Vegan, juicy nut corners

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 160 g wheat flour
• 180 g whole cane sugar
• 1 apple, peeled and pureed
• 4 tbsp water
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 200 g margarine, vegan
• 170 g margarine, vegan
• 200 g hazelnuts, ground
• 100 g hazelnuts, chopped
• 1 packet of vanilla sugar
• 140 g sugar
• 4 tbsp water
• 4 tbsp apricot jam
• 1 bar of dark chocolate, vegan

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

vegan, lactose-free, egg-free

Mix the wheat flour, wholemeal spelt flour, brown sugar, vanilla sugar, and baking powder. Melt the margarine in a saucepan and add it to the flour mixture along with the pureed apple and water. Gradually mix everything with a spoon until a dough forms and place it on a greased and floured baking sheet. Sprinkle the ball of dough with a little flour and spread it on the baking sheet with your hands. If the dough sticks to your hands, sprinkle a little more flour. Stir the jam with a teaspoon until smooth and then spread it on the dough. This works well with a teaspoon, but you can also use a brush. For the topping, melt the margarine in a saucepan, then add the sugar (regular sugar is better here) and the vanilla sugar. Bring to a simmer, then add the hazelnuts and water, stir, and spread evenly over the dough. Bake the nut wedges in a preheated oven at 175°C (fan oven) for 25 minutes. Let cool briefly, then cut immediately. You can wipe the knife on a paper towel every now and then. Do not hold it under water – the sugary mixture will immediately harden on the knife. Melt the chocolate in a water bath and then spread it over the nut wedges with a spoon. Once the chocolate has set, these super moist nut wedges are ready to eat.