Pair with some chamomile tea..
There is a hummingbird in our yard. I'll call her a she. She comes to dart around the green trees, dancing in the sunlight, several times a day. Like a shimmery green fairy. She moves like a swift breeze. She almost reminds me of the vampires in Twilight the way she swiftly jets from one spot to the next. Here and gone in a flash - leaving you looking all around asking "where did she go?"
And most everyday, at around 6pm that dainty hummingbird - I think it is the same friendly bird - sets her tiny body on a skinny twig that jets out from the massive tall tree outside my window - and she does something amazing. She rests. Sits. Those vibrant blurred wings that had been whizzing all day long suddenly, stop. Her hummingbird body is quiet. It is actually incredibly awesome to see that busy little bird just puff up its feathers and take a rest. It looked shockingly so easy for her. I gawked with curious eyes as she sat so still, so quiet. You rarely see hummingbirds rest! It was kind of magical. And it was as if she was starring back at me and saying, "What? A bird can't rest?"
The Hummingbird. snapped this pic through my window..
I think we can all feel like hummingbirds - I certainly do lately. Fluttering around madly. Whizzing around our daily routes and twisted schedules. Flower to flower. But even busy birds need to find a quiet branch to perch on and let their wings rest. If a hummingbird can be so Zen - than so can I.
My restful beverage of choice: chamomile tea. Have you ever noticed how chamomile flowers look like really chilled out daisies? Their petals all slumped backwards like they just had a spa day? One of those crazy ingredients that kind of looks like how its benefit - calming. (Like walnuts look like little brains.)
And maybe you can pair it with this cozy berry roll too..
Customize it. You can change up this recipe with any berry and nut combo you'd like. Try Strawberry-Pecan, Blueberry-Pistachio, Raspberry-Almond and more.
Is the frosting sugar vegan?? Yes! Learn about why organic sigar is your ticket to spotting vegan sugar easily - my video post here.
Blackberry Walnut Oat Chamomile Rolls with Coconut Frosting
vegan, makes 6-8 rolls
1 yeast packet
1 cup + 2 Tbsp warm water (try a tea infusion! By using warm tea instead!)
1 tsp organic sugar
1/4 cup rolled oats
1 tsp flax seeds
2 1/2 cups organic white flour
1/2 cup organic sugar
2 Tbsp vegan buttery spread, softened
1 Tbsp baking powder
1/2 tsp salt
+additional pinches of flour as needed
1 pint blackberries, organic
1/4 cup organic sugar
1/2 cup raw walnuts, chopped
1/2 tsp almond extract
3-5 Tbsp vegan buttery spread
1 tsp maple syrup
+additional drizzle maple syrup
1/3 cup vegan buttery spread
1/2 cup unrefined organic virgin coconut oil
1 1/2 cups organic powdered sugar (more or less for desired thickness of frosting)
1. I make the frosting first and place in the fridge. It hardens up quite a bit, but that is the perfect temperature to slather onto the warm rolls since the frosting easily melts and softens when it warms. So I add all the ingredients to a large bowl and beat with a hand mixer until fluffy. Do not over beat or the coconut oil will start to melt and get oily. Add more sugar if you like a thicker, sweeter frosting. Set in fridge.
2. Add the yeast packet, teaspoon of sugar and warm water or tea to a large mixing bowl. Swirl the water until the yeast dissolves. Let sit for about 2 minutes or so.
3. Add in the ingredients for part two (flour, sugar, salt..) Start folding together and as dough thickens, begint o knead in bowl. I usually add in a few more pinches of flour to help with kneading. Knead until a smooth ball forms. Keep the ball in your floured bowl and place in a warm spot, covered, for about an hour - or until dough doubles in size.
(preheat the oven to 400 degrees.)
4. Punch out dough and transfer to a floured work space. Roll out to about a 1/2 inch or thinner thickness. Sprinkle the sugar over top evenly. Then add bits of the butter - scattered all around - . Add the blackberries - scattered. Then drizzle the almond extract over the dough is an even scattering. Lastly, chop the walnuts and add them - with a swift drizzle of maple syrup over top.
5. Roll the dough up tightly.
6. Quickly prep your baking dish. I used a round 9" cake pan - glass. I generously slather 2 tsp vegan butter along the insides then flour the inside as well. This adds a very nice texture to the exterior of the rolls.
7. Slice the rolls and transfer, spiral side up, to the baking dish. Drizzle an additional 1-2 tsp of maple syrup over top.
8. Bake at 400 degrees for about 15 minutes, then lower temperature to 350 and bake for an additional 30 minutes - or until the edges of the rolls start to brown and the center becomes slightly toasted.
9. Remove the rolls from the oven and let them cool at least 20 minutes before serving. The warmth from the just-baked rolls pairs perfectly with the chilled, hardened frosting. Ad you add the frosting - it will melt onto the rolls.