Flour alternatives and 2 delicious recipes

Tarte base:

• 150 gr (1 ¼ cup) buckwheat flour (from Alnatura)
• 150 gr (1 ½ cup) ground hazelnuts
• 50 gr (1/2 cup) coconut blossom sugar
• 2 pinches of salt
• 2 Tbsp soy flour (from Alnatura)
• Zest of 1 organic lemon
• 100 (1/2 cup) cold vegan butter
• Approx. 70 ml (1/3 cup) cold water

<p class="MsoNormal"><strong>Plum jam</strong></p>

• 300 gr (10.5 oz.) apple sauce
• 50 gr (1/2 cup) coconut blossom sugar
• 350 gr (12 oz.) fresh plums
• Juice of 1/2 lemon
• 1 tsp cinnamon
• 3-4 Tbsp corn flour (from Alnatura (or starch alternatively))

<p class="MsoNormal"><strong>Topping: </strong></p>

• 10 Tbsp plum jam
• Approx. 30 fresh plums
• 2 Tbsp ground hazelnuts
• whole, roasted hazelnuts &amp; some coconut blossom sugar

Tarte base:

1. Mix buckwheat flour, hazelnuts, sugar, salt and soy flour in a bowl
2. Add the lemon zest
3. Add the cold butter in pieces
4. Add water to the bowl and knead well – best to do it with hands
5. Wrap the dough up and keep it refrigerated (at least 30 minutes)

Plum jam:

1. Cut the plums into pieces and put all ingredients but the corn flour into a pot
2. Let it boil up briefly and then let it simmer at medium heat
3. Dissolve the corn flour in some water and then add it to the jam
4. Puree it and let it cool off

<p class="MsoNormal"><strong>Topping: </strong></p>

1. Preheat the oven to 170°C  (338°F)
2. Roll out the dough and place it on a round baking pan or into a tart pan (either on baking paper or grease the pan)
3. Now blind bake the base for 15 minutes (e.g. with dried chickpeas or beans)
4. In the meantime cut the plums in half
5. Take the base out of the oven and sprinkle 2 Tbsp hazelnuts on it
6. Spread approx. 10-12 Tbsp plum jam on top
7. Add the plum halves on top, sprinkle with chopped hazelnuts and some coconut blossom sugar
8. Bake for another 20-25 minutes – you may cover it up if the edges turn too dark