If you don’t have any rhubarb available, you can always use rhubarb jam (or any other type of jam) instead. 

More baked goods you may enjoy:

• twisted cinnamon rolls

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Twisted Rhubarb Marzipan Rolls

With a twist of summer these rhubarb rolls are perfect with a cup of coffee in the afternoon or as a snack on a hiking trip.

Course Dessert

Prep Time 1 hour hour

Cook Time 4 hours hours 20 minutes minutes

Total Time 5 hours hours 20 minutes minutes

Servings 14 rolls

Author Luna Linnemann

Ingredients

Dough

• 25 g fresh yeast *
• 2.5 dl plant milk (lukewarm) (I use almond or oat)
• 50-75 g sugar
• 2 tsp cardamom
• 0.5 tsp salt
• 500 g all purpose flour
• 75 g vegan butter

Marzipan remonce

• 0.75 dl water
• 0.75 dl sugar (or maple sirup)
• 140 g almond flour
• 75 g vegan butter

Rhubarb compote

• 400 g rhubarbs
• ½ lemon (the juice)
• ½ orange (the zest)
• 1 tbsp water (optional)
• 4-5 tbsp sugar
• ½-1 tsp vanilla
• 2 tbsp tapioca flour

Instructions

Dough

• Heat the almond 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 flower to the mixture and stir until it forms a firm dough. It should be fairly dry in the texture. (I use a kitchen machine, and haven't tried a handmixer 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 an hour to rise.

Rhubarb compote

• Rinse the rhubarbs and cut them into 1-2 cm pieces. Toss them into a small pot with the lemon juice, orange zest, water, sugar and vanilla and give it a stir. Let it simmer until cooked (about 10 min). Make sure to stir a bit in the beginning to avoid it from sticking to the bottom of the pot.
• Add the tapioca flour to the mixture and let it simmer for about 5-10 minutes while stirring. Let it cool to thicken. (You can place it in the fridge)

Marzipan custard/remonce

• Mix the water and sugar in a pot on low heat for the sugar to dissolve (skip this step if you use sirup).
• Mix the almond flour with some of the water/sugar mixture until it forms a sticky dough consistency. I use about ½-¾ of the water and sugar mixture.
• Add the vegan butter to the marzipan and stir until it is well combined and has a creamy consistency.

Twisted rolls

• Turn the oven to 180℃/390 ℉.
• Once the dough has risen, roll it out in a rectangular shape (~34×54 cm) with the longer side horisontal to you.
• Spread the marzipan custard all over the dough with a spatula.
• Spread the rhubarb compote mixture on top of the marzipan custard layer. (You may not need it all).
• Fold the dough by taking ⅓ (~18cm ) of each side towards the middle, one side at the time. You will then end up with a three layered dough (and the rectangular shape has changed direction). Use a rolling pin to flatten the dough a bit. From this cut 2 cm long 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 you fingers and tuck the end underneath. Place on a baking tray, cover with a towel and let rise for at least 2-3 hours (overnight works great as well).
• Bake the rolls for 15-20 min (until golden brown).

Notes

* If you use dry yeast 6 grams should do.

The post Twisted Rhubarb Marzipan Rolls appeared first on Cumin and Yin.

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.

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!

The post Carrot and sunflower seeds rolls appeared first on Cumin and Yin.