Danish Kringle

1 Kringle


0.2 cup Almond milk
0.5 oz yeast
1 tablespoon Agave syrup
2 eggs
1/2 teaspoon Himalaya salt
2 tablespoon coconut oil
8.8 oz Buckwheat flour


3.5 oz Almonds
2.6 oz butter
4 tablespoons Agave Syrup
1 pinch cardamom
1 pinch cinnamon


1 egg
2 tablespoons Chiaseeds



In a large bowl, mix almond milk and yeast, add Agave syrup, egg and salt.
Add the half of the flour and mix the pastry well, then add coconut oil and the rest of the flour. Knead the pastry until smooth. Rest for 30 minutes.

Roll out the pastry on a floured table in a rectangle.
Spread the filling on the pastry and fold the sides into the middle of the pastry.
Rest for another 30 minutes.

Cut with a scissor along the top.
Brush with egg and top with chiaseed.
Bake in the oven on 356 Fahrenheit (180 Celcius) for 15 minutes.


Mix all the ingredients in a blender. It doesn't matter if there are some whole almonds.
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