Hi there, happy Wednesday!
I was planning on making my Almond Croissants, using up some almonds I have left from Christmas baking, and I like to try out some new recipes or just play with ingredients a little. For this recipe I used only white Spelt flour and used coconut oil instead of butter. The yeast dough turned out pretty nice, maybe a little to soft to work with. After rolling it out and spreading with the nut filling, it was a little tricky to roll it up and did not stay nicely in shape, thaaats when I had to improvise a little and just turned them into little knots/buns, lol:)
Anyways…they are delicious. The dairy-free yeast dough is really nice and soft.
Sweet Almond Buns
Sweet yeast dough and almond filling:
Please refer to the following link for recipe and instructions.
- Using: 300 g white Spelt flour, instead of all-purpose flour
- 1/3 cup coconut oil, melted, instead of butter
(I should mention again that I write down milk in my recipes but I usually use cashew, almond or coconut milk.)
-Once you rolled them into croissants, form them into little knots/buns.
These are dairy-free and refined sugar-free.
You can find me on Instagram: littleswisslittlecanadian