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157g spelt flour
1/2 tsp fine sea salt
1 tsp coconut sugar
1 tsp instant dry yeast
100ml lukewarm oat milk
Some cooking oil
Fillings (mix these well in a bowl)
1/4 cup coconut sugar
1/4 tsp cinnamon powder
2 tbsp crushed nuts of your choice (Walnuts. Peanuts, pumpkin, sunflower seeds)
Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients.
Then slowly pour the oat milk into the mixer while kneading on low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it.
Once the dough has been well kneaded, dust with 2 tbsp of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tbsp of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1–1.5 hours.
Firstly, roll a third of the rested dough into a long cylinder and divide the dough into 6 pieces of equal size. Take a piece of dough and push down onto it to form a small circle, flat them down with your hands until is big enough to add roughly one tablespoon of filling. Once it’s done, seal the dough by folding in the edges. Repeat this for the remaining dough.
Preheat a frying pan on medium heat and once it’s heated add a thin layer of vegetable oil. Place the filled balls of dough and press down to form a 1 cm thick pancake. Cook on a medium heat until the bottom side is slightly brown for 2–3 minutes, turn the pancake and cook for another 2–3 minutes. Repeat the process with the remaining 5 dough balls. Serve.