Cinnamon Roll Loaf

Method

Place sugar, warm almond milk and yeast and leave to activate yeast for about two and a half minutes (not too warm or you’ll compromise the yeast)

Add the rest of the ingredients (except raisins) and mix together to form a dough, once a dough is formed add the raisins and knead for three minutes

Lightly grease a bowl with vegan butter or coconut oil and place dough inside, cover and leave in a warm place for an hour

Once it has proved and doubled in size, knock back and then shape and place in a lined bread tin before covering

Return to prove for another 30 minutes before baking at 200 degrees for 30 minutes, the bread should be brown on top with a hollow sounding bottom!

While the bread is cooling, take one pot of our natural cheese spread and add 4 tbsp almond milk and a couple of vanilla flavour drops for sweetness plus 1/2 – 1 tbsp of cinnamon and mix together to form a glaze

Spread glaze on the loaf and eat on the same day

Ingredients

1 packet of fast action yeast

300g of warm almond drink

2 tbsp of coconut sugar

600g bread flour (gluten free bread flour if needed)

2 tsp salt

2 tsp of cinnamon

300g raisins