Cinnamon Rolls

cinnamonrolls

Dough
1 cup buckwheat flour
2 cups spelt flour
1/2 cup coconut sugar
1 tsp baking powder
1 tbsp ground flaxseed
1 cup oat milk
½ tsp salt
1 tbsp cinnamon
¼ cup ghee (or coconut oil)

Preheat the oven at 190C. Mix the dry ingredients together (coconut sugar, flour, baking powder, flaxseed, salt, and cinnamon. Add in the ghee and use your hands to mix it in with all the dry ingredients. Slowly add the oat milk until you form a dough that's still a bit hard but sticky and can be spread easily. On a dry surface sprinkle some flour and start rolling out the dough with a rolling pin into a rectangular shape (approximately 30 cm of length and 20-25 of width). Spread the filling (recipe below) evenly avoiding getting too close to the long edges. Roll the dough into a log and use a sharp knife to form your rolls. Bake the cinnamon rolls at 190C for 20-30 minutes or until the top bit is hardened.

Filling
1 tbsp cinnamon
2 tbsp ghee (or coconut oil)
4 tbsp maple syrup
½ cup chopped pecans or walnuts

Melt ghee on a medium heat then mix in the maple syrup and the cinnamon with it. 

Frosting
1 cup of almonds soaked overnight
1 vanilla bean
1 tbsp coconut oil
4-5 drops of lime
2 tbsp maple syrup

Peel the presoaked almonds. In a blender add almonds, coconut oil, vanilla bean, 4-5 drops of lime, and maple syrup. Blend till it forms a smooth texture. Add water until you get the desired consistency. 
 

Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!