Ingredients

Dough

• 3 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 tsp xanthum gum
• 1 tsp orange zest
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 teaspoon finely ground sea salt
• 1 scoop collagen peptides
• 1/2 cup full fat coconut milk
• 1/4 cup orange juice
• 2 eggs
• 1/4 cup honey
• 1/4 cup liquid coconut oil
• 2 Tbsp vanilla

Filling

• 1 8oz bag cranberries
• 1/3 cup orange juice
• 1/4 cup maple sugar
• 1/4 cup honey
• 1 tsp vanilla

Icing

• 1 cup coconut oil (solid)
• 1 tsp fresh orange juice
• 1/2 cup honey
• 2 tsp orange zest
• 2 tsp vanilla

Instructions

1. Combine cranberries, orange juice, maple sugar, honey, and vanilla in medium saucepan and simmer over medium/high heat until thickened like jam.  Set aside to “cool”.
2. Combine almond flour, xanthum gum, orange zest, baking soda, along with salt in medium bowl.
3. In small bowl whisk together coconut milk, orange juice and collagen peptides.
4. Add eggs, honey, coconut oil and vanilla to milk mixture and whisk until thoroughly combined.
5. Combine wet ingredients with dry until smooth, doughy mixture forms.
6. Place in refrigerator for about 20-30 min to chill dough.
7. Once dough is chilled and most of the “stickiness” is gone, place between two sheets of parchment paper and roll into a rectangle about 1/8″-1/4″ thick.
8. Remove top piece of parchment paper and discard.
9. Spread Orange Cranberry Jam over dough being sure to leave about 1′ around the edges “clean”.
10. Roll into a dough log starting on one of the short sides and using parchment paper to keep tight and from sticking.
11. Place dough log in freezer for about 45min-1hr or overnight if desired.
12. Preheat oven to 350℉.
13. Remove from freezer and cut into 1″ discs and place on parchment paper lined baking sheet.
14. Place in oven and bake for 30-35 min or until golden brown.
15. In a medium bowl blend together icing: coconut oil, orange juice, honey, and vanilla until fluffy and smooth and set aside.
16. Remove rolls from oven, ice and serve.
17. Enjoy!