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To make the pastry, combine flours and salt in a medium sized bowl and make a well in the centre.
Mix 200ml warm water with coconut oil until melted, then pour into the centre of the flour, stirring until just combined.
Place on a lightly floured board or bench and knead for about 5 minutes, or until smooth.
Spray a bowl with oil, add dough, turn to coat and chill for an hour.
Preheat oven to 180°C.
Blend the peeled orange and lemon with Natvia, spelt flour and cinnamon.
Add cranberries and oats and pulse blend to combine.
Stir through pears and apple.
Place dough on a lightly floured sheet of baking paper and roll out to approximately 20 x 30cm.
Brush dough with melted coconut oil and scatter fruit mixture across the short end of the pastry, leaving a 5cm edge.
Using the baking paper, gently roll the dough over to form a cylinder, tucking the end underneath, and pinch the ends to seal.
Slide onto a baking tray lined with baking paper, brush with more melted coconut oil and scatter over shredded coconut.
Bake for 40-45 minutes or until golden.
Rest for 5 minutes before serving with vanilla ice cream or yoghurt.
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