THERMOMIX ® RECIPE

1 Cinnamon blueberry scrolls

Recipe's preparation

Rice almond milk

Place drained rice, drained alomnds, coconut oil, rice mlat syrup or honey, salt and 1000 g of the water into mxing bowl  and blend 2 min/speed 9. Scarep down the sides of the mxing bowl with spatula,

Cook 6 min/60°C/speed 4, thn blend again 1 min/speed 5-9, increasing speed gradually from speed 5 to speed 9. Scrape down the sides of the mxing bowl with spatula.

Add remaining 700 g water. Strain milk through a nut milk bag or 2 layers of muslin cloth into a large jug or bowl (squeezing hard to extract all liquid). Transfer into bottles or jars, seal and place immediately into refrigerator until required.

Dairy free spelt brioche

Place milk and sugar into mixing bowl and warm 2 min/37°C/speed 1.

Add all remaining brioche ingredients and mix 5 sec/spedd 5, then knead 2 min/"Dough mode" .

Remove dough from bowl and wrap loosely in a silicone bread mat or place into an oiled bowl and coer with kitchen towel. Place dough, in a bowl or a piece of baking paper, onto the centre rack of a cold oven. Place a roasting tray on bottom rack of oven and carefully fill iut halfway with boiling water, close door and leave dough to prove until it doubles in size (approx. 20 minutes). Remove dough from oven and set aside.

Scrolls

Preheat oven to 190°C. Grease and line a springfrom cake tin (26 cm) with baking paper and set aside.

Place sugar, pecans, cinnamon and salt into mixing bowl and mix 5 sec/speed 5. Transfer into a bowl and set aside.

Lightly flour a siclione bread mat or work surface and rolling pin and roll out dough into a rectangle (approx. 30 x 40 cm, approx. 1 cm thick). Spread half of the coconut cream over dough, sprinkle with reserved pecan mixture and top with blueberries.

Roll dough into a log, then transfer to a cutting board and cut into 13 slices (4 cm thick) with a serrated bread knife. Place scrolls into prepared tin, filling side up and push them close together. Drizzle with remaining half of coconut cream, then cover with a kitchen towel and leave to prove for approx. 30 minutes or until nearly doubled in size.

Bake for 25 minutes (190°C) or until golden brown and cooked in the centre. To check if cooked through, remove ring of tin and carefully pull apart scrolls. Dough should not be sticky. If not quite cooked through, replace ring and bake for a further 5 minutes or until cooked through.

Glaze

Place all Glaze ingredients into mixing bowl and cook 2 min/100°C/speed 1.

Drizzle warm scrolls with glaze and carefully seperate before serving.