Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.