Tubular noodles
Tubular noodles vegan style. Refined with raisins, baked in the oven. Cold or warm, with vanilla sauce or as a snack in between.
Ingredients
- 50 g millet
- 200-250 ml water
- 1 apple
- 400 g whole spelt flour
- 7 g dry yeast
- 50 g date flour
- 2 tsp locust bean gum heaped
- 1 tbsp potato flour
- 1 tsp lemon juice
- 120 ml almond drink
- 50-100 g raisins to taste
- 1 tbsp date flour extra
- 1 tsp cinnamon extra
- 2 tbsp almond drink extra
Instructions
- Wash millet and simmer with the peeled, cored, chopped apple with amount of water for 20 minutes. Then cool slightly and puree in a blender.
- Mix flour with yeast, add date sweetener, potato flour, locust bean gum, lemon juice. Fill with lukewarm almond drink. Add millet butter. Knead dough into a yeast dough. Or use food processor to knead. Cover and let rest for about 1 hour.
- In the meantime, pour warm water over the raisins and let them steep for 15 minutes. Then strain.
- When the dough has doubled in size, carefully knead in the raisins. Cut small balls from the dough and shape into rounds. Cover an ovenproof dish with baking paper. Mix 1 tablespoon date sweetener with 1 teaspoon cinnamon. Put some almond drink in an extra bowl. Dip the individual balls first in the almond drink, then roll them in the mixture of date sweetener and cinnamon and place them on the baking paper. Gradually work all the meatballs this way. Cover the balls with an additional lid. Then let rise again for about 15 minutes.
- Preheat the oven to 170 degrees celsius top/bottom heat. Bake the tubular noodles with lid in the oven for 30 minutes.
Notes
Tubular noodles divided into individual pieces. Ideal to take with you.
