Summary

Ingredients

• 230 g flour, whole whole rain Dickel
• 60 g water
• 60 g butter
• 40 g honey
• 1 pinch (s) salt
• 2 pinch (s) cinnamon
• 60 g amaranth
• 1 liter water
• 60 g oatmeal
• 120 g water
• 60 g honey
• 140 g jam
• 80 g raisins
• 120 g hazelnuts, round
• 2 pinches vanilla (pod), ground
• 2 pinch (s) ground ginger
• 2 pinch (s) nutmeg

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Instructions

1. Prepare shortcrust pastry from spelled flour, water, butter, honey, salt and spices and roll out in a 28cm springform pan or a baking sheet (press the edges up 2cm).
2. For the filling, boil the amaranth (or quinoa) with 1/4 l water like rice and then add the remaining water and honey.
3. Then mix with the jam (currant or raspberry), shaved hazelnuts and the raisins (soak in rum or water overnight).
4. Spread the mixture on the shortcrust pastry base. Bake for 20-25 minutes at 180-200 ° C and cut.
5. Inca baked goods will stay juicy for 3 weeks if stored in a cool place.