What do you get if you cross and a cake and a pie? Answer = a slice of yum!
Or more accurately, this little beauty…
Taking the principle from the trusty breakfast cookie also this cookie-pie. I used both grated apple in the batter itself and sliced apple to top the pie. The result is a light and subtle appley dense oaty ‘sponge’ with a lovely browned apple top- double apple action!
As ever, there are loads of variations for the topping or add-ins for the batter. I added nuts to the top, but you could easily mix these through the batter for some added crunch and texture instead.
The batter mix is super simple and so the whole thing comes together within a couple of minutes plus some baking time, I wouldn’t suggest microwaving this one! I served mine hot with a little soy yoghurt, but I also ate the last couple of slices cold the next day and that was also delicious.
Recipe: Quick apple cake
½ cup oats
¼ buckwheat flour (other mild flours would probably be fine too)
¼ tsp baking powder
1 tbs ground flax/chia
Ground cinnamon and vanilla extract to taste (approx. 1 scant tsp each)
3 tbs agave or maple syrup
2 tsp oil (coconut, olive, rapeseed)
¼ cup soy yoghurt (or regular yoghurt for non vegan)
1 medium apple- half grated and half sliced
2 tbs chopped nuts or your choice- for topping or mix through
1 tsp rapadura (or other unrefined sugar) for sprinkling on top
Mix the dry ingredients together in a small bowl and then add the agave and yoghurt. Mix the grated apple and nuts (if using) through the mixture last to achieve a sticky ball or dough.
Flatten the dough into a 2cm thick round on a lined baking sheet. Press the apple sliced into the top and add nuts, sprinkling of sugar and a dusting of cinnamon if desired.
Bake at 180C for approx. 20 mins until the apple slice s and edges of the pie are golden.