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Slice the apples into small chunks and place them into a saucepan, along with some cinnamon. Allow them to cook for 5-10 minutes, or until they become very soft.
Chip the dates and roughly chop the walnuts. Combine them with the grated almonds, the buckwheat flour, some more cinnamon, nutmeg and vanilla powder.
Add the cooked apples, the almond butter and the almond milk and mix until well combined. The batter should be pretty thick and sticky. Spread evenly in a baking tin and let it bake in a preheated oven (180 C) for at least 40 minutes, or until a toothpick inserted in the middle comes out clean.
Let it cool on a wire rack and enjoy!