The apple tart with buckwheat pops is a slightly different creation. It’s a great accompaniment for work or when you’re out and about in general. The apples on top give this dish a special touch.
Apple tart with buckwheat pops
I wanted to try something different. And as I still had so many buckwheat pops in stock, it gave me the idea of turning them into a cake. And here is the result. A delicious apple tart with buckwheat pops. Something really different for my taste buds. The buckwheat pops give the cake a certain fluffiness in the dough.
Apple tart with buckwheat pops
Ingredients
- 250 g wholemeal spelt flour
- 16 g baking powder
- 60 g date flour
- 3 dates Deglet Nour
- 100 ml water
- 200 ml almond drink
- 30 g buckwheat puffs (puffed)
- 5 g cocoa powder
- 1 tsp cinnamon
- 1 apple
Instructions
- Soak the buckwheat pops in the almond drink with cocoa and cinnamon for 10 minutes.
- Cut the dates into small pieces and boil with 100 ml water until soft. Then puree.
- Wash and quarter the apple, remove the core and cut into thin slices.
- Mix the flour, baking powder, date flour and date paste with the soaked buckwheat pops and the cocoa liquid. Work into a dough. If necessary, add almond drink if the dough is too firm.
- Line a tart tin or round cake tin with baking paper. Spread the pastry on top. Press the chopped apples into the pastry like a fan. Dust with a little cinnamon.
- Preheat the oven to 180 degrees Celsius top/bottom heat.
- Cover the cake with baking paper and bake for 35 minutes.
- Then switch off the oven and leave in the oven for another 10 minutes with the heat on.
Tip
You can also use other pops instead of buckwheat pops. Or you can bake a tart with pears. Cocoa and cinnamon harmonize perfectly with pears.
Interesting to know
Buckwheat pops are puffed buckwheat. They taste particularly delicious for breakfast, but also in various other recipes such as smoothies or as a topping on a tasty salad.
