Apple-Pie or Cheesecake or Pudding-Cake. No need to decide anymore. Here is the Apple-Pudding aka Apple-Cheezecake-Pie. No sugar, less fat, high protein. And also gluten free.

For the Protein-Crust:

• ¾ Cup Teff-Mehl
• ½ cup vegan protein powder (I used Pumpkin Chai Spice from Neupro)
• ½ Cup liquid sweetener of choice
• 1 flex egg
• 50 g really cold vegan butter (I used ansan bio)
• maybe more sweetener if you want to

For the Pudding you need:

• 35 g corn Starch or Tapioka
• Vanilla
• 1 tsp lemon juice
• ½ Cup Soy Jogurt
• ¾ Cup Almond Milk
• 3 Tbsp Date Syrup

For The Apples:

• 3 medium sized apples
• 1 Tbsp Cinnamon
• 1 Tbsp Coconutsugar

Tipp: If you love poppy seed as much as I do you can also mix it into the pudding liquid so you have a poppyseed-apple-pudding-pie.

How to:

First mix all the ingredients from the crust in a bowl an kneed with your handy until it becomes a homogene and nice consistency. Press the dough into your cake sheet and place in the fridge as long you prepare the other parts of the pie.

Preheat your oven to 180 degrees.

Next peel and slice your apples in thin apple-pieces. Mix in a bowl carefully with cinnamon and the sugar. Put the apple slices on top of the crust.

Now mix all the ingredients in a Shaker together and shake until there are no crumbs in there any more. Pour the Liquid over your apples and bake everything for about 35-45 Minutes at 180 degrees. Enjoy!