Healthy Vegan Cinnamon Rolls (Made with Chickpeas) Recipe:
Approx. Nutrition (per roll):
Calories: 94
Carbs: 25 g
Fat: 1.8 g
Protein: 3 g
Sugar: 0.4 g
Time to Make: 15 minutes
Rising Time: 1 hour
Cooking Time: 30 minutes
Yields: 12 rolls
Roll Ingredients:
- 240g chickpeas (can – drained, but use about 20ml of the liquid to help blend)
- 30ml soya milk (I used Alpro vanilla to sweeten it a little more)
- 60g sweetener (I used Natvia – avoid artificial sweeteners)
- 10g ground cinnamon
- 200g plain flour
- 7g instant yeast (mine didn’t need to be mixed with water – but check if yours does)
Spread Ingredients:
- 30g dairy free butter – melted (I used Vitalite)
- 15g sweetener
- 2 tbsp. cinnamon
Method:
- Blend the chickpeas (and liquid) with soya milk until a paste forms
- Then transfer to a mixing bowl and add the rest of the roll ingredients and mix
- Kneed the dough with you hands for 5 minutes until all the mixture is combined and the outside of the bowl is clean (if you need a little more moisture just add a drop of warm water – but don’t add too much!!)
- Pop the dough in a warm place with a damp tea towel over the top for ~ an hour or until the dough has doubled in size
- Then, roll the dough out flat onto a floured surface using a rolling pin
- Melt the ‘spread’ ingredients in a pan and mix to combine
- Meanwhile, pre-heat the oven to 160*C (fan)
- When the spread mixture has melted and been mixed, pour 3/4 of the mixture on top of the dough and use a spoon to spread it out evenly
- Use a knife to cut the dough into 12 long strips, then roll each one up to form the cinnamon rolls one by one
- When rolled, place them all in a greased (I used more Vitalite) oven-proof dish (mine was ~18cm x ~ 5cm depth)
- With a spoon, pour the rest of the ‘spread’ mixture evenly on top of the rolls
- Then put the rolls in the oven for 25-30 minutes or until golden brown
- Allow to cool for 5-10 minutes, then enjoy!
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