½ cup all-purpose gluten free flour* 2 tsp coconut sugar*, divided 1 packet dry active yeast* dash salt 2 tbsp non dairy milk, cashew, unsweetened 2 tbsp coconut oil, divided 1 tsp cinnamon, ground
1. Warm cashew milk (about 20 seconds in a microwave). 2. In a small bowl, combine 1 tsp coconut sugar and yeast. 3. Add in slightly cooled, still warm milk, and let sit for 5 minutes to proof. 4. In a larger, separate bowl, combine flour and salt. 5. Make a well in the dry mix, then pour in yeast mixture. 6. Melt 1 tbsp coconut oil, and add to mixture. 7. Stir everything until a dough starts to form, then use your hands to form a ball with the dough. 8. Put the ball of dough in the bowl with a towel over top, and leave it to rise for an hour in a warm place, such as the oven (turned off). 9. Combine 1 tsp coconut sugar and 1 tsp cinnamon. 10. Melt 1 tbsp coconut oil. 11. After 1-2 hours is up, take out the dough, and roll it into one long strip. 12. Pre-heat the oven to 375 F. 13. Brush on coconut oil and cinnamon-sugar, leaving some leftover. 14. Roll up the dough, and cut in half, if two buns are desired. 15. Pour on remaining oil and cinnamon-sugar. 16. Bake at 375 F for 10-15 minutes. 17. Remove from the oven and frost.
CREAM CHEESE FROSTING:
1 tbsp cashew cream cheese* 1 tsp raw honey*
- Stir until combined, then frost bun(s).
* I used Bob’s Red Mill All-Purpose Gluten Free Flour. * I used coconut sugar, but you could substitute with another granulated sugar, such as brown sugar. * There is a bit of a “yeast-y” taste. If you think this will bother you, use only half a packet of yeast. * I used YOSO cashew cream cheese, but you could use whatever cream cheese you prefer. Or make a different frosting, altogether. * I used local, raw honey, but vegans can substitute any other sweetener, preferably a liquid based one (ie. maple syrup, agave, liquid stevia…).