Carrot Cake Cinnamon Rolls

Ingredients

60g graded carrot30g salted caramel soy protein isolate @myvegan15g unflavoured soy protein isolate @myvegan14g coconut flour2.5g psyllium husk powder – stick everything well5g baking powder100g yogurt @tamarvalleydairy / soy yogurt5g maple syrup/ honey60g water/ milk

Fillings

Water for spreadCinnamon powderPumpkin/ apple pie spice (optional)Erythritol

Toppings

50g yogurtMaple syrup/ honey

Method

1. Mix all the dry ingredients together, then mix in yogurt and syrup2. Add water/ milk gradually and add graded carrots3. Mix with spatula, then with hands until dough form (should be too sticky or dry)4. Separate dough into half5. Roll half of the dough into rectangle shape on a parchment paper6. Mix cinnamon powder and erythritol7. Use a brush to spread a thin layer of water on the rectangular dough and sprinkle cinnamon sugar on top8. Roll ur dough with the help of parchment paper and cut into 5 small rolls9. Repeat the same process on the other half and place everything on the skillet/ baking tray10. Preheat oven to 175 and bake for around 30 mins (depending on ur oven)11. Mix yogurt with syrup as toppings12. Let cool and add toppings

Notes

1. If u aren’t vegan, u can sub water n psyllium husk with egg/ egg white – I guess it’s gonna be even better tbf – feels more like a bread2. If using Greek yogurt, u may need to add more water3. If using whey protein/ OAT/ AP flour in replace of soy protein, u may have to reduce the amount of water as they are less absorbent than soy protein