Start by heating the almond milk to luke warm, it should not burn your finger. Pour the milk, melted vegan butter and sugar to a mixing bowl. Add the dry yeast, mix and let sit for 5 minutes until the yeast becomes foamy.

Mix in the flour a little at the time with the salt and vanilla until you have a slightly sticky dough. Cover with a towl and let rest until the dough has doubled in size, about 1 hour. While the dough rises, make the chia jam.

Put the frozen berries in a pan and heat gently for a few minutes while stirring. When the berries are soft and liquid forms, add the maple syrup and chia seeds.

If you have large berries like whole strawberries, mash them with a fork.

Simmer the jam on low heat for 2-3 minutes, stirring occasionally. Let cool in the pan. The jam will thicken while it cools.

Once the dough has doubled in size, punch it down and place on a well floured surface. Knead the dough lightly then roll it out with a rolling pin to a large rectangle thats about 1 cm (½ inch) thick.

Top with the Forest Fruit Chia Jam and spread to an even layer, you might not need it all. Roll the dough, forming a tight logg. Cut in 12 pieces and place in a rectangular baking pan (9x13 inches) lined with parchment paper. Cover with a towl and let rise for 30 minutes. Preheat the oven to 180C (350F)

Brush the rolls with a little almond milk and bake in the oven for about 30 minutes until golden brown and the middle is cooked. Let the rolls cool down under a kitchen towel and prepare the glaze.

Stir the sugar and berry juice, or water, together to desired consistency. If it's too dry, add a little more juice or water. If too runny, add a little more sugar.

Top the berry rolls with the glaze and serve right away or store in an airtight container for later.

Enjoy!