These soft cinnamon rolls are prepared with a sweet zucchini and date filling.
They are a healthy and vegan alternative to the classic buns, with half the calories and ten times fewer fats.
Great in both sweet and savoury recipes, zucchini are a versatile ingredient.
In a bowl, combine the flour, salt, olive oil, maple, warm almond milk, and the yeast. Work the ingredients into a dough, knead for 5 minutes, and then, leave it to prove in a warm place for one hour.
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In a food processor, blitz the dates with water to make a dense paste and then mix them with grated zucchini and cinnamon.
Briefly knead the proved dough for a few minutes and then roll it out into a rectangular shape. Then, spread the zucchini and date filling over the entire surface.
Roll the dough tightly and then cut it into 4 cm (1.5 inches)-thick pieces with a sharp knife.
Next, transfer the slices, cut side up, onto a baking tray and allow proving for 15 minutes. Bake the buns at 200°C (390°F) for 15 minutes and leave them to cool down on a wire rack.
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