1) Preheat the oven to 180C / 160C fan.

2) Tip the flour into a clean bowl, then add the Kefir milk, egg, sugar, vanilla paste, bicarbonate soda and a pinch of salt. Bring all the ingredients together and knead until you get           a smooth, firm dough.

3) Tip the dough onto a clean floured surface and divide it into six equal pieces. Roll each piece out into a longer rectangular shape strip.

4) For the next step, you will need smooth, round jars that are suitable for the use in ovens. Take a jar and spread some coconut oil all over it (outside only). Take two dough strips and wrap these around the jar, one at a time and in continuous motion so that you cover the whole jar from the top to the bottom.  If you want the chimney cakes to be longer, you can use three strips per jar.

5) Bake the chimney cakes for 20 minutes. Take the cakes out of the oven, brush them with some milk and add them back to the oven for a further 5 minutes.

6) Remove the chimney cakes from the oven, and whilst still warm, but not hot; remove them from the jars (they should slide-off easily). Brush with some coconut oil and coat them in the cinnamon mixed with sugar infused with a vanilla pod.

7) Pour some nut butter and melted chocolate over the baked chimney cakes and serve. Enjoy!