Ingredients (dough):
- 2 tablespoons of crushed flaxseed (with 60ml of hot water for egg substitute) or 1-2 eggs depending on size
- 120g hemp margarine
- 100g cane sugar
-1 packet of vanilla sugar
- 2 pinches of sea salt
- 1 tbsp lime juice
- 300g spelt flour (630)
- 1 tsp baking soda
For coating the dough: 200g apricot jam (other varieties may be used depending on your taste)
Ingredients (topping):
- 200g cane sugar
- 2 tablespoons vanilla sugar
- 2 pinches of sea salt
- 1 pinch of cinnamon
- 180g hemp margarine
- 5 tbsp oat milk
- 1 pinch of baking soda (anticoagulant)
- 100g chopped almonds
- 100g chopped hazelnuts
- 50g ground hemp seeds
- 50g whole hemp seeds
- 100g coarsely ground pistachios
Directions:
First, make the egg substitute: Mix the flaxseed with the hot water and beat until frothy.
Combine the egg substitute with the hemp margarine, sugar, and spices and stir to combine. Finally, knead the flour with the baking soda until a smooth dough forms.
Spread the dough evenly on a baking sheet lined with baking paper and press it down. Or roll it out with a rolling pin.
Then spread the dough evenly with the apricot jam (or another variety).
For the topping, pour the oat milk into a saucepan and heat it with the hemp margarine. Then add the sugar, vanilla sugar, spices, and baking soda, bring to a boil, and simmer over low heat for about 8 minutes, stirring occasionally. Then remove the pan from the heat.
Stir in the nut mixture and spread the mixture evenly over the dough.
Bake in a briefly preheated oven on the middle rack at 160 degrees for 25 to 30 minutes until golden brown.
Cut the still lukewarm nut plate into 3.5 x 3.5 cm squares.
Tip: If you like, you can cover the back of the cooled squares with tempered chocolate coating or dip them diagonally.
