Makes 9
INGREDIENTS
- 240g (about 1 ½ cups) peeled green apple, finely chopped
- 1 Tbsp water
- 2 tsp lemon juice
- 1 tsp lemon rind, finely grated
- 2 ½ 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
- Preheat the oven to 180°C/160°C fan forced and line a baking tray with baking paper.
- Place the apple, water, lemon juice, lemon rind, 2 tsp of the maple syrup and 1 tsp of the 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 dates. Cook, covered, for 3 minutes or until soft. Cool completely.
- Place the flour, baking powder and remaining cinnamon in a large bowl. Add the 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 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.
- 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 pecans. 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. Cool on tray for 2 minutes. Brush with remaining maple syrup. Serve warm.
Approx. per serve: 1122kJ | fat total 8g | saturated fat 4g | fibre 7g | protein 6g | carbs 40g
