for 12 pieces

Dry ingredients

200 g	spelt flour
50 g	ground hazelnuts
2 tsp	baking powder
½ tsp	sodium bicarbonate
1 tbsp	gingerbread spice
1 pinch	salt

Liquid ingredients

250 ml	almond drink
55 g	coconut oil
120 g	coconut palm sugar or brown sugar
40 g	apple sauce, unsweetened
1 tbsp	apple vinegar

To bake (with topping)

2	pears, cut lengthwise into thin slices
50 g	hazelnuts, halved

How it's done

Dry ingredients

Mix all the ingredients in a large bowl.

Liquid ingredients

In a second bowl, combine all of the ingredients except for the vinegar. Carefully stir the liquid ingredients into the dry ingredients until a homogeneous consistency is achieved (don't stir too vigorously or for too long!) Stir in the vinegar.

Transfer the tart mixture to the prepared tin.

To bake (with topping)

Arrange the pears and hazelnuts on top of the tart mixture.

Bake for approx. 35 mins. in the centre of an oven preheated to 180°C.

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