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 coconut blossom nectar 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 degrees Celsius. And mix the filling ingredients and smear the filling on to the long rectangle, roll up into a long sausage and slice 3-4cm in thickness.Step 6:
Place the rolls tightly next to each other in a pre-smeared 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.