Greek Roxakia!

This yummy sweet syrup treat is my favourite!

I rocked this attempt to veganise my favourite traditional sweet treat. Yeah! I wanted to make these for so long! Obviously the traditional recipe has milk & eggs but I found it easy to remove and the result was very good! Also, made with Triticum Dicoccum low Gluten flour that I love.💚Everyone else loved it too! And you know, my family is hard to please.
White dough:
1 kg Triticum Dicoccum flour
1 cup soy yogurt
1 cup olive oil
2 packets dry yeast
5 tbsp apple purée
Zest of one orange
Cocoa dough:
1/2 cup walnuts
1/2 cup almond flakes
1 cup medjool dates
3 tbsp cocoa
1 tbsp cinnamon
2 tbsp carob flour

31/2 cup brown sugar

31/2 cup water

zest of one orange


Dissolve dry yeast in 1/2 cup look warm water and let rise for 10 minutes. Combine rest ingredients of the white dough in a large bowl. Add yeast water and work the dough with your hands until well combined and soft. Now split the dough in 3 equal parts.

Blend the cocoa dough ingredients into a paste. Make the cocoa dough by adding the paste at the one third of the white dough and work it until well combined.

Now let’s do it!
Shape the white dough into a square. Shape the cocoa dough into sausage like rolls. Place the cocoa dough on the edge of the white square and roll it around.

Cut it into 1,5 cm coins and press it down with your palm a bit. Place into a baking tray and bake at 180 C for 15 minutes.

Let cool. Now make the syrup: Bring to boil and remove from fire. Cover the biscuits with the syrup for 4 minutes and turn around half way through.

Place on a tray and serve!


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