Coconut Sugar Cinnamon Rolls
Makes 10 rolls
You will need:
1 cup unsweetened almond or soy milk
1/3 cup coconut sugar
2 tsp instant active yeast
1/2 cup coconut oil
1 cup (150g) raw almonds (or 2/3-3/4 cup almond flour)
1 cup buckwheat flour
1 cup brown rice flour
2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water left to gel)
1/2-1 tbsp cinnamon
Firstly, form your flax eggs by combining 2 tbsp ground flaxseed + 6 tbsp water, then set aside and leave it to gel in the fridge for 10-15 minutes. In a small saucepan, gently heat the almond milk and 3 tbsps of coconut oil until body temperature. Remove from the heat and pour into a large mixing bowl, then add a tbsp of coconut sugar and the yeast. Leave for 10 or so minutes to activate. Meanwhile, process your almonds to make almond flour, and combine with the buckwheat flour and brown rice flour. After 10 minutes, add the flax eggs to the liquid mixture, and then add the flour mixture to the liquid mixture 1/2 a cup at a time, mixing well as you go. It should form a sticky dough. Once all the flour is added, transfer to a well floured surface and knead until it forms a smooth ball of dough. Rinse our your mixing bowl, lightly oil the bowl, and place the dough back into the oiled bowl and cover with cling wrap. Place the bowl in a warm place for at least an hour, or until fluffy and at least doubled in size.
After the dough has risen, preheat your oven to 160C and place a large rectangle of greaseproof paper onto your kitchen bench. Roll out the dough evenly into a rectangle about 1cm thick. Spread the dough with 3 tbsps coconut oil, then evenly sprinkle with coconut sugar and cinnamon. Starting at one end of the rectangle, roll up your dough tightly, being careful not to tear it. Once rolled up, flip it over so that the seam is at the bottom and isn't visible. Using a piece of floss or wire, cut the long sausage of dough into 10 even sections and place into a well greased 8x8" baking tray with the swirls facing upwards. Brush the rolls with about 1-2 tbsp more coconut oil, and place into the oven and bake for approximately 25 minutes.
Once lightly browned on top, remove the cinnamon rolls from the oven and set aside to cool slightly with a piece of aluminium foil over the top of the baking tray to keep them moist. Either serve immediately or store in a airtight container. These would be fabulous glazed with coconut butter too, just drizzle some on top before serving, or serve with coconut yoghurt