Servings: 10
10 mins to prepare 15 mins cooking time
Ingredients:
- 5 cups Gluten free self-raising flour
- 1 cup Natural yoghurt
- 2 medium bananas
- 1 tsp cinnamon
- 2 dates
Alternatives/Replace/remove
To replace Milk use KOKO dairy alternative yoghurt – PLEASE CHECK
MANUFACTURS LABEL (MAY CONTAIN NUTS)
Method:
- Mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing
- Knead the dough for 5 mins on a floured board
- Roll the dough into a rough rectangle (similar to an A4 piece of paper, dough should be approx. 0.5-1cm thick
- Place the rectangle so that the long edges are parallel with you
- In a blender purée the bananas, dates and cinnamon
- Spread the banana mixture over the peanut butter
- Now roll the dough so that you create a long pinwheel sausage filled with the banana filling.
- Slice the sausage into 1.5-2cm thick slices
- Place these into a baking paper lined dish. You want the pinwheels to be touching each other but for the dish to not be completely packed
- Bake at 180 degrees Celsius (360 Fahrenheit) for 15-20 minutes or until golden
