Buckwheat Figgy Rolls

The trouble with your better half watching the Food Network Channel in between football games is that he comes across interesting looking foods and turns to me to ask, "Is there a way to make that without eggs and oil?"

Here is just such an attempt:  Not cinnamon rolls, but fig rolls and not typical yeast dough but dough made with buckwheat flour.

Oh, who am I kidding? It's my favorite Saturday past-time, coming up with new recipes.
To create these, I am using a derivation of the filling recipe from the Fat Free Vegan's Recipe for Skinny Figgy Bars. (http://blog.fatfreevegan.com/2009/12/skinny-figgy-bars.html).  Her recipes are always awesome.

Figgy Roll with orange icing, my favorite

Buckwheat yeast dough beginning to rest and then rise.

Dried figs simmering in water and flavoring

Figgy Rolls ready to rise

Rolls fresh out of the hot oven

Figgy Roll with chocolate icing

Figgy Roll with maple icing

Ingredients:

Dough

1 cup whole wheat pastry flour

1 cup buckwheat flour

1 cup whole wheat flour

1/4 cup vital wheat gluten

1/4 cup raw sugar

1 tablespoon baking powder

1 cup warm almond milk

1/2 cup warm water

1 tablespoon yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

Combine all ingredients and knead to a soft dough that is not too sticky, you may need to add a few tablespoons more water.

Place into a bowl that has been treated with non-stick spray oil.  Let rise in warm place for 2 hours.

Punch down and roll or press out on pastry cloth or cutting board into a large rectangle, about 14 x 18.

Filling:

1 cup water

1/4 cup flavored liquor such as cinnamon moon shine

9 ounces dried figs with stems removed

4 ounces pitted dates

2 drops anise extract

2 tablespoons agave nectar

2 tablespoons lemon juice

1/4 teaspoon cinnamon

1/4 teaspoon ginger

Combine figs, dates and water and alcohol in a 2 or 3 quart saucepan and bring to simmer.  Let cook for about 10 minutes to re-hydrate the fruit.  Pour contents into a vitamin blender with the remaining ingredients and puree. Spread filling mixture to cover entire dough rectangle, then roll tightly and slice into 12 even pieces.  I like to use unwaxed dental floss for this.

Let rolls rise until doubled in 9x13 pyrex dish for about an hour.  Bake for 40 minutes at 350 degrees F.

Decorate with icing (optional) or serve with non-dairy ice cream.

Icing Combinations:

Chocolate—1/2 cup confectioners sugar with melted vegan chocolate chips and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Orange—1/2 cup confectioners sugar with 1 tsp. orange juice, orange zest and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.

Maple—1/2 cup confectioners sugar with 1 teaspoon maple syrup and enough soy creamer to make into a pipe-able consistency.  Place in sandwich bag and snip corner to create a pastry bag.