Chickpea Cinnamon Rolls

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:

  1. Blend the chickpeas (and liquid) with soya milk until a paste forms
  2. Then transfer to a mixing bowl and add the rest of the roll ingredients and mix
  3. 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!!)
  4. 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
  5. Then, roll the dough out flat onto a floured surface using a rolling pin
  6. Melt the ‘spread’ ingredients in a pan and mix to combine
  7. Meanwhile, pre-heat the oven to 160*C (fan)
  8. 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
  9. Use a knife to cut the dough into 12 long strips, then roll each one up to form the cinnamon rolls one by one
  10. When rolled, place them all in a greased (I used more Vitalite) oven-proof dish (mine was ~18cm x ~ 5cm depth)
  11. With a spoon, pour the rest of the ‘spread’ mixture evenly on top of the rolls
  12. Then put the rolls in the oven for 25-30 minutes or until golden brown
  13. Allow to cool for 5-10 minutes, then enjoy!

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