For the dough:

220 g spelt flour

30 g coconut sugar

70 g sunflower oil

A pinch of salt

 

Put all ingredient in a bowl and mix with your hands until you obtain a dough. Wrap it in kitchen film and put in the fridge for at least 30 minutes.

 

For the filling:

130 g Almond flour

40 g sunflower oil

125 g vegetal yogurt

50 g coconut sugar

A Pinch of ground vanilla

Strawberries and blueberries

 

In a small bowl mix the almond flour, coconut sugar, sunflower oil and yogurt until you obtain a frangipane cream.

Slice the strawberries and prepare the blueberries and set them aside.

On baking paper roll the dough out until flat, cover it with the frangipane cream leaving a 3-4 cm border empty. Put the strawberries and blueberries on the frangipane cream then roll the border in.

Transfer everything on a baking tray and bake for 50 minutes at 180°C.