6-12 pieces


Dough: 100 grams buckwheat flour, 100 grams tiger nut flour (or almond flour), 50 grams coconut oil (room temperature), 60 ml almond milk, zest of ½ organic lemon, 75 grams Greensweet Brown (coconut blossom sugar), 1 teaspoon cinnamon, pinch of Himalayan salt, 1 teaspoon tartar baking powder, 2 tbsp broken linseed + 4 tbsp lukewarm water (mix together and set aside) and 30 grams (gluten-free) oatmeal.

Filling: 4 apples (elstar, peeled and diced), 5 grams Sweet vanilla, 1 tbsp cinnamon, juice of ½ organic lemon, 1 banana, 2 tbsp arrowroot, liquid stevia vanilla (to taste), 1 vegan egg (aquafaba or egg -ersatz = 7 grams + 30 ml water).

Step 1

Preheat the oven to 180 degrees and line your baking tin with baking paper.

(I used a rectangular baking pan, but you can also choose a baking tray or a round pan).

Step 2


Combine all dry ingredients (except the oatmeal) in a large bowl and mix well.

Step 3

Combine the wet ingredients in a separate bowl. Once this has been mixed well, you can add it to the flour. Knead with your hands into a ball of dough. Wrap it in cling film and let it rest in the refrigerator for about 20-30 minutes.

Step 4

While the dough can rest, you can start working on the pie filling. Add the apple pieces to a bowl and mix the Sweet vanilla, cinnamon and lemon juice to the apple pieces. Toss well.

Step 5

Puree the banana finely and add the arrowroot, liquid stevia, vegan egg to the banana and puree briefly.

Step 6

Take 2/3 of the dough and press it onto the bottom and edges. Poke some holes in the bottom.

Step 7

Take the container with apple pieces and pour the banana mixture over the apple pieces. Mix well. Divide the apple pieces evenly over the base.

Step 8

You still have 1/3 of dough left. Mix the oatmeal with the remaining piece of dough. Use the food processor or your hands for this. The aim is to get a crumbly substance.

Step 9

Divide the crumbs over the apple pieces and slide your pie into the oven. Your cake will be ready after about 40-50 minutes.

Step 10

Let your cake cool and then cut out 6-12 pieces. Eat it for breakfast (2 pieces) or as a snack (1 piece).