3/4cupsoy or almond milk mixed with the 2 Tbsp apple cider vinegar and let it sit for 10 minutes
2Tbspapple cider vinegar to mix with the plant based milk
1 and 1/2tspbaking powder
1/2 tspbaking soda
1Tbspcoconut or raw cane sugar
2tbspground flax seeds
3/4cupplant based milk, I used soy for this recipe, seems to work the bestis the richest plant based milk
300grams or 10,5 ounceswalnuts, ground fine, it shouldn't stick into a ball
1lemonorganic, only the zest of the lemon
1tspvanilla extract or powder
1/4tspcinnamon, just a touch for the flavor
1Tbsp maple syrup mixed with 2 tbsp plant based milksecond wash
Mix the baking powder,baking soda, psyllium powder, sugar, ground flax, sea salt and flour. Add in the butter and yogurt and work it through the flour with a fork.
When done add in the soured soy milk and kneed it to form a dough. If needed add some more milk a tbsp at a time. When done it should not be sticky. Set in the fridge covered in foil.
Blend the dates and plant based milk until smooth. Add to a pan and heat stirring often. When hot add in the ground walnuts, lemon zest, cinnamon, vanilla and honey. Stir and take off the heat. Let it cool completely before using.
Roll out the dough on a lightly floured sheet of parchment paper. It should be about 1/4 inch thick and a rectangle shape. Lay the long side in front of you and spread the cold walnut filling evenly on the dough leaving only 1/2 inch uncovered at the sides.
Roll using the parchment paper, the easiest way to go. Place on a baking sheet and brush with some plant based milk. Bake on 180C/375F for 30 to 35 minutes until light colored.
Brush the roll using up the whole second wash made of maple syrup and plant based milk. This will give the best golden glow! Keep an eye on it cause it can burn fast. Bake on for about 5 to 7 minutes until golden.
Let it cool completely. It slices even better the next day. I keep it in the fridge for up to 4 days. I dusted it with a little powdered erythritol sugar.
This brings back so many memories! I hope you like it as much as I do.