gluten-free and vegan cinnamon rolls
I spent some time in Sweden a few years ago and cinnamon rolls made a glorious debut in my life. I wasn’t surprised at all when I found out that they even have a Cinnamon Roll Day which is celebrated in October. (Now some of you can understand why I’m in love with that country.)
But time went by and I had to change my lifestyle. I’m not gonna tell you how much I suffered from withdrawals while I couldn’t eat cinnamon rolls because I haven’t found the perfect recipe. Because it would be boring – at least for you. But luckily now I have a recipe which I’m satisfied with (and I only had to eat terrible, monster-like cinnamon rolls 5 times before I succeeded with this one).
So here are the facts:
- these are simply delicious – I’m not bragging
- these cinnamon rolls are gluten-free, milk-free, egg-free, sugar-free and corn-free
- it’s easy to prepare them
- they contain lots of dietary fiber and protein, so you can eat them even if you want to lose weight
- you can choose whatever filling you want
And here comes the recipe too:
- 1 cup coconut milk
- 1 tbsp sugar
- 1 tbsp active dry yeast
- 1/4 cup (olive) oil
- 1 flax egg (1 tbsp flaxseed meal plus 3 tbsp water)
- 36 g psyllium husk
- 1 tbsp apple puree
- 1 tsp salt
- 1/4 cup sweetener (I used xylitol)
- 60 g tapioca flour
- 60 g brown rice flour
- 100 g millet flour
- 140 g buckwheat flour
- 0.5 cup xylitol (or other sweetener)
- 100 g coconut fat
- 1 tbsp sugar-free plum jam
- In a large bowl mix the lukewarm coconut milk and the yeast, add the sugar and let it activate for 10 minutes.
- In the meantime you can prepare the flax egg: stir the flaxseed meal and the water until the mixture gets a lot thicker.
- You can now add in the oil and the psyllium to the coconut milk. Stir and let it rest for 10 minutes.
- Mix the dry ingredients in a different bowl.
- When you are done, add the apple puree and the flax egg to the wet mixture, eventually the dry ingredients too, stirring as you go. Knead a minute until it forms a slightly wet ball.
- Now it’s time to let the dough rise, give it 40 minutes. You can prepare the filling in the meantime by combining its ingredients.
- Knead again, then on a floured surface you’ll be able to roll out the dough easily into a thin rectangle.
- Dump the filling on the top of the dough. Tightly roll it up, then cut into thin pieces which you can put into a greased pan of your choice.
- Now set aside for another 30 minutes and allow it to rise in a warm place while you preheat the oven to 180 °C (350 F). Or put it in the fridge to rest for 12 hours if you don’t have time to bake at the moment.
- Bake for 20-25 minutes and enjoy when it’s done.
- You can use whatever filling you like: chocolate, cocoa, pizza-flavoured, because why not 😉