Valentine's Day Cinnamon Swirl Breakfast
Ingredients
- 70g flour (save 5g for dusting)
- 30g MyProtein vanilla soy isolate
- 1 tablespoon chia seeds
- 2 tablespoons MyProtein sugar-free syrup
- 7g coconut oil
- 50ml almond milk
- squeeze of a lemon
- bit of baking powder
- salt
- sprinkle of cinnamon
Cinnamon filling
- 2 tablespoons sugar-free syrup
- 7g coconut sugar
- cinnamon
Toppings
- soy yogurt
- MyProtein cherry drops
- roasted coconut
- cherry drops
Preparation
Prepare the cinnamon filling by mixing 2 tablespoons of sugar-free syrup with 7g coconut sugar and a generous amount of cinnamon.
Mix together all the roll ingredients: 70g flour (reserving 5g for dusting), 30g vanilla soy isolate, 1 tablespoon chia seeds, 2 tablespoons sugar-free syrup, 7g coconut oil, 50ml almond milk, a squeeze of lemon, a bit of baking powder, salt, and a sprinkle of cinnamon.
Dust a tabletop with the reserved 5g of flour.
Roll out the dough into a layer.
Spread the prepared cinnamon filling onto the dough.
Roll the dough to form a cinnamon swirl log.
Cut the log into mini swirls.
Shape the swirls into love hearts if desired.
Bake in the oven for 25 minutes.
For toppings, mix soy yogurt with cherry drops to create a pink fruity flavor.
Prepare roasted dedicated coconut mixed with cherry drops.
Top the baked swirls with the yogurt mixture and the coconut mixture.
