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Springform 18 cm

For the basic dough:

  • 100 g gluten-free oatmeal
  • 100 g hazelnut flour or almond flour
  • 200 g apple sauce
  • 30 g coconut oil melted
  • 7 Medjoul dates
  • 1 tbsp gingerbread spices - Green Gypsy Spices
  • Pinch of sea salt

For the filling:

This is how you make this delicious cake:

  1. Preheat the oven to 170 degrees. Cover the bottom of the spring form with baking paper and grease the edges with some coconut oil.
  2. Seed the Medjoul dates and then put all the ingredients in a food processor. Finish them until a smooth part is created. Cover the bottom and the edges with 3/4 of the dough.
  3. Sprinkle the oatmeal over the bottom of the cake. Seed the plums and cut into pieces. Put them in a mixing bowl. Grate the orange and add the orange zest to the plums as well as the syrup gold. Mix everything together.
  4. Fill the cake pan with the plums. Coarsely chop the nuts and put them in a mixing bowl with the remaining dough. Mix this by hand until a crumble dough is formed. Do the crumbs stay out? Add that extra oatmeal.
  5. Sprinkle the crumb dough over the plums and slide the spring form into the oven for a tanning cure of about 40 minutes. Allow the cake to cool outside the oven before you cut it.
  6. Cut the cake and enjoy with a big smile!

Save tip! You can keep the cake sealed in the fridge for 3 days. You can also freeze the cake by point so that you can enjoy a nutritious and tasty breakfast at any time!


Source / photo: Marike van Oh My Pie