Preheat the oven to 180 celsius. 

Combine the gluten-free oat flour, almond flour, baking powder, runny almond (or pecan) butter, maple syrup, dairy-free milk, and vanilla extract in a food processor. Start with 60ml of dairy-free milk and gradually add 1 tbsp at a time if needed, until a thick dough forms.Blend until smooth and cohesive, adding a little extra oat flour if the dough feels too sticky.

Place the dough between two sheets of parchment paper. Roll it out gently into a large rectangle to avoid sticking to your work surface or rolling pin.

Blend the medjool dates, almond butter, cinnamon, and dairy-free milk until smooth and creamy. Spread the date filling evenly over the rolled-out dough.

Carefully roll the dough into a tight log. Transfer the log to the freezer for 45 minutes until firm and easy to slice.

Remove from the freezer and slice the log into individual rolls.

Bake in parchment-lined muffin cups at 180°C for 12 minutes.

Serve warm and enjoy these healthy bakes!