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 3rd, leave one third empty, you will be rolling up
to the empty side.
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.
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