Vegan & Gluten Free Cinnamon Rolls


Eating glutenfree and flour free you have to get creative when wanting baked goods. These cinnamon rolls are made from a potato crust - which you cannot taste - and as always vegan and refined sugar free. There are definitely people who will look at these rolls and think, uhm.. what the hell is that?? and, well, valid. I would 100% opt for the real deal gluten cinnamon rolls but.. I just can't. My body cannot handle it so I make these which are definitely the second best. The best when it comes to my body. 
  
12 cinnamon rolls // Total time: 90 minutes

Ingredients:
Base:
3 ½ cup peeled and cubed potatoes (500 g)
½ tsp. Himalaya pink salt fine

Cinnamon filling:
2 cups Medjool dates, pitted (300 g)
½ tsp. ground Ceylon cinnamon
1 tbsp. potato starch or arrowroot powder
¼ - ½ cup water

Method:
Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.

To prepare the potato base, peel the potatoes and cut them into cubes. Boil the potatoes in a pot for 10 - 12 minutes until tender. Strain away the water and mash the potatoes with a potato masher. Stir in the salt and place the mixture on a piece of baking paper.

Place another sheet of baking paper on top and roll out the mixture evenly - around 12 ½ x 14 inches and 1/5 inch thick or 32 x 36 cm and 5 mm thick. Remove the top piece of baking paper and place the potato dough on a baking sheet.

Bake the potato base in the oven for 25 - 30 minutes until golden.

Meanwhile, make the cinnamon filling. Place all the ingredients in the blender and blend until smooth. It can be tricky for the blender to get started so use the tamper and/or a spatula to help the blender get going. Season with cinnamon and set aside.

Remove the potato base from the oven and distribute the cinnamon filling on top of the base in an even layer. Roll and cut into slices, 1 inch or 2 ½ cm thick and place on a baking sheet lined with baking paper.

Bake in the oven for 15 - 20 minutes until golden. Remove the rolls from the oven and place on a grate to cool. Leave them on the baking paper. When they are cold they are easier to remove from the paper using a knife.

Heat up in the oven before serving.  

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