Buckwheat protein crumble cake with apricot jam

Ingredients

For 1 serving

• Buckwheat flour25 g
• Pea protein powder24 g
• Coconut oil7 g
• Brown sugar8 g
• Pea milk20 ml
• No-added-sugar jam25 g
• Baking powder2 g

Method

1. Preheat the oven to 180 °C (conventional) and line a small tin (about 12 cm) with baking paper; if the coconut oil is solid, melt it for a few seconds over a bain-marie.
2. In a bowl mix the buckwheat flour, pea protein, brown sugar and baking powder, then add the coconut oil and rub it in with your fingertips.
3. Add the pea milk a little at a time, still rubbing with your fingers, until you have moist crumbs that clump when squeezed.
4. Press half the crumbs into the base of the tin, spread the jam over them leaving a finger's width clear at the edge and cover with the remaining crumbs without pressing them down.
5. Bake at 180 °C for 20 minutes, until golden on top; let it cool for at least 10 minutes before cutting so it firms up.