I looove smoothies for brekky and this magical black currant smoothie is my new favourite reason to get up in the morning. It contains loads of veggies and you can’t even taste it plus black currants are full of vitamin C and antioxidants. It has …
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.
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.
Twisted Cinnamon Rolls
- 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
- 20 fresh dates *
- 80 g vegan butter *
- 2 tsp cinnamon
- 2 tbsp syrup
- 1 tbsp almond flour
- 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.
- 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).
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. …
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 …
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.
Blueberry and Peas Smoothie
- 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
- coconut flakes
- hemp seeds
- 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.