If you’re not the biggest fan of coconut and chocolate rolls you can try this recipe as well made with Carob and freshly milled Spelt flour.
Dissolve yeast in almond milk; add sugar and combine. Cover and let rise in warm place, about 10 minutes.
In large bowl, sift spelt flour. Pour mixtures of prepared yeast, coconut oil, cream, cacao, lemon zest and salt. Mix with a wooden spoon until reaching the dough consistency that can be handled without sticking. Place on floured board and knead for about 15 minutes, adding flour as much as needed to make a non-sticking dough. Place dough in a well-greased bowl. Cover with cloth and let rise in warm place for about 1–2 hours until double in bulk.
Meanwhile prepare the coconut filling. Toast the coconut if you wish in a pan for 3 minutes, in a bowl mix all the other ingredients with the coconut. Leave it to the side.
Grease the baking tin thoroughly. Roll out the dough on the table covered with cloth; sprinkled well with flour. Spread cooled filling evenly over the dough.
Start rolling up the dough by hand from the wide side. Keep the side edges as even as possible. Seal ends more securely by gently pulling dough down to cover ends and tucking underneath when placing in pan. Prick roll with a thin knitting needle or cake tester to help eliminate air pockets. Cover and let rise in warm place until double, about 30 minutes–1 hour. Bake in preheated 180 °C oven for 30–40 minutes until medium brown.
dough
- 2 1/2 cups/300 g spelt flour
- 1 dl almond milk
- 1 tsp instant yeast
- 4 Tbsp cacao powder
- 1/2 cup/40 g coconut oil or butter
- 4 Tbsp coconut cream
- 1 lemon zest
- 4 Tbsp coconut sugar
filling
- 200 g desiccated coconut
- 1 grated apple or pear
- 1 orange zest
- bit of rum
- 4 Tbsp coconut sugar
- 200 ml coconut milk or cream
- 50 g coconut oil
- 2 tsp cinnamon
- 2 tsp vanilla extract
