DIY Nut Milk
Breakfast ideas, Vegan
If you’ve never tried making nut milk, you should! We always have a batch of it in a jar in the fridge waiting for coffee, granola, smoothies, baking and even…
We have about 4 breakfasts over here that we rotate without any extra creativity. We always eat it, and we always eat it together before the day starts but it’s a meal where we use less of our budget, and less of our time. But this week we watched Babish make cinnamon rolls so when I then went and prepped my sourdough a day earlier than I meant to *eyeroll* I had extra dough… hey there cinnamon rolls! I just threw things together late at night and we woke up early to bake them for breakfast… honestly not all throw-things-in situations work like this but they were AMAZING. They’re heaven for a treat breakfast that isn’t crazily loaded with refined sugar and things you don’t want, just real food ingredients. Here’s what we did:
INGREDIENTS
1 batch spelt sourdough bread dough prepped to the fold every 30 minutes stage.
2T maple syrup
2T cinnamon
Sticky date filling:
3 cups dates
3 cups water (this depends how soft the dates are, this is for drier dates, start with half and add as needed)
2T cinnamon
Maple Glaze:
6T nut butter (used sun butter but I recommend almond/cashew! anything works though!)
3T coconut oil
2T maple syrup
2T nut milk
DIRECTIONS
For the glaze:
If the nut butter and coconut oil are solid, soften them in a small pan first. Then mix together the butter, oil, maple syrup and finally stir in the milk. It will all come together in a thick syrupy mix. If it has a few lumps it doesn’t matter too much as you’ll be spooning it over hot cinnamon rolls so anything left will melt down. Set the glaze aside.
For the dough:
Make the dough as explained in the sourdough recipe HERE up until you’re ready to fold and rest it for the 4 hours. This part is the same (fold in the corners, turn over, and cover every 15-30 mins) but the first or second fold and turn I drizzle on 2T maple syrup before folding. Then every few cycles I shake cinnamon over the top before folding. Just to slightly sweeten and spice the dough. You can omit this, most of the sweetness comes from the filling but I like a little in the dough. While you are folding and resting (or earlier) you can also prep the dates.
For the sticky date filling:
Pit the dates and add them to a saucepan with the water. The amount of water will vary depending on how dry your dates are so start with half. Cover the pan and let them cook until they are soft (10-15 minutes.) Take the lid off, turn down the heat and let them simmer while you stir them regularly for 30 minutes to an hour until they are really really soft with no lumps. You may need to mash a few of them with a fork but that should be easy to do when they’re that soft. Keep simmering, and either reduce down any water until you have a thin paste, or add extra water as needed simmering it together until you have a thin paste consistency. You don’t want it to be drippy but you want it to be easy to spread on the dough like a jam. Turn off the heat, cover with a lid and set aside.
Back to the dough:
When you have folded and rested the dough for 4 hours, stretch it out to about a 16”x24” rectangle. You can roll it if you want but stretching and shaping works well. Spread the date filling over the entire surface evenly. Then sprinkle over 2T cinnamon powder.
Starting along the longest edge fold over the long edge half an inch all the way along and then continue to roll to create a long thick sausage. Cut it at the centre with a sharp knife and then cut each half into four even pieces. Fill and 8×8 baking disj with parchment paper and then arrange the rolls in, 3 at the edge then 2, then 3 so they fit together well. Cover with a light cloth and leave for 8-12 hours.
Preheat the oven to 350F with a dish of water in the oven. When it’s preheated set the rolls in the oven. Bake them for 40 minutes. Pull the rolls out of the oven and then should be springy but not doughy on top. Slide the rolls on the parchment out of the pan onto a cooling rack. Drizzle over the glaze and roughly spread it so it completely covers the rolls and drips down into all the folds and swirls.
Pull them apart and dive in!
