1. Preheat the oven to 175c and line a baking dish with some baking paper.
  2. Melt the coconut oil and stir through the rice malt syrup so that it kinda melts.
  3. To make the chia jam, place everything into a small saucepan over medium heat and using a stick blender, blitz the ingredients together until there are no big chunks of berries. Allow to simmer for 2-5 minutes or until thickened. Set aside.
  4. Combine the almond flour, coconut flour, baking soda, coconut oil, egg, rice malt syrup and cinnamon in a bowl and mix well to combine into a dough.
  5. Place down a peice of baking paper onto the bench and place the dough ontop of it. Place another peice of baking paper ontop of the dough and roll out using a rolling pin until it is about 3-5mm thick. Peel off the top peice of baking paper and smear the jam all over the rolled out dough. Carefully roll the dough up into a log, peeling back the bottom peice of baking paper as you go. Then wrap the rolled up dough in baking paper and place into the freezer to cool for 10 minutes. (it makes it easier for cutting)
  6. Once you have removed the roll from the freezer, peel back the baking paper and using a serated knife, cut into 5-6 cm peices. The recipe should make 8-9 scrolls depending on their thicknes.
  7. Place into the prepared baking dish and bake for 15-20 minutes or until golden. Allow to cool slightly and then drizzle with melted coconut butter!

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