Flourless Cinnamon Buns
These vegan, gluten-free, Flourless Cinnamon Buns are made with almond flour which gives them a higher protein content than your regular cinnamon bun. Perfect for snacking, having as a dessert or even breakfast.
Servings: 8 buns
- 120 g almond flour
- 120 g glutinous rice flour
- 3 tbsp tapioca starch
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp maple syrup
- 5 tbsp rapeseed oil
- 1 tsp vanilla extract
- 100 ml plant milk
- 1 tbsp ground cinnamon
- 2 tbsp coconut sugar
Preheat oven to 180 °C.
In a bowl, add the almond flour, glutinous rice flour, tapioca starch, baking soda and salt and mix until well combined.
Next add the maple syrup, 3 tbsp rapeseed oil, vanilla extract and plant milk and mix into a dough.
Cover in the bowl with clingfilm and refrigerate for 15 minutes.
When chilled, roll out on a large piece of greaseproof paper until ½ cm thick into a rectangle.
Spread the remaining oil on the dough then sprinkle evenly with the cinnamon and sugar, attempting to cover the entire surface.
Using the greaseproof paper, roll up the dough then cut into 8 slices.
Lay each bun flat onto round tin lined with greaseproof paper.
Bake for 20 minutes or until golden brown.
- Coconut sugar can be replaced with an alternative sweetener such as brown sugar or stevia.
- Rice flour can be replaced with coconut flour to keep the buns flourless.
- Tapioca starch can be replaced with other starch powders such as corn starch or potato starch.
- Additional toppings can be sprinkled along with the cinnamon such as raisins, chocolate chips or pecan nuts.
- If the dough cracks while rolling, there is too less liquid so add a little more, a tablespoon at a time until the dough is less dry.
- Coconut oil can be used instead of rapeseed oil.
Calories: 254kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 243mg | Potassium: 35mg | Fiber: 3g | Sugar: 4g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg