Just one week left until the first Advent and the Christmas anticipation is rising over here. I’m already in the middle of Christmas baking and recipe-testing for cookies, Stollen and Co. Christmas baking is one of my favourite things to do during this time and I love all those wonderful scents that fill the air in the house. Cinnamon, cloves, cardamom and ginger put me in such a good mood and the house just feels so much cosier than usual. I love eating baked apples and feasting on cinnamon rolls during those days. For this recipe I was thinking of combining these two favourites, to make a baked apple-roll. I filled them with apples, cinnamon, vanilla, almonds and coconut blossom sugar and they came out great. They filled the air with a wonderful sweet smell while baking and when they came warm out of the oven, they tasted just as heavenly as they smelled. This recipe is vegan, wholesome and made without any refined sugar. The rolls are a great idea to serve for any Sunday coffee or Christmas brunch. What are your favourite Christmas sweets and treats?
Baked apple-rolls
Ingredients
For the dough
- 500 grams wholemeal spelt flour
- 9 grams active-dry yeast
- 5 tbsp coconut blossom sugar
- 1 tbsp vegan margarine
- 350 ml almond milk
For the filling
- 4 large apples (700-800 g), peeled and cut in small cubes
- 2 tsp cinnamon
- 1 tsp ground vanilla
- 5 tbsp coconut blossom sugar
- 1 tbsp vegan margarine
- 50 grams chopped almonds
- 2 tbsp raisins
For drizzling
- 3 tbsp coconut blossom syrup
- 1 tsp cinnamon
Instructions
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Preheat oven to 200°C/375°F.
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For the dough mix spelt flour with dry yeast. In a small pot warm the almond milk and mix in coconut blossom sugar and margarine. It should be lukewarm. Add slowly to the flour and start kneading. Knead for at least 10 minutes until you have a soft dough. Place in a bowl, cover with a cloth and let rise in a warm place for about 1 hour until doubled in size.
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In the meantime prepare the filling, Mix apple cubes with cinnamon, vanilla and 3 tbsp coconut blossom sugar. Place in an oven-proof dish and bake for 20 minutes. Stir in between. Take out of the oven and mash slightly. Keep aside.
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Preheat oven to 180°C/350°F and oil a round baking dish with coconut oil.
Knead the dough again and then roll out between two sheets of baking parchment into a rectangle. Distribute the baked apples on top. Sprinkle with the remaining coconut blossom sugar, chopped almonds, raisins and margarine. Roll into a roll and cut into 10-11 rolls. Place, cut side facing up, in the baking dish, cover with a clean cloth and let rise for 15 minutes. Bake for 20-25 minutes on the middle rack. Take out of the oven and let cool for some minutes.
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Mix the coconut blossom syrup with cinnamon and drizzle on top of the rolls. Serve.
