Sticky spelt, apple & date scrolls

food

MAKES 9. PREP 40 MINS. COOK 35 MINS.

INGREDIENTS

● 240g (about 1½ cups) peeled green apple, finely chopped

● 1 tbsp water

● 2 tsp lemon juice

● 1 tsp lemon rind, finely grated

● 2½ tbsp maple syrup

● 2 tsp ground cinnamon

● 150g fresh dates, pitted, chopped

● 300g (2 cups) wholemeal spelt flour

● 3 tsp baking powder

● 2 tbsp solidified coconut oil

● 185ml (¾ cup) reduced-fat milk

● 35g (¼ cup) pecans, chopped

METHOD

1 Preheat the oven to 180C/160C fan forced and line a baking tray with baking paper.

2 Place the 240g (about 1½ cups) peeled green apple, finely chopped, 1 tbsp water, 2 tsp lemon juice, 1 tsp lemon rind, finely grated, 2 tsp of the 2½ tbsp maple syrup and 1 tsp of the 2 tsp ground 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 150g fresh dates, pitted, chopped. Cook, covered, for 3 minutes or until soft. Cool completely.

3 Place the 300g (2 cups) wholemeal spelt flour, 3 tsp baking powder and remaining cinnamon in a large bowl. Add the 2 tbsp solidified 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 185ml reduced-fat 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 35g (¼ cup) pecans, chopped. 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.

5 Cool on tray for 2 minutes. Brush with remaining maple syrup. Serve warm.