Vegan Nussecken (nut triangles) with walnuts and apricots

Vegan Nussecken (nut triangles) with a spelt shortcrust base, apricot purée and a layer of walnuts and hazelnuts in maple syrup. Vegan traybake snacks for Advent, 321 kcal per triangle.

At a glance

• Serves 12
• Prep time: 30 min
• Cooking time: 25 min
• Total time: 55 min
• Calories: 321 kcal per serving
• Protein: 5 g
• Fat: 22 g
• Carbs: 25 g

Ingredients

• 180g spelt flour
• 110g coconut oil
• 100ml maple syrup
• 2 tbsp oat milk
• 100g dried apricots
• 100ml orange juice
• 150g walnuts
• 80g ground hazelnuts
• ½ tsp baking powder
• 1 pinch of salt
• 1 tsp cinnamon

Method

You’ll need: oven · baking tray · stick blender · chopping board · knife

1. Knead the spelt flour, baking powder, salt, two thirds of the soft coconut oil, a quarter of the maple syrup and the oat milk into a shortcrust dough. Roll it out on a baking tray lined with baking paper to 20 by 30 cm.
2. Blend the dried apricots with the orange juice into a thick purée and spread it over the dough.
3. Roughly chop the walnuts. Melt the remaining coconut oil with the remaining maple syrup and stir in the walnuts, hazelnuts and cinnamon.
4. Preheat the oven to 180 °C (160 °C fan). Spread the nut mixture over the apricot purée and press it down lightly.
5. Bake the slab at 180 °C for 25 minutes, until the nuts are golden brown.
6. Leave it to cool on the tray until firm, cut it into 6 squares and halve each one diagonally into two triangles.

Good to know

Nussecken are the traybake that always disappears first from the cookie plate. In this version coconut oil holds the shortcrust together, and instead of jam there's a purée of apricots and orange juice underneath. The nuts caramelise in the maple syrup.

Swaps

Walnuts → pecans. Apricot purée → plum butter made from fruit only. Spelt flour → plain flour. Maple syrup → honey (then no longer vegan).

Cooking tips

Only cut the slab once it has cooled completely, otherwise the nut layer crumbles. A long knife dipped in hot water gives clean edges.

Storage

Keeps for 2 weeks in a tin somewhere cool.

Allergens

Contains gluten (spelt), walnuts and hazelnuts; vegan, with no milk or egg.

Dairy-free recipes