3 C whole wheat flour (white winter wheat)
1/2 C pastry flour
1 1/2 C unbleached white flour
1/3 C honey
1 tsp salt
1/4 C softened margarine or grape seed oil
prepared EnerG Egg Replacer to equal 2 eggs
1 C lukewarm soy milk (vanilla flavor)
1 pkg of graham cracker crumbs
2 tsp vanilla
3 C walnuts
1/2 C pecans
3 Tbsp milled cane sugar or maple syrup
3-4 Tbsp carob powder
Silk Creamer, enough to moisten to desired consistency
2 tsp lemon rind, finely grated
In a large bowl, sift together the flours, and salt. With the finger tips work the soft margarine or oil into the flour mixture. Add the prepared egg replacer (well beaten until foamy), and 1 cup of lukewarm soy milk with honey dissolved in it and mix well. Stir in yeast, softened in 1/4 cup lukewarm soy milk, and beat by hand, or knead in a machine for about 20 minutes or until the dough is satiny and does not cling to the sides of the bowl. Cover the bowl with a towel and let rise in a warm place for about 2 hours or until it has doubles in bulk.
Note: dough can be made in a bread machine on dough setting, putting in liquids first, then flours and other dry ingredients.
Prepare the filling by processing all the dry ingredients including nuts, in a food processor until fine. Add Silk Creamer enough to moisten it to make it easily spreadable. Add vanilla and lemon rind and mix well. Set aside.When dough is done turn it our onto a lightly floured board and divide into 3 equal parts. Roll each into a rectangle 1/4 inch thick. Spread each rectangle with 1/3 of the filling, sprinkle with raisins as desired, and roll up like jelly rolls. Pinch ends closed. Place the rolls onto oiled baking sheets and let them rise in a warm place until double in size. Bake at 350° for 20 minutes or until golden brown. After taking rolls out of oven, wait 10 minutes and cover with towel overnight. Place in airtight container. Slice into 1/2 inch slices at least 24 hours after baking. Flavor is best at least 24 hours after baking.
Submitted by Rosemary Carper
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