Apple and oat cake


2 jars of Bio Dessert Oat Vanilla
350 g Bio Oat Drink Natural
150 g oat flour
150 g spelt flour
100 g brown sugar
140 g corn oil
12 g backing powder
5 Renetta apples
1 lemon
50 g agave syrup
1 pinch of salt ⁠

Made with


Combine the flours, sugar, baking powder, pinch of salt and grated lemon zest in a bowl. Then add the Bio Oat Drink Natural, the oil and mix well with a rubber spatula. If necessary, add more drink. Pour the mixture into a rectangular mould.
With the help of a spoon, spread the Bio Dessert Oat Vanilla over the entire surface of the mixture.
Wash the apples well and remove the core. Cut them into thin slices and mix them with the agave syrup and lemon juice.
Spread the apple slices in the baking tin, keeping them vertical and pushing them lightly into the mixture.
Bake at 170°C for about 40-45 minutes. Finish by brushing the apples with maple syrup.