100 g whole wheat flour (little bit more for dusting)
2 tbsp caster sugar
1/4 tsp ground cinnamon
a pinch salt
100 ml plant-based milk (rice-coconut)
2-3 tbsp soft vegan butter
2-3 tbsp mango apple sauce (or just apple)
2-3 apples (depends on size - I used medium ones)
1 tbsp caster sugar
1/2 tsp cinnamon
1 tbsp lemon juice
5 tbsp ground hazelnuts
1 tbsp vegan butter
1 tsp caster sugar
GOOD TO HAVE: large bowl, food processor with a dough hook, tart pan (9 inch)
1. Pre-heat oven to about 170°C or 340°F. In a large bowl mix brown millet flour, whole wheat flour, sugar, salt, dry-yeast and cinnamon powder. Slowly add plant-based milk, and soft vegan butter. Either use your hands or a food processor with a dough hook to form a ball. Let dough rest for at least 45 minutes in a warm place, and cover with a wet kitchen towel.
2. Peel (or use them with the skin as I did), core and cut apples into halfs. (from the top of the apple to the bottom) Place apples, cut side down, onto a cutting board and cut them lengthwise into half a cm slices. Then combine apples with lemon juice, sugar and cinnamon. Set aside.
3. For the hazelnut crunch use a fork to mix hazelnuts with 1 tbsp soft vegan butter and 1 tsp caster sugar until well combined and clumpy. The crunch is ready, when all ingredients are mixed well and crumbs of different sizes have formed.
4. Grease a tart pan with 1 tsp butter and press dough evenly into the pan. Add mango apple sauce on top and evenly layer with apple slices. Top with hazelnut crunch and bake for about 45 minutes or until apples are soft and golden brown.
5. Remove cake from the oven and brush evenly with melted butter. Sprinkle with sugar and bake for another 5 minutes or until the crust is a nice golden brown.
6. Let tart cool for at least 10 to 15 minutes before slicing and serving. Store in an airtight container in the refrigerator for up to a week.