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Sticky spelt, apple and date scrolls

  • 0:40 Prep
  • 0:35 Cook
  • Makes 9


  • 240g (about 1 1/2 cups) peeled green apple, finely chopped
  • 1 tablespoon water
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon rind, finely grated
  • 2 1/2 tablespoons maple syrup
  • 2 teaspoons ground cinnamon
  • 150g fresh dates, pitted, chopped
  • 300g (2 cups) wholemeal spelt flour
  • 3 teaspoons baking powder
  • 2 tablespoons solidified coconut oil
  • 185ml (3/4 cup) reduced-fat milk
  • 35g (1/4 cup) pecans, chopped


  • 1
    Preheat the oven to 180°C/160°C fan forced and line a baking tray with baking paper.
  • 2
    Place the apple, water, lemon juice, lemon rind, 2 tsp of the maple syrup and 1 tsp of the cinnamon in a small saucepan over medium-high heat. Cook, covered, stirring occasionally, for 4 minutes or until apple is starting to soften. Add the dates. Cook, covered, for 3 minutes or until soft. Cool completely.
  • 3
    Place the flour, baking powder and remaining cinnamon in a large bowl. Add the coconut oil and use your fingertips to rub into the flour mixture until mixture resembles coarse breadcrumbs. Make a well in the centre. Add 170ml of the milk and 1 tbs of the maple syrup. Use a flat-bladed knife to stir until dough just comes together. Turn onto a work surface and knead until just smooth.
  • 4
    Roll dough out on a sheet of baking paper into a 25 x 36cm rectangle. Spread apple mixture over dough, leaving a 2cm border. Sprinkle with the pecans. Roll up lengthways to enclose filling. Trim edges. Cut crossways into nine 3.5cm-thick pieces. Place pieces, 1cm apart, on prepared tray. Brush with remaining milk. Bake for 28 minutes or until golden and cooked through. Cool on tray for 2 minutes. Brush with remaining maple syrup. Serve warm.

Source: taste.com.au


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