Recipe by Charlotte Roberts
Instagram: Charley's Health

Ingredients :

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 mix together.

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 golden.