Ingredients
- 3 1/2 cups plain spelt flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1 teaspoon sea salt.
- 1 cup milk at room temperature.
- 1 teaspoon apple cider vinegar.
- 80 g butter, melted.
- 1 tablespoon rice malt syrup.
- 2 teaspoons dried cardamom.
- 1 teaspoon vanilla powder.
- 1 cup Raspberry Chia Jam pus 1/4 cup to serve (see note below).
Directions
- 1. Preheat oven to 180C. Grease a 22cm cake tin with butter or line with baking paper.
2. Combine spelt flour, baking powder, baking soda, sea salt and 1 teaspoon of cardamom together in a mixing bowl.
3. In a separate bowl, whisk together milk, apple cider vinegar, butter and rice malt syrup. If your milk is too cold your butter might start to solidify, place in the microwave for 20 seconds and it will all melt together again. Pour wet mixture into the dry mixture and fold together using a spoon until you form a loose dough.
4. Dust a counter top with some spelt flour. Turn dough out of bowl and give it a quick knead. Roll out the dough using a rolling pin into a large rectangle, 1cm thick.
5. Add Raspberry Chia Jam into a small bowl and stir through the vanilla and the last teaspoon of cardamom powder. Then, spread evenly over the dough, leaving a 1cm border around the edges.
6. Roll up the dough into a long shape. Cut into 3 cms thick pieces. Place them all bunched up in the prepared tin, cut side up. Place in the oven and cook for 25 minutes, until browning on top.
7. When scrolls are cooked, drizzle over the remaining Raspberry Chia Jam and serve when still warm.
Note
For the Raspberry Chia Jam recipe, click here.
Miss afternoon cinnamon scrolls since going sugar-free? Perhaps you need a treat for your kids' lunchboxes? We’ve made a gut-friendly, super tasty jam scroll recipe with a good dose of Raspberry Chia Jam to boost gut health. Oh, and they're sans refined sugar, of course.
Ingredients
- 3 1/2 cups plain spelt flour.
- 1 teaspoon baking powder.
- 1/2 teaspoon baking soda.
- 1 teaspoon sea salt.
- 1 cup milk at room temperature.
- 1 teaspoon apple cider vinegar.
- 80 g butter, melted.
- 1 tablespoon rice malt syrup.
- 2 teaspoons dried cardamom.
- 1 teaspoon vanilla powder.
- 1 cup Raspberry Chia Jam pus 1/4 cup to serve (see note below).
Directions
- 1. Preheat oven to 180C. Grease a 22cm cake tin with butter or line with baking paper.
2. Combine spelt flour, baking powder, baking soda, sea salt and 1 teaspoon of cardamom together in a mixing bowl.
3. In a separate bowl, whisk together milk, apple cider vinegar, butter and rice malt syrup. If your milk is too cold your butter might start to solidify, place in the microwave for 20 seconds and it will all melt together again. Pour wet mixture into the dry mixture and fold together using a spoon until you form a loose dough.
4. Dust a counter top with some spelt flour. Turn dough out of bowl and give it a quick knead. Roll out the dough using a rolling pin into a large rectangle, 1cm thick.
5. Add Raspberry Chia Jam into a small bowl and stir through the vanilla and the last teaspoon of cardamom powder. Then, spread evenly over the dough, leaving a 1cm border around the edges.
6. Roll up the dough into a long shape. Cut into 3 cms thick pieces. Place them all bunched up in the prepared tin, cut side up. Place in the oven and cook for 25 minutes, until browning on top.
7. When scrolls are cooked, drizzle over the remaining Raspberry Chia Jam and serve when still warm.
Note
For the Raspberry Chia Jam recipe, click here.