Homemade Chocolate Caramel Swirls
Ingredients
- 200g spelt flour
- 60g vanilla soy isolate
- 30g coconut oil
- 200ml almond milk
- 7g yeast
- some baking powder
- some salt
- a squeeze of lemon
- 45g chocolate caramel sauce
Preparation
Preheat oven to 180°C
Combine the almond milk with the melted coconut oil, ensuring it is not hot.
Add yeast, baking powder, salt, and a squeeze of lemon to the mixture.
Let the mixture settle.
Mix all the dry ingredients together in a bowl, leaving 20g of flour aside for the surface.
Combine the liquid mixture with the dry ingredients.
Roll the mixture into a ball.
Knead the dough on the surface using the set-aside flour.
Roll out the dough into a layer.
Spread 45g of chocolate caramel sauce across the dough.
Roll the dough lengthwise.
Cut the rolled dough into 6 pieces.
Place the pieces on a baking sheet-lined tray.
Bake in the preheated oven for 20-25 minutes.
