SCD Cinnamon Buns

There's nothing more tempting than the aroma of freshly baked cinnamon buns. And if you thought being on the Specific Carbohydrate Diet excluded you from this sensation, think again. These crisp on the outside, soft on the inside, swirling bites of deliciousness are not hard to make at all.

For the dough:

- Three cups almond flour

- 1/4 tsp. salt

- 1/4 tsp. baking soda

-1/4 cup oil

- 2 Tbsp. honey

- 2 eggs

For the filling:

- 1/2 cup honey

- 1/2 cup chopped walnuts or pecans

- 1/2 cup raisins

- 1-2 Tbsp. cinnamon

Mix together the dough ingredients and chill for at least 30 minutes to make it easier to work with. Then roll (and pat) between two sheets of parchment paper to about 1/2 inch thickness. Layer evenly with the filling and gently press it into the dough. Roll as tightly as you can. Bake at about 350 degrees F for 10-15 minutes until they begin to turn golden and the inside seems cooked when you insert a toothpick. 

These can be eaten as is or iced.

Fluffy 7-minute frosting:

- 1 cup honey

- 1/4 cup water

- 4 eggs whites, room temperature

1 tsp. vanilla extract

1/4 cup water

In a saucepan, bring honey and water to a boil over medium heat. Boil for three to four minutes or until a candy thermometer reads 242 degrees F (firm-ball stage). Meanwhile, beat egg whites in a mixing bowl until foamy. Slowly pour in hot honey mixture and continue to beat on high for seven minutes or until stiff peaks form. Add vanilla. Continue beating until frosting reaches desired consistency, about two minutes. The icing will be fluffy and light like marshmallows. Spoon a dab on each cinnamon bun before eating to make them even more decadent. 

You can keep the leftover frosting in the fridge; it will separate but can easily be reamalgamated by whipping.