A few months ago I made these 2 Ingredient Bagels and I’m still seeing remakes til this day all over Instagram. That’s what inspired me to make a pumpkin version that is yes, DAIRY FREE (oh hey there vegans, I got you!) and ’tis the season for all things pumpkin so I thought why not do a twist (no pun intended) on the original. Instead of using yogurt, I subbed pumpkin puree and it still worked to make these “Cinna-buns” – but you can’t have the buns without the glaze! This recipe is perfect for Fall, Thanksgiving morning, Christmas morning, New Year’s, or just that Sunday morning brunch with your dog and a cup of joe!
1 cup of self rising *oat flour (sprouted is best)
1 cup of pumpkin puree (can sub with applesauce or sweet potato baby food)
Pumpkin pie spice for garnish
*Buy sprouted oats then blend in a blender for a few seconds until it becomes a powder. Can also use regular oats but sprouted is best for digestion purposes.
*To make self rising oat flour: mix 1 cup oat flour + 1 tsp baking soda and 1 tsp baking powder.
1/2 cup of coconut butter
2 Tbsp cashew butter
1 Tbsp coconut oil
1. Preheat oven to 350 F.
2. In a large bowl, mix oat flour and puree of choice until a thick batter forms then roll out into long rod shapes then gently flatten. (Note, this is easiest done when hands are oiled with coconut oil. Washing hands after rolling each one also helps keep them from sticking to your hands) Sprinkle one side of the flattened rod with pumpkin pie spice then roll up into a spiral and place in greased / oiled baking dish of choice. Repeat with remaining batter.
3. Bake in oven for about 15 minute then allow to cool before glazing.
4. For the glaze, melt all 3 ingredients together and pour over rolls. Can eat warm or I prefer to eat them chilled after the glaze has hardened a bit!