- 2/3 cup warm water
- 1 1/2 tablespoons coconut oil, melted
- 1/4 cup raw honey
- 4 tablespoons orange juice
- 1 teaspoon fine salt
- 1 cup whole wheat flour
- 1 cup bread flour
- 1 cup coconut flour
- 1 tablespoon quinoa
- 1 tablespoon gluten
- 2 teaspoons active dry yeast
- 1/2 cup raw honey
- 1/2 cup orange juice
- 1/4 cup coconut oil
- 1/2 cup dried cranberries
- dash of cinnamon
- pinch of fine salt
For sprinkling on glaze:
Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.
While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.
When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.
Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)
Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.
Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.
Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.
These store in the refrigerator very well and can be warmed in a toaster oven.
Recipe submitted by Bunny, Clayton, GA