Ingredients
Dough:
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3 Cups Nodo Gluten Free Not-So Plain Flour
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1 Cup unsweetened soy milk
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40g Grass-fed butter (or vegan alternative)
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7g Instant yeast
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1 Tbsp coconut sugar
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1 Tbsp apple cider vinegar
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1 Tsp vanilla bean extract
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2.5 Tbsp psyllium husk
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2 Tsp baking powder
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1/2 Tsp sea salt
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2 Tsp extra virgin olive oil
Cinnamon Spread:
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3/4 Cup grass-fed butter (or vegan alternative), room temperature
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1/3 Cup coconut sugar
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1 Tbsp ground cinnamon
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1/2 Tbsp nutmeg
Icing:
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1/2 Cup icing sugar
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2 Tbsp unsweetened soy milk
Directions
In a small saucepan gently warm the soy milk and butter until the butter is just melted (about 1 minute).
Pour into a large mixing bowl, stir in the apple cider vinegar and coconut sugar, then sprinkle the yeast over the top. Set aside for 10 minutes until foamy and fragrant.
In a separate bowl, stir psyllium husk into 3/4 cup warm water. Let sit for 5–10 minutes until it forms a thick, gel-like consistency. Once the yeast mixture is bubbly, stir in the psyllium gel and vanilla extract using a wooden spoon.
Sift Nodo Not-So Plain Flour, baking powder and sea salt into the wet ingredients. Mix with your hands or spoon until a soft lumpy dough forms.
Lightly flour your hands and a clean surface with gluten-free flour. Turn the dough out and gently knead for 2–3 minutes, just until smooth. The dough should be soft and pliable (add a touch more flour if sticky, or a splash of soy milk if too dry).
Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a damp tea towel and let rise in a warm sunlit spot for 1 hour. It may not double in size, this is normal with gluten-free dough.
After proofing, place the dough on a lightly floured surface. Roll it into a rectangle roughly 40 x 50 cm, using even, gentle pressure.
Layer the fillings by first spreading the softened butter across the entire dough surface. Sprinkle coconut sugar, cinnamon and nutmeg evenly.
Starting from the long edge closest to you, carefully roll the dough into a tight log, tucking gently as you go. Once rolled, use a sharp knife to cut into 12 equal pieces.
Preheat the oven to 180°C fan-forced. Grease a baking tray with butter. Place the scrolls cut-side up, spaced about 1 cm apart. Cover loosely with a tea towel and let rest for another 30 minutes.
Brush the tops lightly with melted butter to give a golden colour. Bake for 20–25 minutes, or until scrolls are golden and cooked through. Allow to cool slightly before icing.
Mix the icing sugar ingredients in a small bowl. Once scrolls have cooled slightly, drizzle with icing and serve warm or at room temp.
