INGREDIENTS

For the buns:

3 cups whole wheat flour

1 tsp cinnamon

½ tsp salt

2 tbsp yeast

¼ cup coconut milk, warm

½ cup warm water

For the filling:

2 apples, peeled and finely chopped

5 dates

3 tbsp coconut cream

1 tbsp coconut oil

1 tsp lemon juice

1 tbsp maple syrup

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 tbsp Strawberry Gum Leaf

3 tbsp sultanas

METHOD

For the buns:

Add the flour, cinnamon, yeast and salt to a bowl and stir to combine.

Add in the warm water and milk and use a wooden spoon or spatula to mix into the flour.

Use your hands to bring the dough together – it should be slightly sticky, so add an additional 1-2 tablespoons of warm water if it seems too dry.

Once dough has come together, cover with a cloth and set aside in a warm place for 1 hour to rise.

After an hour, depress the dough, punching it down and knead for 4-5 minutes. Return dough to the bowl, cover and set in a warm place to rest for 30 minutes.

For the filling:

Add all of the ingredients except for the strawberry gum and sultanas to a saucepan and cook, covered on medium heat until apples are tender. The sauce should thicken, but add more water if it is evaporating too quickly for the apples to cook.

Once apples are cooked, reduce heat to low and stir in sultanas and strawberry gum. Cook for an additional 3-4 minutes and then remove from heat, cover and set aside.

To assemble:

Remove dough from bowl and place on a floured surface. Use a rolling pin to gently roll into a large rectangle that is roughly the size of a baking tray.

Brush the dough lightly with olive oil.

Spoon the apple filling on top of the dough, pressing out to each edge.

Once the filling has been added, gently begin rolling the dough.

After it is completely rolled, cut into pieces about three centimeters thick.

Place each scroll into a pan lined with baking paper and set aside for 20-30 minutes.

Meanwhile preheat oven to 180 degrees Celsius.

Once oven has heated and cinnamon scrolls have risen up in the pan, place them in the oven for 25-30 minutes until the edges are golden and firm.

When they are ready, place on a rack to cool and then store in the fridge.

Native recipe and image supplied by The Australian Superfood Co.