Apple Cinnamon Nut Rolls
Ingredients
Dough
- 250g spelt flour
- sweetener of choice (I used vanilla flave drops + 25g coconut sugar)
- pinch of salt
- 50ml rapeseed oil
- 100ml warm plant milk
- 1/2 cube fresh yeast
Filling
- 100g crushed hazelnuts
- 1 apple
- 2 tbsp cinnamon
- 2 tbsp coconut sugar or regular
- 1 tbsp rapeseed oil
- splash of plant milk
Preparation
Dissolve yeast in milk.
Mix flour and salt.
Add flave drops to yeast mixture or add about 50g coconut sugar to the flour.
Pour the yeast-milk and the oil into the dry ingredients.
Knead until a dough forms.
Let rest for 30 minutes in a warm place.
For filling: cut apple into small pieces and mix everything together. Don't add too much milk; the texture should be sticky!
Knead the dough one more time.
Roll out the dough to a square.
Spread the filling over the dough.
Roll up the dough.
Cut into slices.
Place the rolls separately on a baking sheet or, for a moister texture, in a round baking form.
Let the dough rise for another 30 minutes.
Bake at 180°C (350°F) with upper and lower heat for about 45-75 minutes. If not in a baking form, they may need less time.
For the frosting, mix powdered xylitol or sugar with plant milk and some peanut butter.
Enjoy.
