Pizza Rolls from the Air Fryer

Ingredients

• 140 ml almond drink (almond milk) from Allos (available at Reformhaus®)
• 200 g wheat flour type 1050 from Donath (available at Reformhaus®)
• 75 g spelt whole‑grain flour from Donath (available at Reformhaus®)
• 6 g fresh organic yeast
• 1 tsp sea salt from Brecht (available at Reformhaus®)
• 2 tbsp coconut oil from Vitaquell (30 g, available at Reformhaus®)
• 1 red organic bell pepper
• 2 tbsp cashew nuts from Rapunzel (30 g, available at Reformhaus®)
• 135 g Reinhards arugula cherry tomatoes from Allos (available at Reformhaus®)
• 1 tbsp root power from Jentschura (available at Reformhaus®)
• 3 tbsp olive oil Biophenolia from Dr. Budwig (available at Reformhaus®)
• 1 tsp salad topping from Sonnentor (available at Reformhaus®)
• 0.5 bunch organic herbs (e.g., basil and parsley)

Instructions

1. 1.

   In a small pot, whisk 100 ml almond drink with 1 tbsp wheat flour type 1050 until smooth. Then heat over medium heat while stirring until it thickens into a pudding‑like consistency (the so‑called cooking piece). Set aside and let cool for about 15 minutes.

2. 2.

   Add the remaining wheat flour and spelt whole‑grain flour to a large bowl. Sprinkle the yeast into the rest of the almond drink and stir until dissolved. Add the yeast mixture, the cooking piece, 1 tsp salt and coconut oil to the flours and knead thoroughly into a smooth dough for at least 5 minutes. Cover and let rise at room temperature for 1½ hours. Meanwhile, clean, wash and dice the bell pepper; roughly chop the cashew nuts.

3. 3.

   Roll the dough on a lightly floured surface to about 0.5 cm thickness and shape it into a rectangle. Spread the arugula‑cherry tomato spread evenly over the dough, then sprinkle with root power, bell pepper cubes and cashews. Roll tightly from the long side, cut into slices about 4 cm wide, and place them on parchment paper in the basket of an air fryer, cut sides up and down with a little space between each roll. Cover with a cloth and let rest for another hour. Then bake the rolls at 180 °C for about 18–20 minutes.

4. 4.

   Let the pizza rolls cool on a wire rack. In the meantime wash, dry and finely chop the herbs; mix them in a bowl with olive oil and salad topping. Drizzle the herb oil over each roll and enjoy.