Warm the oat milk with the butter and Mielbio until lukewarm. Add the yeast and allow it to rest for 10 minutes.
Remove the leaves of the thyme. Mix the spelt flour, thyme leaves, ginger powder and the salt. Add the yeast mixture to the flour and knead with the food processor, or your hands, into an even elastic dough (about 8 minutes).
Place the dough in a bowl, cover with a towel and leave in a warm place (or in the oven at 40°C) to rise for 1 hour.
Roll out the dough on a floured surface, to 1 cm thickness. Cover completely with a layer of Fiordifrutta Rasberries. Carefully roll up the dough and cut it up into pieces of about 5 cm using a sharp knife.
Grease a large baking pan with oil. Place the Fiordifrutta rolls in the baking pan, but don’t put them too close together, because they will continue to rise. Cover with a towel and let rise about 40 minutes, in a warm place.
Place the baking pan in a preheated oven (180°C) for 25-30 minutes or until golden brown. Allow the rolls to cool to lukewarm or cold.
Mix 3 tablespoons of yoghurt with 2 tablespoons of lemon juice, and 1 tablespoon of Mielbio.
Top the Fiordifrutta rolls with the yoghurt, fresh raspberries and extra thyme before serving.