Gluten-Free Snack

Gluten Free Poppyseed Strudel with Orange Crust

Name: Gluten Free Poppyseed Strudel with Orange Crust
Total time: 2 h 30 min
Yield: 1
Ingredients: 2.5 cups ground poppy seed; 1 cup gluten-free breadcrumbs (more if needed); 1 cup chopped Walnut; 1 Orange (finely grated zest and juice); 0.5 tsp vanilla extract; 1 tsp ground cinnamon; 1 cup sugar; 1.5 cups milk; 0.75 cup milk; 0.5 cup water; 2.25 tsps Dried yeast; 2 Tbsps ground Chia seeds; 2 Tbsps ground Psyllium; 4 Tbsps butter (melted); 1 Tbsp Cider vinegar; 3 cups gluten-free all purpose flour; 2 Tbsps sugar; 1.5 tsps gluten-free Baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 1 cup powdered sugar; water; Orange peel (chopped)

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Difficulty:

advanced

Difficulty

Preparation:

1 hr 20 min.

Preparation

ready in 2 h. 30 min.

Ready in

Healthy, because

Even smarter

This delicious strudel makes for a perfect gluten-free breakfast.

You can also use lemon in the crust if you prefer.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

strudel

For the filling: 2 ½ cups ground poppy seed; 1 cup gluten-free breadcrumbs (more if needed); 1 cup chopped Walnut; 1 Orange (finely grated zest and juice); ½ tsp vanilla extract; 1 tsp ground cinnamon; 1 cup sugar; 1 ½ cups milk

For the dough: ¾ cup milk; ½ cup water; 2 ¼ tsps Dried yeast; 2 Tbsps ground Chia seeds; 2 Tbsps ground Psyllium; 4 Tbsps butter (melted); 1 Tbsp Cider vinegar; 3 cups gluten-free all purpose flour; 2 Tbsps sugar; 1 ½ tsps gluten-free Baking powder; ½ tsp baking soda; ¼ tsp salt

To decorate: 1 cup powdered sugar; water; Orange peel (chopped)

How healthy are the main ingredients?

sugar Walnut sugar Chia seeds Orange cinnamon

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Preparation steps

For the filling: mix together the ground poppy seeds, breadcrumbs, walnuts, orange zest, juice, vanilla and cinnamon in a large bowl.

Heat the sugar and milk in a pan, bring to a boil, then add to the poppy seed mixture. Mix very well. Leave to cool completely.

For the dough: heat together the milk and water together until lukewarm. Whisk in the yeast and leave to stand for 10 minutes until frothy.

Add the chia seeds, pysllium, butter and vinegar. Whisk well and set aside to thicken a little.

Whisk together the dry ingredients. Add the wet ingredients and mix with your hands to a dough.

Roll out between 2 sheets of non-stick baking paper into a large rectangle-about 3/4" thick.

Spread the filling on the dough, leave a 1" border clear. Roll up and and place on a large baking tray lined with non-stick baking paper. Leave in a warm place for 1 hour until risen.

Heat the oven to 180°C / 350°F.

Bake for 30-40 minutes until the dough is golden and cooked. Cool on the baking tray for 10 minutes, then place on a wire rack to cool completely.

10.

To decorate: sift the icing sugar into a bowl and beat in just enough water until the mixture is smooth and pourable.

11.

Pour over the cake and sprinkle with chopped candied peel. Leave to set.