Throw Everything into One Pot

Fresh natural food for busy people

by Gregory Kozlovsky

Poppy seed strudel

Natural version of an East European delicacy. Due to use of whole wheat flour and non-refined sweeteners has more subtle taste and aroma compared to commonly used recipes and also does not stick to your teeth. Does not contain refined sugar, eggs, and milk products.

4 portions


3 cups whole wheat pastry flour
1 tsp baking soda
2 tsp baking powder
1 cup barley malt


1 cup poppy seeds
1 cup dates
1 tbsp vanilla
1 tsp cinnamon

Dissolve the malt in a cup of warm water and pour the liquid into the flour. Add soda and baking powder, pour the liquid in the flour, and mix thoroughly. Leave overnight.

Grind the poppy seeds, finely chop the dates. Mix poppy seeds, dates, vanilla, and cinnamon. Add water, so that the mixture is fully saturated with water and let stand for couple of hours.

Roll out the dough into a thin rectangle and slightly brown it on one side on a nonstick skillet, otherwise, being made without eggs, it will not hold together. Cover it with filling, and roll it into a strudel. Bake on a nonstick pan under 175 C.


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