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.

 

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

 

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate molds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..

Coconut chocolate scented with cinnamon and maple syrup

Ingredients

50g shredded/desiccated coconut

3 tbsp raw cacao powder

2 tsp ground cinnamon

2 tbsp coconut oil

4 tbsp butter

2 tbsp maple syrup

Method

Melt butter and coconut oil in a pot. Then add the rest of the ingredients and mix well. Pour onto a tray lined with baking paper and put in the fridge to firm up then you can cut into squares, or you can put in chocolate moulds. These can be left on the bench or stored in the fridge depending on if you prefer your chocolate firm or soft. Instead of the coconut you could use something puffed like puffed rice, puffed millet etc…you can also put chopped dried fruit such as craisens, dates, figs etc..