Oatmeal pie with pecan and apple


For the pie crust
200 gr or 7.05 oz oatmeal flakes
60 ml or 2 fl oz coconut oil, melted
60 ml or 2 fl oz almond mild, unsweeted
2 spoons Belberry Jamaican caramel
4 spoons water
2 spoons grindet linseed

For the filling
350 gr or 12.34 oz apple cubes, peeled
4 spoons Belberry appel jelly
1 spoons limon juice
¼ little spoon vanilla powder
½ little spoon cinnamon

For the topping:
61 gr or 2.15 oz pecan nuts
21 gr or 0.74 oz almond flakes

  1. Preheat the oven at 180 °C
  2. Cover the rectangular cake pan with coconut oil
  3. Mix the lineseeds with the water
  4. Bake the oatmeels short (3 minuts) in a pan, keep stirring so that het oatmeals does not burn
  5. Put all the ingredients for the crust into the food processor and let turn until a dough ball forms
  6. Use 2/3 from the crust dough and press it into the baking tin.
  7. Mix the apple pies with the apple jelly, lemon juice, vanilla powder and cinnamon.
  8. Top the pie crust with the apple mixture
  9. Add the pecan nuts to the rest of the crust dough and put it into the food processor and mix into crumbs.
  10. Crumble this mixture over the appels. Top with the almond flakes.
  11. Bake the cake around 30 à 40 minutes in the oven, until the topping is golden brown