Wholewheat maple cinnamon buns
- Swathi Raj
- Oct 4, 2020
- 2 min read
My first attempt at Bread, have been mesmerized about yeast for very long - it did treat me well when I made this Dairy free, vegan , Vegetarian treat
Ingredients
185 ml unsweetened almond milk
7g dried active yeast
2 tablespoons maple syrup
1 tablespoon ground flaxseed
1 tablespoon coconut oil , plus extra for greasing
150 g wholegrain flour
160 g plain white flour
1 teaspoon ground cinnamon
FILLING
90 g walnut nuts
2 ripe medium bananas
4 pitted medjool dates
1 tablespoon ground cinnamon
2 tablespoons maple syrup
ALMOND ICING
1-2 tablespoons almond milk
75 g icing sugar
Method
To make the dough, gently heat the almond milk until lukewarm, then combine in a small bowl with the yeast and maple syrup. Set aside for about 5 minutes for the yeast to activate.
Meanwhile, in a large bowl, stir the flaxseed into 3 tablespoons of water and set aside for 1 to 2 minutes.
Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Gradually stir in the yeast mixture.
Mix everything together with your hands – the dough will feel a bit sticky, but this is fine. Place the dough onto a lightly floured surface and knead a couple of times - don't over knead.
Place the dough into a greased bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until doubled in size.
Meanwhile, make the filling. Toast the walnuts in a dry frying pan. Peel the bananas and dates.
Reserving one-third of the toasted walnuts to one side, add all the filling ingredients to a food processor, then blend until smooth.
Preheat the oven to 180ºC/gas 4. Grease a 20cm x 20cm baking dish with a little coconut oil.
On a lightly floured surface, roll the dough out to 20cm x 40cm. Spread the nut mixture onto the dough and spread it evenly across to the edges.
Roll up widthways (from the shortest edge) tightly into a log, then cut into nine slices.
Place the slices in the baking dish, cover with a clean tea towel and allow to prove for another 25 minutes or until doubled in size. Bake for 30 minutes, or until golden and slightly firm to the touch. Leave in the tin to cool.
In a small bowl, mix together the almond milk and icing sugar until it’s thick enough to drizzle over the buns. Chop and sprinkle over the reserved toasted walnuts and serve.
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