- 31/4 cups all-purpose flour
- 3/4 cup almond milk
- 1/2 cup olive oil
- 1/4 cup agave syrup
- 1 tablespoon active dry yeast
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 400 g frozen blueberries
- 1/2 cup agave syrup
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- pinch of salt
Pour the milk into a large mixing bowl, add 1 teaspoon of sugar and yeast and let it rest for 10 minutes. Once your yeast start ‘foaming’, sift the flour in and add all the remaining ingredients. Knead the dough firmly until it becomes smooth and comes clean from your hand and bowl. Proof until double its size.
Prepare your sauce by bringing the agave to boil. Add the berries, flour, vanilla and salt and simmer until thickens. Put aside to cool.
Knock out the air from the dough and work it for a few minutes. Roll out into a square and spread 1/4 -1/2 of the sauce over the top. Roll up tightly and cut into 3 cm pieces.
Prepare a medium sized baking tray with paper. Place your swirls next to each other. Rest for an hour in the dish.
Bake the scrolls for 30-35 minutes in preheated oven on 350ºF. Serve with the remaining sauce on top.