|150 g||einkorn wheat or spelt flour|
|½ tsp||baking powder (gluten - free)|
|2 tbsp||coconut sugar|
|70 g||coconut oil (warm)|
|150 g||Greek yogurt from sheep milk (10 % fat)|
|1 tbsp||sliced almonds|
|1 tbsp||birch sugar or coconut sugar|
|flour for dusting|
In a large bowl, mix einkorn wheat, baking powder, coconut sugar, and salt. Stir in yogurt and coconut oil and work into a smooth dough with your hands.
Cover mixing bowl with a kitchen towel and let rest in the fridge for approx. 30 min. Line a baking sheet with parchment paper.
Meanwhile, chop almonds and mix with birch sugar and cinnamon. Preheat oven to 150°C/300°F top-bottom heat.
On a floured surface, roll out dough into a round (approx. 26 cm/10 in.). If necessary, use a plate as a guide and add flour for dusting. Cut dough into 16 equal triangles.
Peel, core, and slice apple. Spread some of the almond-cinnamon mixture over the dough triangles. Place an apple slice on the outer part of each piece of dough.