Spelt Cinnamon Rolls

This is the second time I tried to make cinnamon rolls and they came out pretty good, so I can say I have a recipe! I tried to make them as healthier as possible, using mostly wholewheat spelt flour, Rapadura sugar [evaporated cane juice] and agave syrup in the dough. But then I got to thinking about icing-glazing. I tried a mixture of rice syrup and soy milk powder, but it was a failure and and I realized it couldn’t be that healthy, so I used a dairy-free white chocolate. Extra decadent, high in fat, creamy but still vegan! But hey, that was a small amount of topping the buns! Anyway if you still don’t want to do that, then you can just drizzle on top of the some rice syrup or agave -for the ‘regular’ days.
If you are feeling fancy, you can totally add pecans, raisins or anything you like. I just sprinkled some silvered toasted almonds on top, keeping it simple. I also made a small batch, so that I didn’t end up eating too many. Yes part of a healthy diet is knowing when to stop!

you need :
-1 cup wholewheat spelt flour [ the one I use is very fine, like whole wheat pastry flour, so do try to find one like that. Mine is Demeter]
-1/2 cup unbleached white flour
-1/2 tsp salt
-3 tbsp agave syrup
-2tbsp non-hydrogenated margarine
-3tbsp lukewarm water
-4 tbsp soymilk
-1 tsp lemon juice

1tbsp non-hydrogenated margarine
2tsp cinnamon
31/2 tbsp evaporated cane juice [Rapadura sugar]

50gr dairy free white chocolate or rice syrup or agave syrup

Mix salt and the flours together. In a separate bowl add 1tsp agave syrup, water and yeast and let stand until frothy. In another bowl add soy milk and lemon juice until it curdles.[5min] Now add to the soymilk the rest of the agave and melted margarine. Make a well in the middle of the bowl with the flour and add all the wet ingredients. Mix with a spatula until combined and start kneading with your hands for about 5 minutes. If the dough is too stiff add some lemon juice to soften the gluten. Form a ball and place in an oiled bowl, cover with a damp cloth and leave in a warm place ferment until double in size.

Now deflate evenly the dough by pressing with your hands, and start rolling a rectangle with a rolling pin, until it is thin like a towel. Brush on the surface one tablespoon of melted margarine and sprinkle evenly the sugar&cinnamon mix. This is the part where you add the extras if you wish.[raisins, pecans] In my opinion, raisins is the best option, but I wanted them more simple.
With your hands roll the rectangle and cut in six equal pieces. Pinch the ends seams to seal. Place in a baking dish and let rise fro 30 minutes. Preheat oven at 180c and bake for 15-20 minutes.

To glaze melt the white chocolate and pour over the buns or for a healthier option drizzle rice syrup or agave syrup.

*The dairy free chocolate I used is made with rice milk by Bonvita. I got it at Prasino Market but I found it also online at Vegan Perfection, where I took the picture from.