Apple and cinnamon scrolls

Ingredients

2 granny smith apples, peeled & cored and 1 cm dice

2 tbps panella or similar (rapadura, coconut sugar, brown sugar)

2 tbsp sultans or raisins

1 tbsp melted butter

½ tsp ground cinnamon

Method

Mix together and set aside

Dough

2 cups of spelt flour

1 cup of natural yoghurt

2 tsp baking powder

Method

Preheat oven to 180c fan forced or 200c normal

Line the bottom of a 20 cm springform tin with baking paper and grease the sides with some butter. If you don’t have one you can just arrange the scrolls on a lined baking tray.

Mix dough ingredients together and then knead until dough has come together, roll out to a 45 x 25 cm rectangle, it should be quite thin. Have the long edge towards you. Down the long edge put your apple mix along the bottom 3^rd, leave one third empty, you will be rolling up to the empty side.

Carefully roll up the dough. 

Then using a sharp knife cut 2 cm slices to get about 13 slices.  Line the outside of the tin with your scrolls, pop any filling that falls out back in, then place the rest in the middle, they will be touching. Bake for 20-22 minutes, until golden brown and not doughy in the middle. 

While still hot brush over a mix of 2 tsp honey and 2 tsp melted butter. Eat while warm. Keep the rest in an airtight container in the fridge.