Ingredients

• Wet ingredients
• 3/4 cups (180 ml) non dairy milk
• 1/2 cup (120 ml) water
• 1/2 tsp freshly ground cardamom
• 12 g fresh yeast
• 2 tbsp flax seeds
• 2 tbsp psyllium husk
• 4 tbsp coconut oil
• 1 tbsp apple cider vinegar
• Dry Ingredients
• 1 cup buckwheat flour
• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/2 cup corn starch
• 3 tbsp raw cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Cinnamon filling
• 1/4 cup brown sugar
• 1/4 cup raw cane sugar (or granulated sugar)
• 2 tbsp coconut oil
• 2 tsp cinnamon
• pinch of sea salt
• Sticky glaze
• 1/4 cup coconut oil
• 1/2 cup brown sugar
• 1/2 cup roughly chopped pecans

Instructions

1. Heat the water, non dairy milk and freshly ground cardamom in a sauce pan to 38°C/100°F. Crumble the fresh yeast into the sauce pan and whisk until the yeast is completely dissolved.
2. Mix flax seeds and psyllium husk in a high speed blender or coffee grinder and add to the liquid mixture along with the coconut oil and apple cider vinegar. Whisk until all lumps are gone and set aside to let it thicken for 5 minutes.
3. Mix all of the dry ingredients in a big bowl. Make a pit in the flour and pour in the wet ingredients. Start combining the ingredients with a wooden spoon until it’s mixed enough to start kneading.(It will look kinda scrappy but that's how it should be.) Kneed the dough with your hands in the bowl for awhile and then transfer it to the counter and continue kneading the dough until it's all smooth and all the crumbles are incorporated in the dough.
4. Place the dough on a piece of parchment paper and roll out to a large rectangle. It should be at least 1/4” (*3*) mm thick.
5. Mix all the ingredients for the cinnamon sugar filling in a bowl and spread on top of the dough.
6. Use the parchment paper to tightly roll up the dough. Cut of the edges and divide the roll into 8 pieces.
7. In a pan of your choice combine the coconut oil, brown sugar and chopped pecans. Put the cinnamon rolls on top. Cover with a kitchen towel and allow to rise for 1 hour in a non-drafty, warm place. The rolls should now be touching each other in the pan.
8. Preheat your oven to 190°C/375°F.
9. Bake in the middle of the oven for 18 min. Place the pan on a wire rack to let cool for a minute. Then place a platter on top and quickly flip the pan 180°. Gently lift off the pan.

Notes