- 250 g Millet flakes*
- 120 g Butter (lactose-free if necessary)
- 100 g Galactose/tagatose or also normal cane sugar
- 1 packet of vanilla sugar
- 3 Eggs
- 2 TL Baking powder
- grated zest of ½ lemon
- 1 Pinch of salt
- 10 g Acacia fibers
- 32 g Basica Vital (optional)
- 500 g Apples, peeled, cored and cut into small pieces
- 1 EL Lemon juice
- 75 g Almonds, chopped
- 40 g Galactose/tagatose or also normal cane sugar
- 15 g chopped pistachios
- 250 g Millet flakes*
- 120 g Butter (lactose-free if necessary)
- 100 g Galactose/tagatose or also normal cane sugar
- 1 packet of vanilla sugar
- 3 Eggs
- 2 TL Baking powder
- grated zest of ½ lemon
- 1 Pinch of salt
- 10 g Acacia fibers
- 32 g Basica Vital (optional)
- 500 g Apples, peeled, cored and cut into small pieces
- 1 EL Lemon juice
- 75 g Almonds, chopped
- 40 g Galactose/tagatose or also normal cane sugar
- 15 g chopped pistachios
For the filling, steam the apples with lemon juice until not too soft, leave to cool. Then add the almonds, pistachios and sugar and mix well.
Make the dough: Cream the butter, sugar, basica, acacia fibers and vanilla sugar until fluffy.
Add the eggs, lemon zest and salt and beat until well combined.
Add the millet flakes* and baking powder to the foam mixture and mix in well.
Note: *Oat flakes or buckwheat flakes can be used instead of millet flakes.
Spread about three quarters of the batter into a greased springform pan. Spread the apple filling on top.
Then spread the remaining batter evenly over the apples. A tablespoon works very well for this.
Bake in a preheated oven at 175 degrees (top and bottom heat, middle shelf) for 45-50 minutes. Leave to cool in the tin.
