1 cup tapioca flour
2 cups buckwheat flour
1 tbsp glutenfree baking powder
1 tsp ground cardamon (optional)
1/2 tsp salt
1/2 cup pumpkin puree
1/2 cup apple sauce (unsweetened)
Filling10 dates (destoned)
2 tbsp date syrup/maple syrup/ honey
1 tbsp soft coconut oil (not liquid)
5 tbsp cinnamon
Preheat your oven to 180C. To make the filling you need to soak the dates in boiling water for 5 minutes.
Drain and add to a food processor along with the other ingredients leave to stand. To make the dough: place the dry ingredients into a bowl then add in the pumpkin puree and the apple sauce. Stir well to combine. Tip out onto a floured surface and knead until you have a thick springy dough. Roll out into a rectangular shape until it is around 4cm thick.
Spread the dough with the filling so that it is completely covered on one side. Next, starting from one end slowly and tightly roll the dough. Slice the roll and place the buns spiral side upwards into a lightly oiled baking dish, leaving a few cm between each bun. Place into the oven for approx. 20 minutes or until golden brown.
Leave to cool before enjoying!
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