2/3 cups pure water
2/3 cups mashed very ripe bananas [about 2 small ones]
2 T vegan margarine
2 T ground flax seeds + 3 T warm water, vigorously whisked together
2 1/2 cups light spelt flour
1 cup all purpose flour
1/4 cup shredded coconut, reduced into a find powder
3 T packed light brown sugar
1 1/4 t fine sea salt
1 envelope quick rise yeast [2 1/4 t]

place all ingredients in your machine, following manufacturer’s instructions. set machine on “dough”. check for your dough to be not too dry, not too wet, but sticky like scotch tape and shaped like a tacky ball. let rise.

for the filling: [this filling recipe just slightly adapted from the Betty Crocker Bread Machine Cookbook]

1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup packed light brown sugar
2 T coconut milk
2 T melted vegan margarine
1 t ground cinnamon

combine all ingredients in a medium bowl, set aside.

prepare an 9-inch square baking pan with non stick cooking spray. set aside.
place your dough on a lightly floured surface, punch it down. roll out your dough to approximately 9×11 inches. spread filling on top of the dough, leaving about 1 inch from the edges.
roll tightly and seal the edges of the dough by pinching them.
cut into 8 slices.

place in pan and cover with plastic wrap, letting rolls rise in a warm place until doubled in size, for about 50 minutes.

preheat oven to 375F. remove plastic wrap and let your rolls bake for 25-30 minutes, until golden.
place the baking pan on a cooling rack and let cool a bit before applying coconut icing on top.

for the coconut icing:

1 cup icing/powdered sugar
1/2 t pure vanilla extract
2 T coconut milk

sift your sugar, add extract, and milk, a little at a time, so that your icing remains thick enough to coat the back of your spoon. stir vigorously to eliminate any lump. pour or spread on top of your rolls, and start devouring.

Yield: 8 rolls