Spelt Strudel Vegan

For the spelt strudel, mix the oat milk with the noegg. Melt the Alsana briefly in a small saucepan on the hot stove, add to the oat milk, test with your finger or cooking thermometer if the liquid has body heat (it should not be hotter than 40 degrees). Then crumble in the yeast and mix.

Knead the coconut blossom sugar and spelt flour – preferably wholemeal – with the yeast mixture until the mixture is smooth and supple. Dust the dough with a little flour, cover the bowl with a cloth and let the dough rise for an hour in a warm room.

Knead again and roll out the dough. Grate the vegan chocolate, mix it with the grated lemon zest and coat the dough with it.

Roll up the dough and drape it in 2 normal sized greased loaf pans or bent into a large croissant on a greased baking sheet, brush with oat milk and bake at 170 degrees hot air for about 45 minutes.

Preparation Tip:

The spelt strudel can also be prepared with another vegetable milk.

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