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A slightly sweet, aromatic bread (sweetened with maple syrup and erythritol) flavored with the unique scent of cardamom and orange peel for the New Year or for a mid afternoon snack or lunch-box treat. You can bake this braided or in a cake pan. For a more traditional cardamom bread, use walnut instead of the raisin filling.
DoughFilling

4 g Dried yeast
200 ml Coconut milk, warmed
1 tbsp Maple syrup
100 g Whole spelt flour
200 g Spelt bread flour
1 tsp Cardamom powder
1/3 tsp Fine sea salt
2 tsp Finely grated orange rind
75 g Coconut oil, melted
1 tbsp Hemp seeds, for topping, optional
White chocolate, melted for topping, optional
150 g Raisins
100 ml Freshly squeezed orange juice
1 1/2 tsp Cardamom powder
1/2 tsp Cinnamon powder
3 tbsp Erythritol granules

The night before preparing the rolls, soak raisins in orange juice or rum in your refrigerator.
Whisk the dried yeast, coconut milk and maple syrup in a jug. Set aside for 10 minutes or until frothy.
Combine the flours, cardamom powder and salt in the mixing bowl of your stand mixer fitted with a dough hook. Make a well in centre. Add the yeast mixture, melted coconut oil, and orange rind. Stir at low speed until the ingredients roughly combined, about 3 minutes. Increase speed to medium, and knead the dough until smooth and elastic, about 5 minutes.
Place in a greased bowl and cover with plastic wrap. Set aside to l...