MAKES
6-7 buns
PREPARATION TIME
20min Prep & 35min Cooking Time
Soak the cashews and place the rest of the glaze ingredients in a high-speed blender and blend until smooth, place in the fridge to cool before serving.
STEP 2:
Start by mixing the lukewarm milk with the yeast and set aside to foam. Then sift together the flours, spices and salt.
STEP 3:
Once the milk is bubbly, mix with the maple syrup and coconut oil, pour this into the flour mixture and mix well with a wooden spoon.
STEP 4:
Add more flour if needed and kneed with your hands, place the dough in a coconut oiled bowl and cover with a damp cloth, leave to rise for 35-40 minutes or so before rolling out into a long rectangle.
STEP 5:
Preheat the oven to 180°C. And mix the filling ingredients and smear the filling on to the long rectangle, roll up into a long sausage and slice 3-4 cm in thickness.
STEP 6:
Place the rolls tightly next to each other in a pre-greased tin of choice, leave to rise for another twenty minutes.
STEP 7:
Once the rolls have risen, place in the middle rack of the oven and let them bake for 35-40 minutes until golden, leave to cool to lukewarm before drizzling over the glaze to serve.
INGREDIENTS
- 1 C lukewarm plant-based milk
- 1 C plain all-purpose flour (or sub with gluten-free versions like quinoa, millet or buckwheat)
- ½ C Cinnamon Plant-Based Protein Mix
- ¾ spelt or whole wheat flour
- 1 Tbsp tapioca starch (if you’re using gluten-free flour)
- 1/3 C maple syrup or sweetener of choice
- 1 packet active dry yeast (11g)
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ cup coconut oil melted
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