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
  • 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.