By Samah Dada

Samah Dada is the mastermind behind the popular food blog @dadaeats. What first started as a way to keep track of her favourite NYC eats, it grew into Samah’s passion to share with the world unique, gluten-free and allergy-friendly recipes. From her time growing up in California, to schooling in London and now hosting NBC’s digital show #Cooking with Samah Dada in New York, her inspired palate is the perfect place to start looking for delicious Little Northern Bakehouse recipes. 

These gluten-free roll ups are the perfect size and deliver an extra amount of your favourite seed butter, thanks to our Whole Grain Wide Slices. Filled to the brim and rolled in cinnamon and coconut sugar, they’re the perfect treat for any sweet tooth!

step 01

Preheat your oven to 350 degrees, and line a baking sheet with parchment paper. Melt coconut oil in a medium sized bowl and set aside to cool.

step 02

In a large bowl, combine your coconut sugar and cinnamon together and whisk until thoroughly incorporated.

step 03

Slice the crusts off the bread. Reserve them to use at a later time (don’t waste them! You can use them to make breadcrumbs or croutons.) Using a rolling pin, flatten each slice of bread until it is thin.

step 04

Spread 1/2 tablespoon of seed butter on each slice. Sprinkle about 1 generous teaspoon of the cinnamon sugar mixture onto the seed butter, ensuring that it is evenly distributed on the slice. Gently roll the bread into a roll-up. Repeat these steps with each slice of bread!

step 05

Dip each roll-up into the melted and cooled coconut oil, ensuring that it is lighting coated all around the roll-up. Immediately transfer to your cinnamon sugar mixture. Roll each until it is entirely coated in the cinnamon sugar. Place on the prepared baking sheet. Repeat with each roll-up.

step 06

Once all roll-ups have been arranged on the baking sheet evenly, bake for 15-20 minutes until golden brown and crisp. Let cool slightly and enjoy!