Roasted Spiced Carrots with Golden Raisins and Almonds to accompany an Easter brunch!
Sliced carrots seasoned with cumin and cinnamon, sweetened with a hint of maple syrup and tossed with slivered almonds and golden raisins for a well-rounded burst of flavors!
Helpful Hint: Turn this side dish into a balanced meal for the vegan in your family by adding fluffy quinoa and serving on top of fresh arugula! (that’s what we had for dinner last night!)
roasted spiced carrots with golden raisins and almonds
Say it ain’t so…vegan Maple Glazed Cinnamon Raisin Rolls!
So…this isn’t the superfood breakfast that I like to promote (such as the Chia Seed Breakfast Pudding from earlier this week), but it sure is a nice treat! They do contain whole wheat flour, flax and raisins though! Plus, when I calculated out the nutritional facts I was pleasantly surprised! I was expecting the worst, but they weighed in at only 170 calories, 12 grams of sugar, 29 grams of carbohydrates and 5 grams of fat each! Compared to Cinnabon’s 880 calories, 59 grams of sugar, 127 grams of carbohydrates and 36 grams of fat…eeek!!!
This recipe does take a little time and a lot of love, but the end result is well worth it! I’ve had bad luck with using yeast in the past. The key is adding sugar and warmed milk for activation. Milk should be warmed slightly, but not too hot…similar to the temperature of a warm bath. Also, make sure expiration date on yeast package is not outdated!
Maple Glazed Cinnamon Raisins Rolls
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Prep time
Cook time
Total time
Makes 10 rolls
Author: BeginWithinNutrition
Recipe type: Breakfast
Cuisine: Vegan
Serves: 10
Ingredients
1 tablespoon flax meal
3 tablespoons water
¾ cup almond or soy milk, lightly warmed, but not too hot!
1 package yeast (2¼ teaspoons)
1 tablespoon sugar
2 tablespoons coconut oil, melted
1 teaspoon salt
1 cup whole wheat pastry flour
½ cup all-purpose flour (plus more for rolling out dough)
¼ cup raisins
olive oil for brushing
Filling:
1 tablespoon coconut oil, melted
3 tablespoons brown sugar
2 tablespoons cinnamon
Glaze:
1½ tablespoons almond or soy milk
½ cup powdered sugar
½ tablespoon maple syrup
¼ teaspoon pure vanilla extract
Instructions
In a small bowl mix together flax meal and water and set aside.
In another bowl, stir together warmed milk, yeast and sugar. Let mixture sit for 10-15 minutes or until bubbly and frothy. Once yeast is activated, stir in melted coconut oil, flax meal mixture, salt and whole wheat pastry flour. Stir until well combined. Slowly add all-purpose flour ¼ cup at a time. Add flour until dough is soft, but not too sticky. Dough should be easy to work with without sticking to hands. Add raisins and knead for around 5 minutes in bowl if large enough or on a floured surface.
Once dough is ready, form into a ball, brush top with olive oil and cover with plastic wrap. Place in a warm area. (I set mine by the fireplace) Let sit for 1 hour or longer if needed. Dough should rise and become airy.
When dough is almost ready, prepare filling ingredients by mixing together melted coconut oil, brown sugar and cinnamon in a small bowl. Spray and 8" cake pan with cooking spray or lightly oil and set aside.
Once dough has risen, roll out on a floured surface into a 8x12 rectangle. Evenly sprinkle filling mixture onto rectangle. Roll up dough the long way until you have a log shape. Cut into 10 rolls and place in prepared cake pan. Cover cake pan and let dough rise again for another hour.
Preheat oven to 350 degrees. Once dough has risen, bake for 15 minutes or until lightly golden and firm. Let cool.
To make glaze, whisk together milk, powdered sugar, maple syrup and vanilla. Drizzle on top of cinnamon rolls.
Serve warm and enjoy!
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Get the kids involved!
Little hands love to knead! Noah was so excited to see how bread was made! He loved showing off the end product even though these were too sweet for him to eat! (still not sure if he’s my kid!)
These would make a great addition to an Easter brunch!
I know it’s almost the end of the month and I’m a little late to the game, but July is National Blueberry Month!!!
To celebrate the month of the antioxidant rich blueberry, I bring you a blueberry buckle that won’t make you want to loosen your belt buckle!
Made with coconut oil, whole wheat flour and loads of blueberries of course! Slightly sweetened with maple syrup and topped with an oat crumble, this blueberry buckle would pair great with a cup of coffee on a hot July morning!
2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup white flour)
2 teaspoons baking powder
½ teaspoon salt
¾ cup pure maple syrup
⅓ cup coconut oil (melted)
1 teaspoon vanilla extract
3 cups fresh blueberries
Instructions
Preheat oven to 350 degrees, grease a 9 inch cake pan with oil or cooking spray and set aside.
In a small bowl; mix together oats, sugar and cinnamon. Add coconut oil and mix until crumbly. Set aside.
In a large bowl; sift together whole wheat pastry flour, baking powder and salt. In a separate bowl; whisk together maple syrup, coconut oil and vanilla. Add wet ingredients to dry ingredients and mix until well combined. Fold in blueberries. (note: cake batter is thick, similar to cookie dough. You may need to use hands to fold in blueberries, don't be shy!)
Transfer batter to greased cake pan, add crumble topping and bake for 45-50 minutes or until a toothpick inserted comes out clean.
