3 cups blanched almond flour
1/2 cup flax meal
1 3/4 tsp baking soda
1/4 tsp salt
1/4 agave nectar (or honey)
3 Large Eggs
1-2 Tbsp butter (dairy or non-dairy), softened
1/2 Cup brown sugar (see note above)
1-2 Tbsp cinnamon
Preheat oven to 350 degrees F and line pans with cupcake liners.
In a bowl combine the almond flour, flax meal, baking soda and salt.
Add the agave nectar and eggs to the dough. Mix it well. The dough will be like a thick, sticky cookie dough.
Place on the counter a sheet of parchment paper. Oil it and then heavily oil your hands. Place 1/2 of the dough onto the oiled parchment. Top with another sheet of parchment (or plastic wrap) and use a rolling pin to roll dough into a rectangle (approximately 1/2" thick).
On the dough spread the softened butter, brown sugar and cinnamon. Sprinkling it on evenly. Roll the dough up (the long way) using the parchment paper. Using a sharp knife or a string of dental floss. Slice the rolls. The thickness of the rolls is up to you. Place the rolls into the cupcake liners. Repeat with remaining dough.
Place into the oven and bake 20 to 30 minutes. Remove from oven and let cool 30 minutes. (When they come out of the oven they are a little on the soft side, as they cool they gain the perfect texture). Frost (if desired) and serve.
NOTE: I like to do this in my mini-cupcake tins, so I roll the dough fairly thin. Such a sweet, yummy treat.