Vegan cinnamon buns coffee cookies made from fine spelt flour, naturally sweetened and deliciously cinnamony. A crispy-sweet long-lasting pastry that's perfect for dipping into your favorite hot beverage.
Preheat oven to 160 degrees, line baking sheet with baking paper.
FOR THE DUTYplace all ingredients in a food processor or large bowl and process until smooth.
45 ml maple syrup, 32 g Almond paste Alternatively: cashew paste or another nut paste or nut butter, 24 g Almond flour, 96 g fine spelt flour or gluten-free flour mix, ¼ tbspn Baking powder, A pinch of salt
If time permits, place dough in refrigerator for 5-10 minutes and let rest. This step is not mandatory, but it makes the dough a little easier to work with. TIP: If the dough is very dry and crumbly, then add a sip of vegetable milk.
On a floured work surface, roll out dough into an oval shape with a thickness of about 2mm.
FOR THE SUGAR-CINNAMON FILLING, combine ingredients in a small bowl.
Some frying and baking oil or melted margarine for greasing, 1 tbspn Cinnamon, 25 g Raw cane sugar or coconut blossom sugar
Brush rolled out dough with oil or margarine and sprinkle with sugar-cinnamon mixture.
Roll up dough and cut into about 16 small cinnamon rolls. Bake the ends as offcuts, they are also very tasty.
Spread cinnamon bun cookies on baking sheet and place in oven. Bake for 15 minutes until cookies look dry and lightly browned.
Remove from the oven and allow to cool completely. enjoy!