Makes 9
Prep time: 40 minutes
Baking time: 30 minutes
Ingredients
Dough:
2 cups gluten-free flour
1 scoop True Plant Protein in French Vanilla
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp allspice
1 tsp dried yeast
1/4 cup coconut sugar
1 flax seed egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
1 cup puréed pumpkin
1/4 cup coconut oil
1/3 cup coconut milk
Filling:
2 tsp cinnamon
1/4 cup coconut sugar
2 tbsp dairy-free butter
Glaze:
1/4 cup coconut sugar
1/2 juiced lemon
1 tsp coconut milk
Method
1. Add the dry ingredients to a bowl and stir.
2. Mix the flaxseed egg, pumpkin purée, coconut oil and coconut milk with the dry ingredients and knead until well combined. Allow to rise for 30 mins.
3. Meanwhile, mix the filling ingredients together.
4. Roll out the risen dough into a flat rectangle shape and spread the filling evenly on top. Roll up from the short end until you have a sausage shape, then cut into 4cm width pieces.
5. Bake in an oven pre-heated to 180°C for approx. 30 mins. Meanwhile, mix together the glaze ingredients.
6. Once baked, allow to cool before brushing with the glaze.