Pumpkin cinnamon cloverleaf rolls.

Spiced and sweetened lightly with maple syrup. Much like a bread roll, but made with pureed pumpkin.

Ingredients I
2 1/2 tsp dry yeast - I used Fleishmann's quick rise yeast
1/2 vanilla almond milk, warmed - not hot!

Ingredients II
1 cup pureed pumpkin
1/4 cup pure maple syrup
2 tbsp melted coconut oil
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1 tsp crushed sea salt
1/4 tsp cardamom
1 cup white flour

Ingredients III
2 cups white flour

Maple butter
2 tbsp pure maple syrup
2 tbsp dairy-free butter, melted

Cinnamon Sugar
1/4 cup fine white sugar
1 1/2 tbsp cinnamon

Preheat your oven to 375F.

In your stand mixer, place all of Ingredients I and let sit for 5-10 minutes. Using the paddle attachment, add in all of Ingredients II and beat until smooth.

Next, switch to the hook attachment, and slowly add in the two cups of flour from Ingredients III. Mix on medium for about 5-10 minutes or until the dough is smooth and comes away from the sides of the bowl easily. If it's a bit wet, add in some more flour.

Knead by hand for a few shakes on a lightly floured surface. Divide the dough into 36 pieces (Divide into 4, then divide each bit of dough into 3. Divide each of those balls into 3). Roll into tight spheres and place 3 in your lightly greased muffin tin. Cover up the tin with Saran Wrap for 30 minutes while they further rise. 

Bake for 16-20 minutes - or until the tops are golden brown. 

Optional: Mix up your maple syrup and butter to make your maple butter, which you can brush/dunk on the tops. Sprinkle with cinnamon sugar

DIY Sriracha Lime Salt

Well, this exists. Kosher salt flavoured with real Sriracha and fresh lime juice! Rad in your tofu scrambles, throw some on your corn on the cob, or sprinkled on your nachos.

1 cup kosher salt
1/3 cup Sriracha hot sauce
Juice of 1 lime

Preheat your oven to 350F. 

Combine all ingredients in a bowl, then spread out evenly on a baking sheet lined with parchment paper. If your salt isn't fully coated, add in a bit more Sriracha.

Once spread, turn OFF your oven - place your sheet in for at least 1 hour, preferably 2. Take a gander after 1 hour in, your salt will be ready once the mix is fully dry.

I store mine in a miniature Mason Jar. If your salt is stuck together quite a bit, take the chunks and place them in a Ziplock bag, and lightly smash the shit out the sealed bag with a rolling pin. Not too terribly much, though, we still want some large salt flakes.