Ingredients for 4 to 6 bars200 g wholemeal original spelt flour100 g light original spelt flour10 g salt5 g fresh yeast200 ml lukewarm water 2 tbsp olive oil
For the fruit mixture60 g dried pineapple (from Twiga Sun Fruits, of course)40 g dates 2 to 4 cl London Dry Gin (from Twiga;)
Preparation Finely chop the pineapple and dates and sprinkle with gin (you can also use water instead of gin, of course), leave to infuse briefly.
Dissolve the yeast in the lukewarm water. Mix the flour and salt. Add the yeast water and olive oil and knead into a smooth dough. Work in the fruit mixture evenly. Cover the dough and leave to rise for 60 to 90 minutes.
Roll the dough into 4 to 6 thin, slender sticks. Leave to rest for 10 to 15 minutes. Preheat oven to 200 degrees top and bottom heat. Bake the sticks for 12 to 16 minutes until golden brown and crispy. Leave to cool completely.
Cut the sticks into bite-sized pieces.
Optional topping with tangy mountain cheese, Twiga pineapple
Parma ham & wood sorrel garnish,
or as desired.