Vegan, Juicy Nut Corners
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 g wholemeal spelled flour
- 160 g wheat flour
- 180 g whole cane suar
- 1 apple, peeled and mashed
- 4 tablespoon water
- 1 packet vanilla sugar
- 0.5 ½ pack baking powder
- 200 g mararine, vean
For covering:
- 170 g mararine, vean
- 200 g hazelnuts, round
- 100 g hazelnuts, chopped
- 1 packet vanilla sugar
- 140 g suar
- 4 tablespoon water
Also:
- 4 tablespoon apricot jam
- 1 bar dark chocolate, vegan
Print Recipe
Pin Recipe Instructions
- Mix the wheat flour, wholegrain spelled flour, whole cane sugar, vanilla sugar and baking powder. Melt the margarine in a saucepan and add to the flour mixture along with the pureed apple and water. Now gradually stir everything into a dough with a spoon and place on a greased and floured baking sheet. Sprinkle the ball of dough with a little flour and spread it on the baking sheet with your hands. If the dough sticks to your hands, sprinkle some flour on top.
- Stir the jam until smooth with a teaspoon and then spread it on the dough. This works well with a teaspoon, but it can also be done with a brush.
- For the topping, melt the margarine in a saucepan, then add the sugar - it is better to use normal sugar here - and the vanilla sugar. Simmer briefly, then add the hazelnuts and water, stir and distribute evenly on the dough.
- Bake the nut wedges in a preheated oven at 175 degrees for 25 minutes. Let cool down briefly, then cut straight away. You can wipe the knife with a piece of kitchen paper in between. Do not hold it under water - the sugary mass will harden immediately on the knife.
- Melt the chocolate in a double boiler and then use a spoon to spread it over the nuts. When the chocolate has set, these super juicy nut wedges can be eaten.
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