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Wholewheat maple cinnamon buns
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Total Time:
55 minutes
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
  • 90 g pecan nuts
  • 2 ripe medium bananas
  • 4 medjool dates
  • 1 tablespoon ground cinnamon
  • 1-2 tablespoons almond milk
  • 75 g icing sugar
Instructions:
  • 1. Warm almond milk gently until lukewarm, then mix in a small bowl with yeast and maple syrup. Let sit for 5 minutes to activate yeast. 2. In a large bowl, combine flaxseed with water. Let sit for 1-2 minutes. Add melted coconut oil, flours, cinnamon, and salt. Slowly mix in yeast mixture by hand. 3. Turn dough onto floured surface, knead briefly, then place in greased bowl. Cover and let dough rise in a warm spot for 1 hour. 4. Toast pecans, then blend with bananas and dates in a food processor to make the filling. 5. Preheat oven to 180ºC/gas 4. Grease baking dish. 6. Roll out dough on floured surface, spread nut mixture, then roll up and cut into slices. Place in baking dish, cover, and let rise for 25 minutes. 7. Bake for 30 minutes until golden and firm. 8. Mix almond milk and icing sugar for glaze. Drizzle over buns, sprinkle with reserved pecans, and serve.

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