Working time: 20 minutes

Cooking time: 15 minutes

Chilling time: 35 minutes

Ingredients for 8 dumplings

For the dumplings:

• 125 g spelt flour Type 630
• 1 tsp. cornflour
• 75 g soft wheat semolina
• 1 pinch of salt
• 250 g vegan cream cheese
• 2 tbsp. canola oil or vegan butter
• 2 tbsp. maple syrup
• 8 apricots, pitted

For the vanilla sauce:

• 250 g plant-based milk alternative
• ½ pack of vanilla pudding powder

For the bread crumbs:

• 50 g vegan butter
• 2 slices Mestemacher Organic Whole Rye Bread
• 40 g hazelnuts
• 2 tsp. coconut blossom sugar

In addition:

• berries for garnishing
• mint for garnishing

Preparation:

1. Mix the flour, cornflour, semolina and salt together with the quark, rapeseed oil and maple syrup to form a slightly sticky dough. Cover with a clean cloth and leave in the fridge for 30 minutes.
2. In the meantime, for the custard, mix the custard powder with vegetable milk, bring to the boil and keep warm over a very low heat.
3. Place the dough on a lightly floured work surface and form into a roll. If the dough is too sticky, add a little more flour. Then divide the dough into 8 equal pieces and shape into balls. Flatten each ball slightly, place an apricot in the centre and enclose it with the dough. Shape into rounds and then leave the raw dumplings to rest in the fridge for 5 minutes.
4. Bring water to the boil in a saucepan and then place the dumplings in the hot water over a low heat for 15 minutes.
5. In the meantime, crumble the bread with your fingers to make the crumbs. Melt the vegan butter over a low heat. Add the hazelnuts, breadcrumbs and coconut blossom sugar and toast for 5 minutes. Stir occasionally.
6. Turn the dumplings evenly in the butter-breadcrumb mixture and serve hot immediately with the custard. Garnish with berries.