Apple Buckwheat Crumble Cake

Preheat the oven to 350°F. Prepare a 9″x13″ (22cmx30cm) pan by greasing it and lining it with parchment paper.

In a food processor, grind the pecans until they are fine, but not starting to stick together into a butter. Set them aside.

In the large bowl of a mixer (you can also mix by hand) whip butter and honey until light and creamy. Beat in eggs, one at a time, until well incorporated, then add applesauce. The mixture will look curdled but that’s okay.

Add the buckwheat flour, arrowroot or cornstarch, baking powder, ground chia seeds, cinnamon and ground pecans. Mix well. Stir in the grated apple.

Spread the batter into the prepared pan. Clean the bowl with a rubber spatula, but don’t bother washing it because you can now make the topping in it.

Combine the last 6 ingredients (for the crumble topping) in the empty mixing bowl and mix until crumbly. Spread the crumbles evenly over the batter in the pan.

Bake for 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Then remove it from the oven and let cake cool slightly in the pan. Then cut it into squares.

Serve with a dollop of whipped cream or ice cream.

Keeps well at room temperature for several days.

Makes 12 large servings.