Finally used up the last of that glacé ginger.
- 225ml plant milk (I used soya)
- 2 tablespoons coconut oil or vegan spread (I used Vitalite)
- 1/2 teaspoon salt
- 500g wholemeal bread flour
- 50g plant syrup (I used coconut syrup this time)
- 1 1/2 teaspoons dried yeast
- 100g apples, chopped into small chunks
- Handful of raisins or mixed fruit
- 2 tablespoons ginger (I used glacé this time, but I would use crystallized in the future and chop it up really small)
Place the plant milk, oil/spread, salt, bread flour, plant syrup and yeast into your breadmaker and set it to make dough.
Once the dough is ready, lightly flour a clean work surface and roll the dough out into a vaguely rectangular shape (I can never get dough to be anything other than a circle or an oval. How does one roll dough into an actual rectangle?!). Aim to get it fairly thin.
Scatter the apples, dried fruit and ginger evenly over the dough, leaving a centimeter or two bare around one of the long edges. Then roll the dough, from the other long edge, so you end up using the bare edge to seal the roll.
Chop the roll into thick slices and line them up together in a baking tray. Throw a clean tea towel over them and leave them to rise for half an hour.
Finally, bake at Gas Mark 6/200C/400F for about 25 minutes.
If you find yourself with any left-over filling that you couldn’t fit into the spirals, it tastes good with porridge.