Dough

Heat the milk till it is hand-warm and add to a medium bowl.

Add apple vinegar, dry yeast, and whole psyllium husk and stir with a whisk. The ingredients are in the bowl and mixed on a stand mixer for 15 minutes.

Let the Dough rise for an hour with a wet kitchen cloth over.

Blueberry filling

All ingredients in a bowl and stir until well combined and put aside.

Take the Dough out on a floured table and roll it out to a rectangular. Make sure the Dough won’t stick to the rolling pin by sprinkling extra flour on the rolling pin and the Dough.

Heat the oven to 200 C.

Spread the blueberry filling over the Dough and roll it to look like a roulade. The Dough can be tricky to move, but don’t worry; the result will be great. Cut the Dough into 10-12 pieces depending on what size you want your blueberry liquorice swirl. Place each in an ovenproof dish with baking paper next to one another.

Bake for 25-30 minutes or till they are light/ medium golden). Every oven is different, so keep an eye on them. Once cooled, you can mix the ingredients for the Icing and drizzle over the  Blueberry Liquorice Swirl.

Icing

If you like a thick layer of Icing, double the amount in the recipe, and you get super thick Icing with great taste. * See photo further down.

Mix icing sugar and water to a texture you prefer. Sprinkles with Freeze-dried raspberry for decoration.

Serve the  Blueberry Liquorice Swirl for friends and family as a dessert or for other celebrations.