What do you need: 6-12
100 grams of buckwheat flour,
100 grams of tiger nut flour (or almond flour),
50 grams of coconut oil (room temperature),
60 ml almond milk,
½ organic lemon grater,
1 teaspoon cinnamon,
pinch of Himalayan salt,
1 teaspoon tartar powder,
2 tbsp broken flax seeds + 4 tbsp lukewarm water (mix together and set aside)
30 grams of (gluten-free) oatmeal.
4 apples (elstar, peeled and diced),
1 tbsp cinnamon,
juice ½ organic lemon,
2 tbsp arrowroot,
1 vegan egg (aquafaba or ei-ersatz = 7 grams + 30 ml of water).
This is how you make the apple tarts:
Preheat the oven to 180 degrees and cover your baking tin with baking paper.
(I used a rectangular baking pan, but you can also choose a baking tray or a round pan).
Combine all dry ingredients (except the oatmeal) in a large bowl and mix well.
Add the wet ingredients together in a separate bowl. If this is well mixed together, then you can add it to the flour. Knead with your hands into a dough ball. Wrap it in cling film and let it rest for about 20-30 minutes in the refrigerator.
While the dough can rest, you start to work with the filling of the cake. Add the apple pieces in a bowl and mix the sweet vanilla, cinnamon and lemon juice into the apple pieces. Mix well.
Mash the banana finely and add the arrowroot, liquid stevia, vegan egg to the banana and puree for a while.
Take 2/3 of the dough and press it on the bottom and edges. Prick some holes in the bottom.
Take the container with apple pieces and pour the banana mixture on the apple pieces. Mix well. Spread the apple pieces evenly over the bottom.
You have 1/3 dough left. Mix the oatmeal with the remaining piece of dough. Use the food processor or your hands for this. You are supposed to get a crumbly substance.
Divide the crumbs over the apple pieces and slide your cake into the oven. Your cake will be ready after approximately 40-50 minutes.
Allow your cake to cool and then cut out 6-12 pieces. Eat it for breakfast (2 pieces) or as a snack (1 piece).