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Vegan Currant "Streuseltaler"

currant, yeast
Rezept Drucken Pin
Vorbereitung 20 mins
Kochzeit 25 mins
Gericht Cake
Portionen 8 Servings

Zutaten
  

  • 1/2 cube fresh yeast (21 g)
  • 100 ml almond drink or other vegetable drink (6,76 oz)
  • 1 tbsp brown sugar
  • 200 g whole-grain spelt flour (1,67 cups)
  • 40 g vegan margarine (0,16 cups)
  • a pinch of salt
  • 1 tbsp oil
  • 200 g currants (1,8 cups)

For the "Streusel"

  • 100 g whole-grain spelt flour (0,84 cups)
  • 20 g vegan margarine (0,8 cups)
  • 2 tbsp agave syrup
  • 1 tbsp fine oats
  • 30 g soy yoghurt (0,13 cups)
  • juice of 1/2 lemon

For the glaze

  • powdered sugar
  • juice of 1/2 lemon

Zubereitung
 

  • Dissolve half a yeast cube (21 g) in lukewarm almond drink and add 1 tbsp of brown sugar. Let rest for 10 minutes.
  • Mix 200 g (1,67 cups) wholemeal spelled flour, 40 g (0,16 cups) vegan margarine, 1 tbsp oil, a pinch of salt with the remaining ingredients and knead into a smooth dough.
  • Cover the dough with a cloth and let rise in a warm place for 45 minutes.
  • For the crumble, mix 100 g (0,84 cups) wholemeal spelled flour, 20 g (0,8 cups) vegan margarine, 2 tbsp agave syrup, 1 tbsp fine oatmeal, 30 g (0,13 cups) soy yoghurt and the juice of 1/2 lemon and knead well.
  • Divide the finished yeast dough into 8 pieces; Shape into balls and press flat on a baking sheet lined with baking paper.
  • Spread 200 g (1,8 cups) currants on top and then spread the crumble evenly.
  • Bake for 25 minutes at 180 ° C (356° F) top and bottom heat until the “Streuseltaler” are lightly golden brown.
Keyword currant, yeast