ronde appelcake

English version of the recipe (round apple cake)

- preheat the oven at 180C degrees.
- mix 3 eggs with 60 gr. coconut blossom sugar* until the sugar dissolved.
- add bit by bit 230 gr. bearded wheat, variated with 100 ml rice-milk.
- add 2 teaspoons cinnamon, 2 teaspoons vanilla powder*, 2 teaspoons wine-stone baking powder*, sniff of salt.
- melt 80 gr. coconut oil and add it to the baking mix.
- grease a spring cake tin with some coconut oil and dust it with some bearded wheat. Add the dough.
- bake golden-brown in about 50 minutes.
- let the cake cool of for about an hour before you get it out of the tin.

*available at organic food shop.

appeltaart toetje

English version of the recipe (apple pie dessert):

- preheat the oven at 180C degrees.
- peel 5 apples and cut them in small pieces, mix with 2 tablespoons of concentrade appeljuice*, 3 teaspoons cinamon and  30 gr. raisins.
- make a dough of  250 gr. bearded wheat*, 50 gr. melted vegetable margarine* or coconutoil*, 50 ml. lukewarm water and 1 teaspoon salt.
- cover a spring cake tin (26cm) with bakery paper, roll the dough into a big piece so you can cover the whole tin with it, also the brim.
- fill with the apple-mix and fold the edges of the dough back over the apples.
- ready in about 45 minutes, serve warm with (vegan) vanilla-sauce!

*available at organic food shop.