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PREP 20 MIN · COOK 25 MIN
DF · GF · V
INGREDIENTS
SERVINGS 14

  • 12 cups (340g) wholewheat spelt flour (or gluten free)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 12 tsp ground cinnamon
  • 12 cup (125ml) milk, reduced fat (or dairy-free alternative)
  • 14 cup (65g) coconut oil melted
  • 1 large egg lightly beaten
  • 2 tbs (40ml) maple syrup (honey or rice malt syrup) divided
  • 1 tsp apple cider vinegar
  • Filling
  • 12 cup (50g) almond meal
  • 14 cup (65ml) maple syrup (honey or rice malt syrup)
  • 1 tbs (20g) coconut oil melted
  • 2 tsp ground cinnamon
METHOD
This method is based on 14 servings
  1. Preheat oven to 320°F and line a baking sheet with baking paper.

     

  2. In a large bowl, whisk together flour, baking powder, baking soda and cinnamon until combined. 

     

  3. Add milk, coconut oil, egg, maple syrup and vinegar and mix until dough comes together and is smooth.

     

  4. For the filling, combine all ingredients to form a wet paste.

     

  5. Roll dough out onto a lightly floured bench into a rough 10 x 15 inch rectangle shape. 

     

  6. Spread filling evenly over the dough, covering it entirely. Roll up along the long edge so you have one long log. Using a serrated knife cut into 14 even rolls. 

     

  7. Arrange on baking sheet, cut-side-up and barely touching, allowing just a little room for them to expand.

     

  8. Bake rolls for 20 minutes. Remove from oven and brush with remaining maple syrup and return to oven for a further 5 minutes to glaze. Set aside to cool.

     

  9. Store in an airtight container for up to 4 days or frozen for up to 3 months.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 797
Energy (cals) 190
Protein 4.2g
Fat 8.8g
Sat. Fat 6g
Carbs 23g
Sugar 5.1g
Fiber 1.4g
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