowl, combine the water, banana, coconut oil and apple cider vinegar.
    • In a large bowl, whisk together the flour, ground chia seeds, baking powder, baking soda, and salt. Pour the liquid into the dry bowl and stir well. Stir well until a uniform dough is created. It should be slightly sticky to the touch, but not too wet. If it’s too wet, add some more flour.
    • Line your counter with a large piece of parchment paper and put the dough out onto the paper. Sprinkle the top of the dough with a tablespoon of flour and press it out into a large rectangle, about 10-inches by 15-inches. Use more flour as needed to press out the dough evenly and roll it out with a rolling pin.
    • Brush melted coconut oil over the top of the large rectangle to cover the surface of the dough, then sprinkle the yummy filling overtop.
    • Starting from the long side of the rectangle, use the parchment paper to help roll the dough into a long log.
    • Use a serrated knife or some toothfloss, slice the log into about 2″ pieces. Arrange the rolls in a greased baking dish or cast iron pan.
    • Bake at 350ºF until cooked though, about 25 minutes.
    • Pour the maple glaze overtop and as soon as it’s cool, eat them while they’re warm. So good! Store them on the counter for a few days if they even last that long!