Cinnamon Braid
Cinnamon Braid, delicious gluten free, dairy free treat that is perfect for holidays, or any day.
Ingredients
Bread
- 1 package active dry yeast
- 1/4 cup warm water for yeast
- 4 cups gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup almond milk room temperature
- 2 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup water
- 1 egg or if vegan flax egg or egg substitute for 1 egg. I use Follow Your Heart
Cinnamon Cream and Frosting
- 1 cup almond milk
- 1 cup raw cashews
- 1 tsp sea salt
- 1/4 cup maple syrup
- 3 tablespoon(s) ground cinnamon
Instructions
Bread
- Mix yeast with warm water in bowl
- In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, 1/2 cup water, coconut oil and maple syrup
- Mix until all ingredients are absorbed
- Add additional 2 cups of flour
- (I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
- Cover dough and let rise in warm location for 1 hour
- After dough has risen, scoop approximately 1/4 cup dough and roll until it into15" thin strip
- Continue same process with remaining dough
- Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.
Cinnamon Cream and Frosting
- Mix almond milk, cashews, maple syrup and salt in blender until smooth.
- Split mix in half.
- Add 3 tablespoon(s) cinnamon to 1/2 of mix and blend. You now have your cinnamon cream and your frosting.
- Place cinnamon cream in squeeze bottle and spread on each braid.
- Bake at 350 for 25 minutes or until toothpick inserted is clean.
- Let cool. Spread frosting.
Homemade, fresh from the oven bread. There is nothing better, and it is fun to be creative when making bread. This Cinnamon Braid is a combination of fresh bread and cinnamon rolls, and is a delicious dessert, snack or just a treat. Looks pretty on the table, so it would also be perfect for the holiday spread. Vegan, gluten free and dairy free.
Recipe
Cinnamon Braid
Cinnamon Braid, delicious gluten free, dairy free treat that is perfect for holidays, or any day.
Ingredients
Bread
- 1 package active dry yeast
- ¼ cup warm water for yeast
- 4 cups gluten free flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup almond milk room temperature
- 2 teaspoon sea salt
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- ½ cup water
- 1 egg or if vegan flax egg or egg substitute for 1 egg. I use Follow Your Heart
Cinnamon Cream and Frosting
- 1 cup almond milk
- 1 cup raw cashews
- 1 teaspoon sea salt
- ¼ cup maple syrup
- 3 tablespoon(s) ground cinnamon
Instructions
Bread
- Mix yeast with warm water in bowl
- In mixing bowl: Add 2 cups of flour, baking soda, baking powder, salt, egg, ½ cup water, coconut oil and maple syrup
- Mix until all ingredients are absorbed
- Add additional 2 cups of flour
- (I used Kitchenaid mixer with dough hook and mixed approximately 5-7 minutes until smooth)
- Cover dough and let rise in warm location for 1 hour
- After dough has risen, scoop approximately ¼ cup dough and roll until it into15" thin strip
- Continue same process with remaining dough
- Take 3 strips, and braid, pinching dough at each end to secure braid. Continue with remaining dough--makes approximately 6 braids.
Cinnamon Cream and Frosting
- Mix almond milk, cashews, maple syrup and salt in blender until smooth.
- Split mix in half.
- Add 3 tablespoon(s) cinnamon to ½ of mix and blend. You now have your cinnamon cream and your frosting.
- Place cinnamon cream in squeeze bottle and spread on each braid.
- Bake at 350 for 25 minutes or until toothpick inserted is clean.
- Let cool. Spread frosting.
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