Vegan almond and cinnamon rolls

Ingredients

• 150 g Coconut yogurt, plain, Alpro
• 1 tbsp Apple cider vinegar
• 130 g Oat flour
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1 pinch Salt
• 4 tbsp Almond butter
• 4 tbsp Apple, peeled, pureed
• 1 tbsp Cinnamon, ground

Method

1. 1. Preheat the oven to 180 °C. (356 F)
2. 2. Mix the coconut yogurt with the apple cider vinegar in a large bowl, then add the oat flour, baking powder, baking soda and salt. Add as much flour as the dough can absorb and is ready to knead.
3. 3. On a floured pastry board, stretch the dough into a rectangle, brush with the almond butter, spread the apple puree on top and sprinkle with the cinnamon.
4. 4. Roll up the dough lengthwise. (If it would break too much, cut it lengthwise into several pieces and roll up each piece separately.)
5. 5. Slice the rolled up dough with a sharp knife or thread and place the snails on a baking tray lined with baking paper.
6. 6. Bake them in the oven for 20-25 minutes, then spread almond butter on top when they are done.