1 and a half Cups of warm water
2 Tablespoons yeast
1 Tablespoon maple syrup
Mix it all together set it to a warm place. I put mine in a warm oven for 15 minutes or so the rise)
1 and 1/4 Cups of almond flour
1 and 3/4 Cups of Namaste (from Costco) all purpose gluten free flour
2 Tablespoons coconut oil (I used ghee because we can tolerate that, but if you are highly sensitive to a protein of the dairy or wanna make into vegan you can use coconut oil)
pinch of salt
Mix these together with the raised yeast. Gently fold the dough and use a little Namaste brand of gluten free flour on the roller pin and on the surface underneath the dough. Roll it out evenly to about one inch.
Mix 1/2 Cup maple syrup and 1/2 Cup cacao powder (cacao is the real thing cocoa is the processed) until you get a creamy texture. Spread the half of it on the rolled out dough about half way. ( As you roll it up it will push the cacao mixture so if you fill it to the midway it will push enough cacao to spread it evenly but not to leak it out on the end.
Gently fold it up then cut it into about an inch thick slices.
Grease a big Pyrex with some coconut oil and place the rolls gently apart from each other.
Pour over the other half of the cacao and maple syrup mixture on the rolls.
Cover it and let is raise. After the dough rested on a warm place they should be big enough to touch each other on the sides. Bake it on 350F for 25 minutes (give or take depends on your oven)
Let it chill a little serve it warm or cold( we can never wait to eat it cold 🙂 it’s gone before it can chill out) 🙂
Check out this video to get a more visual how I made it!
Enjoy!
xx
Noemi
can i use all purpose flower for the whole recipe or should the measuerments be different is I do that? i’m so happy it is dairy/egg free and uses cacao powder…