Vegan Recipe: Cinnamon Rolls

Vegan Recipe: Cinnamon Rolls

I made these as a treat for my house mates for our weekly Sunday roast. They went down super well so thought I'd write a recipe for them. 

(Makes 12 rolls) 

Ingredients:

300g flour (gf or plain)

1 tsp baking powder

 50g sugar

100ml water 

1 tsp cinnamon

1 tbsp sugar syrup eg golden, maple, agave

In a bowl mix the flour, baking powder and sugar then gradually add the water with a spatula to form a dough. Split the dough in two and roll out each at a time to form a thin large rectangle. To make a thick cinnamon sauce mix in a small bowl the cinammon, syrup, 1/2 tbsp flour and 3 tbsp water. Mix to form a thick sauce and spread all over the dough saving some for later. Roll up the dough from the longest edge to form a long sausage. And place on a lined baking sheet, spread the rest of the sauce over the top and bake for 20-30 minutes 200 degrees Celsius until risen, fluffy and golden. Once cooked allow to cool and slice into inch thick slices. Delicious. 

Hope you enjoy!

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

Hazelnut Custard Apple Crumble! HCLF VEGAN

Hazelnut Custard Apple Crumble! HCLF VEGAN

Apple crumble is one of those comfort favourites everyone loves! I made this with my two lovely friends (one has even gone vegan!) They absolutely loved it and said the custard was even better than normal custard! It's low in fat and made with simple ingredients you probably already have! Here's the recipe:

(Serves 4-6)

Ingredients:

Filling~

2 large cooking apples 

2 tsp cinammon 

200ml water

Crumble~

200g flour (gf or plain)

200g oats

5 tbsp syrup (golden, agave, sweet freedom, maple)

1 tbsp coconut oil (optional)

50ml water

Custard~ 

600ml hazelnut milk

1 tbsp custard powder 

1 squirt date syrup (optional from sainsburys)

Preheat oven to 180 degrees celsius. Add the filling ingredients to a pan and simmer until nicely stewed and thick. Meanwhile in a large bowl add the flour and oats, then gradually add the syrup mixing continuously to form a crumbly texture. Then add the coconut oil and gradually mix in the water. Once the apple is cooked pour into a dish and sprinkle the crumble on top. Bake in the oven for about 25 minutes until golden! 

To make the custard gradually heat the hazelnut milk until steaming but not boiling. In a large bowl add the custard powder and about 4 tbsp cold milk, mix to form a runny paste. Once the milk is hot pour into the paste stiring continuously, then pour back in the pan and heat until thick. Serve poured over the crumble and topped with date syrup!

I hope you make this for all your friends and family. It's low fat and super delicious making you feel good after. 

Lots of love,

Robyn x