Freshly grounded walnuts and spelt flour – what a delicious combination!
Another round of converting a traditional Austrian recipe into a slightly more healthy version. I found this recipe in my mom’s recipe treasure box. I still have fond memories of eating those nutty corners when growing up.
The regular flour got replaced with Spelt Flour. Since whole wheat flour usually requires a little bit extra moisture, I added 1/4 cup of soy milk. Instead of regular sugar, I used brown sugar. Butter got replaced with a plant based margarine which is made for baking.
The recipe asks for an extra step to create the nutty top layer. I promise, it is worth putting the little extra time in ;o)
Ingredients
For the base layer:
300g (2 Cups) Whole Wheat Spelt Flour
200g (1/2 Cup) Brown Sugar
100g (1/4 Cup) Margarine
1/4 Cup Soy Milk
1 Egg
Vanilla Extract
1/2 Tsp Salt
2 Tsp Baking Powder
Between base and top layer:
3 Tsp Low-sugar Berry Jam
For the nutty top layer:
150g Ground Walnuts
100g (1/4 Cup) Brown Sugar
100g (1/4 Cup) Margarine
Instructions
Step No 1.
Grind the walnuts either in a food blender or nut grinder until they are finely chopped.
Step No 2.
Prepare the base layer. Mix the ingredients for the base layer and blend until it forms a dough.
Step No 3.
Spread the dough on a pan layered with some parchment paper. Flatten dough with rolling pin into a 1 cm (1/2 inch) thick square.
Step No 4.
Add a layer of berry yam on top of the base layer.
Step No 5.
Prepare the nutty top layer. In a medium sized pot, head the margarine and butter until it melts. Add the ground walnuts and stir until it thickens.
Step No 6.
Let the nutty layer cool off before you spread it on top of the yam.
Step No 7.
Bake in oven @ 160 C (320 F) for 20 minutes.
Let it cool off before you start cutting it into squares. Split the squares diagonally to create triangles. For those who like chocolate, you could dip one corner into some chocolate frosting.