Buckwheat Cinnamon Rolls
Serve these gluten-free, yeast-free, vegan cinnamon rolls for an Easter brunch or on Mother's Day
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Cooking tools:
- Food processor
- Rolling pin
- Oven
- Pot
- Potato masher
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Spatula
- Baking pan
- Parchment paper
- Chef's knife
- Cutting board
- Cooling rack
Ingredients
- 3 cups raw buckwheat flour
- 1 cup tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- ½ teaspoons baking soda
- 1 cup cooked and mashed white sweet potatoes
- 1 cup unsweetened applesauce
- ⅓ cups maple syrup
- ⅓ cups melted coconut oil
- 1 tablespoon vanilla extract
- ⅓ cups softened coconut oil
- ½ cups coconut sugar
- 1 tablespoon cinnamon
- ¾ cups cooked and mashed white sweet potatoes
- ¼ cups maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons unsweetened applesauce
- 2 tablespoons arrowroot powder
- 2 teaspoons vanilla extract
- pinches sea salt
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