200g buckwheat flour
100g potato starch
20g cocoa powder
100g dates, pitted, chopped
1/2 cup of coffee or water
2 tablespoons flax seed, crushed
6 tablespoons coffee or water
3 tablespoons rapeseed oil
1 pinch of baking powder
1 pinch of sea salt
Enough fruit, that the dough can be tightly covered.
Be sure to choose very ripe, sweet fruits.
Add the sliced dates to coffee or water. Press firmly into the cup so that it is covered with liquid, let it soak for at least 30 minutes.
2 tablespoons flaxseeds with 6 tablespoons of coffee or water. Let it soak for at least 5 minutes or longer.
Then knead all the ingredients together by hand until you get a good dough. If it sticks too much add some flour. If it is too dry, add a little more liquid and knead gently. Always add a little bit and check the dough. Often very small quantities are enough.
Place into a bowl, cover and leave in the refrigerator for at least 30min, rather longer than shorter.
When well cooled, roll the dough between 2 layers of baking paper to the size of the baking plate.
Take the pitted pums, and cut the fruit again in the upper halves.
Place the fruits on the dough closely spaced.
Bake at 180 ° for 30-40 minutes.
After 30 minutes check the dough with a spit of wooden, if sticky / too soft, continue baking.