Ingredients
| 300 g Nominal wholegrain spelt flour 150 g softened butter (or any other baking fat) 1.5 g baking powder 80 g white yogurt 2 pinches of salt 230-250 g finely grated carrot |
| 1 kg apples ca. 100 g raisins lemon juice and peel cinnamon 2-3 TBSP Nomina spelt cereal porridge you can add walnuts or pine nuts |
| smear with whipped egg |
How to prepare
As long as you have decided to use the wholegrain spelt flour for baking, you will definitely enjoy trying something unusual. I like using carrot in dough even in the gluten-free recipes, because it makes the products supple yet it goes extremely well with the sweet taste of the desserts. The famous carrot cake may serve as a fine example. You can use this dough to prepare other forms of rolls as well (curd cheese or even savoury) or smaller products. The amount of dough in this recipe will be enough for two strudels placed on a standard baking tray.
Prepare the dough by mixing the flour with baking powder. Peel the carrots and grate them finely. Mix the softened fat, flour, yogurt and salt kneading them thoroughly. Then place it in a sack, box or food wrap and let stand in cold for at least 60 minutes.
Prepare the apple filling to you liking. For example by peeling the kilogram of apples, grating them and seasoning with the cinnamon, lemon juice and peel. Add the washed raisins and slightly thicken with Nomina spelt porridge.
Remove the dough from the fridge and divide it into halves.
Roll one half flat and cover it with the apple filling. You can also sprinkle it with the nuts. Roll the strudel and use the whipped egg to glue it. Move it onto a baking tray and repeat the process with the other half of the dough. Lastly, smear both strudels with the whipped egg and place them in a preheated oven to bake at 200 °C for about 25 minutes.
Tip: If you do not find the strudel sweet enough with the unsweetened apples, you can add some vanilla sugar into them.
