Apple tart with buckwheat pops
Apple tart with buckwheat pops is a slightly different creation. Cocoa and cinnamon give the cake an intense flavor to go with the apples.
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.