150g wholegrain spelt flour
100ml warm water
2g quick yeast (about half a teaspoon)
optional: pinch of salt & 1/3 tspn cinnamon
4 generous Tbspn hazelnut butter (use the oily top layer if you can)
1 & 1/2 tspn cacao powder
2/3 Tbspn maple syrup depending on you sweetness preference
a pinch of pure ground vanilla powder or ¾ tspn vanilla extract (I prefer extract)
On a floured surface, split the dough into two pieces then roll out the dough into thin circles (try not to get too much flour on the dough as it may then turn out dry). Mix together the hazelnut butter, vanilla, cacao and maple until combined, if the mix seems a little dry/hard to spread then try mixing in some hot water. Spread this mix onto half the dough, leaving room at the edges so the mix doesn’t seep out. Fold the other half of the dough over the mix and press down the edges with a fork or your fingers. Dust off any excess flour.
Oil & heat a frying pan to a medium heat then place the calzone in the pan and cook until the underside is light golden brown (approx 1-2mins), then gently remove the calzone and place back in on the other side, repeating the previous step until lightly cooked, top with berries, then dig in!