It feels as if this summer has gone much too quickly. The warm and sunny mornings, the lazy afternoons under the big umbrella in the garden . Cappuccinos and sweet extravaganzas prepared by my oldest daughter Viktoria who always brings something new and fancy into our “test kitchen”.
for the dough:
100g freshly ground spelt flour
150ml almond milk (lukewarm)
1/2 sachet dry yeast (= about 2 teaspoons)
2 teaspoons sugar
1 pinch of salt
1 teaspoon coconut oil (melted in the lukewarm almond milk)
a pinch of ground nutmeg
for the filling:
80g coconut oil
2 tablespoons sugar (I take muscobado)
1 teaspoon cinnamon
a pinch of vanilla powder
the seeds of 3-4 cardamom pods
In a large mixing bowl combine flour, spelt flour, yeast, sugar, salt and the grated nutmeg. Add the lukewarm almond milk/ coconut mixture and stir in. Knead with your hands until the dough comes together. Cover with a towel for at least 20 minutes.
Prepare the filling and preheat the oven to 180°C.
Turn dough out onto a lightly floured surface and knead again until smooth and elastic. Flatten the dough with a rolling pin and cut it in long strips the width of your baking dish. Spread the filling evenly onto the dough. Fold the dough like an accordion into the dish.
Bake for 45 minutes at 180°C.