Make the Dough:

• Dissolve the yeast in the warm water with 1 tablespoon (13 g) of cane juice.
• Let sit until bubbly and foamy, about 5 minutes.
• In a bowl, mix together the flour and cinnamon.
• In another bowl, combine the remaining ½ cup (100 g) of cane juice, melted butter, vanilla, and yeast mixture.
• Add the wet ingredients to the dry and knead until an elastic dough forms.
• If the dough is too sticky, add more flour; if too dry, add a bit more water.
• Knead on a floured surface for about 5 minutes.
• Form the dough into a ball, lightly coat with a thin layer of oil, cover with plastic wrap, and let rise for 1 hour.

Make the Filling:

• Mash together the brown sugar and cinnamon with softened butter until smooth and uniform.

Shape the Buns:

• Punch down the dough and roll it out on a floured surface into a 9 × 12-inch (23 × 30.
• 5 cm) rectangle.
• Spread the cinnamon filling evenly over the dough, leaving a ½-inch (1.
• 3-cm) border on the short edges.
• Roll up the dough from the short edge and crimp the end to seal.
• Using a sharp knife, cut the rolled-up dough into 12 equal pieces.
• Arrange the pieces, cut side up, in a 9 × 12-inch (23 × 30.
• 5 cm) baking dish.
• Let rise for an additional 45 minutes to 1 hour.
• The rolls will be touching in the dish.

Bake:

• Preheat the oven to 400°F (200°C, or gas mark 6).
• Bake the buns for 15 to 20 minutes, or until golden brown.
• Let them rest for 5 minutes to soak up the juices before serving.

Prepare the Icing:

• Stir the nondairy milk into the powdered sugar until smooth.
• Drizzle over the hot buns.

• Combine all the ingredients in a large bowl.
• Whisk vigorously until fully blended and smooth.
• Adjust the consistency by adding more nondairy milk if needed.
• Serve chilled and enjoy!

• Combine the milk, espresso powder, cocoa powder, Sucanat, cinnamon, and chili powder in a small saucepan.
• Chill the mixture in the fridge for 1 hour to allow the flavors to develop.
• After chilling, bring the mixture to a low boil over medium heat.
• Reduce heat and simmer for 4 minutes, whisking occasionally.
• Stir in the chocolate chips until melted and well combined.
• Pour into your favorite mug and enjoy.

• In a small saucepan, whisk together the almond milk, pumpkin purée, maple syrup, vanilla extract, instant espresso powder, cinnamon, and ginger.
• Heat on medium-low, and let simmer for about 8 minutes, stirring occasionally.
• Once heated through, pour into your favorite mug and enjoy!
• (For a smooth drink, strain through a fine-meshed sieve before serving, if desired.
• )

• In a medium pot, bring the soy or rice milk and cinnamon to a boil over medium heat.
• Add the cooked rice and stir continuously to thicken.
• Remove the pot from heat.
• Stir in the vanilla extract, maple syrup, and a pinch of salt.
• Serve warm, drizzled with extra maple syrup if desired.

• Combine couscous, nondairy milk, vanilla extract, cinnamon, pecans, and raisins in a medium saucepan.
• Cover with a tight-fitting lid and bring to a boil over medium heat.
• Reduce the heat to low and let simmer for 5–10 minutes, or until all the liquid is absorbed.
• Fluff the couscous with a fork.
• Divide into 6 portions and serve immediately, or let cool and freeze for later use.

To Reheat from Frozen:

• Thaw individual portions overnight.
• Add a splash of nondairy milk and microwave for 1–2 minutes.
• Enhance with maple syrup, agave nectar, fresh fruit, or additional nondairy milk, if desired.

• In a medium saucepan, whisk together the soy nog, sugar, raisins, rum (if using), cinnamon, salt, and arrowroot powder.
• Bring the mixture to a low boil, then remove it from the heat.
• Gradually stir in the bulgur.
• Return the pan to the warm stovetop, cover with a lid, and let it stand for 15 minutes.
• Stir well, then let it stand, covered, for another 10 minutes.
• Serve warm, at room temperature, or chilled.
• Top with chopped pecans if desired.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.

For Chocolate Almond Cookie Dough:

• Place almonds, oats, sugar, salt, arrowroot powder, and baking powder in a food processor.
• Process until finely ground.
• Add melted chocolate and nondairy milk.
• Process until thoroughly mixed.

For Oatmeal Raisin Cookie Dough:

• In a medium bowl, whisk together flour, oats, cinnamon, baking soda, and salt.
• In a small bowl, whisk together peanut butter, peanut oil, and nondairy milk until emulsified.
• Add Sucanat and vanilla to the wet ingredients.
• Stir the wet mixture into the dry ingredients.
• Fold in the raisins.
• Crumble both cookie dough preparations evenly onto the baking sheet.
• Bake for 12 minutes, stirring halfway through for even baking.
• Let the granola cool completely on the baking sheet.
• Transfer to an airtight container and store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a microwave-safe bowl, combine peanut butter, sugar, and water.
• Heat in the microwave for 30–60 seconds to soften the peanut butter.
• Mix in 20 g (2 tablespoons) of the brown rice flour, cinnamon, salt, and oats.
• The mixture will become thick.
• Transfer the mixture to the baking sheet and combine with your fingers, working it into chunks.
• Sprinkle the remaining 20 g (2 tablespoons) of brown rice flour on top and gently work it in, taking care not to break the granola chunks too much.
• Add the jam in small dollops, distributing it throughout the granola without fully coating it.
• Spread the mixture evenly across the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for an additional 10 minutes, or until golden brown.
• Allow to cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Prepare a large rimmed baking sheet.
• In a large bowl, mix the oats, flour, flax meal, and salt.
• In a small bowl, whisk together peanut butter, oil, and agave nectar (or maple syrup) until smooth and emulsified.
• Pour the wet mixture into the dry ingredients and mix until evenly coated.
• Spread the granola mixture in an even layer on the baking sheet.
• Bake for 8 minutes, then stir well.
• Bake for another 8 minutes, or until golden brown.
• Remove from the oven and stir in the chocolate chips while the granola is still warm, allowing the chips to melt and coat the granola.
• Let cool completely on the baking sheet before transferring to an airtight container.
• Store in the refrigerator once cooled.