-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
PASTRY
| 190g | cassava flour |
| 120ml | warm water |
| 1 | tbsp psyllium husk |
| 4 | tbsp coconut sugar |
| 2 | tbsp creamed coconut (melted) |
| 1/2 | tsp baking powder |
| 1/2 | tsp bicarbonate of soda |
| 1 | tsp instant yeast |
| 120ml | plant milk |
FILLING
| 8 | tbsp apple sauce |
| 3-4 | tbsp coconut sugar |
| 1 1/2 | tbsp cinnamon powder |
Frosting (optional)
| 2 | bananas |
| 10 | tbsp coconut oil |
| 1 | tbsp coconut flour |
Let's get ROLLIN' onto the recipe! All you need is...
METHOD
- Preheat the oven to 180c
- Proof the yeast in warm water for 5-10 minutes until frothy on top
- Mix together all the dry ingredients for the pastry, then pour in the yeast mixture, followed by wet ingredients ⠀⠀⠀
- Stir until a dough forms and then cover with a kitchen towel and leave to rise in a warm area for 1 hour
- Roll the dough out using additional flour into a 25 x 10cm rectangle (use your hands if sticky)
- Combine filling ingredients and spread over the pastry evenly
- Roll the dough away from you by starting with the short edge closest to you, and roll into a log carefully
- Cut the log into 3.5-4cm pieces and place into a lined baking tray, swirls up
- Bake for 30-40 minutes until the dough is spongy to the touch
- Leave the rolls to cool whilst you make the frosting (optional)
- Combine frosting ingredients in a blender until smooth and then top cinnamon rolls as desired