Makes 7 Cinnamon Squares buns, 1 per serving
Ingredients:
For the Dough:
2 1/4 cups of Gluten Free Flour (I used to mix oat flour, coconut flour, & almond meal)
2 1/2 Tbsp. active dry yeast
¾ cup warm unsweetened almond milk
2 scoop Plant Based Protein Powder (I used Vanilla Tone it Up)
2 tsp. baking powder
1/4 tsp salt
1/4 cup Agave syrup
1 egg (*For Vegans: 1 Chia/ flax egg: 1 Tbsp. ground chia seeds + 3 Tbsp. warm water)
Filling:
1/2 cup dates, pitted
2 tsp. ground cinnamon
1 Tbsp. coconut oil, melted
3 Tbsp. unsweetened almond milk
1 Tbsp. Agave
Directions:
1. Preheat oven to 350 degrees.
2. Soak dates in warm water
3.Combine active dry yeast and warm almond milk in a bowl. Mix it up & let sit for 5 minutes.
4. In a separate bowl, combine your flour, protein power, baking powder, salt, agave, and egg.
5. Add yeast and almond milk to flour bowl and stir to combine. Let it sit in a covered bowl in a warm room for 20-45 minutes.
5. In a blender, combine dates, cinnamon, coconut oil, almond milk, and agave. Blend until Smooth.
6. Spray your baking sheet (or oven safe dish) generously with coconut oil
7. Take half the dough and place in the over same dish patting it flat to create the bottom layer of our square.
8. Spread the filling on top of the flat layer.
9. Add remaining dough on top of the filling layer.
10. Cook for 20-25 minutes.
Serve warm & enjoy
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