Ingredients:
For the dough:
- 200 g Bake-Free low-carb golden bread flour mixture
- half a packet of baking powder
- 30 g erythritol powder
- 20 g very thick coconut cream
- 260 g lukewarm water
- 1 tablespoon of vanilla extract
- cinnamon
For the filling:
- 40 g ground walnuts
- 100 g of thick, home-made sugar-free (also sweetener-free) plum jam
- 30 g very thick coconut cream
- cinnamon
Preparation:
Mix together the dough ingredients and let it stand for 5-10 minutes. Roll it out on a dry surface into a rectangle ( 48x38 cm) and cut it into 2 equal parts. Spread one sheet with the jam and sprinkle with ground walnuts and cinnamon. Put the other sheet on top and cut it into 30 equally thin strips.Twist each of the strips, then place them on a baking sheet lined with silicone baking paper and bake in a preheated oven at 180 degrees celsius for 20 minutes on conventional top and bottom setting. If you want it harder and crunchier, you can bake it longer.
