Buckwheat millet-apple cake

Ingredients for 1 servings:

• 900 g apples, approx., coarsely grated
• 50 g amaranth, ground
• 250 g buckwheat, ground
• 250 g millet, grind
• ½ tsp coriander, ground
• 1 bag of baking powder, for 500 g flour
• 1 pinch of salt
• 1 can coconut milk, 425
• 250 g water
• 60 g schnapps (fruit schnapps 38%)
• 100 g sultanas

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

gluten-free, egg-free, dairy-free, vegan

Squeeze a little juice from the grated apples, spread it on the bottom of a 26 cm ring tin lined with baking paper, mix all the other ingredients well, and then pour it over the fruit. Place in a cold oven and bake at approximately 150°C for about 90 minutes. Check with a needle. Let it set for about 5 minutes, then place a second layer on top of the cake, hold it in place, and flip it over (the juice will escape). Carefully remove the baking paper, place the ring tin back around it, and let it cool completely. Millet needs a few more hours to set. My own recipe.