Cinnamon rolls

Recipe by: Laura Van Den Broeck

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For 4 rolls
  • 150 g almond powder, or you can mix in 150 g almonds.
  • 100 g spelt or wholemeal flour
  • 3 tablespoons of plain or Greek yoghurt
  • 2 teaspoons of cinnamon
  • 2 eggs
  • 5 tablespoons of Zùsto
  • (You can use 5 tablespoons of agave syrup or honey)
  • 2 teaspoons baking powder
  • 50 g of grapes

Preparation method

  1. Preheat the oven to 175 degrees.
  2. Put the flour, baking powder, Zùsto, cinnamon and grapes in a bowl and mix well.
  3. Put the eggs and yoghurt in another bowl and whisk until the mixture turns yellow. Add the syrup or honey if you are using it.
  4. Gently fold the flour into the egg and yoghurt mixture and mix to form a stiff dough. Does the mix look too liquid?(If the mixture runs off your spoon too quickly, add a little flour…the dough needs to be thick)
  5. Line a baking sheet with baking paper. Place 4 large balls of dough on the baking sheet. Stir the top of the dough to create a swirl.
  6. Cook for about 25 minutes. Allow to cool and enjoy!
  7. I finish off the buns with a little honey and/or Zùsto and then they can be kept in an airtight cookie jar for 3 days.

About Laura

Laura Van den Broeck is a nutritionist and sports coach with a passion for healthy cooking. She helps people on a daily basis in their quest for a healthy and sustainable lifestyle.

My vision: keep it basic and balance is key. Living healthily doesn’t necessarily have to be difficult.

Use your common sense and forget diets and weight loss programmes.

What I like with Zùsto is the 1 to 1 ratio. You no longer need to convert the proportions that you’re using.

You only need to use the same quantity of Zùsto as the quantity of sugar indicated.

I also like the neutral, sweet after-taste. It doesn’t have the weird after-taste of stevia, just a sweetness that enhances the dish.

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