Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are super low in refined sugar, and you can definitely sub the small amount of refined sugar in the dough with syrup. Also the cinnamon custard is completely free of refined sugar.

Folding and twisting the rolls

To create these beautiful and twisted cinnamon rolls, fold the dough by taking ⅓ (~15 cm) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.

Filling

Cinnamon is great with so many things, but you can definitely change the filling with any other desired filling. Try blueberry jam or chocolate. As you can see in the pictures, I added some chopped chocolate pieces to half of the buns and it turned out great. You can also try thisrhubarb citrus compote inside the rolls! Just add a bit of starch to the compote, to avoid the dough getting too wet and slippery to work with.

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Twisted Cinnamon Rolls

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion.

Course Breakfast, cake, Dessert, Snack

Prep Time 40 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 4 hours hours

Author Luna Linnemann

Ingredients

Dough

• 275 g all purpose flour / wheat flour
• 150 g oat flour
• 25 g fresh yeast *
• 2.5 dl oat milk or any other vegan milk
• 40 g sugar
• 0.5 tsp salt
• 2 tsp cardamom
• 75 g vegan butter

Marzipan custard/remonce

• 20 fresh dates *
• 80 g vegan butter *
• 2 tsp cinnamon
• 2 tbsp syrup
• 1 tbsp almond flour

Instructions

Dough

• Heat the oat milk to a lukewarm temperature and mix with the yeast, sugar, salt and cardamom. Make sure the yeast is properly dissolved before adding flour.
• Add the flour to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I used a kitchen machine, and haven't tried a hand mixer yet. By hand is also possible)
• Cut the vegan butter into cubes and add it to the mixture. This will give the dough a blank surface. Mix until the butter is properly incorporated into the dough.
• Let the dough sit for about 1 hour to rise.

Cinnamon custard/remonce

• Pit the dates.
• Blend all the ingredients into a creamy custard. You can also use a fork to mash it all together if you don't have a blender at hand.

Twisting the rolls

• Once the dough has risen, roll it out in a rectangular shape (~30×50 cm).
• Spread the cinnamon custard all over the dough with a spatula.
• Fold the dough by taking ⅓ (~15 cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough. Use a rolling pin to flatten the dough a bit. From this cut 2 cm wide strips along the shorter edges of the dough. Grab a hold of each end of these pieces and twist them in opposite directions. Holding on to one end, roll the strip around your fingers and tuck the end underneath.
• Place on a baking tray, cover with a towel and let them rise for at least 2-3 hours (overnight works great as well – just cover them with something that will keep them moist).
• Bake the rolls at 180°C for 15-20 min (until golden brown).

Notes

* If you only have dry yeast, 6 g should be enough.

* If you can’t find fresh dates, you can use dried ones. Just soak them in hot water for 15-20 minutes before using.

* You can sub 25 g of butter with ½ a ripe banana in the cinnamon custard/remonce.

The post Twisted Cinnamon Rolls – crispy and soft appeared first on Cumin and Yin.

My favourite thing about buckwheat when using it for granola is that it gets super crunchy, which is why this crunchy buckwheat granola (GF + refined sugar free) is my favourite granola! Despite the name “Buckwheat“, it’s a glutenfree plant, producing amazing seeds for granola. Buckwheat is also high in fibers and proteins and contains many minerals.

Mashed banana forms crunchy chunks (clusters)

My tip to get those chunks you’re always fishing after in the bag is to use mashed banana. It makes the oats cluster together and form crunchy chunks/clusters. Yum yum yum!

The best topping!

I have had this buckwheat granola with a super easy and yummy smoothie with banana, strawberries, mint leaves and some oat milk as well as blueberry soy yoghurt. Either way – the granola is just perfect. Not too sweet and yet super crunchy. Simply make the granola first thing when you get up, and it will be ready before you know it. Meanwhile you can prepare you warm morning drink and whatever you are having the granola with. The smell of freshly baked granola is such a treat in the morning.

I hope you’ll enjoy it. Please, let me know below in the comments if you have any questions or suggestions for the recipe.

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Crunchy buckwheat granola (GF + refined sugar free)

Enjoy this perfectly crunchy and glutenfree buckwheat granola with your favourite brekky smoothie for a great start to the day.

Course Brekky, Snack

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2 jars (= 1 liter)

Author Luna Linnemann

Ingredients

• 1 ripe banana
• 1 tbsp maple syrup
• 2 tbsp oil (I used rapeseed oil)
• pinch of salt
• 1 tsp cinnamon OR cardamom (optional)
• 1.5 dl buckwheat
• 2 dl rolled oats (GF)
• 2.5 dl quick oats (GF)
• 1 dl hazelnuts (or other nuts)
• 2 tbsp chia seeds (optional)

Instructions

• Turn the oven to 150℃/300℉ convection.
• In a bowl, mash the banana and add all the wet ingredients plus salt and any spices.
• Chop the hazelnut roughly.
• Add all the dry ingredients to the banana mix and make sure everything is coated with the mixture.
• Bake on a baking tray for about 15 min. Let it cool to become crunchy and enjoy on your favourite smoothie or yoghurt bowl.

The post Crunchy buckwheat granola (GF) appeared first on Cumin and Yin.

This easy beetroot berry smoothie has a lovely taste. Using beets in smoothies adds more veggies to your daily diet without comprising the sweet smoothie taste. I find beets great in berry smoothies because they have a sweet taste. Smoothies are generally great to incorporate more veggies in your daily food intake, in which case beets and berries are a great mix.

If you want to add some more recipes for a big lovely brunch, you can add these recipes

• Tofu scramble
• Carrot and sunflower seeds rolls

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Beetroot berry smoothie

A great smoothie for adding more veggies to your daily diet.

Course Brekky, Snack

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 2 beetroots (~2 dl cubed)
• 1 dl frozen strawberries
• ½ dl frozen rasperries
• 1 date (optional)
• 3-4 cm fresh ginger
• 10 fresh mint leaves (optional)
• 2 tsp psyllium husk (optional)
• 2 tsp chia seeds (optional)
• water to cover the ingredients in the blender

Topping suggestions

• Coconut flakes
• Müsli / Granola
• Nuts and seeds
• Nut butter

Instructions

• Rinse your beetroots and ginger. I use organic vegetables to avoid having to peel them. I just rinse them with a veggie brush and cut off the ends and any weird looking parts. Cut the beets and ginger into cubes.
• Add all ingredients to a blender and add water to cover the ingredients in the blender.
• Enjoy in a glass or with some toppings as a smoothie bowl.

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Enjoy this refreshing blueberry and peas smoothie for brekky as it is or with some crunchy topping. Perfect for a on the go brekky as well.

Proteins for breakfast

Using peas in smoothies is my secret tip to have more proteins and fibers but still keep a sweet taste from the berries. Peas have an excellent sweet taste and don’t disturb the lovely notes from berries. This way you get to have more smoothies without too much sugar. Also, peas are high in Vitamin A and C as well as potassium.

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Blueberry and Peas Smoothie

This refreshing berry smoothie with veggies is an amazing way to start your day.

Course Brekky, Snack

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 1 dl frozen peas
• 1 dl frozen blueberries
• 4 ice cubes
• ½ banana/ 1 date (optional for a sweeter version)
• 2 tsp chia seeds
• 1 tsp flax seeds (optional)
• 2-3 cm fresh ginger
• water/plantbased milk to cover the ingredients in the blender

Toppings (optional)

• coconut flakes
• hemp seeds
• oats/müsli
• nuts

Instructions

• Add all the ingredients in the blender. Add enough water/plant based milk to cover the ingredients and blend until smooth. I use half water/plant based milk to get a creamy and more filling smoothie if I'm having the smoothie for breakfast and just water when having it as a snack.
• Enjoy as a drink or add some toppings for a delicious smoothie bowl.

The post Refreshing blueberry and peas smoothie appeared first on Cumin and Yin.

Tofu scramble is perfect for the best meal of the day: brekky. This easy tofu scramble gives you a great start to the day and at the same time fuel for whatever activities I need to do. Freshly baked bread is lovely in the morning, but tofu is amazing for keeping you full in a lighter sense than bread can be. Enjoy this tofu scramble with some dijon mustard on the side. It definitely beats the usual ketchup sauce!

If you want to go for big brunch try these amazing carrot and sunflower seeds rolls

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Tofu scramble

Tofu scramble is a yummy and quick alternative to scrambled eggs in the morning. Works great as a breakfast on the go as well.

Course Breakfast, brunch

Cook Time 10 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 200 g firm tofu
• olive oil for frying
• ½-1 tsp cumin
• ½ tsp garlic powder
• 1 tsp tomato paste (optional; alternatively a sliced tomato or salsa sauce)
• 1 tsp tamari sauce (optional; alternatively more salt)
• ½ tsp pepper
• pinch of salt
• dijon mustard (for serving)

Instructions

• Heat a frying pan with oil and all the spices.
• While the spice mixture heats up, use your hands to crumble the tofu into the desired scramble size onto the pan. I usually leave some bigger pieces to get a good mix of small and large size tofu pieces.
• Fry it for about 5 minutes (or longer, if you like it a bit more crispy) while giving it a stir.
• Enjoy with some dijon mustard.

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These crispy carrot and sunflower seeds rolls will give you a wonderfull start to your day and keep you going until lunch or even dinner. They are high in fibers and adding grains make them super rich in nutrients. The benefit of overnight rising is the wonderfull smell of freshly baked bread in the morning.

What you cannot see until they are baked is the amazing orange colour that the rolls gain from the beta carotene contained in carrots. A pigment that our body transforms into vitamin A and a fun fact is that having too much of this pigment can give your skin an orangy colour. This is especially visual in your palms and face – I have tried it, when snacking too many carrots everyday for a longer period.

The rolls can easily be frozen and enjoyed later on.

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Carrot and sunflower seeds rolls

Rolls that are healthy and rich in fibers. The carrots give an amazing sweet taste to them and the carotene gives them the beautiful orangy colour – all naturally.

Course Brekky

Prep Time 10 hours hours 30 minutes minutes

Cook Time 20 minutes minutes

Servings 25 rolls

Author Luna Linnemann

Ingredients

• 25 g fresh yeast
• 600 ml water (lukewarm)
• 1 tsp salt
• 1 tsp maple syrup (optional)
• 2 tbsp oil (I used olive)
• 100 ml soy yoghurt (optional)*
• 500 g all purpose flour (wheat flour)
• 200 g quick oats
• 200 g graham flour
• 200 g carrot (~4 medium sized carrots)
• 2 tbsp psyllium husk
• 150 g sunflower seeds
• 2 tbsp chia seeds (optional)
• 2 tbsp flax seeds (optional)
• 0.5-1 dl raisins (optional)

Topping/base suggestions

• chia seeds
• oats

Instructions

Evening

• Mix all the wet ingredients and the fresh yeast.
• Grate the carrot and add this to the wet mixture. (If you like bigger pieces of carrot, you can shred it instead.)
• In a seperate bowl, add all the dry ingredients and mix them together. *NB! If you do not have any soy yoghurt and leave it out, add less dry ingredients! The dough is suppose to be a bit sticky.
• Combine the wet and dry mixtures and mix it for about 10 min. If you do not have a (hand) mixer, you can always use a large (wooden) spoon and mix it. The dough may be too sticky to knead it by hand.
• Let it rise overnight in a cool place. (or during the day, if you are making them as a late afternoon snack)

Morning

• Preheat the oven to 200°C (convection oven).
• Prepare a baking tray with baking paper. You can sprinkle some seeds on to the baking paper in circles, where you want to place the rolls on top. This will give them a nice crunchy base.
• Use a tablespoon to form the rolls and dip the spoon in a glass of cold water between each roll. (I am very lazy and do not care about a perfect round one. This will give the rolls to a homemade charm to them) Ad some seeds on top of the rolls.
• Bake one tray of rolls for about 20 min.
• Let them sit for 5-10 min before eating them. This way you will avoid soggy rolls.

Notes

* If you do not have any soy youghurt and leave it out, add less dry ingredients!

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