Chewy and almost like bread on the outside, warm, sweet and gooey on the inside. Everybody wins here.These cinnamon rolls would make a fantastic breakfast for Thanksgiving weekend, or a lovely brunch on any ordinary weekend.

Superfood Cinnamon Rolls [Vegan, Gluten-Free]

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Ingredients

Part 1:

  • 1 cup brown rice flour
  • 1 cup amaranth flour
  • 1/3 cup quinoa flakes
  • 2 tbsp cinnamon
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp chia seeds
  • 1 tbsp ground flaxseed
  • dash coarse sea salt
  • 4 small pitted dates (about 30g)

Part II:

  • 1 tbsp evoo
  • 2 tsp virgin coconut oil OR vegan shortening
  • 1 tsp rmaple syrup or agave nectar or coconut nectar
  • 1 tsp maple syrup
  • 1.5 tbsp pear sauce
  • 1/2 tsp brown rice vinegar

Part III:

  • 1 tbsp vegenaise
  • 1/3 cup ice water

Part IV:

  • 1/2 cup brown rice flour
  • 1 tbsp pear sauce

For the Filling:

  • 1 1/4 cup pitted dates
  • 1 tbsp maple syrup or agave nectar or coconut nectar
  • 3 tsp maple syrup
  • dash coarse sea salt
  • 2.5 tbsp cinnamon
  • 1 tsp chia seeds
  • 2 tsp flaxmeal
  • 1 tsp evoo
  • 1.5 tsp vanilla extract
  • 1/4 cup water
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Preparation

To Make the Dough:

  1. Add ingredients from Part I to food processor and blend thoroughly.
  2. Add and blend ingredients from Part II thoroughly. The dough should look like light brown sugar.
  3. Add and blend ingredients in Part III thoroughly, drizzling the water slowly to incorporate.
  4. Add the brown rice flour and pear sauce and blend thoroughly until the mixture starts to pull into a dough.
  5. Turn out onto a long sheet of parchment paper.
  6. Roll out to a large rectangle between 2 sheets of parchment. If you have trouble, stop now and then to tear off the odd shaped edges. Press the torn pieces gently into the areas of the dough that are full of gaps.
  7. Top the dough with the second sheet of parchment and roll to patch the dough.

To Make the Filling:

  1. Add all ingredients to food processor and blend thoroughly until smooth, stop occasionally to scrape sides and blend again.

To Assemble:

  1. Spread the filling mixture evenly over the centre of the dough, ensuring about 1 inch of bare dough all around. Drizzle 1 tsp evoo over the date filling. Drizzle 1 tsp maple over the date paste.
  2. Roll the dough from short end to short end to form a long log.
  3. Using your hands, gently shape the log, if the dough has cracked, delicately squeeze it to try and patch it but don’t worry if it doesn’t work well (my dough cracked and the rolls came out great anyway).
  4. Using a clean and dry knife, slice the log into rolls (all the way through width-wise), slicing every 2 inches or so down the log. Grab a 9 inch round baking pan. Line it with a parchment paper sheet ( I reused the top sheet from rolling the dough for this).
  5. Arrange the sliced pieces of the log evenly in the pan (spiral side up), they don’t need to touch each other.
  6. Bake in oven that has been preheated to 350F for 15 minutes.
  7. After the 15 minutes take the pan out of oven and add about 2 tsp warm water over the top of each roll. Put back into the oven and continue to bake for another 3-5 minutes. There should be some water simmering in between each roll. Grab a large baking lid ( I used a lid from a large roasting pan) and cover the 9 inch baking pan completely. This is to steam the rolls. , Continue to bake covered with the large lid for 5 minutes.
  8. Uncover, the rolls will be soft and slightly underdone. Continue to bake uncovered for 5 minutes. Enjoy these rolls while they are fresh from the oven, after letting them cool slightly on the stove-top for a few minutes.
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