Total Time
Prep 1 hr
Cook 24 hrs

A delicious breakfast treat with no eggs or dairy!

Ingredients Nutrition


  1. In a small mixing bowl soften yeast in warm water; set aside. In a large.
  2. mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,.
  3. salt, and the 1/2 teaspoon nutmeg (or cardomom). Cut in the cold margarine.
  4. until mixture resembles fine crumbs. Stir in the softened yeast,.
  5. milk and almond extract until combined. In a small bowl, combine the ground flax with the 4 tbsp water and whisk together about 30 seconds until gelatinous. Beat into mixture. Cover and refrigerate for 1 to 2.
  6. hours or until dough is easy to handle.
  7. For filling: Stir together ground almonds, 3 tablespoons brown sugar,.
  8. sugar, and 1/2 teaspoon allspice (or cardomom); set aside.
  9. Turn dough out onto a lightly floured surface; divide into 3 portions.
  10. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out.
  11. each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or.
  12. a large baking sheet lined with greased foil. Brush with half of the melted.
  13. margarine. Sprinkle with half of the filling. Cover with another circle of.
  14. dough. Brush with remaining butter; sprinkle with remaining filling. Top.
  15. with the last dough circle.
  16. With kitchen shears or a sharp knife, cut the stack of dough into 12.
  17. wedges, cutting to within 1" of the center. Carefully lift each wedge and.
  18. turn over twice to create a twist in each piece. Cover with plastic wrap.
  19. and chill for 2 to 24 hours before baking.
  20. Let stand at room temperature for 20 minutes before baking. If desired,.
  21. brush with more almond milk; sprinkle with coarse sugar. Bake in a 350 oven for 30 to.
  22. 35 minutes or until bread sounds hollow when tapped. Cool slightly on foil.
  23. on a rack. Serve warm. To serve, transfer bread to a serving platter; cut.
  24. into wedges.