I am actually really impressed with how these turned out, because this was not my original plan going into the baking process. I thought I was just going to make regular vegan & gluten free cinnamon buns but things took a positive turn. While in the process of making them I decided not to cut them into individual cinnamon buns to cook, and left them as a log while in the oven. In doing that, I left them in the oven a little longer to get the perfect crisp on the outside and warm gooey center! You can play around with the recipe to fit your palate by adding in other fillings or toppings of your choice.
For this recipe I used almond flour which is a great alternative flour to use while baking. It is a gluten free flour made from grinding blanched almonds, so people dealing with celiac or a gluten intolerance are able to consume this product. Almond flour has a lower carbohydrate content and a flavor profile that is on the slightly sweeter side, making it a perfect option in baked goods. Aside from the delicious flavor there are also some health benefits associated with the flour, predominately its rich vitamin E content giving it antioxidant properties.
RECIPE
prep time: 15 minutes
cook time: 25-30 mins
total time: 40-45 minutes
INGREDIENTS
· Wet ingredients
o 5 tbsp almond milk
o 1 tsp apple cider vinegar
o 4 tbsp unsweetened apple sauce
· Dry ingredients
o ¾ c almond flour (more as needed—if batter is extremely sticky)
o 2 tbsp of coconut sugar
o ½ tsp baking powder
o ¼ tsp baking soda
o 1 tsp cinnamon
· Glaze
o 3 tbsp confectioner sugar
o 1 tbsp almond milk
INSTRUCTIONS
· Preheat oven to 375 degrees
· Combine flour, 1 tbsp of apple sauce, baking powder, and baking soda in a bowl
· Combine milk, vinegar, and 2 tbsp of apple sauce in another bowl
· Combine both wet and dry ingredients and mix thoroughly, you may need to add more flour at this step depending on how well your dough forms
· Form the dough into a ball and roll out on a cookie sheet
· Prepare your filling by placing 1 tbsp of apple sauce, cinnamon, and 2 tbsp of coconut sugar in a small bowl
· Spread the filling out evenly in the center of the dough
· Roll into a log shape and place in the over for 25-30 minutes (til crispy on the outside)
· Prepare the glaze with 3 tbsp of confectioner sugar, and 1 tbsp of almond milk
· Cut the log into 4 inch pieces and drizzle the glaze on top
NOTE: stores in a container for 3-4 days on the counter, lasts longer in the freezer!!
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