Saffron Cinnamon Pull-Apart Bread with Sweet Laurel Bakery

This recipe from Sweet Laurel Bakery is perfect for popping in the oven on a lazy Sunday. We love it anytime of day — but especially for breakfast and afternoon tea. Once out of the oven, you’ll find its wafting aroma of saffron, cinnamon, and coconut draws every member of the house out of their corners and into the kitchen.

Ingredients for the Dough:

• 2 ½ cups organic almond flour
• 1 teaspoon baking soda
• ¼ teaspoon Himalayan pink salt
• 2 tablespoons organic coconut butter, cubed
• 2 tablespoons organic coconut oil, solid
• ¾ cup organic coconut milk or organic almond milk
• 1 tablespoon organic lemon juice
• Pinch of Strands of Sunshine™ Saffron Threads

Ingredients for the Filling:

• ½ cup organic unsalted, raw pistachios, chopped
• ¼ cup organic maple syrup
• 5-7 organic dates, soaked, pitted, and chopped
• 1 tablespoon organic, Ceylon cinnamon powder
• 1 teaspoon organic, pure vanilla extract
• ¼ teaspoon Himalayan pink salt
• Pinch of Strands of Sunshine™ Saffron Threads

Directions:

1. Begin by preheating the oven to 350º. Put coconut butter and coconut oil in a small bowl and place in freezer for about 5 minutes.
2. Put coconut butter and coconut oil in a medium sized bowl. Add the almond flour, baking soda, pink salt, and saffron in the bowl. Stir together with a fork or pastry blender.
3. Add the coconut or almond milk and stir until the batter is evenly mixed.
4. Roll dough out, about ½ inch thick, between two layers of parchment paper into a rectangular shape. Set in the fridge while you prepare the filling.
5. Prepare a 6-inch cake tin by greasing with coconut oil.
6. To prepare filling, combine all ingredients (except for pistachios) in a food processor or blender.
7. Remove mixture from blender.
8. Pour mixture over rolled out crust and top with pistachios.
9. Carefully roll dough into a log, like you would for pinwheel cookies. (We recommend puling away the parchment paper as you roll the dough into the log.)
10. Cut 1-2 inch rounds of dough and place in the base of a greased cake tin.
11. Bake for about 30-35 minutes, until golden and rolls are baked through.
12. Remove from the oven and allow it to cool completely.
13. Serve with your favorite hot beverage. We love it with our Warm Feelings™ Saffron Latte.

Tune into our Insta Live here & make the pull-apart bread with us!

Laurel Gallucci is the baking master and co-founder of Sweet Laurel Bakery, LA’s grain-free, dairy-free, and refined sugar-free bakery. When she was diagnosed with an aggressive autoimmune disorder, Laurel turned to healing through food. After seeing a dramatic change in her health after removing grains, legumes, refined sugar, and dairy, she began to bake treats for friends and family using ingredients she could eat. Sweet Laurel’s offerings and recipes are her results. Today, customers can order Sweet Laurel’s cakes online, visit their brick-and-mortar location in Los Angeles, or bake from the Sweet Laurel Cookbook, Sweet Laurel Savory, or blog. You can listen to Laurel chat about healing through food on her episode of THE FULLEST Podcast here.