Ingredients
- 1 cup self-rising flour gluten-free, if required
- ¾ cup Naturalvert raspberry cacao granola
- 1 cup Greek yogurt or Coconut yogurt
- 1 tbsp. vanilla extract
- 1 cup raspberries
- ¼ cup cane sugar
- ½ cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 375F. Line a large baking dish with parchment paper or tin foil and set aside.
- Take 1 ½ cup naturalvert granola and blend in a food processor. (equivalent to ¾ cup)
- In a large mixing bowl, add your flour, granola flour, yogurt, vanilla extract and mix well, until fully incorporated. Using your hands, form into a ball of dough.
- Lightly flour a kitchen surface. Sprinkle a tablespoon of extra flour on top of the ball of dough, and transfer to the floured surface. Form the dough into a rectangular shape. Using a rolling pin, roll out the dough to around 12 inches by 6 inches
- In a mixing bowl, combine your frozen raspberries with sugar and mix well. Spray the dough with cooking spray. Cover with the raspberry and sugar mixture. From one end of the dough, slowly roll until completely rolled up. Slice into 8 pieces (cut into desired portions)
- Transfer the sliced dough onto the lined dish. If desired, brush the tops with water or diary free milk for a golden brown exterior. Bake for 17-20 minutes, or until golden on the outside.
- Remove from the oven and let cool in the dish. While it is cooling, prepare the glaze by mixing the powdered sugar with 1-2 tablespoons of water, milk, or yogurt. For a thicker glaze, add more powdered sugar. For a thinner glaze, add more liquid. Drizzle over the tops of the rolls.