You need:
- Blender
- Baking pan
Ingredients:
- 250 gram oatmeal biscuit or natural flavor
- 8 grams baking powder
- 100 grams coconut blossom sugar
- Pinch of salt
- 75 grams coconut grater
- 200 grams cold (vegan) butter, cubed
- 2 eggs, beaten
- 500 grams (frozen) summer fruit
Preparation time: 40 minutes
Preheat the oven to 180°C. Mix the Quamtrax oat flour, baking powder, coconut blossom sugar, salt and coconut in the bowl and add cold cubes of butter. Turn on the food processor on pulse a few times until a crumbly dough is formed. Set aside 1 small bowl (200 g) and mix 2 eggs with the rest in the bowl.
Line a medium springform pan with baking paper and grease the edges.
Spread the dough thinly over the bottom. Wet the back of a spoon and smooth the dough with it.
Divide the summer fruit over the bottom and sprinkle the remaining dough crumbs over it. Bake the cake for 30-40 minutes until golden brown and done. If the pie is a bit higher, it needs a little longer in the oven. Check with a skewer if the dough is cooked.
*Oat fruitcake without refined sugar. gluten free veggie-friendly
