Ingredients |
|
| 200 g | spelt flour |
| 150 g | Almond flour |
| 1 Prise | Pink Himalaya Salt |
| 3 tbsp. | Erythritol+Stevia |
| 2 tsp. | Cinnamon |
| 2 | Eggs |
| 200 g | Butter |
| 1/4 l | Milk (or almond milk) |
| Filling: | |
| 100 g | Erythritol Gold |
| 2 tsp. | Cinnamon |
| 4 tbsp. | Melted butter |
How it's done:
Add the ingredients for the dough into a bowl, knead until it's a smoothy dough and roll out on a floured surface to form a rectangle.
Stir all ingredinets for the cinnamon filling and put it onto the rolled dough. Than roll up the dough with the filling into a large "snail". Now cut into pieces, which are then baked on a greased sheet for about 35 minutes at 180° C.
Tip: Eat the cinnaom rolls as long as they are warm and serve it with some Vanilla sauce.
