Ooey gooey satisfying warm aromatic cinnamon buns; and unlike their sugar, butter, white flour laden cousin, the traditional cinnamon bun; these bad boys are high in protein, fibre and low in fat with no added sugar. The winner is clear, in my books at least!
I found the recipe here and just adapted it slightly. I’ve been searching for a healthy cinnamon bun recipe for ages and wasn’t ballsy enough to try and make one up so I was stoked when I stumbled upon the great recipe!
Combine the dry ingredients:
1 cup almond flour or hazelnut meal (or combo)
1/2 cup brown rice flour
1/2 cup amaranth flour
2 tsp baking powder
1 tsp xanthan gum
2 tsp soy lecithin granules
Combine wet ingredients:
1/4 cup room temperature coconut oil (not melted our the dough will be too wet)
1/4 cup apple sauce (I simple blended one large apple in my food processor)
2 TBS maple syrup
1/2 TBS vanilla extract
Filling: blend in food processor until combined but slightly chunky still:
2/3 cup mix of dates and raisins
1/4 cup mix of honey and maple syrup
1/4 tsp vanilla
1 TBS cinnamon
Add the combined wet ingredients to the combined dry ingredients. Mix with a wooden spoon until a dough ball forms. Place the dough in your fridge while you are Preparing the filling.
Roll your dough out into a square-ish shape onto baking paper. Cover with your date/raisin filling and a handful of walnuts and slivered almonds, if you wish.
Carefully roll up. I had trouble with this as it was a really hot day which makes the dough hard to work with but I just kinda rolled and ‘mooshed’ it together with my hands and they turned out great despite a few cracks in the dough. I ended up placing mine in the freezer for a few minutes halfway through rolling and then finnished with the colder dough which helped.
With a sharp knife slice the dough, about an inch and a half each roll. Place in a baking tray and bake in a moderate oven for about fifteen minutes or until turning golden. Check at the ten minute mark for sure! Mine baked surprisingly quickly.
Caramel frosting (the one I used, inspired by the This Rawesome Vegan Life blog, makes a lot but it’s so good just as a spread on its own that you won’t mind having too much!!):
2 heaped tablespoons of honey
1 tsp of vanilla
Handful of brazil or cashew nuts
10 soaked dates
1 heaped tablespoon tahini
1 heaped tablespoon almond butter
1 1/2 TBS coconut oil
Blend until creamy
Cashew cream frosting, this frosting I made to go with my raw cinnamon buns which are also to die for.
Blend until smooth:
1 cup soaked cashews (I had mine soaking while I was making the buns)
1 TBS coconut oil
Juice from 1/2 a lemon
Dash of cinnamon
1 TBS toasted coconut (I had this leftover from the creamy coconut rice I made the night before, not essential but recommended for sure!)
Dash of stevia or other sweetener
About 1/8 cup water to thin
*A note about baking with gluten free flours:
The gluten in regular flour is what acts as such a great binding agent, unfortunately though gluten is really hard to digest which is why lots of people have allergies to it. This is what makes gluten free baking a bit more of a challenge. The xanthan gum and soy lechithin in the recipe act as the binding agent, holding everything together nicely. The soy lechithin also softens the bread a bit. The buns will probably still work if you leave it out, but will be more crumbly.