sugar-free, whole food recipes

gluten-free and vegan cinnamon rolls

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).

#glutenfree #vegan cinnaom rolls recipe

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

#glutenfree #vegan cinnaom rolls recipe

And here comes the recipe too:

For the dough
  1. 1 cup coconut milk
  2. 1 tbsp sugar
  3. 1 tbsp active dry yeast
  4. 1/4 cup (olive) oil
  5. 1 flax egg (1 tbsp flaxseed meal plus 3 tbsp water)
  6. 36 g psyllium husk
  7. 1 tbsp apple puree
  8. 1 tsp salt
  9. 1/4 cup sweetener (I used xylitol)
  10. 60 g tapioca flour
  11. 60 g brown rice flour
  12. 100 g millet flour
  13. 140 g buckwheat flour
For the filling
  1. 0.5 cup xylitol (or other sweetener)
  2. cinnamon
  3. 100 g coconut fat
  4. 1 tbsp sugar-free plum jam
  1. In a large bowl mix the lukewarm coconut milk and the yeast, add the sugar and let it activate for 10 minutes.
  2. In the meantime you can prepare the flax egg: stir the flaxseed meal and the water until the mixture gets a lot thicker.
  3. You can now add in the oil and the psyllium to the coconut milk. Stir and let it rest for 10 minutes.
  4. Mix the dry ingredients in a different bowl.
  5. 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.
  6. 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.
  7. Knead again, then on a floured surface you’ll be able to roll out the dough easily into a thin rectangle.
  8. 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.
  9. 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.
  10. Bake for 20-25 minutes and enjoy when it’s done.
  1. You can use whatever filling you like: chocolate, cocoa, pizza-flavoured, because why not 😉

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