Recipe by Charlotte Roberts
Instagram: Charley's Health
2 1/2 cup strong white flour
1/4 cup caster/coconut sugar
5g fast actng yeast
200ml non-dairy milk
1/4 cup olive oil
1 tsp apple cider vinegar
Pinch of salt
Tsp ground cinnamon
Pinch ground nutmeg
1/3 cup South African Raisins
4 tbsp dark chocolate spread (vegan if needed)
2 Tbsp coconut sugar mixed with tsp ground cinnamon
In a large mixing bowl, combine all of your dry ingredients and roughly
Gently heat the milk in a saucepan, then allow to cool to a luke warm
temperature and stir in your olive oil and vinegar.
Fold the wet and dry ingredients together, then bring the dough into a
ball using your hands. Add in your raisins and knead these into the
dough to evenly distribute.
Kneed for 2-3 minutes, then place into a clean bowl and cover with a tea
towel. Leave this to prove for 1 hour.
Once your dough has risen, roll out onto a lightly floured surface to
about 1/8th inch thickness.
Spread over the chocolate spread and sprinkle with the cinnamon sugar.
Starting at one edge, roll the dough towards you and firmly press to seal
at the end.
Slice the roll in half length ways, then carefully place one end over the
other, then repeat to create a twist.
Pop this into a lined loaf tin and bake for 30 minutes. Cover and leave to
prove for an hour.
Preheat your oven to 170c and bake your babka for 30 minutes, until