Cinnamon Braid
Cinnamon Braid, delicious gluten free, dairy free treat that is perfect for holidays, or any day.
Servings 3 large
Calories 376kcal
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.
