Gluten-free and dairy-free fruit bags

1. Prepare yeast from yeast, a teaspoon of sugar and lukewarm almond milk. Let it stand in a warm place for about 10 minutes.

2. Pour the leavened yeast into the food processor together with the other ingredients. Knead until a compact dough is formed. Cover the bowl with foil and let it rise in the heat for about an hour.

3. Transfer the prepared, risen dough to a floured board, mix and divide into 4 parts. Roll out each part into a rectangle shape, cut into small rectangles depending on how big we want the bags. Spread a teaspoon of jam or chocolate spread on the left side of the dough, place the fruit on it and sprinkle with vanilla sugar. Cut the right part of the dough through the middle with 3 cuts, but not to the end of the dough. We fold the right part over the fruit and press all the edges with a fork so that the filling does not leak out and create a bag. Transfer to a tray lined with baking paper. Using this procedure, we will prepare all parts of the dough. Cover the tray with a towel and let the bags rise for another 20 minutes.

4. Brush with beaten egg before baking. Bake at 190°C for 15-20 minutes. When cooled, sprinkle with powdered sugar.

A good tip:
Those who do not have a problem with milk protein and lactose can use ordinary cow's milk.