🥐Vegan Cinnamon Rolls🍥
I realized that I never had cinnamon rolls before and I was really in the mood to make something bread like, so I decided to make them! This recipe falls into the accidentally vegan category as well! And I don't regret it! They are amazinggggggggggggg!!!! And it was also a good challenge!
What you will need is:
➡️ 240ml of lukewarm almond milk
➡️ 50g of melted conut oil
➡️ 27.5g of brown sugar or coconut sugar
➡️ 1/2 pack active dry yeast (5g)
➡️ 230g of flour + more for kneading
➡️ 1/2 teaspoon baking powder
➡️ 1 teaspoon salt
For the filling:
➡️ 4 tablespoons of coconut sugar
➡️ 1 teaspoon of cinnamon
➡️ Water (around 3~4 tablespoons)
🧐How to do it👇🏻
Firstly, in a bowl whisk together warm almond milk, melted coconut oil, and sugar. If the mixture is too hot, let it cool for a little while, but not much, it should still be warm. Then sprinkle the yeast evenly and let it sit for 5 min. After that, add the 230g of sugar to the mixture, and combine everything with a wooden spoon. After it became a "sponge", cover with a towel or plastic wrap and let it raise in a warm place for 1 hour or until it doubled the size.
While that,preheat the oven to 180° and prepare the baking tray, I used coconut oil.
When is getting closer to the hour, prepare the filling. Add the sugar and the cinnamon and mix them. Slowly add a little bit of water at a time, we want this mixture not to be to drippy, so be careful. After it's done, set it aside.
After that is combined well, transfer to a well floured surface, and begin to knead the dough. You will keep adding flour until it is not sticking to your hands and to the surface anymore, it took me some 15~ minutes to get to that stage. I recommend you using a spatula or a scraper to help you out at the beggining.
After it stopped sticking, add more flour to the surface and roll your dough out (also put flour on top of the dough to not stick on the roller). It shouldn't be to thin, should still be a bit tall.
Then spread your filling. After, start rolling your dough. Be careful since is a fragile and fluffy dough. Cut them into equal pieces and remember that they will grow! I left more 10 min for it to grow a bit more.
Then bake it. The icing that I did wasn't really an "icing" it was powdered milk but concentrated. Before topping with the icing, let it cool for a little while. And done!
I posted on my food ig, where I have a bunch more of recipes! ☺️
it is @cooking_with_genie
4 notes · View notes
VEGAN CHOCOLATE MUFFINS WITH ALMOND
These simple vegan muffins are very fast to make and are very delicious and very healthy! I got the recipe from @mrsflury on Instagram with a few changes you can see below. I strongly recommend you to try these delicious cakes and to visit her page, she is awesome and has some serious cooking skills!
- INGREDIENTS (12 pieces)
- 200 gr of flour (I used oat flour)
- 100 gr of powdered almonds
- 90 gr of coconut flower sugar (you can also use brown sugar)
- 2 tablespoons of unsweetened cocoa
- 2 tablespoons of ground flax seeds
- 3 teaspoons of baking powder
- 1 pinch of salt
- 200 ml of almond milk (you can choose any type you want)
- 1 tablespoon of apple cider vinegar
- 100 gr vegan dark chocolate
- 2 ripe bananas
- flax seeds
- 90 gr of vegetable margarine (I used coconut oil)
Let's start by pre-heating the oven at 200C *. Fill the muffin tins with our muffin moulds. In a bowl, mix the flour, almonds, coconut flower sugar, cocoa, flax seeds, baking powder and salt.
Mix the apple cider vinegar with the milk and let it sit for 5 minutes. Chop the chocolate into large-ish pieces. Mash the bananas and heat up the margarine until it is liquid and let it cool. Add plant-based milk, mashed bananas, and liquid margarine to the dry ingredients and mix. Finally, add the chopped chocolate. Spread the dough on the muffin moulds. Bake the muffins in the center of the preheated oven for 20-25 minutes at 200 degrees.
In the end, you can decorate it with powdered sugar or melted chocolate, as desired (but keep it vegan!).
7 notes · View notes