- 120 g rolled oats, glutenfree
- 120 g buckwheat flour
- 90 g virgin coconut oil
- 100 ml maple syrup
- 1 tsp cinnamon
- 1 tsp baking powder
- coconut oil for greasing
- cold water (optional)
- food processor
- springform pan (20 cm/8 in.)
Preheat oven to 180°C/350°F and grease springform pan with coconut oil. For the crust, pulse oats in a food processor to a fine flour. Add buckwheat flour, coconut oil, maple syrup, some cinnamon, baking powder, and a pinch of salt, and pulse to form a crust. If the mixture is too dry, carefully add water a tbsp. at a time to make the crust moldable.
Use hands to press two-thirds of the dough evenly into springform pan along the base and border. Lightly flour work surface and remaining dough. Roll out, using a rolling pin. Use a cookie cutter to cut out decorative shapes, or roll out dough into a round the size of the pan, if you prefer.
- 1 kg sour and firm apples
For the filling, peel and quarter apples. Remove core and slice.
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp lemon juice
- 2 tbsp agave syrup
- 1½ tsp arrowroot flour
- 4 tsp coconut sugar, optional
- 1 tsp speculaas spice, optional
In a large bowl, thoroughly mix apple slices, some cinnamon, nutmeg, lemon juice, agave syrup, arrowroot flour, coconut sugar, speculaas spice, and salt.
Transfer filling to prepared springform pan and spread evenly.
- cooling rack
- aluminum foil
Cover filling with either with cookie cut-outs or a round of dough. For the latter, pierce top with a fork to allow steam to escape while baking. Place in preheated oven and bake at 180°C/350°F for approx. 30 min. Cover with aluminum foil and press down lightly so that the apple juice rises to the top and soaks the entire cake. Bake for approx. 45 – 60 min. more, until golden brown. Allow to cool completely on a cooling rack before cutting. Enjoy!