Ingredients:
For the dough:
- 300 g Bake-Free dough flour mixture + 5 g for stretching
- 70 g erythritol powder
- half a packet of baking powder (6 g)
- Grated rind of 1 untreated lemon
- 100 g sugar-free coconut yogurt
- 200 g lukewarm water
- 1 pack of bourbon vanilla flavor
- a pinch of black salt (to replace the aroma of the egg)
The dried plum-poppyseed filling:
- 100 g ground poppyseeds
- 60 g erythritol
- 60 g thick coconut milk
- 1 tablespoon of vanilla extract
- 30 g water
- 100 g prunes
- the peel of half an untreated lemon
For the dried fig-walnut filling:
- 130 g ground walnuts
- 70 g erythritol
- 30 g thick coconut milk
- 1 tablespoon of vanilla extract
- 100 g dried figs
- the peel of half an untreated lemon
Other ingredients:
Preparation:
Mix the ingredients for the dough and let it rest while you prepare the fillings. Cut the dried fruits into very small pieces, then mix each one with its own ingredients. Divide the dough into 2 parts of the same size and roll out both of them to a thin sheet, on a floured surface (for me they were 28x28 cm). Spread them with the fillings and roll them up separately. Press the ends together carefully so the filling won't come out. Spread them thinly with apricot jam (or any other jam, oil or plant drink), prick them with a fork and place them on a baking sheet lined with silicone baking paper. Bake in a preheated oven at 180 degrees celsius on conventional top and bottom setting, until ready in 35 minutes. Cut both rolls into 15 equal slices.
