We made this dessert last year with great feedback. With the growing number of food intolerant people in our population, I tried to modify the proven recipe accordingly.
(approx. 10 rolls)
- 200 g figs
- 200 g dates
- 200 g raisins
- 200 g almonds
- 200 g walnuts
- 6 tablespoons barley malt
- 250 g spelt flour
- 50 g hot water
- Process figs, dates, raisins, almonds and nuts in food processor or cut or grate them into small pieces.
- Mix barley malt in hot water.
- Mix dried fruit&nuts mixture into malt&water mixture. Add flour and mix properly.
- Dough should stick together. If it does not, add water. If it’s too sticky, add few tablespoons of flour.
- Mix well with wet hands and form 15 cm long rolls with diameter of 5 cm. Transfer rolls onto tray lined with baking paper, spread water on top.
- Bake in preheated oven for approx. 20 minutes on 170ºC or until rolls get pinkish colour at bottom.
- Wrap in foil after cooling, store in cold place. Slice before serving.