200 grams of coconut yoghurt
200 grams of coconut spread
7 cups of wholegrain spelt flour
0.5 cup of dried cranberries, sweetened with apple juice
1/4 teas spoon of baking soda
Get yourhurt and spread from the fridge 15 minutes before cooking.
Sprinkle 1 cup of flour on chopping board.
Place block of spread in the middle.
Sprinkle 1 cup of flout on top of spread.
Take butter knife and start chopping block of spread in vertical and horizontal directions, mixing with flour on the board.
During the process, keep adding remaining flour into the mixture until is you see that dough can easily fall of the knife and don't stick to it
Add coconut youghurt and knit the dough into smooth ball.
Split this ball into 5 equal pieces and make small balls out of them.
Put in the fridge for 30 minutes.
Preheat oven to 160C and line baking paper on a tray
Take dough balls one by one from the fridge, roll into flat circle and cut into 8 sectors like a pizza
Place 1-2 cranberries into wide side of the sector and roll up and place onto the tray
Once all dough is processed, put tray in the oven and bake for approx 20-25 minutes until slightly brown on a top
Cool down on cooling rack
Can keep in airtight container for 3 days
I used these great products for preparation of this delicious dessert