Summary

Ingredients

• 50 g buckwheat
• 50 g oatmeal
• 2 tablespoon agave syrup or honey for non-vegans
• 20 g coconut oil
• 1 teaspoon cinnamon
• 1 pinch (s) salt

For the filling:

• 1 apple
• 1 tablespoon raisins
• 1 tablespoon walnuts, chopped
• 2 teaspoons coconut blossom sugar or raw cane sugar
• 2 tablespoon water
• possibly fat for the mold

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Instructions

1. Melt the coconut oil in a saucepan with the honey or agave syrup, add the cinnamon and salt. Preheat the oven to 175 ° C (convection). Lightly grease a muffin tin or use silicone molds.
2. Add the buckwheat and oat flakes to the liquid coconut oil mixture and stir everything well. Then carefully press the mixture into the muffin tins with a small spoon and pull up a small rim. Bake in the preheated oven for 15 minutes until crispy brown, then remove from the oven and let cool down.
3. For the filling, peel the apple and cut into small cubes. Put the apple with walnuts, raisins, coconut blossom sugar and water in a saucepan, turn on the stove on the highest setting and let everything caramelize for a few minutes, stirring constantly, until there is no more liquid.
4. Spread the filling on the cups and enjoy warm or cold. A little vanilla yogurt also tastes good with it.
5. The filling is of course variable.