glutenfrei

Gluten-free & vegan apple crumble cake

An apple crumble cake? Who could say no to that... especially when it's low in histamine, vegan, gluten-free – and simply delicious!

This recipe is    

  • suitable for a low-histamine diet  
  • lactose-free  
  • gluten-free  
  • vegan

Preparation time    

15 minutes + 30 minutes baking time  

Ingredients  

Dough  

  • 360 g rice flour 
  • 4 tablespoons coconut blossom sugar 
  • 2 tsp ground psyllium husks 
  • 1 pinch of salt 
  • 250 ml rice milk 
  • 50 g coconut oil 

filling 

  • 1 kg of sour apples 
  • 3 tablespoons of water 
  • 75 g coconut blossom sugar 
  • Vanilla (1) 
  • 1 tsp cinnamon 
  • 50 ml water 
  • 15 g starch (corn or potato) 

Sprinkles 


Apple crumb cake

preparation 

  • Wash, peel, core, and dice the apples. 
  • Bring 3 tablespoons of water, coconut blossom sugar, vanilla and cinnamon to a boil in a pot and simmer over medium heat for about 10 minutes. 
  • Mix 50 ml of water with 15 g of starch and add to the apples. 
  • Bring to a brief boil and remove from the heat. 
  • Let it cool down. 
  • Knead rice flour, coconut blossom sugar, psyllium husks, salt, rice milk, and melted coconut oil into a dough. Add a little more rice milk if necessary. 
  • Preheat oven to 180°C (top/bottom heat). 
  • Line a 26 cm springform pan with baking paper and grease the edge with a little coconut oil. 
  • Set aside 1/4 of the dough 
  • Spread the remaining dough into the springform pan, leaving a rim approximately 1 cm high. 
  • Pour the apple mixture into the springform pan. 
  • Knead the remaining dough with 1 tbsp rice flour, 1.5 tbsp coconut blossom sugar and a finely chopped HistaFood organic grain bar and distribute it as a crumble topping over the cake. 
  • Bake in a preheated oven for approximately 20 minutes. 
  • Allow to cool completely and serve. 

Our HistaFood tip 

You can store this cake in the refrigerator for 2-3 days. 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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