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Ingredients
  • subheading: Dough:
  • 1 cup warm almond milk 250g, I like to use Silk's Almond + Cashew Blend
  • 1 tbsp active dry yeast 10g
  • 2 tbsp inulin or 1 tsp sugar 15g inulin or 5g sugar, necessary for the yeast to activate
  • 1 ¼ cup vital wheat gluten 154g
  • lupin flour 80g
  • ⅓ cup oat fiber 40g
  • ¼ cup tapioca starch 30g OR 2 tbsp coconut flour, 14g
  • 6 tbsp powdered monkfruit sweetener 60g
  • 1 tsp cinnamon
  • ½ tsp xanthan gum
  • ¼ tsp salt ½ tsp if using unsalted butter
  • 1 whole egg + 1 egg yolk at room temperature, whisked together
  • 1 tsp vanilla extract 5ml
  • ¼ cup salted butter softened, 60g
  • subheading: Filling:
  • ½ cup softened salted butter 120g
  • ¾ cup sukrin brown sweetener 130g
  • 1 ½ tbsp cinnamon 11g
  • subheading: Cream Cheese Frosting:
  • ½ cup softened cream cheese 4oz/112g
  • 2 tbsp softened salted butter 30g
  • ½ cup powdered monkfruit sweetener 100g
  • 2 tsp vanilla extract 10ml
  • 1 to 2 tbsp almond milk 15g-30g (as desired to thin batter)
Steps
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