Ingredients:
For the dough:
- 150 g Bake-Free Dough flour mixture
- 200 g Bake-Free sponge-cake - muffin flour mixture
- 8 g Himalayan salt, and garlic granules to taste
- half a package of powdered yeast (3.5 g)
- 2 g coconut blossom sugar
- 200 g lukewarm sugar-free almond drink
- 100 g sugar-free coconut yoghurt
- 50 g of very thick coconut cream
The filling is:
- half a pack of shallots (50 g)
- 20 g vegetable margarine
Preparation:
Mix the dry ingredients into the dough. Mix the wet ingredients until lump-free and heat them so that the yeast can work. Mix with the dry ingredients and knead thoroughly. Leave covered in a warm place for 45 minutes. Spread it thinly on a dry surface, spread it with melted margarine (leave a little of it), and sprinkle with finely chopped shallots. Cut them into smaller rectangles (I got 30 pieces of 6x9cm) and line them up next to each other, placing them on top in a baking dish (9x30cm for me) and drizzle with the remaining margarine. Leave covered for another 15 minutes. Bake in a preheated oven at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and bake for another 35 minutes.
