Coconut Rhubarb Rolls (GF, DF)

No one will know these buns are gluten and dairy free! Soft and delicious and not too sweet. Perfect with a drizzle of maple syrup over the top.

Ingredients:

15g psyllium husk

180g water

160g potato starch (can also sub arrowroot or tapioca or a combination)

135g millet flour

25g buckwheat flour

50g coconut sugar

6g instant yeast

6g baking powder

5g guar gum (can sub xanthan gum)

5g salt

100g coconut liquid (from a can of coconut milk)

1 egg

28g coconut oil (preferably unrefined)

100 g coconut cream (from the top of a can of coconut)

Filling:

1 cup rhubarb compote

1/4 cup shredded coconut

Directions:

Mix psyllium husk with water and let gel, about 5 minutes.

Whisk together dry ingredients in bowl of stand mixer.

Add coconut liquid, egg, and coconut oil to gelled psyllium husk and stir to combine.

Add wet ingredients to dry ingredients and mix with dough hook until combined. Mix for a further 5 minutes until you have a very smooth, sticky dough.

Turn out onto a lightly floured surface and roll out into a large rectangle. Thinner dough will make for more spirals in your buns.

Spread compote evenly over dough, then sprinkle with shredded coconut.

Cut 7 strips and then roll up into buns. Place in non-stick or well oiled round cake pan.

Let rise until nearly doubled in size, about 1 hour.

Melt coconut cream from top of coconut milk can and pour over buns just before putting them in the oven.

Cover with aluminum foil and bake at 350 degrees for 20 minutes. Uncover and bake 15 minutes more, until a knife comes out clean and they are golden brown.

Enjoy as is or drizzled with maple syrup.

These freeze well. I separate and freeze them separately on a tray, then move to a freezer bag for easy single servings.