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What do you need:

Bottom:

Filling:

  • 3 apples (600 grams diced),
  • 1 teaspoon of gingerbread spices,
  • 1 teaspoon of cinnamon,
  • juice of a ½ lemon,
  • 2 tbsp oatmeal,
  • 10-12 tbsp pear sauce *,
  • ½ tbsp almond milk and some almond shavings.

* Pear sauce: 700 grams of pears (peeled and diced), 2 nectarines (peeled and pitted). All in a saucepan with a splash of water. Bring to a boil. When it is soft, drain excess and purée. You're left with pear sauce!

This is how you make it:

Step 1

Preheat the oven to 220 degrees and line a baking tray with parchment paper.

Step 2

Place the Greensweet brown, spelled flour, gingerbread spices and salt in a large bowl and mix well.

Step 3

Take the wayang butter and cut into small pieces. Add this to the flour along with the broken flaxseed paste and the Greensweet liquid stevia vanilla. Knead a dough ball with your hands.

Step 4

Wrap the dough ball in cling film and let it rest in the fridge for 30 minutes.

Step 5

In the meantime, get started with your apple mixture. Wash the apples and cut into 4 parts. Remove the core and cut into small cubes. Mix the gingerbread spices and cinnamon over the apple and toss well. Mix 10-12 tbsp pear sauce into the apple mixture.

Do you also want to add nuts? Do this now.

Step 6

Take your dough ball out of the refrigerator and press the baking sheet into a large circle. Your dough can be 1 to 2 cm thick. In the middle you put your apple mixture down. Make sure you have enough space to fold the dough inwards.

Step 7

Brush the edges with some almond milk and sprinkle with some almonds. Put your cake in the oven and after about 25-30 minutes your cake is ready.

Step 8

Let the cake cool for at least 20 minutes. When you let the cake cool completely and keep it in the fridge, your bottom is nice and firm.

Source / photo: Manon of Vegan Flavors (@veganflavours via instagram)