Ingredients:
· 1 1/4 cup tapioca starch (plus extra for coating your hands)
· 1/3 cup +3-4tbsp coconut flour
· 1/4 cup tigernut flour
· 1/2 tsp baking soda
· 1/3 cup melted coconut oi
· 1/3 cup warm water
· 1/4 cup maple syrup
· 1/4 cup water + 1 tbsp gelatin
· 2 tbsp coconut sugar
· 1 1/2 tsp cinnamon
Instructions:
1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil.
2. Using a large bowl, sift together the tapioca starch, coconut flour, tigernut flour, and baking soda.
3. Combine the 1/3 cup coconut oil and 1/3 cup warm water in a seperate bowl and allow to sit for a few minutes before adding to the flour mixture. Stir in the maple syrup.
4. Pour water into a small saucepan and evenly sprinkle the gelatin over the water. Allow to sit for 2-3 minutes to allow to harden. Place on the stovetop set to low heat until the mixture comes to liquid. Remove from heat. Use a whisk to blend the gelatin mixture until frothy.
5. Add the gelatin to the dough and knead well until fully combined. The dough will be soft and sticky. (If dough is watery add 1/3 cup + 3 tbsp of coconut flour)
6. Using either a clean surface or a sheet of parchment paper, coat the surface in tapioca starch as well as your hands. Add the dough onto the surface and press down into a rectangle. Sprinkle the coconut sugar and cinnamon over the dough and evenly disperse.
7. Roll the dough from the long side up. Slice and form each roll into circles.
8. Add to the baking sheet and evenly space. Bake for 18-26 minutes or until fully baked through.
9. Enjoy!