Coconut Mango Rolls

Yesterday the smell of freshly baked cinnamon rolls wafted through my kitchen window. I don’t know where it came from, but it was a wonderful aroma. It made me crave a warm, drippy-glazed roll. Unfortunately, I was out of several ingredients required to make cinnamon rolls. What did I do? I improvised with the stock in my pantry and created Coconut Mango Rolls – a nice farewell to summer treat! These rolls are iced with melted white chocolate, which is a lovely complement to the mango and coconut.

Coconut Mango Rolls

For the dough:

1/2 cup warm water
2 1/2 teaspoons active dry yeast
1 teaspoon agave nectar
1/2 cup coconut milk (room temperature)
1/4 cup melted coconut oil
1/3 cup sucanat (or light brown sugar)
1 1/2 cups unbleached all-purpose flour (or whole wheat pastry flour)
1 1/2 cups light spelt flour
3/4 teaspoon salt

For the filling:

1/2 cup tightly packed, chopped dried mango (soaked in warm water to soften and drained)
1/2 cup coconut butter* (see note), softened
1/2 cup sucanat (or light brown sugar)
zest from one small lemon

For the icing:

1/3 cup vegan white chocolate chips
2-3 teaspoons melted coconut oil
1/4 cup toasted, unsweetened coconut flakes

Directions:

1. Line the bottom of a 9×13″ cake pan with parchment paper. Set aside.

2. In a glass measuring cup, whisk together water, yeast, and agave nectar. Set aside until frothy, about 5-10 minutes.

3. Add coconut milk, coconut oil, and sucanat. Stir to dissolve sucanat.

4. In the bowl of a stand mixer (or in a large mixing bowl), add the flours and salt. Pour in yeast mixture and knead with the dough hook (or your hands if you don’t have a stand mixer) until smooth and elastic, about 6-8 minutes. Shape the dough into a ball.

5. Lightly oil a large bowl (or use the same mixing bowl the dough is in) and place the dough in the bowl, turning to coat with the oil. Cover the bowl, put in a warm, draft-free place, and allow the dough to rise until doubled in volume, about 1-1.5 hours.

6. Once risen, punch down the dough and let it rest for a few minutes.

7. On a lightly floured surface, roll dough into a 12×18″ rectangle. Spread the dough with the coconut butter. Sprinkle sucanat over the coconut butter. Sprinkle chopped mangoes and lemon zest on top of the sucanat. Roll the dough (tightly) into a log (I rolled from the short end, but either way will work just fine) and pinch the seams with your fingers to seal.

8. Slice dough into 10-12 pieces (depending on how fat you want your rolls to be). I found that using a long piece of dental floss is easiest for this task. Simply slide a piece under the log and bring the ends together at the top, criss-cross them, and cut through the dough. Repeat until you have desired number of rolls (10-12). Place rolls into your prepared pan.

9. Cover pan with a dish towel and allow the rolls to rise for about 1 hour. Preheat your oven to 375 degrees during the last 20 minutes of rise time.

10. Place pan, uncovered, into the oven and bake for about 19 minutes. The rolls will be golden on top.

11. Once the rolls are out of the oven, combine the white chocolate chips and coconut oil in a small, microwave-safe bowl. Cook at half power until melted, stirring in 30 second intervals.

12. Drizzle the melted white chocolate over the rolls and sprinkle toasted coconut flakes on top. Allow to cool slightly (it’s hard to wait long, but just don’t burn your mouth like I did!) before eating – these are best when served warm!!

*If you don’t have coconut butter and don’t want to spend a fortune on the Artisana brand, you can make your own! Put 2-3 cups unsweetened coconut flakes in your food processor and process until you have coconut butter (my machine takes about 8 minutes or so)! Make sure to stop your machine and scrape down the sides a few times to ensure a smoother coconut butter. This is much less expensive that store-bought coconut butter and tastes equally yummy.

One More Giveaway!!!

Vegan MoFo logo

Mmmmmmm… Breakfast. During the summer months my mornings were filled with smoothies for breakfast. Now that it is getting chillier outside, I’ve moved on to warmer meals. When Tim and I attended Portland’s Veg Fest in September we snagged a few generously-sized sample packets of a delicious 10 Grain Hot Cereal from Bob’s Red Mill. We enjoyed it so much that we ended up buying some and it has become an intergral part of our morning routine. We even took it backpacking once! This cereal is mighty healthy and a nice switch-up from oatmeal. You can add fruit, nuts, cinnamon, or whatever you enjoy most to this cereal and it will help plow you through your day.  Click on the link above for more information. Here’s a photo courtesy of Bob’s Red Mill:

bobs

For this giveaway, one reader will win a sample packet of the above yummy cereal (it’s a nice-sized sample, probably at least 4 servings) and a cute measure scoop (also from Bob’s). Just leave a comment telling me your favorite breakfast eats/drinks and you will be entered to win! This giveaway is open to international readers too, so everybody gets to play!!! The deadline will be October 30, 2009 (11:59 pm Pacific Standard Time) and I will announce the winner on the 31st!!!

“A” is for Almond-Orange Sweet Rolls

3930562108_f07c8dec17

Earlier this year I was busier than a bee testing recipe after recipe for Celine and Joni’s soon-to-be released cookbook, 500 Vegan Recipes. Several (I mean, MANY) of the recipes became repeat favorites and the following is one of them:

Almond-Orange Sweet Rolls

Almond-Orange Sweet Rolls

The recipe is actually called Almond Spelt Sweet Rolls, but I was out of spelt flour for this batch and subbed AP flour instead. You can find the recipe here, because Celine is a sweetie and posted some of the cookbook recipes on her website! The rolls are sweetened with agave, studded with raisins, and coated with crunchy raw sugar/orange zest mixture. The interior is soft, fluffy, and subtly sweet. They are the perfect rolls to have alongside a cup of tea or coffee. In fact, they are so delicious that I had to hide them from Tim because he was devouring them. We eventually had to play the Hot/Cold game because he desperately needed a sweet roll fix and he was getting increasingly moody. Make these and be extra happy.

Almond-Orange Sweet Roll 3

“B” is for Brunch

3930562108_f07c8dec17

The luxury of sleeping in on weekends only gets better when combined with waffles, right? Right. Tim made me buckwheat waffles for breakfast on Saturday while I lazily read a book and demanded my food. I know waffles alone aren’t really brunch, but when you eat them around 11 a.m., it’s officially past the normal breakfast hour. Tim used the Buckwheat Waffles recipe from Vegan Brunch since we had a bunch of buckwheat flour in the cupboard. We topped them with homemade huckleberry jam (from huckleberries we picked ourselves while backpacking last month!!!). We ate them and we loved them.

bw waffles 3!

Brekkie for Dinny?

Oooooohhhh yeeeeeaaaaaah…I love pancakes. Fluffy, yummy, and stacked up on my plate. Tuesday is always grocery shopping day for me, so sometimes dinner on Monday night is a scraping together of random ingredients (if I stray from my meal list), or…it’s breakfast! This particular pancake recipe is adapted from one that was written into a children’s book I read, but the name of the book escapes me. I am not allowed to make these however, because according to my boyfriend, I am unable to achieve “golden perfection”. That’s cool. I’d rather sit back and watch the master at work anyways!

Tasty Pancakes

*Makes about 6 pancakes if using 1/2 cup batter per pancake. This seems to be enough for two people. *

1 cup all-purpose flour (unbleached)
1/4 cup unrefined sugar (or dry sweetener of your choice)
1 generous teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup non-dairy milk (plain)
1/4 cup vegetable oil
1 egg replaced (I use Ener’G Egg Replacer)
1/2 teaspoon vanilla extract
Maple syrup, fruit, or other toppings of your choice

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Stir together, careful not to over mix. Ladle about a 1/4 cup (or more for bigger pancakes) of batter into a hot skillet over medium-high heat (or whatever temperature suits your stove, my stove is very unreliable). Cook, flip, and eat up. Or, make someone else do the hard part while you demand your pancakes.