For the dough:
170g spelt flour
80g Foniomehl
1 packet dry yeast
Salt
2 tbsp brown sugar
1 tsp cinnamon
100g melted margarine
150 ml warm plant-based milk
For the filling:
50g Margarine
2 tbsp cinnamon
3 tbsp brown sugar
Knead all ingredients in a bowl and let rise in a warm place for one hour.
Then roll out the dough and cut into 6 triangles. Spread the filling on the inside of the triangles and then roll them into croissants.
Finally, place on a baking sheet and bake at 180 degrees fan oven for about 12 minutes.
