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Sticky spelt, apple and date scrolls
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Upgrade your cinnamon scrolls with wholemeal spelt flour, fresh fruit, and a maple syrup glaze for a healthier twist!
Ingredients:
  • 240g (about 1 1/2 cups) peeled green apple, finely chopped
  • 20.00 gm water
  • 10.60 gm lemon juice
  • 1 tsp lemon rind, finely grated
  • 67.50 gm maple syrup
  • 5.00 gm ground cinnamon
  • 150g fresh dates, pitted, chopped
  • 300g (2 cups) wholemeal spelt flour
  • 12.00 gm baking powder
  • 33.60 gm solidified coconut oil
  • 185ml (3/4 cup) reduced-fat milk
  • 35g (1/4 cup) pecans, chopped
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and prepare a baking tray with parchment paper.
  • Combine the apple, water, lemon juice, lemon rind, 2 tsp maple syrup, and 1 tsp cinnamon in a small saucepan over medium-high heat. Cook covered, stirring occasionally, until the apple begins to soften, about 4 minutes. Add the dates, cover, and cook for an additional 3 minutes until soft. Allow to cool completely before serving.
  • In a large bowl, combine flour, baking powder, and the rest of the cinnamon. Add coconut oil and use your fingertips to rub into the mixture until it resembles coarse breadcrumbs. Create a well in the center and pour in 170ml of milk and 1 tablespoon of maple syrup. Use a flat-bladed knife to mix until the dough just comes together. Turn the dough onto a work surface and knead until smooth.
  • Roll out the dough on a sheet of baking paper into a 25 x 36cm rectangle. Spread the apple mixture over the dough, leaving a 2cm border. Sprinkle with the pecans. Roll up the dough lengthwise to enclose the filling, then trim the edges. Cut into nine 3.5cm-thick pieces. Arrange the pieces on a prepared tray, 1cm apart. Brush with remaining milk. Bake for 28 minutes or until golden and cooked through. Allow to cool on the tray for 2 minutes. Brush with remaining maple syrup. Serve warm.

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