Ingredients:
- 1 cup wheat flour
- 1 cup oat flour
- Coconut oil 2 tablespoons
- Cinnamon powder to taste
- Coconut sugar to taste
- Barùkas in pieces 3.2 oz
- Barùkas pulp bran 1.8 oz
- Organic yeast 1 pack
- 1 cup coconut milk
- 2 medium bananas
- Coconut oil 1 spoon
- 1 pinch of saffron
- Barùkas fruit crumbs 1.8 oz
Preparation:
- Place the yams in the pressure cooker or boiling water, and let them cook until soft for 12-15 minutes.
- Activate the fermentation by adding it to warm water with a little sugar.
- Mix the dry ingredients, whole wheat flour, and oat flour, and mix well.
- Add the coconut oil, coconut sugar, and activated fermentation to mix.
- Mix well until obtaining a homogeneous, non-stick, and manageable dough. Stretch it to about 1 cm thick.
- Mix the cinnamon with the pulp of the Barùkas fruit and the pieces of Barùkas nuts.
- Cover with the cinnamon-barukas mixture evenly and roll up.
- Cut each roll 2-3 inches thick.
- Place on the surface of the pre-greased pan and bake for 20-25 minutes at 480F depending on your oven.
- Meanwhile bake the "frosting" remove the cooked yam from the pressure cooker, and caramelized the banana mix with coconut milk.
- Once the desired consistency is reached. Cinnamon rolls removed, let cool, and add "frosting" on top. Now just enjoy!
