APPLE CINNAMON COCONUT ROLLS

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.