-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 130g | gluten free self raising flour (1 cup) |
| 1/2 | tsp (heaped) baking powder |
| 25g | coconut sugar (1/8 cup) |
| Pinch of salt | |
| 57ml | plant milk (1/4 cup) |
| 1.5 | tbsp coconut oil (softened) |
| 1.5 | tbsp aquafaba (water in Chickpea can) |
FILLING
| 3 | tbsp coconut oil (softened) |
| 1 | tbsp cinnamon |
| 50g | coconut sugar |
GLAZE (optional)
| 250g | powdered monkfruit sugar or icing sugar |
| 60ml | plant milk |
Warning, they're soft, cakey, cinnamony and delicious served warm / DRIPPING in glaze.
METHOD
- Preheat the oven to 175C/350F
- Mix the dry ingredients in a large mixing bowl
- Add in the plant milk coconut oil and aquafaba and mix well. The dough will be a little sticky, add 1 tbsp of flour if too sticky
- Split into 3 equal sized balls and roll each into a small log between your hands. Roll out 30cm long on a flat board. Pat to flatten to 2.5cm wide
- Brush the melted coconut oil on each log of dough, and sprinkle the cinnamon and sugar filling.
- Roll each log of dough into a wheel, place in a lined baking tray, and bake for 30 minutes until golden
- Drizzle in glaze, leave to set and indulge. Best served warm.