• 150g vegan butter, soft / alternatively butter, if not vegan
• 100g rice flour
• 100g gf. Oat flour
• 1 pinch of salt
• 15g lupin flour + 45ml lukewarm water, replaces 1 egg
• 30g xylitol or cane sugar (optional)
• 150g tigernut flakes or ground hazelnuts
• 100g chocolate drops
• 400g raspberry jam, alternatively: strawberry, redcurrant or wild berry jam

Note: if the cake is not gluten-free, you can also use 200g wheat or spelt flour instead of rice or oat flour.

1. First, prepare the lupin egg. To do this, mix 15g lupin flour with 45ml lukewarm water in a small bowl. Leave to soak for 5 minutes.
2. Mix the butter, salt and sugar (optional) with a hand mixer for 1 minute. Now add the lupin egg and mix for a further 4 minutes until the mixture is lighter in color.
3. Mix the flour, baking powder and tigernut flakes and add to the mixture with the chocolate chips. Fold everything in carefully and combine to form a soft dough. Chill for 30 minutes.
4. Preheat the oven to 180 degrees top/bottom heat. Line the base of the baking tin (24cm Ø) with baking paper and grease the sides with a little vegan butter.
5. Divide the dough into thirds. Spread 1/3 of the dough on the base and prick with a fork. Shape 1/3 of the dough into a roll and place on the edge of the pastry base. Spread the jam over the base. Roll out the remaining dough to a thickness of approx. 4 mm, cut out stars and place on the cake.
6. Bake the Linzertorte for approx. 30-35 minutes in the lower half of the oven. Take out, cool slightly, remove the sides of the tin and leave to cool completely on a wire rack.
7. Dust the Linzertorte with powdered sugar and enjoy.