My favourite afternoon drink is this turmeric latte (golden milk) 🍵 A mug full of love and warming spices. Health benefits of turmeric Turmeric contains the active ingredient curcumin. Curcumin is the component responsible for the beautiful orange color inhibit to turmeric. It is also …
Try this warm and hearty vegan spaghetti bolognese for an easy and filling dinner. This recipe only gets better the day after making it, so make sure to double the ingrediens and have leftovers. Another warm and hearty dinner recipe: Jerusalem Artichoke and Garlic Soup
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).
Jerusalem artichoke and garlic soup is one of the many ways in which root veggies can be cooked and turn out lovely. Soups are perfect in winter or even chill summer evenings. Jerusalem artichokes might take a bit longer to rinse, but once done, the …