Vegan Hazelnut Bread with Grilled Fruits and Syrup
Ingredients
- 150 g chopped hazelnuts
- 1 teaspoon coconut blossom sugar
- 200 ml lukewarm water
- 100 g buckwheat flour
- 100 g organic coconut flour
- 250 g whole grain rye flour
- 1 tablespoon salt
- 1 tablespoon organic coconut spice oil garlic-chili
- 1 cube fresh yeast
- 1 teaspoon apple cider vinegar
Accompaniments
- Fruit of your choice
- Coconut oil
- Pancake syrup
Preparation
Mix hazelnuts, yeast, coconut blossom sugar, and water.
Add flour, vinegar, spice oil, and salt, and knead for at least 5 minutes with a dough hook.
Let the dough rest for 1 hour and sprinkle with chopped hazelnuts.
Preheat oven to 200°C, grease baking pan with coconut oil, and bake for 35-40 minutes.
Grill the fruit of your choice in a pan with coconut oil until the fruit sugar caramelizes.
Brush with your favorite Dr. Goerg product and top with pancake syrup.
