𝑹 𝑬 𝑪 𝑰 𝑷 𝑬 :
200 ml warm water
75ml dairy free milk
450g strong white bread flour
1 tbsp cinnamon
25g sugar
pinch of sea salt
50g olive oil
2 cups strawberries, chopped into small pieces
2 tbsp chia seeds
Drizzle
1/2 cup icing sugar
½ tsp vanilla
2 tbsp dairy free mylk
Make strawberry chia jam by adding 1 cup of strawberries and chia seeds to a small pan with 4 tbsp water. Simmer until thick and jammy. Allow to cool and set aside in a jar.
Prepare cake by dissolving yeast in warm water then beat in the milk.
Mix in flour, cinnamon, coconut sugar and salt briefly.
Add oil and mix until evenly combined, then leave in the bowl for 10 minutes. Lightly knead the dough on worktop, using a little oil if you need to.
Return to the bowl and leave for 10 minutes. Knead once more then cover and leave somewhere warm until doubled in size, about an hour. Flour the worktop and roll dough to 2 cm thick into a large rectangle.
Cover the dough with the strawberry chia jam and remaining chopped strawberries. Roll up tightly, cut into 4cm wheels and fit inside a large cake tin, leaving a little space between each one.
Cover and leave somewhere warm again to rise until doubled in size. Bake at 200•c for 15 minutes, until golden.
Mix all drizzle ingredients together with a fork until smooth and thick. Drizzle generously over cake and top with extra strawberries to serve
