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1
Preheat oven to 350F.
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2
In a large stand mixing bowl, combine the almond flour, salt and baking soda. In a separate bowl, beat together the coconut oil, honey and eggs.
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3
Add the egg mixture to the almond flour mixture. Blend together with the paddle attachment until the dough is smooth. It will be quite sticky.
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4
Sandwich the dough between two large pieces of parchment paper. With a rolling pin, roll out the dough into a rectangle, approximately 9x13 inches. Peel off the top piece of parchment paper.
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5
Drizzle the honey evenly over the dough, then spread the honey out with your hands so that it covers the whole surface. Sprinkle the chopped pecans and currents or raisins (if using) evenly over the dough, then sprinkle the cinnamon on top.
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6
Starting at the long edge closest to you, carefully roll the dough like a jelly roll, keeping it as tight as you can at the beginning. The dough isn't elastic like a wheat dough, so go slowly and gently, patching up small holes in the dough if you get them.
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7
Once the dough is completely rolled up, even it out a bit with your hands, being careful not to tear the dough. With a serrated knife, cut slices about 1-1/2 to 2 inches thick.
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8
Lay the rolls cut side down on a parchment lined baking sheet. Bake for 12-15 minutes, or until the rolls are golden on the top and the dough in the center of the rolls is soft but not doughy.
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9
Remove the rolls from the oven and let cool on the baking sheet for 10 minutes. Transfer them to a cooling rack and let them cool completely.
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10
If you like, drizzle the rolls with a glaze. (I went outside the Paleo rules here and made one with powdered sugar and milk.)
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11
Notes:
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12
When you're ready to cut them from the roll, get a ruler out to measure out even slices so they bake uniformly. If these bake too long, they'll get really hard....like hockey pucks. Watch the oven, and err on the side of having these slightly underdone.
