1. Prepare the carrots:
Peel the carrots, cut into small pieces and cook in a pan of water for about 8 minutes until soft. Then drain the water and blend the carrots to a fine puree.
2. Make the batter:
Place the carrot puree in a bowl with the plant milk, margarine, flour, sugar, linseed, yeast, cinnamon and a pinch of salt. Knead everything into a smooth dough. Cover the dough with a kitchen towel and leave to rise in a warm place for 1 hour until it has doubled in volume.
3. Roll out the dough:
Roll out the risen dough into a rectangle on a lightly floured surface.
4. Prepare the filling:
Melt the margarine and mix with the sugar, cinnamon and raisins. Spread the mixture evenly over the rolled-out dough.
5. Shape the snails:
Roll up the dough from the long side. Then cut into slices about 2-3 cm thick and place the snails in a greased baking dish. Leave to rise for another 30 minutes.
6. Bake:
Preheat the oven to 180 °C top/bottom heat. Bake the cinnamon buns for approx. 20 minutes until golden brown.
7. Enjoy:
Remove the finished carrot and cinnamon buns from the oven and finish with powdered sugar or a vegan sugar glaze as desired. Best enjoyed lukewarm!
Nutritional values per roll (approx.)
- Calories: 180 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 5 g
