Cinnamon scrolls

Serves 7
Dough:
2 cups whole spelt flour (plus extra for kneading)
1 sachet dry yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil, softened

Filling (made a bit too much):
1/2 cup figs, just covered with boiling water
1/2 cup rice bran syrup
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup toasted hazel nuts

Maple syrup to glaze

1. In a large bowl sift together the dry ingredients.
2. In a small saucepan combine applesauce, and coconut oil until just warm and coconut oil is melted (do not overheat or you will kill the yeast when you add it to the dry ingredients). Add applesauce and coconut oil to flour mixture. Stir with a wooden spoon until the dough comes together.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Place dough in a bowl lightly greased with coconut oil; turn dough once to grease surface. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
4. Make the filling. Chop figs into chunks. Cover with water to soften. Whizz in rice bran syrup, cinnamon, cardamom and salt. Set aside to cool.
5. Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, 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 nuts.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even slices to create seven rolls. Place rolls in a round baking dish (le crusset).
5. Bake for 30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup.

Serve with yoghurt.