I must honestly admit that I surprised myself with this recipe for cinnamon rolls. Even Troels was surprised when I told him they were both dairy, gluten and sugar free.
The gluten and dairy free dough:
• 300 ml cashew milk (or other plant milk)
• ⅓ pack yeast
• 3 teaspoon psyllium powder
• 0.5 tsp salt
• 130 g of rice flour
• 120 g buckwheat flour
Start dissolving the yeast in the plant milk, then add salt and psyllium and stir until the psyllium is completely dissolved. Then add the rice flour and most of the buckwheat flour, and kneaded together. If it’s sticking too much add a little more of the buckwheat flour. Let it rise for 30-60 min.
The dairy free filling without added sugar:
• 200 g dairy-free butter
• 200 g dates
• 2 tsp cinnamon
Mix the three ingredients together in a blender. I like when the dates are not blended totally fine, it gives them a little more bite.
The dough is divided into two and rolled out. Spread the filling onto the dough, and roll it. Cut it into 1.5-2 cm thick pieces, each of which is given a small pressure and placed on a baking sheet. Bake in the oven at 180 degrees for 20-25 minutes.
They taste the best when they are still warm, but can certainly also be eaten the following day without being to dry.