version made 2025-12-28 socks and hat-racks
Topping:
- 1 medium or 2 small avocados
- 1 carrot, grated
- 300 g buckwheat flakes
- 2 T powdered rosehip
- 1 T honey
- 0.5 c slivered almonds
- cinnamon
- cardamom
Filling
- 5 small apples cored and chopped
- 1 c red currants
Mash the avocado(s) and blend with the buckwheat flakes, stir in the grated carrot, rosehip powder, honey, almonds, and spices.
Grease a baking pan, cover with chopped apple and red currants, sprinkle the topping over. Bake at 175 till the topping is lightly browned and the apples soft.