90 gr spelt flour
50 gr coconut sugar
1 ½ tsp cream of tartar
Pinch Himalaya salt
1 tbsp No-Egg powder
½ dl water
¼ dl non-gmo vegetable oil
½ dl apple sauce
½ dl oat milk
1 tsp vanilla
Topping:
100 gr chopped pineapple
½ dl maple syrup
50 gr chopped walnuts
Line spring mold with baking paper. Arrange the pineappler on the bottom of the mold. Sprinkle with
chopped walnuts and maple syrup. Set aside while you prepare the dough.
Soak the No-Egg powder in the water and set aside. Mix all the dry ingredients together. Mix wet
ingredients together. Blend the wet ingredients with the wet. Pour on top of pineapple mixture and
bake at 185°C for about 35 minutes.

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