Ingredients (use vegan versions):
- 2/3 cup rice milk
- Ener-G Egg Replacer equivalent for 1 egg
- 1 tablespoon applesauce (sub. for b*tt*r)
- 2 cups bread flour
- 1/3 cup oat flour (process rolled oats in food proc.)
- 4 teaspoon vegan sugar
- 1/2 teaspoon salt
- 1 teaspoon yeast
- 1/3 cup vegan maple syrup
- 1/4 cup vegan brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 to 1 cup raisins
- 2/3 cup rolled oats, toasted in 350 oven for 10min. or until light brown
Directions:
Add the first 8 ingredients to bread machine according to manufacturer’s
instructions. Set it for the dough setting (mine calls it the manual
cycle). When cycle is complete, remove dough from machine. Cover and let
rise 10 min. In a small saucepan, stir together the syrup, spices and brown
vegan sugar. Cook over low heat until sugar is dissolved, remove from heat and
stir in raisins and toasted rolled oats. Set aside.
On a lightly floured surface, roll dough into a 12×8 rectangle. Spread
raisin mixture over dough to all edges. Roll up jelly roll style, pinch
seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non
stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray
and I think it helped. When the rolls come out, you need to use a spatula
to pry them off the pan, because the brown vegan sugar will have stuck, but they
come right up. These had just the right amount of sweetness. Enjoy!
Serves: