cherrycake

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!

source

Pho­tos: Maar­ja Urb