These low-sugar vegan rolls are a healthier option to normal store-bought treats 👏 Dough • 1 cup of unsweetened almond milk • 1 packet of yeast (7 grams) • 1 tablespoon ground flaxseeds • 200 grams of stoneground flour • 200 grams of spelt flour • 1/3 cup coconut oil • 1 teaspoon sea salt • 1/2 teaspoon vanilla extract or paste • 1/2 teaspoon of ground cardamom (optional) Filling • 1/4 cup coconut oil • 1/4 cup of coconut sugar • 2 tablespoons of cinnamon powder Icing • 1/2 cup icing sugar • 1 tablespoon unsweetened almond milk Heat the almond milk on a pot over the stove until it is just warm to the touch. Add the yeast and ground flaxseeds. Let it sit for a couple of minutes. 🥣 In a large mixing bowl, add the flour, coconut oil, salt, vanilla, and cardamom. Add the yeast mixture and stir with a wooden spoon. On a lightly floured surface, knead the dough for 5-10 minutes until it is stretchy. A good indicator is when the dough stops sticking to your hands. If the dough is too wet, add a little more flour. Rinse out the mixing bowl, dry and grease with a small amount of coconut oil. Place the dough ball back into the bowl and cover with a tea towel. Place in a warm spot and let it rise until it has doubled in size (about an hour). While the dough is rising, make the filling by mixing the soft coconut oil, sugar and cinnamon in a small bowl. Once risen, place the dough on a floured surface and use a rolling pin to roll it into a rectangular shape (about 30×45 cm). Spread the filling over the dough. Once the filling has been spread over the dough, making sure you cover right to the edge, roll the dough into a log. Cut the rolls into 12 pieces using a serrated knife. Lightly grease a muffin tin and place the rolls into the tin. Cover with cling film and leave them on the bench for 15 minutes before either placing them in the fridge overnight for really fluffy, light rolls or let them rise for another 20-30 min before baking . Preheat the oven to 180 degrees celcius. Bake for 15-18 minutes until golden brown. Remove from the oven and let them cool. To glaze, combine the icing sugar with the almond milk and stir. Drizzle the icing over the top of the rolls and serve.