Ingredients for dough & crumble:
100 g ground almonds
250 g wholemeal spelt flour
150 g Extra Virgin Coconut Oil
60 g natural or soy yoghurt
50 g coconut blossom sugar
1 pk baking powder cream of tartar
Pinch of sea or Himalayan salt
Ingredients for filling:
1 kg apples (e.g. Braeburn)
2 tbsp coconut blossom sugar
1 tsp coconut blossom nectar
50 g chopped almonds
1 tsp cinnamon powder
1 tbsp fresh lime or lemon juice
Little flour and coconut blossom sugar (ground)
Preparation:
- Mix the almonds, flour, salt, sugar and baking powder, add the coconut oil and yoghurt and knead into a smooth dough. Cover and leave to rest in the fridge for one hour.
- Peel, quarter and core the apples and cut into thin slices. In a saucepan: Sauté apples, lemon juice, coconut blossom sugar and nectar over medium heat for approx. 10 min. while stirring. Mix in the chopped almonds and cinnamon.
- Grease the springform pan, Ø 24 cm, and preheat the oven to 190°C.
- Remove the dough from the fridge, set aside 1/3 for crumbles. Roll out the remaining dough and form a 3 cm high rim in the springform pan. Spread the apple mixture over the base, press down a little. Rub the set-aside pastry with a little flour and coconut blossom sugar with your hands until crumbly, then spread the crumble over the apple mixture. Bake the cake for approx. 37 - 40 minutes (depending on the oven) until golden brown.
