GLUTEN-FREE STUFFED CINNAMON & COCONUT SUGAR BREAD ROLL-UPS!

Preheat your oven to 350 degrees, and line a baking sheet with parchment paper. Melt coconut oil in a medium sized bowl. Set aside to let cool. In a large bowl, combine your coconut sugar and cinnamon together and whisk together until thoroughly incorporated. 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. Spread 1/2 tablespoon of nut or seed butter on each slice. Sprinkle 1 generous teaspoon of the coconut sugar-cinnamon mixture onto the seed/nut butter, so that it is evenly distributed onto the slice. Gently roll the bread into a roll-up. Repeat these steps with each slice of bread! Dip each roll-up into the coconut oil, ensuring that it is lightly coated all around the roll-up. Immediately transfer to your cinnamon sugar mixture. Roll each roll-up around in the mixture until it is coated in cinnamon and sugar. Place on the baking sheet. 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.