Ingredients:
- 40g ground flax seeds
- 130g applesauce
- 60g Coconut blossom sugar
- 100 g melted Coconut oil
- 200g gluten free Oat flour
- 120g Whole grain rice flour
- 25g Tapioca starch
For the filling:
- 770g fresh or frozen pitted cherries
- 125g maple syrup
- 40g Arrowroot starch or Tapioca starch
- 1 tbsp vanilla extract or 1 tsp Bourbon vanilla powder
To serve:
- Coconut whipped cream (optional)
Preparation:
First, for the base, whisk together the ground linseed, applesauce, coconut blossom sugar and coconut oil in a bowl.
In a second bowl, mix together the oat flour, whole grain rice flour and tapioca starch. Now add the wet ingredients to the dry and stir until a uniform, soft dough is formed. Refrigerate the dough for 30 minutes.
Preheat the oven to 180 degrees.
Roll out the dough between two sheets of baking paper and then place it in a 22mm springform pan. (Alternatively, the dough can be pressed directly into the mold with your hands). Press the dough evenly onto the base with your hands and also pull up an edge. Maybe use a glass to smooth the floor. Prick the base a few times with a fork. Store in the refrigerator while the filling is being prepared.
To make the filling, combine the cherries, maple syrup, tapioca starch or arrowroot starch and vanilla in a large saucepan. Turn heat to medium-high and cook, stirring frequently, until very thick.
Pour the filling into the prepared crust and bake for 25–30 minutes, until the crust is browned. Allow the cake to cool completely before serving, then serve with a dollop of coconut whipped cream (if desired).
Bon appetit!
Photos: Maarja Urb
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