- 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
- Mix all ingredients in a bowl (flour, almonds, salt and oil) and add water slowly while stirring.
- Dough is crumbly, it should stick together when squeezed in hand.
- Pour crumbly dough into mold or tray and press with hands
- It should reach higher at edges, to approx. 5 cm.
- Preheat oven to 170°C.
- Make the filling: Pour hot water over raisins and leave to soak.
- Wash, peel and core apples.
- Mix apple concentrate and water in a saucepan, add diced tofu, 2 diced apples and half of soaked raisins (without water).
- Cook for 10-15 minutes.
- Puree cooked mixture with hand blender.
- Mix in agar powder.
- Pour mixture onto tender dough and sprinkle with mixture made with apples, walnuts and raisins.
- Bake in preheated owen on 170ºC for 30 minutes.
- 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.
- Store in a cool and dry place for 3-4 days.
- The dessert is recommended for children aged 2 years and older.