Chestnut snails
Chestnut snails heavenly flavored with cinnamon and date flour. Quick and easy to roll up as an alternative to nut buns.
Ingredients
- 350 g whole spelt flour
- 1 - 2 apples, approx. 150 g in total
- 220 ml soy drink
- 7 g dry yeast
- juice of one lemon
- 200 g cooked chestnuts
- 2 tsp cinnamon
- 100 g date flour
Instructions
- Wash, peel and core the apples. Cut a little smaller.
- Then mix together with the lukewarm soy drink in a blender.
- Mix the wholemeal spelt flour with the dry yeast.
- Stir in the lemon juice and apple soy liquid and then knead well.
- Cover the yeast dough and leave to rise in a warm place for approx. 1 - 2 hours until it has risen nicely and loosely.
- Chop the cooked chestnuts. Mix the cinnamon and date flour.
- Gently knead the mixture into the risen dough.
- Then take small portions of the dough, roll them on a floured surface into long strands, approx. 20 - 25 cm long, and twist them into a scroll.
- Place the snails on a baking tray lined with baking paper and leave to rise again for approx. 15 - 20 minutes.
- Then brush with lukewarm soy drink and bake in a preheated oven at 180 degrees Celsius top/bottom heat for 20 minutes.
- After baking, brush again with soy drink.