Strawberry Apple Pie with Lemon Cream

The smell of hot apple pie any of the 365 days a year will make it even better. Especially if this cake is easy and quick to prepare as in this recipe. Tasty dough is made from oatmeal, buckwheat flour and yoghurt, and lemon cream adds freshness and sourness.

For cake:

(for a form of 22 cm)

3/4 cup oatmeal
3/4 cup buckwheat flour (almond or brown rice flour)
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp Himalayan or sea salt
2 village eggs
3 tbsp. spoons of coconut or olive oil cold pressed
4 tbsp. spoons of coconut or cane sugar (more or less - to taste)
1 cup Greek yogurt (140–150 g)
2 small apples
1/2 cup strawberries

For lemon cream:

1 cup Greek yogurt (140–150 g)
2 tbsp. spoons of sour cream
1/2 juice of lemon
5 pieces. strawberries
2 spoons of Jerusalem artichoke syrup

In a large bowl, mix flour, soda, cinnamon, and salt.

In another bowl, mix the eggs, butter and sugar well, then add the yogurt to them. Mix well, pour into the first bowl of flour and mix well.

Grease the baking dish with butter and place the dough in it.

Cut the strawberries into quarters and press them into the dough.

Thinly cut the apple into circles and lay it on top of the dough. Lightly grease and sprinkle with coconut or cane sugar and cinnamon.

Send to an oven preheated to 180º C and bake for 35 minutes. Baking time may vary depending on your cooker. The cake should be lightly browned. Remove the finished cake from the oven and let it cool before cutting it.

For cream, slice strawberries and mix with yogurt, sour cream, syrup and lemon juice.

Serve the cake with lemon cream and hot tea.