Ingredients

60 g oat flakes

50 g coconut flour

2 tablespoons coconut blossom sugar

200 ml oat milk

50 g apple puree

1 teaspoon cinnamon

1 teaspoon baking powder

1 apple

30 ml lemon juice

preparation

Preheat the oven to 180° top/bottom heat.

oat flakes, coconut flour, coconut blossom sugar, baking powder
and cinnamon in a bowl and mix. Halve the apple and grate one half, cut the other half into thin slices.

Add oat milk, grated apple and apple puree to the dry ingredients, stir and let swell for about 10 minutes.

Put the dough into a baking dish greased with baking paper or coconut oil and spread the apple slices on top. Bake for about 45 minutes and then remove from the oven.

Mix the lemon juice with the coconut blossom sugar, distribute the apple slices and then spread the lemon juice-coconut blossom sugar mixture over the cake. Put the cake back in the oven for another 5 minutes.

note

Our recommendation: Springform pan with 15 cm diameter

Our tip: It is best to put the cake in the fridge overnight or for a few hours so that it can "set".