Make four oat flour cinnamon rolls with coconut yogurt, a cashew butter filling and an optional icing drizzle. These rolls use baking powder instead of yeast and bake in approximately 19–22 minutes.
Ingredients
Dough
- ⅔ cup thick non-dairy coconut yogurt
- 1½ teaspoons cider vinegar
- 1 cup Mamami Oat Flour, plus extra for dusting
- 1½ teaspoons baking powder
- ½ teaspoon baking soda, optional
- A pinch of salt, optional
Filling
- 3 tablespoons runny cashew butter
- 3 tablespoons cane sugar
- 1½ teaspoons ground cinnamon
Optional Icing
- ¼ cup icing sugar
- 2 tablespoons non-dairy milk
Instructions
- Preheat the oven to 175°C (350°F).
- Stir the coconut yogurt and cider vinegar together. Add the oat flour, baking powder, and optional baking soda and salt. Mix until combined.
- Dust your work surface with extra oat flour and place the dough on it. Sprinkle a little more flour over the dough, then use a rolling pin to roll it into a long rectangle approximately 4–5 inches wide and ¼ inch thick.
- Spread the cashew butter over the dough, then sprinkle evenly with the cane sugar and cinnamon.
- Cut the dough into four even strips. Roll each strip individually and place the rolls in a small baking dish.
- Bake for 19–22 minutes, until the tops are lightly golden brown.
- For the optional icing, stir the icing sugar and non-dairy milk together until smooth. Drizzle over the rolls and serve.
