For The Dough:
170g spelt flour
80g fonio flour
1 pck. Dry yeast
Salt
2 tablespoons brown sugar
1 tsp cinnamon
100g melted margarine
150 ml warm vegetable milk
For the filling:
50g margarine
2 tablespoons cinnamon
3 tablespoons brown sugar
Knead all ingredients in a bowl and leave in a warm place for an hour.
Then roll out the dough and divide into 6 triangles. Coat the inside of the triangles with the filling and then roll them into a croissant.
Finally, place on a baking sheet and bake at 180 degrees convection for about 12 minutes.
