Dough: 1½ cups warm water 1 tablespoon yeast 2 tablespoons sugar 2 tablespoons vegan butter, softened or melted** 1 teaspoon salt 4 cups all-purpose flour, more or less as needed
Combine water, sugar and yeast in mixing bowl, let proof while you gather other ingredients. Add butter and salt, stir and then add 3 cups of flour - add the rest slowly until dough is only slightly sticky, knead until smooth. Let dough rise until it has about doubled in size. At this point, place dough onto a floured surface, punch down. Now you can either make it into 24 dinner rolls.... OR... roll the dough into a rectangle about 1/4" thick. Spread Filling on dough (recipe below), roll and slice into ~12-15 equal slices. Option 1: place rolls into a greased pan. Option 2: place rolls into a pan on top of sticky bun topping (recipe below). If you go with option 1 you get cinnamon rolls and top with a powdered sugar and water/milk frosting after they come out of the oven. Once they are in the pan, let rise until rolls are close to touching each other.. probably 20-30 mins. Bake 375 for 30 mins
The Topping 6 T. vegan butter, softened (recipe below) 1/2 tsp. salt 1/2 cup brown sugar Optional: 1/2 cup (or more) pecan halves, crushed.
The Filling 4 T. vegan butter, softened 1/4 cup sugar 1 teaspoon ground cinnamon
Ingredients 4 tablespoons almond flour 5 tablespoons unsweetened almond milk 1 teaspoon nutritional yeast 1/2 teaspoon salt 1/2 teaspoon apple cider vinegar 2 tablespoons olive oil 1/2 cup melted & room temperature refined coconut oil (the kind that does not smell coconutty)
1. Place almond flour, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth 2. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. 3. Pour into a container, cover and refrigerate.
I've been making this one for years but now I Keep losing the recipe so I'm posting it here .. probably again.
In a large mixing bowl combine:
1 1/2 cups millet flour
1/2 cup teff flour (or oat flour or sorghum flour, all have worked for me)
1 cup sorghum flour
2 cup potato starch
1 cup tapioca flour
4 tsp xanthan gum
1 Tbsp salt
1/2 cup sugar
2 Tbsp active dry yeast (not rapid rise)
4 tsp olive oil
3 1/4 cup warm water (not hot)
Mix with electric mixer–using paddle attachment for two minutes. The bread dough will be more like cake batter than traditional bread dough.
Pour into two nonstick or well-greased loaf pans (or one big one), place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)
If you won’t be eating it within 2 days, after it’s cooled, slice it, freeze it on cooling wracks and throw it in a large ziplock bag.