???????? Pamper your taste buds with this apple juice cake! ???????? This delicious vegan, alkaline dessert will enchant you with its juicy dough and wonderfully fruity filling. ???? Enjoy the harmonious taste of apples and coconut in every bite! ???????? Have fun watching and trying it out ???? I'm really looking forward to your feedback and comments ???? Your Carla Ps: Don't forget to subscribe to my channel for more delicious and healthy recipes and turn on the bell ???? so you don't miss them. Instagram: / carla__caspary Facebook: / healthyfoodhealthymood Ingredients: Dough: 250 g spelt flour (sprouted) 125 g vegan butter 1 banana 65 g coconut blossom sugar 1 pack of baking powder Filling: 1 kg apples 0.75 l apple juice 2 packs of pudding powder 2 tsp coconut blossom sugar 1 tsp cinnamon 1 vanilla pod Coconut cream: 0.5 l coconut milk 2 packs of cream stiffener or 5 tsp SanApart 2 tsp agar syrup Decoration: 100g flaked almonds 3 tbsp coconut blossom sugar Pinch of salt Preparation: For the dough, mash a banana and put it in a bowl with the sprouted spelt flour, baking powder, coconut blossom sugar and room temperature vegan butter and mix everything together. Then knead the mixture into a smooth dough, shape into a ball and chill in the fridge for 2 hours. Line the base of a springform pan with the dough, pushing some dough up the edge of the pan so that the filling doesn't leak out later. For the filling, quarter the apples, remove the cores and cut into fine pieces. Mix the pudding powder with water. Bring the apple juice to the boil in a pan, stir in the pudding powder and bring to the boil again until the pudding sets. Add the apple pieces, coconut blossom sugar, cinnamon and the pulp of a vanilla pod and stir well. Pour the mixture onto the cake base and bake the cake at a preheated 180°C top and bottom heat for 40 minutes. Then let the cake cool well for about two hours. Meanwhile, carefully roast the almond flakes in a pan until golden brown. Caramelize with a little coconut blossom sugar and season with a pinch of salt. Whip coconut cream from coconut milk, agave syrup and cream stiffener. Spread the cream on the cake using a cake card and then decorate with the caramelized almonds. Note: Grains and pulses are good acid producers, but are still metabolized in an acidic way. However, if you put the grain and pulses in water and germinate it, they become alkaline foods. During germination, the proteins in the grain are converted into easily digestible protein building blocks. The minerals are also changed so that the body can absorb them better. The content of enzymes and vitamins in the sprout is significantly higher than in the dormant grain. This can be attributed to the fact that the seed is activated to new life when it is soaked in water. In order to be able to use the germinated grain, it would have to be dried in a dehydrator at below 45 degrees and then ground. This is of course disproportionately time-consuming, so you can also use flour that has already been germinated. Advertisement You can also get delicious and healthy dishes at the Kastenholz nature and wellness hotel in the middle of the beautiful Eifel region: https://www.kastenholz-eifel.de/. No matter whether as part of our pampering pension or as part of our fasting cures: alkaline fasting, therapeutic fasting, interval fasting and vegan keto diet. Advertising / Supported by product placement