Vegan Cinnamon Roll
Ingredients
- 4 heaped tbsp coconut yogurt it is about 2/3cup or 140g
- 1 tsp apple cider vinegar
- 1 cup gluten free oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 3 tbsp smooth, drippy almond butter for the filling +1 for the frosting
- 3 tbsp date powder or coconut sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 180 C (350F).
- In a bowl, add the yogurt and apple cider vinegar and stir until combined, then add in the oat flour, baking powder, baking soda and salt.
- Place dough hook on stand mixer and knead dough on medium speed for a few minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more oat flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for a few minutes on a well-floured surface.
- Flour your working surface with oat flour and transfer the dough on top, and roll the dough into a long rectangle, about 10-12 cm in width about 0,5 cm in thickness.
- Spread the almond butter on the dough, sprinkle on the date powder (or coconut sugar) and cinnamon. Slice the dough into 4 even strips, then roll each one individually. Place into a small baking dish and bake for 20-25 minutes or until just slightly golden brown on the edges.
- To make the frosting: mix 1 tbsp almond butter with 1 tbsp water. Spread over cinnamon rolls and serve immediately. Enjoy!
Notes
Instead of almond butter you can use cashew, peanut or any other nut butter you like.