Sweet – In For The Food

Dairy free Butternut Squash Rolls

Leave a Comment / Bread & Co, Sweet Stuff / Andra

This is a spin up of a classic cinnamon rolls, but using pumpkin (butternut squash in fact) inside the dough, because it is autumn and squashes are all over. Also, as a filler, I don’t use cinnamon, but you could definitely add some if you want. I used almonds this time, but use whatever nuts you have and like.

The reason for this recipe is, in fact, a visit from a friend of ours, that does not eat dairy. So I accepted the challenge and baked something that might seem ordinary for many, but not usually done in a dairy free version. He was more than happy with the rolls. So I had to get the recipe online as well and sent some from the new batch to him again.

I hope you enjoy and give it a try.

Love,

Andra

Dairy Free Butternut Squash Rolls

This is a dairy free option for sweet rolls, or sticky buns, and on top of that it uses butternut squash in the dough, that lends the rolls a bright yellow color. They are sticky and delicious, soft and perfumed. Best eaten lukewarm. I do recommend heating them a few seconds in the microwave before eating them the following days, due to the coconut oil that hardens at room temperature.

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Prep Time 2

Cook Time 40

Total Time 2 40

Course Dessert

Cuisine International

Servings 9 buns

Ingredients

Dough

200 g butternut squash baked and pureed
600 g bread flour
1/2 tsp salt
7 g instant yeast
2 eggs
240 g coconut milk
1 tsp orange zest

Filling

150 g almonds toasted and chopped
100 g coconut oil melted
100 g sugar mine was a mixture of brown and white

Syrup

100 g coconut milk
150 g white sugar
pinch vanilla

Sprinkle

50 almonds toasted and chopped

Instructions

Mix all the ingredients for the dough. Use a stand mixer to knead the dough for about 8-10 min, or knead by hand, but it is a very sticky dough and quite soft.
Transfer to an oiled bowl, cover and let proof until doubled in a warm place.
Extend the dough on a floured surface to form a rectangular shape, of a thickness of about 1 cm. Try to get the air out from the dough.
Pour and spread half of the melted coconut oil on top of the rectangle, spread the sugar mixture, pour the rest of the coconut oil and sprinkle the chopped almonds.
Roll the rectangle on the larger side to form a long log shape, seal the end and put it underneath the log. Cut the log in chunks of approximately 5 cm length. As a tip: use a dental floss to cut them (see in the video how).
Put the pieces in an oiled tray, leaving some spaces between them. Cover with a damp kitchen towel and let proof until they fill the tray. In the meantime preheat the oven to 180 degrees C.
Bake the rolls until they start to change color on top. In the meantime make the syrup by boiling the coconut milk with the sugar and some ground vanilla or vanilla extract.
Take the rolls out when they start to get golden on top and spread evenly the syrup on top and all the crevices. Then bake for another 10 min.
Leave out to cool and serve still lukewarm.

Video

Keyword dairy free, desert

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Banana Bread | Banana Bundt Cake

This one of my favorite cakes ever, moist and unctuous, but also a little crunchy from the chocolate, pleasantly flavored from the bananas and not too sweet.

For me adding the chocolate is a must and I don’t advise you to skip it, unless you hate chocolate. I don’t eat very often cakes, and I don’t usually like them, but I simply love this one. And I made the recipe not too sweet, but you can add more sugar if you feel like.

Also, I use light brown sugar, so it is even less sweeter, but I think it is enough, the bananas will also give it some sweetness. Vanilla is another ingredient that combine so well with the banana and the chocolate.

I recommend to eat the cake only the next day, it gets better with time. You will probably cannot help yourself and you will cut it while it is warm. I also do that, but it really is worth the wait.

You can bake it in a Bundt cake form, or a classic bread tin, or even flat in a rectangular pan, whatever you have in your home. It will still taste delicious.

But enough rambling, bellow is the recipe.

Banana Bread | Banana Bundt Cake

A very moist and flavorful banana bread, with the addition of chocolate for a bit of crunchiness.

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Ingredients

380 g flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
250 g butter room temperature
220 g sugar I used light brown sugar
vanilla
2 large eggs or 3 small
4 big or 5 small very ripe bananas
200 g sour cream or Greek yogurt
200 g chocolate

Instructions

Preheat the oven at 180 °C.
Butter the pan of your choice (Bundt, bread pan, rectangular pan), and dust with flour.
Mix the flour with salt, baking soda and baking powder.
On a plate, smash the bananas with a fork,
Chop the chocolate.
Separately, using a whisk or a hand mixer, beat the butter with the sugar and vanilla.
After it gets fluffier and creamier, add one egg at a time.
Add the banana.
Using a spatula, and folding motion, add alternately the flour mixture and the sour cream/yogurt.
Mix fast and only until the flour is almost incorporated. Do not overmix, the texture of the cake will be too dense.
Add the chocolate and fold a few times.
Pour the batter into the baking pan of your choice and bake around an hour.
The cake is done when a toothpick or knife inserted in the middle of the cake comes out clean.
Cool for 5 minutes in the pan, then flip it on a cooling rack and cool completely.
It tastes better the second day if you feel you can wait for it.