Ingredients:125 g (approx. 200 ml) Birkkala Organic Wholemeal Spelt Flour 100 g (approx. 1.5 dl) Birkkala Organic White Spelt Flour 1 tbsp potato flour or cornstarch 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 tsp vanilla powder Sugar syrup (approx. 150 ml) from 1 can of canned peaches and approx. 50 ml maple syrup 140 ml diluted coconut milk (made from 80 ml coconut milk and 60 ml water) 60 ml rapeseed oil 1 tsp lemon juice (optional)
Topping:1 can peach halves in syrup (sliced) 1 sliced pear or other fruit coated in maple syrup and lemon juice (optional)
Slice the peaches. If using fresh fruit, wash it first and slice it. Squeeze a few drops of lemon juice and pour the maple syrup over the slices, stir them in a bowl until the slices are coated, and set aside.
Grease and flour or line a pie tin (diameter about 18–20 cm) with baking paper. You can also use a springform pan with baking paper on the bottom (between the sides and the base), greasing the edges and coating them with Birkkala semolina spelt flour.
Mix the dry ingredients together. If you don’t have a kitchen scale, to ensure accuracy be sure to fill the measuring spoon as tightly as possible, with no air holes.
Pour the remaining syrup from the can into a measuring jug and add enough maple syrup to make a total of 2 tablespoons of liquid. Mix in the diluted coconut milk, rapeseed oil, and lemon juice (if using).
Combine the dry ingredients and liquids. Mix well. Pour the mixture into the prepared tin. Arrange the sliced peaches (and fresh fruit slices, if using) as you like on top of the mixture. Bake in the middle of the oven at 200 °C (about 390 °F) for about 20 minutes. Lower the temperature to 180 °C (about 350 °F) and bake for another 20 minutes. Allow to cool well before serving.