Vegan Spelt Weckmann with Coconut Oil
Traditional German vegan spelt figures featuring whole grain and sweet spelt flours bound with coconut oil, maple syrup, and plant milk. Fresh yeast creates a tender crumb decorated with raisins and powdered sugar. Baked until golden at 180°C, these festive treats are best enjoyed warm or stored overnight for next-day enjoyment.
Ingredients
- 1 ¼ cups whole grain spelt flour
- 1 ¼ cups spelt flour
- ⅓ cups sweet lupine flour or spelt flouradditional spelt flourequalgluten-freeadds gluten
maintains structure
- 1 pinch salt
- ¼ cups coconut blossom sugar or birch sugarbirch sugarequal
listed alternative in source
- 2 ¼ tbsp native coconut oil
- 7 tbsp plant milk
- 5 tablespoon maple syrup
- ⅝ oz fresh yeastinstant yeast0.67
reduce by one-third
- raisins, for decorating(optional)
- powdered sugar, for decorating(optional)
- clay pipes, for decorating(optional)
Instructions
- 1
Mix whole grain spelt flour, spelt flour, sweet lupine flour, salt, and coconut blossom sugar together.
- 2
Gently melt coconut oil in lukewarm plant milk, then stir in maple syrup until the liquid is warm but not hot.
- 3
Stir in fresh yeast until no lumps remain and knead the mixture with dough hooks into the dry ingredients, then knead briefly by hand until the dough clings slightly to your hands, adding 1 to 2 tablespoons plant milk if too dry.
- 4
Cover and let the dough rise in a warm place for 1 to 2 hours.
- 5
Preheat oven to 350°F with top and bottom heat. Line a baking sheet with parchment paper.
- 6
Dust your hands lightly with flour, knead the dough through, then roll ⅓" thick and cut into shapes or form by hand, pressing raisins firmly into each piece and securing clay pipes if using.
- 7
Place figures on the baking sheet with adequate spacing as they will rise further. Bake on a middle rack for 12 to 15 minutes depending on size until golden.
- 8
Dust with powdered sugar while still warm or after cooling.
Tips
Position dough near a radiator without drafts during rise for optimal warmth.
Dust hands with flour when shaping to prevent sticking.
Press raisins firmly so they do not fall out during baking.
Good to Know
Cool completely, wrap airtight, store at room temperature up to 1 day.
Dough can be prepared and refrigerated up to 8 hours before shaping and baking.
Serve warm with powdered sugar dusting or at room temperature the next day.
Common Mistakes
Do not use hot liquid to avoid killing yeast.
Do not skip the hand knead after machine mixing to develop proper gluten structure.
Do not press raisins lightly to avoid them falling out during baking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
maintains structure
General Alternatives
listed alternative in source