Matcha Spelt Rolls With Bittersweet Chocolate Filling And Almond Icing

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3/4 cup (180 ml) plain soy or other nondairy milk, heated to 100°F (38°C)

2 teaspoons active dry yeast

1/4 cup (48 g) Sucanat

2 1/2 cups (300 g) light spelt flour

3/4 teaspoon fine sea salt

4 teaspoons matcha green tea powder

2 tablespoons (28 g) nondairy butter

1 teaspoon pure almond extract

1/2 teaspoon canola oil, to coat the bowl

1/3 cup (58 g) chopped nondairy bittersweet chocolate

1/4 teaspoon pure almond extract

1/2 cup (60 g) powdered sugar

1 to 2 teaspoons plain soy or other nondairy milk, more if needed

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