Serves 6-8
Dough:
2 cups / 300g whole spelt flour (plus extra for kneading)
4 tsp. baking powder
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil (or butter), softened
Filling:
1 ½ cups / 225g chopped dates
¾ cup / 175ml water
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup / 75g pecans, chopped
Glaze:
3 Tbsp. pure maple syrup
Frosting:
½ cup yogurt
2 Tbsp. maple syrup
pinch cinnamon
1. Start by making the filling. Pit and chop dates into chunks. Place in a saucepan with water, beginning with just ½ cup. Bring to a simmer and stir often to break up the dates and form a chunky paste. If your dates are dry, add more water. Stir in cinnamon, cardamom and salt. Add more water if necessary. Set aside to cool.
2. In a large bowl sift together the dry ingredients. Add coconut oil and mix with your fingers until the mixture is a slightly crumbly. Stir in applesauce until a dough forms; use your hands if necessary to bring dough together.
3. Turn out dough onto a floured surface and knead a few times into a ball. Roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped pecans, reserving a few for garnish.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even cuts to create seven rolls. Place rolls in a round baking dish (mine was 9.5”/ 24cm across).
5. Bake for 25-30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup and sprinkle with remaining pecans.
6. To make frosting, simply stir together frosting ingredients and spread on individual portions, just before serving (instead of frosting the entire batch and eating them later…)
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