Cinnamon Wreath Protein Roll
Ingredients
- 70g spelt flour
- 50g unsweetened yogurt
- 50ml almond milk
- 30g vanilla soy isolate
- cinnamon
- baking powder
- squeeze of lemon
Filling
- sugar-free syrup (butterscotch)
- cinnamon
Preparation
Mix together the ingredients excluding the filling.
Roll the mixture into a ball of dough.
Roll the dough into a rectangular layer.
Spread the filling, made by mixing sugar-free syrup with cinnamon, onto the dough.
Roll the dough into a cylinder lengthwise.
Cut the dough lengthwise from the top, leaving a small uncut section.
Braid the two strands, keeping the layers visible.
Bake in a non-stick pan in the oven at 180°C for 20 minutes.
Remove from oven, top with 15g of raisins, and drizzle with additional sugar-free syrup.
