Vegan Maple Cinnamon Buns

By Jamie Oliver · 180 min

Ingredients

Instructions

1. Gently warm the almond milk until lukewarm, then mix it in a small bowl with the yeast and maple syrup. Leave for about 5 minutes until the yeast activates.
2. Stir the ground flaxseed into 3 tablespoons of water in a large bowl and leave for 1 to 2 minutes.
3. Melt the coconut oil and add it to the flaxseed mixture, along with the flours, cinnamon and 1/4 teaspoon sea salt. Gradually stir in the yeast mixture.
4. Bring the dough together with your hands; it will be slightly tacky. Turn it onto a lightly floured surface and knead a couple of times.
5. Put the dough in a greased bowl, cover with a tea towel and leave somewhere warm for 1 hour, or until doubled in size.
6. Meanwhile, toast the pecans in a dry frying pan. Peel the bananas and remove the stones from the dates. Set aside one-third of the toasted pecans. Blend all remaining filling ingredients in a food processor until smooth.
7. Heat the oven to 180°C (gas mark 4). Grease a 20cm x 20cm baking dish with a little coconut oil.
8. On a lightly floured surface, roll the dough into a 20cm x 40cm rectangle. Spread the filling evenly over the dough, right to the edges.
9. Roll the dough up tightly from the short side into a log, then cut into nine slices.
10. Place the slices in the baking dish, cover with a clean tea towel and leave for another 25 minutes, or until doubled in size. Bake for 30 minutes, until golden and slightly firm to the touch. Leave in the tin to cool.
11. Mix the almond milk and icing sugar until thick enough to drizzle. Drizzle over the buns, sprinkle with the reserved chopped pecans, and serve.

Summarized from Jamie Oliver's video. Watch it for the details.

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BananaPecanDateAlmond milkFlax seed