vegan - easy to make - heavenly tasty
WHAT'S IT GOOD FOR
coconut flour: rich in fiber, iron, copper, manganese
coconut sugar: improves energy, b vitamins, iron potassium, magnesium
oat drink: manganese, vitamin B1, fiber, magnesium
enough for about 10 cinnamon rolls
INGREDIENTS
DRY INGREDIENTS
150 g coconut flour
250 g wheat flour
1/2 tsp cinnamon
1 tbsp dry-yeast
a pinch of salt
50 g coconut sugar
LIQUID INGREDIENTS
2 medium apples
about 250 ml oatly oat drink (or a bit more)
3-4 tbsp melted vegan butter (+1 tbsp for the filling)
GLAZE
1 tsp - 1 tbsp lemon juice (or water)
2 tbsp powdered sugar
GOOD TO HAVE: food processor, large bowl, parchment paper, muffin tray
HOW TO
1. Pre-heat oven to 350°F or 180°C. In a large bowl or a food processor add all dry ingredients and stir/mix until well combined. Slowly add liquid ingredients to the dry ones. Mix until you get a sticky mixture. When it is too thick to stir, transfer to a lightly floured surface and knead for about a minute. Cover with plastic wrap and set in a warm place to rise for about half an hour to an hour.
2. Core and peal apples, then slice thinly. Then roll out the dough on a lightly floured surface and brush with melted vegan butter, layer with apple slices and sprinkle some sugar and cinnamon on top. Start at one end and tightly roll up the dough. Once it's rolled up cut into 2-3 cm slices.
3. Either use some parchment paper (and a baking sheet of course) and place rolls onto the sheet. Or use a muffin tray and carefully brush the holes with some oil, then each roll has exactly the same size. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes. Then glaze with a simple thick mixture of powdered sugar and lemon juice. You can store your cinnamon rolls in the fridge tightly wrapped or in an airtight container for up to 4 days.