Pear strudel made from wholemeal spelt flour

Ingredients for 1 servings:

• 200 g wholemeal spelt flour (freshly ground if necessary)
• ¼ liter of water
• 3 tbsp rapeseed oil
• 100 g wholemeal breadcrumbs
• 5 tbsp rapeseed oil
• 1 ½ kg pear(s), fresh
• 15 g rapeseed oil
• 80 g brown cane sugar
• 1 tsp cinnamon
• 1 handful of raisins
• Powdered sugar, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan – wholefood

For the dough, sift the flour into a large bowl and make a well in the middle. Add the salt, water, and 2 tablespoons of oil and knead. Shape into a ball, brush with the remaining oil, and let rest in a warm place for about an hour. For the filling, toast the breadcrumbs in oil. Peel, quarter, and core the pears, then thinly slice or dice them. Roll out the dough thinly on a floured silicone mat and stretch it out over the back of your hand until it is very thin. Brush with oil, arrange the pear pieces on top, and sprinkle with sugar and cinnamon. Sprinkle with raisins and toasted whole-wheat breadcrumbs. Fold the edges over the pear filling, roll up the strudel, and place seam-side down in a roasting pan or greased dish. Bake in the oven at 180°C fan/200°C fan for about 45 minutes. Rotate the tray once if necessary or cover it at the end. You can sprinkle powdered sugar on top when serving.