Cinnamon rolls with banana, oat and rice flour

Name: Cinnamon rolls with banana, oat and rice flour
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 rolls
Ingredients: ½ cup banana; ⅛ cup coconut flower sugar; 5 Medjoul dates; 1 tsp maple syrup; ½ cup cashew nuts; ⅔ cup gf oat flour; 2½ tbsp banana; ¼ cup water; ⅓ cup rice flour; 2 teaspoons cinnamon; 3 tbsp maple syrup; ⅛ cup coconut flower sugar; 2 tbsp lemon juice; 2 teaspoons baking powder (corn + aluminum free); 1 tsp Bourbon vanilla powder or extract; 2 teaspoons cinnamon; ½ teaspoons Bourbon vanilla powder or extract

User Reviews

4.0

3 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 rolls
Calories
200 kcal
Course
Baked Goods
Cuisine
American

Cinnamon rolls with banana, oat and rice flour

Iris Warren

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Glutenfree, fatfree, yeastfree and vegan cinnamon rolls made from banana, oat and rice flour. The filling is made from dates and banana. And cinnamon of course!

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Ingredients

Servings

½ cup banana
⅛ cup coconut flower sugar more if needed
5 Medjoul dates
1 tsp maple syrup
½ cup cashew nuts + plenty of water for soaking
⅔ cup gf oat flour
2½ tbsp banana
¼ cup water
⅓ cup rice flour
2 teaspoons cinnamon or more to taste
3 tbsp maple syrup
⅛ cup coconut flower sugar
2 tbsp lemon juice
2 teaspoons baking powder (corn + aluminum free)
1 tsp Bourbon vanilla powder or extract
2 teaspoons cinnamon
½ teaspoons Bourbon vanilla powder or extract

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Instructions

If you're gonna make the sauce: first soak the cashews in plenty of water for 4 hours.
Mix the oat flour with the rice flour, baking powder, cinnamon and vanilla.
Cut the dates in pieces and mix wit 2½ tablespoons banana.
Make four smaller dough balls.
Drain the cashews and put into a pan.
Preheat the oven to 360F or 180C
Mash a large banana and take half a cup for the dough. Later, you'll need 2½ tablespoons for the filling.
Add the cinnamon.
Roll them in your hands while slowly stretching them (into a snake shape).
Add the water, maple syrup and vanilla.
Prepare a small ovendish. Placing parchment paper in it is optional.
Mix the banana through the flour. At first you can use a fork but later you will need your hands.
Mix until you get a smooth and thick paste. Some small chunks of date are ok, but not to big.
Cover your workspace with some coconut flower sugar. Flatten and stretch. Make sure it has some sugar on the bottom and add some sugar on top as well.
Bring to a soft boil and mix into a creamy sauce with the immersion blender.
Make a ball out of the dough and let it rest.
Split up in four equal parts.
Cover with the filling. Roll up loosely. Rub/dip one side of your roll into the sugar, that will be the toop side (nice flat and a bit sugary).
If you don't have an immersion blender, mix first and heat up afterwards.
Place in your dish. Put them with the opening leaning against each other, just a bit, not to tight. Otherwise they will fold open while baking.
Drizzle some maple syrup on top of each roll.
Put in the oven for 25 minutes.