Pumpkin & Cinnamon Swirls

• Completely vegan-friendly!
• Delicious swirls of pumpkin with coconut sugar and cinnamon.
• A great recipe for kids to help with.
• Perfect for Halloween or Bonfire Night, but super all year round.

Light Brown Plain Flour, Organic 1kg (Marriages)

250g Light Brown Wheat Flour

100% Pure Pumpkin Puree 425g (American Food Company)

180g Pumpkin Puree

Organic Coconut Sugar (1kg) - Sussex Wholefoods

130g Coconut Sugar

Quick Yeast 125g (Doves Farm)

2 tsp Quick Yeast

Rice Syrup, Organic 350g (Biona)

25g (and more to top) Rice Syrup

Organic Ceylon Cinnamon Powder (100g) - Sussex Wholefoods

2 tsp Ground Cinnamon

Profusion Himalayan Rose Pink Salt - fine 500g

1 tsp Salt

Other Ingredients

• 50g Vegan margarine
• 150ml Warm water

Method

1. Lightly grease a baking dish. 8 x 8 inch is ideal, although any similar size will be fine.
2. Combine the flour, salt, yeast, 30g of the Coconut Sugar, 20g of the Vegan Margarine and warm water in a blender or a mixing bowl, and mix thoroughly until you have a smooth dough.
3. Knead the dough on a floured surface for 5 minutes before resting in a bowl, covering with clingfilm or a damp tea towel, and leaving to rest for an hour.
4. Make the filling by mixing together the remaining Coconut Sugar and Vegan Margarine with the Pumpkin and the Cinnamon.
5. Roll the dough out into a large rectangle about 1.5cm thick, and spread the filling on top.
6. Roll the dough up like a Swiss roll, then cut 5cm thick discs and lay them on the prepared baking dish.
7. Cover and leave to rise for 45 minutes.
8. Set the oven to 190°C (gas mark 5).
9. Uncover the dish and brush the swirls with a vegan milk alternative and bake for 20 minutes or until the top is browned.
10. Top with the Rice Syrup while still hot.
11. Dig in!