For the dough:
170g spelt flour
80g fonio flour
1 pack of dry yeast
Salt
2 tablespoons brown sugar
1 tsp cinnamon
100g melted margarine
150 ml warm plant milk
For the filling:
50g margarine
2 tbsp cinnamon
3 tablespoons brown sugar
Knead all the ingredients in a bowl and let rise in a warm place for an hour.
Then roll out the dough and divide into 6 triangles. Spread the inside of the triangles with the filling and then roll them into a croissant.
Finally, place on a baking tray and bake at 180 degrees for about 12 minutes.
