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Oat and apple cake
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 196
  • Fat about 11g
  • Carbohydrates about 22g
  • Protein about 5g
This is needed
This is needed for 12 piece
  • 3 apples, peeled, thinly sliced
  • 1 tbsp maple syrup
  • 1 tbsp almond drink
  • 1 tbsp white almond cream
Cake batter
  • 1 tbsp crushed linseed
  • 2.5 tbsp water
  • 100 g rolled oats, ground
  • 100 g rolled oats
  • 0.5 tsp Himalayan salt
  • 100 g almond flour
  • 3 tbsp maple syrup
  • 2 bananas (large, ripe) mashed
  • 1 tsp gluten-free baking powder (Dr. Oetker)
  • 1.5 tsp cinnamon
  • 1 tbsp maple syrup
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla paste
  • One loaf tin (approx. 20 cm), lined with baking paper.
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And that's how it's done
And that's how it's done
Mix all of the ingredients in a bowl.
Cake batter
Mix the linseed with water, leave to absorb for approx. 10 mins. In a bowl, mix the rolled oats with all of the other ingredients up to and including the cinnamon. Add the bananas, maple syrup, coconut oil, vanilla paste and linseed, mix to create a batter. Transfer half of the ingredients to the prepared tin, smooth down. Arrange the apples on top, cover with the remainder of the cake mixture, smooth down, drizzle with maple syrup.
To bake
Approx. 30 mins. in the lower third of an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a cooling rack.

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