It was by far our favourite dessert during our end-of-spring detox.

 

What do you need for the ...?

 

DOUGH

3 tbsp of water

1 tbsp of flax seeds

125g gluten-free oatmeal

25g tapioca flour

60g (melted and cooled) butter

a dash of vanilla bean

1 tbsp of apple vinegar

a pinch of salt

 

FILLING

3 big apples (chopped or grated)

some nutmeg

some (grounded) cinnamon

4 teaspoons of date sugar

15g butter

 

How to bake it?

 

First, let the flax seeds sit in water for 10-15 minutes.

Meanwhile, clean the apples, cut them, and chop them in a blender or grate them.

Add the apples to a pan and let them simmer with the nutmeg, cinnamon, date sugar, and butter. Mix when the butter melts and remove from heat. You’ll know when they’re ready because they’ll smell divinely.

In a medium bowl, mix the gluten-free oatmeal, the tapioca flour, the melted and cooled butter, the dash of vanilla bean, the apple vinegar, and the salt. Mix in the flax seeds and the water, too. Knead until the dough is no longer sticky.

Shape the crust in a buttered and floured tart mould. Add the filling.

Bake for 25 minutes at 160°C in the preheated oven.

 

I served it alongside a cooling sour cherry sorbetto made by Marcel on a torrid day.