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.