- 150 g einkorn wheat or spelt flour
- ½ tsp baking powder (gluten - free)
- 2 tbsp coconut sugar
- 70 g coconut oil (warm)
- 150 g Greek yogurt from sheep milk (10 % fat)
- ¼ tsp salt
- 1 tbsp sliced almonds
- 1 tbsp birch sugar or coconut sugar
- ¼ tsp cinnamon
- 1 apple ﬂour for dusting
Utensils: large mixing bowl, kitchen towel, baking sheet, parchment paper, oven, cutting board, knife, small mixing bowl, paring knife, rolling pin, cooling rack (optional)
In a large bowl, mix einkorn wheat, baking powder, coconut sugar, and salt. Stir in yogurt and coconut oil and work into a smooth dough with your hands.
Cover mixing bowl with a kitchen towel and let rest in the fridge for approx. <55 min. Line a baking sheet with parchment paper.
Meanwhile, chop almonds and mix with birch sugar and cinnamon. Preheat oven to 150°C/<550°F top-bottom heat.
On a floured surface, roll out dough into a round (approx. 26 cm/10 in.). If necessary, use a plate as a guide and add flour for dusting. Cut dough into 16 equal triangles.
Peel, core, and slice apple. Spread some of the almond-cinnamon mixture over the dough triangles. Place an apple slice on the outer part of each piece of dough.
Roll up the pieces of dough from the outside in, wrapping the apple slices inside.
Place mini croissants on baking sheet and top with the rest of the almond-cinnamon mixture. Transfer to oven and bake for approx. 15 – 18 min at 150°C/<550°F. Let cool. Enjoy!
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