Pumpkin Cinnamon Scrolls

 

The thing I miss most about the world of gluten has to be delicious breakfasty treats like this – no one seems to make them and it’s taken me about two years to really figure out how to get them right. I mean sure, when I break down once a month or so and buy an $8 loaf of bread, I miss being able to rely on something so cheap and easy, but deep down, my inability to recreate these treats was really bugging me.

Finally, I’ve got them cornered. My secret (as usual) is to add vegetables. Yeah, that’s right, I’m showing my cards this early in the game. Maybe that seems foolish, but I value honesty – I’m trying to help you out here! The biggest trick in my hand is adding veggies to gluten free baked goods, they really lend to the texture and bind-ability (yes, I just made up a word, deal).

Eating these is like getting a hug. You HAVE to eat them warm (because who doesn’t like warm hugs? Maybe people that live on a tropical island, but I digress..) Pillowy soft with sneaky crunches of hazelnut, and sweetly spicy cinnamon just… embrace you. They taste like slow mornings with coffee and crosswords. Gluten free baking doesn’t have to be scary friends, you can do it. Plus, I already did all of the making mistakes and trying bad recipes for you! You can trust this one.

2 cups gluten free flour (I used 1 1/2 cups white rice flour and 1/2 cup brown rice flour)
1 1/2 tsp baking powder
1 cup liquid (I used oat milk)
1/2 cup egg (yes, 1/2 a cup of egg)
1/4 cup margerine or butter
1/2 tsp Xanthan gum
pinch clove, nutmeg, cinnamon, ginger (it’s up to you how much spice you want)
1/2 cup mashed pumpkin flesh
3 tbsp almond meal
2 tsp yeast
1 tbsp brown sugar

Gently warm your chosen liquid until it’s a little warmer than body temperature. Throw in a pinch of salt and the brown sugar, because yeast needs food! Sprinkle in the yeast and let it sit for 5-10 minutes until the yeast becomes lovely and bubbly.

In a separate bowl, combine flours, spices, gum, almond meal and baking powder.

Melt margerine/butter and let cool a little. Whisk your eggs in there and add this to the bubbly yeasty mixture. Now combine this with the dry mixture until you have a sticky dough. Place a clean, damp teatowel over the dough and set in a warm place to rise for around 2 hours.

Filling:

1/4 cup toasted hazelnuts
1/4 cup brown sugar
2 tsp cinnamon
2 tbsp margerine

Roughly chop the hazelnuts. Melt margerine with sugar and cinnamon, and combine this with the hazelnuts.

Preheat the oven to 180°C.

Take your risen dough and roll out gently out on to baking paper. Gluten free dough isn’t as pliable as regular dough, so you’ll need to be patient, work quickly and be prepared for things to be a little rough. You’ll want to use non-stick baking paper because the dough will stick to everything! So once you’ve rolled it out into a rectangle about 1.5cm thick, spread the delicious gooey cinnamony mix over the dough, and then roll it up starting with the long edge. The baking paper will come in handy here, so you can push the dough off the paper as you roll. Now you slice the big roll into 2cm thick rounds and set on a greased baking tray. You want to give the rounds a little space on the tray, but it’s ok if they sort of touch each other and get all snuggly as they bake.

If you’re serving them to look nice, mix some icing sugar and cinnamon and sift that over top. Icing sugar is like foundation for baked goods.

 

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