• Dissolve yeast in 1 cup of warm water.
• Stir in 1 tsp of organic sugar to feed the yeast. Proof the yeast and ensure that it is bubbly.
• Pour the yeast mixture into your mixing bowl.
• Add eggs and beat well.
• Add salt, oil, carrot powder, and ginger and beat well.
• Add vital wheat gluten.
• Add 2 cups of the sprouted red fife wheat flour.
• Mix well until all the flour has been incorporated. The dough will be sticky.
• Add the remaining ½ cup of flour, 1 tbsp. at a time, fully incorporating it into the dough after each addition.
• Stop adding the flour when the dough sticks together and is no longer sticky, but continues to be moist.
• Cover the dough and let it rest for 90 minutes.
• Punch down the dough and roll out onto lightly floured counter top, forming a rectangle.
• Shave thin slices of cold butter off of a ¼ lb. block of butter.
• Layer the sliced butter over the rectangle of dough.
• Fold the dough in half.
• Continue shaving slices of cold butter off the brick and spread it over the top of the dough.
• Fold the dough in half again. Now the dough is folded into quarters.
• Roll out the dough again into a thin layer and repeat the above until you run out of butter.
• With the dough in quarters, cover the dough and let it rest for 15 minutes. While resting, make the streusel topping.

Streusel Topping:

• Toast whole hazelnuts in a frying pan with 1 tbsp. of coconut oil, until golden brown.
• Allow to cool.
• Grind in a blender jar until coarse crumbs.
• Mix in maple sugar and set aside.
• Prepare a shallow baking dish by buttering the bottom and sides of the pan.
• Sprinkle the bottom of the pan with ¼ cup of the hazelnut-maple sugar mixture.
• Roll the dough out as you would if you were making cinnamon buns.
• Sprinkle ¼ of the maple sugar – hazelnut mixture on the rectangle of dough.
• Roll it up jelly roll style.
• Seal the edge by pinching it.
• On a lightly floured counter, turn the dough so that the sealed side is down.
• Slice the roll of dough into 1 ½ inch pieces.
• Lay the pieces in the baking dish with the cut side down.
• Cover with a cloth and let it rise for 1 hour, in a warm place.
• Bake in a 400°F oven for 20 to 25 minutes, until golden brown.
• Remove from oven, turn out of pan, and cool on a cooling rack.

Cream Cheese Icing:

• While the butterhorns are cooling, prepare the cream cheese icing.
• In a mixing bowl cream the softened cream cheese and softened butter together.
• Add maple syrup and vanilla and continue mixing until it is light and fluffy.
• Once the butterhorns are cool, spread the cream cheese frosting on them.
• Sprinkle generously with the remaining maple sugar-hazelnut mixture.
• Serve immediately or refrigerate until ready to serve.