A delicious thick Norwegian lefse with a butter, sugar and cinnamon filling and often served as a cake. A perfect afternoon snack with a cup of coffee or tea!
1 ¼cups(3 dl) non-dairy milkI prefer organic soy here
1tablespoonapple cider vinegar
⅓cupsvegan unsweetened plain yogurtI like Silk’s almond or soy yogurt or the Forager’s or So Delicious brand
For the filling:
200grams(7 oz) vegan butter
200grams(1 cup) sugar
1tablespoonground cinnamon
Instructions
Combine all the dry ingredients in a large bowl. Whisk in the apple cider vinegar to the non-dairy milk and let sit for about 5 minutes until it starts to curdle. Mix in the vegan yogurt.
Make a little well in the center and pour in the melted butter and milk- mixture and combine until just combined and you have formed a ball. The dough can be somewhat sticky, do not over-knead!
Cover the bowl with plastic wrap and place in fridge and let the dough rest for 1-2 hours (it will become easier to work with the dough this way and roll out the lefser).
While the dough is resting, combine all the ingredients in the filling in a small bowl until smooth, and set aside.
Once ready to make the sveler, heat up your griddle or pan on medium heat. Divide the dough into 12 equal pieces and on a lighty floured surface, using a rolling pin, roll each piece out to a circle about ¼ inch (½ cm) thick. If you prefer, you can weigh out each piece, they will be around 140 grams each.
Cook the lefse for 1-2 minutes or so on each side on the griddle until they are lightly brown with a few brown spots, time will vary according to the heat of your griddle or flat top. . Place the lefse pieces on top of each other in a clean kitchen towel and cover while you finish all the pieces.
Spread a generous amount of the filling all across one lefse, place another lefse on top and cut them in quarters. Serve with coffee or your favorite beverage, in the company of your loved ones!