If you try claiming you are not obsessed with cinnamon rolls or donuts with cinnamon glaze, I won’t believe you a bit, because I most definitely am. Even though these desserts are more than delicious, I frequently struggle with the massive amount of sugar, butter and wheat flour it contains. This is why I tried creating something similar taste-wise while being on the healthier side as well.
ingredients:
- 200 ml oat milk
- 2 tbsp plant based butter
- 1 tbsp apple cider vinegar
- vanilla extract
- 50 ml maple syrup
- 110g oat pulp
- 130g wholemeal/whole wheat flour
- 1 tsp of baking soda
- 100g brown sugar
- 120g powdered sugar
- 10g cinnamon
instructions:
- for the cakes mix the wet ingredients in a bowl first:
- 180ml oat milk
- 2 tbsp melted vegan butter
- 50ml maple syrup
- 1 tbsp apple cider vinegar
- a little bit of vanilla extract
- then add the dry ingredients and whisk it together:
- 110g oat pulp
- 130g wholemeal flour
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 100g brown sugar
- grease your muffin form (to avoid waste)
- divide the dough into 12 molds
- bake the cakes for about 25 minutes with 180-200 degrees
- while the cakes are in the oven start preparing the cinnamon glaze
- mix 120g powdered sugar with 8-9g of cinnamon
- pour 2 tbsp of oat milk over the cinnamon and sugar mixture and whisk carefully
- add a little bit of maple syrup and vanilla extract to your liking and personal taste (trust your gut)
- mix with a whisk until the sugar and liquid parts turn into a glaze
- when the cakes are finished baking let them cool off for a bit
- then drip them into the glaze with the top or sprinkle the glaze over the tiny cakes and your healthy cinnamon rolls/donut alternative is ready to be shared and eaten up! 🙂
itsnoraspage 