Recipe by Emelie from www.themodeldiaries.com
Just look at these amazing creations by our brand ambassador Emelie – the perfect addition to any Christmas party!
Recipe by Emelie from www.themodeldiaries.com
Just look at these amazing creations by our brand ambassador Emelie – the perfect addition to any Christmas party!
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1. Add the almond milk and half of your vegan butter in a saucepan and heat for a few minutes, Make sure it does not boil. Remove from the heat and let it cool down to a lukewarm temperature.
2. Once your mixture has cooled, transfer to a large mixing bowl and add the yeast. Let this sit for another 10 minutes to allow the yeast to activate.
3. Next add the flour, salt and the Stevia ( make sure you only add about 1/2 cup of the flour at a time, stirring as you go.) Once you have added all the flour you should be left with a slightly sticky dough. Transfer your dough to a lightly floured surface and knead for a minute or two. Transfer your dough to a mixing bowl that has been lightly coated with oil and place a clean tea towel over it. Leave for 1 hour to rise.
4. Now on to the yummy chocolate and pistachio filling. Start with chopping up your pistachio nuts then add 2 tbsp of Mr Organic Chocolate and Hazelnut spread, and the rest of the butter, cinnamon, and the agave syrup. Put your mixture over a very gentle heat. Mix in 3/4 of your chopped pistachio nuts. Add 1 tbsp of unsweetened almond milk. Mix until fully blended. Remove from heat and let the mixture cool down.
5. Lay a sheet of baking parchment on the work surface and roll out the dough into a thin rectangle. Spread your cinnamon chocolate mixture evenly over the dough.
6. Once this is done, just roll your dough into a long roll then slice the log into about two inches thick slices. Melt about 1 tbsp of vegan butter and rush this over your slices.
7. Set on top of the oven to let rise again while you pre-heat oven to 175C.
8. Bake your rolls for 25 minutes or until slightly golden brown. Let them cool down a little and then use the remaining pistachio nuts and a little bit of cinnamon as topping over your buns and there you have it, my vegan take on the traditional Swedish Cinnamon rolls.
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