Cinnamon Rolls

SERVES 8PREP 15mCOOK 30m

Credit: Vegan Richa

dry ingredients

1cup

almond flour

3tablespoons

coconut flour

2tablespoons

potato starch

2tablespoons

tapioca starch

teaspoon

baking powder

1⁄4teaspoon

salt

½teaspoon

cinnamon

2tablespoons

sugar, fine

  1. In a bowl, mix everything.


wet ingredients

1tablespoon

oil, plus a spray for coating the dough

1⁄3cup

almond milk

drops

vanilla extract

1teaspoon

lemon juice

  1. Add oil into dry ingredients and combine well.

  2. Mix lemon juice and vanilla extract into almond milk. Let it stand for a few seconds and add to the bowl of dry ingredients.

  3. Form a dough out of the mixture. If the mixture is too dry, then add 1-2 teaspoons of almond milk. If the dough is too sticky add potato starch and coconut flour 1 teaspoon at a time.

  4. Arrange the dough between 2 parchment paper and form a square shape by pressing with your palms.


  5. Remove the top parchment paper. Lightly rub a little oil on the dough.

cinnamon filling

tablespoon

coconut sugar

1teaspoon

cinnamon

  1. In a bowl, mix everything and sprinkle the filling all over the dough.


  2. Roll the dough from one end using the parchment to roll it. This will reduce the tendency in sticking to you hands. Ensure to peel the parchment away while rolling.

  3. Slice the dough with the use of a thread or floss. Handle delicately and spread on a lightly greased stoneware dish (6 inch or larger).


  4. In the Instant pot or steamer, steam for 17 minutes.