Quick Maple Pecan Cinnamon Scrolls

* This recipe includes support for Paprika * 

Cinnamon scrolls are a favourite breakfast at Christmas time in our family. Usually I'll make a batch of yeast dough scrolls and freeze or refrigerate them unbaked, then thaw and bake them on Christmas morning. I'll be explaining more about that in the next post. But if you're wanting a quick, yeast-free version, this is a great one to try. It'll only take you about an hour from start to finish. A word of warning, though - this recipe is a little bit naughty! LOTS of butter and rapadura... But it is Christmas - that's my excuse! ;-)

For a dairy free version, you could try ghee if you can have it; or use macadamia oil in the dough, and coconut cream on the rolled out dough instead of melted butter. It won't be quite as caramelly and sticky, but still good.

Okay, keeping this short as I've been trying to get this posted for two days, and I'd better hurry up before there's a riot on Facebook!!

Oh, and speaking of my Facebook page, there are now over 10,000 of you following!! WOW! So thank you to all who follow and contribute to the discussions - I learn so much and really enjoy hearing from you all. ❤

Quick Cinnamon Scrolls

*This recipe has Paprika support*

Preheat oven to 220C. Grease a 24 cm springform tin with butter and set aside. (Or you can use ghee or coconut oil, or baking paper.)

1. Prepare filling - mix together first five ingredients on speed 5 for 5 seconds - then set aside.

- 100g Rapadura
- 100g pecans or walnuts
- 2 tsp cinnamon
- pinch of sea salt
- 1 Tbspn butter

2. Mix dry ingredients on speed 8 for 6 seconds to 'sift'.

- 450g plain, unbleached spelt flour (not wholemeal)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt

3. Add wet ingredients and mix on speed 6 for 6 seconds, then on interval speed for 20 seconds. (Don't forget to lock the lid, or interval speed won't work!)

- 200g almond or rice-almond milk
- 1 tsp apple cider vinegar or lemon juice (helps with rising)
- 80g soft butter
- 80g pure maple syrup

4. Sprinkle silicon dough mat (or counter top) with a light dusting of flour, and turn dough out of bowl. Give it a quick, gentle knead to form a ball, then press out gently with your hands to form a rectangle about 1 1/2 cms thick.

5. Melt butter. Spread 2 tbspns over dough and sprinkle with filling, leaving a 1 cm border around the edges.

- 4 Tbspns melted butter (Note: Reserve 2 tbspns for topping. Can be melted in tmx at 100C for 30 seconds or so, speed 1.)
- prepared filling

6. Roll up the dough into a log shape, lift carefully, and place on a cutting board. (If the dough is too sticky, roll it up in the bread mat and place in the fridge or freezer to chill until firmer and easier to handle.)

7. Cut the rolled up dough into scrolls with a large serrated knife, making the slices 2-3 cms thick. Place them in the prepared springform tin, bunched up together, cut side up. Drizzle with remaining 2 tbspns melted butter.

8. Place in hot oven and cook for 20-25 minutes, until golden brown.

9. While scrolls are cooking, make the maple glaze. Place ingredients in Thermomix bowl and cook at 100C for 2 minutes, speed 1.

- 50g pure maple syrup (or Rapadura)
- 50g coconut cream (or regular cream)
- 1/2 tsp vanilla extract

10. When scrolls are cooked, drizzle over the glaze. Serve warm.

Keep in an airtight container for a couple of days. Best eaten on day of baking. (That shouldn't be a problem. Ha ha!!)

This recipe inspired by my mum and sister's recipes, this one from Bakingdom,

and my own version, all rolled into one. :)

Apple-Oat Fritters

I made these fritters for breakfast this morning (seeing there was no bread left and I hadn't gotten around to making any buckwheat granola...) - they were very yummy and filling! And the recipe made heaps, so there's plenty for snacking on later. (So if there's only one or two of you, I suggest halving it!) For best results, (and to make the grains easier to digest), start the night before and use the 'pre-soaked version'.

I just used a basic pancake recipe and added grated apple, oats, cinnamon and apple juice concentrate. If you're gluten free you can use gluten free flour and quinoa flakes intead of the oats. Add more or less milk, depending on whether you prefer them thicker or thinner.


Pre-soaked version:
Mix the flour, oats, rice/almond milk and vinegar in the Thermomix and leave to soak overnight. The next morning, add the apples and walnuts and chop speed 5 for 3 seconds, then add remaining ingredients and mix on reverse speed 2 until well mixed.

 
1. Grate in Thermomix, speed 5 for 3 seconds (or by hand):
- 4 apples, peeled, cored and quartered
- a handful of raw pecans/walnuts (optional)

2. Add rest of ingredients and mix on reverse speed 2 until well mixed (may need to use spatula to help it along):
- 250g spelt flour (mixture of plain & wholemeal; or gluten free flour)
- 100g rolled oats (or quinoa flake for gf)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- 2 large eggs
- 350g rice/almond milk
- 1 tsp apple cider vinegar
- 2 Tblspns extra virgin olive oil
- 2 Tblspns raw honey
- 2 Tblspns apple juice concentrate (optional - sweeten to taste)

2. Melt a tablespoon of ghee or coconut oil in frying pan and cook fritters over low heat, turning over when starting to bubble. I add a little ghee/oil between each batch, as it makes the outside crispy - yum!



3. Serve plain, or drizzled with a little apple juice concentrate or pure maple syrup.

Chocolate Hazelnut Spread

I REALLY love chocolate! (Have you noticed?) I love chocolate drinks, and chocolate cakes, and chocolate cookies, and chocolate-banana-macadamia ice-cream, and chocolate sauce... I even love chocolate chicken!! (My dh and I went to a Mexican restaurant last night, and of course I had to order Mole Poblana - chocolate chilli chicken - yum!)

I've been meaning to post my recipe for hazelnut chocolate spread for a while... It's much healthier than Nutella, and to make it dairy free you can use dairy free chocolate and coconut oil - works beautifully! You could even use this amazing coconut butter (made in minutes in the Thermomix from dried coconut) instead of the coconut oil, although it doesn't turn out quite as smooth, and has a slight coconutty flavour. Otherwise, use ghee (recipe below) or just good old butter (if you can have it).

Hide this delicious spread in the back of the fridge, and then when you feel the need for some chocolate, you can spread it thickly on a hot bread roll, or some toast, or onto strawberries, and sneak off to your room to eat it! Just don't tell the kids and hubby it's there, or it won't last long! ;) 


Note: First you should toast your hazelnuts in the oven and rub off the skins with a tea towel. If you don't have time or can't be bothered, you can use the raw hazelnuts, the flavour will just be a bit less nutty.

1. Grind in Thermomix on speed 9 for 10 seconds:

- 90g Rapadura

2. Add and grind on speed 9 for 10 seconds:

- 60g hazelnuts (toasted or raw)

3. Then add and grind again for 10 seconds:
- 50g good quality, dairy free dark chocolate (70-85% cocoa organic chocolate, or my recipe), broken into pieces

4. Add remaining ingredients and heat for 6 minutes, 60 degrees, speed 3:

- 20g cacao powder (or good quality cocoa)

- 100g rice/almond milk

- 70g coconut oil, coconut butter, ghee (recipe below) or butter

5. Place in a sterilized jar and keep in fridge for up to 21 days (not that it will last that long!!!)

To make your own ghee, just cook butter for 7-10 mins at 60 degrees, speed 1; cool, scrape off milk solids and discard, and carefully scoop ghee into another container, discarding any milk solids at the bottom of the container.