|120 g||rolled oats (gluten-free)|
|120 g||buckwheat flour|
|90 g||virgin coconut oil|
|100 ml||maple syrup|
|2 tsp||cinnamon (divided)|
|1 tsp||baking powder|
|1 kg||sour and firm apples|
|2 tbsp||lemon juice|
|2 tbsp||agave syrup|
|1½ tsp||arrowroot flour|
|4 tsp||coconut sugar (optional)|
|1 tsp||speculaas spice (optional)|
|cold water (optional)|
|coconut oil for greasing|
|flour for work surface|
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.
For the filling, peel and quarter apples. Remove core and slice.
In a large bowl, thoroughly mix apple slices, some cinnamon, nutmeg, lemon juice, agave syrup, arrowroot flour, coconut sugar, speculaas spice, and salt.
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!