Ingredients for a Ø 26 springform 1 1/2 cups oat flakes 1/2 cup ground linseed 5 tbsp honey * or vegan: agave syrup 4 tbsp coconut oil native 4 tbsp soy or coconut yoghurt 2 tbsp brown almond paste Coconut oil for the cake tin Berries or fruits of your choice/season Nuts, seeds or superfoods as garnish
*Choose a regional German honey, because mixtures from EU countries usually contain industrial sugar. If your honey is a mixture you can see it on the label. Another indication: A large glass of German honey CAN't cost less than 5 €.
Distribute coconut oil in a springform pan so that the cake dissolves better after baking.
Put the oat flakes on the bottom of the pan. Sprinkle with linseed.
Put honey and coconut oil in a pot and heat on the stove so that it becomes liquid.
Now spread the honey-coconut oil liquid on the oat flake linseed base.
Place the springform pan in the oven at 150° C top and bottom heat and bake for about 5 minutes until the top layer is golden brown.
Now let the base cool down.
When the base has cooled, spread the yoghurt of your choice on the base. Spread the almond paste with a spoon.
Now you can garnish your cake as you like. Whether fruits of the season or nuts, seeds & superfoods you are completely free in your choice.