Wholegrain nut wedges with coconut oil

Wholegrain nut wedges with coconut oil

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Dessert
My Organic Rapunzel Recipes
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Preparation time
30min
Cooking time
30min
Oven time
30min

Source: rapunzel

Ingredients: (Makes 24)

For the base:
200
g wholegrain spelt flour
60
g Rapunzel Cristallino cane sugar
60
g Rapunzel pure virgin coconut oil, HIH
2-3
tbsp almond milk or other plant-based milk
For the filling:
150
g Rapunzel hazelnuts
50
g Rapunzel almond mousse
100
g Rapunzel Cristallino cane sugar
2
tbsp Rapunzel Grade A maple syrup
50
ml almond milk or other plant-based milk
0,5
tsp Rapunzel ground Bourbon vanilla powder
1
large pinch each of cinnamon and cardamom
100
g Rapunzel hazelnuts, ground
150
g Rapunzel almond chips
100
g apricot jam
150
g Rapunzel chocolate coating, dark bitter

Preheat the oven to 180 °C with top/bottom heat. Mix the flour and sugar in a bowl. Heat the coconut oil. Add to the bowl with the plant-based milk and mix all the ingredients. Form the dough into a ball.

Lightly flour a sheet of baking paper and roll out the dough to make a 30x40 cm rectangle. Lay the baking paper with the dough on a baking sheet and pierce with a fork. Pre-bake at 180 °C for 10 minutes. In the meantime, roughly chop the hazelnuts.

In a pan, mix the almond mousse, sugar, maple syrup and plant-based milk and bring to the boil. Add the spices, then the chopped and ground nuts and the almond chips and mix well. Stir until the mixture rises and then put on one side and leave to cool for 5 minutes. Spread the jam on the pastry base while it is still warm. Spread the nut mixture on top of the jam, taking it almost to the edge. The nut mixture spreads a little in the oven. Bake at 180 °C for about 20 minutes until golden, then leave to cool for 10 minutes.

Cut the nut tart into triangles while still warm. Break the coating chocolate into pieces and melt in a bain-marie. Spread it over the nut wedges.

The nut wedges will keep for 2-3 weeks in an airtight tin.

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