Place the chai or cinnamon spiced tea in your macadamia milk and allow it to infuse with the flavours. This should take around 10-15 minutes. You can leave it for longer if you wish for more flavour
Heat the oven up to 120 degrees only.
Mix the wet ingredients together first with the sweetener and spices (eggs, stevia, cinnamon, chai infused macadamia milk) and mix well, scraping down the sides as needed.
Slowly add one cup of the dry flour at a time, making sure to mix well, and scrape down the sides. You want the pastry to look like cookie dough in the end. You May end to add small amounts of almond meal.
All is not sticky and smooth (see photo for a good consistency)
When that’s done, add your cinnamon and smashed walnuts to the pastry. Smear as much rice malt syrup or honey as you wish. You may even want to sprinkle your stevia instead (if you are watching your carb or calorie intake more).
It’s important to roll the dough using the baking paper, so you get a nice cylinder shape. You can always smear any broken bits, but it does look nice if the dough is not perfect.
Sprinkle with more cinnamon and stevia powder before it goes into the oven
Place in the oven testing your ovens temperature. It’s important you allow enough time for these to bake without burning the nuts. When you burn the nuts, the cinnamon scrolls will become rancid. May oven is great at 120 degrees, using the full oven heat mode (no grilling as it will burn)
When you notice the top browning slightly, turn them over so they can cook evenly. You can sprinkle more cinnamon and spices.
Allow to cool and rest as needed. Keep in an airtight container when fully cool. They last for about 2 weeks in the fridge. Place in the oven to warm up slightly, or let them sit at room temperature to soften.
Indulge with some green tea and great company.