Posts Tagged With: nuts

Cinnamon Rolls of Pure Delight

True Fact: Nobody, anywhere, makes a cinnamon roll like a Mennonite.

Freshly glazed cinnamon rolls hot out of the oven

Freshly glazed cinnamon rolls hot out of the oven

I’ve had considerable experience sampling Mennonite cinnamon rolls from various individuals and bakeries. Nothing else, anywhere, comes even close, and I’ve tried several different recipes from other sources with no luck.

So I decided to stop fooling around and study at the feet of these cinnamon roll masters, and with the aid of a few handy connections came into possession of two recipes to work with. I’ll be honest, I’ve yet to try the second one because the first one was so perfect. As of last week I successfully veganised it without sacrificing any of the fluffy, soft, incomparable goodness that defines a Mennonite cinnamon roll. And now I will share it with you.

The amounts in red are for a doubled batch. A single recipe will make about 12 rolls.

First, get out 1/3 c (2/3 c) Nucoa margarine to start softening in a bowl.

For eggs: Grind up 3 T (6 T) flaxseed (or if you have pre-ground, just measure it out) and stir that in 1/2 c + 1 T (1 c + 2 T) hot water in a small bowl. Let it sit until it gels.

To the bowl with the margarine, add:

1 c (2 c) non-dairy milk

1/3 c (2/3 c) brown sugar

1 tsp (2 tsp) salt

Using a hand mixer, whiz it all together until the margarine is in small bits.

Dissolve:

1 T (2 T) yeast in 1/4 c (1/2 c) warm water

Stir into margarine mixture. Pour in the flax eggs.

Stir in:

1-2 cups whole wheat flour (go easy on this; to get a fluffy cinnamon roll you can’t have a ton of wheat flour weighing it down. Remember, this is dessert, not health food!)

Continue to stir in white flour, 1 cup at a time, until the dough is able to be handled. (You will use around 5-6 cups total for a single batch.) It will feel silky joy to knead it. Silky, doughy joy. After several minutes of kneading, when you poke it with your finger and it springs back, it’s ready to start rising.

Spray your bowl with cooking spray, plop your nicely formed ball of dough in it, and spray the dough with cooking spray too. Set it in a warm place (I find that my gas oven with pilot light on is perfect) and cover with a cloth. Let it rise about 45 minutes.

When your timer goes off, let the dough sit a few more minutes while you prepare your pans (a single batch fills 2 9″ pie pans, with 6 buns per pan) by spraying with cooking spray.

Now get your filling ingredients ready. I suggest:

1/2 c (1 c) brown sugar

1 T (2 T) cinnamon

Raisins to personal taste (if desired)

1/2 c (1 c) finely chopped nuts (optional)

Mix the sugar and cinnamon together in a bowl.

Now, take your bowl of risen dough out of its rising place and punch it down. (If you’ve made a double batch, use a sharp knife to cut the lump in half and do one half at a time.)

Press with your hands or use a rolling pin (or both) to get the dough into the semblance of a rectangle, about 1/2″ thick. Spread the sugar/cinnamon evenly on the rectangle first, making sure to get all the way to the edges, then sprinkle the raisins and/or nuts, pressing down on them slightly so they stay put while you’re rolling up the roll.

To roll the rolls, start with the long side nearest you and roll away from yourself. It can take some practise, but it’s not that difficult. Try to keep it as tightly rolled as you can, and pinch the dough closed when you get to the other side.

Now take a sharp knife and cut the log into 12 equal pieces, which you will then transfer to your pans. They may need a little reshaping; this is normal and okay.

pre-baked cinnamon rolls

This is what they look like before they’re baked.

Preheat the oven to 350 while you let the rolls rise for 20-30 minutes. When they have doubled in size, you’ll bake them 20-30 minutes.

To glaze, mix 1-2 cups of powdered sugar with a tablespoon or so of milk and just enough water to make a thick gooey mass. You will glaze the rolls hot out of the oven, and the heat will thin out the glaze, so you want to start with it being very thick.

Enjoy. Enjoy to the fullest. I hope you have as much luck with this recipe as I’ve had.

Advertisements
Categories: dessert, nut-free, recipes, vegan | Tags: , , , , , , , , , | 5 Comments

Granola Recipe Template

Granola

Golden, crunchy goodness.

I just love granola. Especially I love chunky, nutty granola with raisins in it. While I’m still working on finding THE perfect granola recipe that fulfills all my wildest granola fantasies, here’s a basic granola recipe that I’ve found to be foolproof and delicious. You can eat it with any type of milk (almond milk is my favourite). Or, something my husband likes to do is just stir in applesauce and no milk, which is also very tasty.

7 c oats
1 c wheat germ
1 1/2 c cocoanut
1/2-1 c white flour (optional; use if you want it to clump)

1/2 c agave or honey
3/4 c melted butter, margarine, or olive oil (can use half applesauce)

1/2 c nuts, chopped
1 c sunflower seeds (or to taste)

1 c dried fruit, chopped up if it is not already small (like raisins)

Mix well, starting with all the dry ingredients. When they are combined, add the agave/oil. If it is too dry, add a little water as needed.

Now, here’s where most recipes will tell you to put the mixture on cookie sheets, and here’s where I say DON’T put the mixture on cookie sheets. Unless you want burned granola. Here’s what you do: you take two 13×9 pans, split the granola mixture evenly between them, and pack it down.

Bake at 275 for 20 minutes. Take out the pans, stir the contents up, and return to the oven for another 20 minutes. When that time is up, stir in your nuts and sunflower seeds and return to the oven for as long as it takes to finish cooking. You’ll know it’s done when it’s quite dry to the touch, but not petrified.

Once it’s done baking, stir in whatever dried fruit you have chosen to add. Let it sit out to cool completely, stirring occasionally to expedite the process. Put it into a tightly sealing container of some kind to store it.

NOTE: I don’t store it in the freezer/fridge because it goes so fast around here. If you think it might last a month or more at your house, fridge might be a good idea so the nuts don’t go bad before you eat it.

And, here’s a bonus recipe. Using the recipe above, I tweaked a few things and came up with….

Pumpkin Granola

PUMPKIN GRANOLA!!!

You use:

The same first 4 ingredients PLUS 2 tsp pumpkin pie spice or cinnamon

Reduce oil to 1/3 cup and add 1 cup pureed pumpkin. Instead of agave, use molasses.

Walnuts or pecans for the nuts

Raisins for the fruit (if fruit is desired)

***

You want another one?

CINNAMON RAISIN GRANOLA

The same first 4 ingredients PLUS 1 Tbsp cinnamon

1 c molasses or other sweetener

1 c Walnuts for nuts (skip the sunflower seeds)

1/2 c flaxseed

And, of course, raisins.
Have fun playing with granola and let me know if you come up with any tasty combos of your own!

Categories: breakfast, recipes, soy-free, vegan | Tags: , , , , , , , , , , , , , , | 2 Comments

Create a free website or blog at WordPress.com.

Sam's War Room

Historical and Political Musings

Pitch Wars

The Official Site of #PitchWars & #PitMad Contests

Eva Reads Books

gloriously daft, full of bookish nonsense

In the Soup Together

A "Black Dove White Raven" Fansite

declare the causes

i will tell the world

Creative Wending

cooking, crochet, and a few things inbetween

The World of YA

a podcast by and for YA readers

the taste space

steam, bake, boil, shake!

Too Cheap for Pine Nuts

Plant-Based Food and Other Stories

veganinbrighton

This WordPress.com site is the bee's knees

Storyfied Blog

we're all just stories in the end

Eat.Plants.Live.

...a movement for living food and loving life