• 1 cup (250 ml) finelly grated almonds or almond flour
  • 1 cup fine spelt wholemeal flour
  • pinch of salt
  • 100 g sesame or other virgin oil
  • water as needed, approx. 1–3 tablespoons


  • 2 packs natural tofu (aprox. 400 g in total)
  • 50 g 100% apple concentrate + 200 g water (or 250 g apple juice)
  • 4 medium apples
  • 1 cup walnut or almond nuts
  • 3/4 cup raisins
  • 2 tablespoons agar agar powder
  • 1 tablespoon barley malt
  • 1/2 teaspoon cinnamon
  • pinch of salt


  1. Mix all ingredients in a bowl (flour, almonds, salt and oil) and add water slowly while stirring.
  2. Dough is crumbly, it should stick together when squeezed in hand.
  3. Pour crumbly dough into mold or tray and press with hands
  4. It should reach higher at edges, to approx. 5 cm.
  5. Preheat oven to 170°C.
  6. Make the filling: Pour hot water over raisins and leave to soak.
  7. Wash, peel and core apples.
  8. Mix apple concentrate and water in a saucepan, add diced tofu, 2 diced apples and half of soaked raisins (without water).
  9. Cook for 10-15 minutes.
  10. Puree cooked mixture with hand blender.
  11. Mix in agar powder.
  12. Pour mixture onto tender dough and sprinkle with mixture made with apples, walnuts and raisins.
  13. Bake in preheated owen on 170ºC for 30 minutes.
  14. Make the crumble: Mix together 2 grated apples, cinnamon, walnut pieces, pinch of salt and the other half of soaked raising (without water).


  • Pears may be used instead of apples. Plumbs or combination of other fruit is also possible.

Best before

  • Store in a cool and dry place for 3-4 days.


  • The dessert is recommended for children aged 2 years and older.