Ingredients
- 3 cups self-raising flour (plus more for dusting).
- 2 cups full-fat plain or Greek yoghurt.
- ½ cup Sugar-Free Nut-Ella.
- ⅓ cup hazelnuts (roughly chopped).
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
2. Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together. Turn out onto a floured bench and knead for a few minutes. Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
3. Using a rolling pin, roll out dough into a rectangle until 0.5cm thick. Spread Sugar-Free Nut-Ella evenly over the dough using the back of a large spoon, reaching the edges. Sprinkle over hazelnuts.
4. Roll the dough from the long side into a long log. Cut into 4cm pieces and place into the baking tin, squishing together. Place into the oven and bake for 20 minutes until golden.
5. Remove from the oven and serve warm or cooled.
Note
Check out our recipe for Sugar-Free Nut-Ella!
Ingredients
- 3 cups self-raising flour (plus more for dusting).
- 2 cups full-fat plain or Greek yoghurt.
- ½ cup Sugar-Free Nut-Ella.
- ⅓ cup hazelnuts (roughly chopped).
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease and line a round 22cm baking tin.
2. Add flour and yoghurt to a mixing bowl. Combine with a wooden spoon until mixture comes together. Turn out onto a floured bench and knead for a few minutes. Add a little more yoghurt if the mixture is too dry or a little extra flour if the mixture is too wet.
3. Using a rolling pin, roll out dough into a rectangle until 0.5cm thick. Spread Sugar-Free Nut-Ella evenly over the dough using the back of a large spoon, reaching the edges. Sprinkle over hazelnuts.
4. Roll the dough from the long side into a long log. Cut into 4cm pieces and place into the baking tin, squishing together. Place into the oven and bake for 20 minutes until golden.
5. Remove from the oven and serve warm or cooled.
Note
Check out our recipe for Sugar-Free Nut-Ella!