Apple Tart

Dry ingredients:
[ ] 2⅓ cups Miracle Meel
[ ] 2½ teaspoons baking powder
[ ] 1 tablespoon psyllium husk powder
[ ] 1½ teaspoons ground cinnamon
[ ] ¼ teaspoon salt

Wet ingredients:
[ ] 100 grams butter, melted
[ ] 200 grams honey
[ ] 1 cup goat milk
[ ] 1 teaspoon vanilla extract

Filling
[ ] 800 grams apples, peeled and cored (about 7 medium apples) and cut thinner

Sauce:
[ ] 1 cup goat milk
[ ] 3 tablespoons honey
[ ] ½ teaspoon vanilla extract
[ ] 1 teaspoon Miracle Meel (mixed into 1 tablespoon of above goat milk)
[ ] ⅛ teaspoon salt
[ ] 20 grams butter

Method:
[ ] Preheat the oven to 170°C
[ ] Arrange the apples in a single layer on a baking tray and roast for 20 minutes
[ ] Allow the apples to cool slightly
[ ] Grease a medium baking dish (approximately 20 × 30 cm) or similar-sized oven dish with 10 grams butter
[ ] In a large bowl, whisk together the dry ingredients until evenly combined.
[ ] In a separate bowl, whisk together the wet ingredients
[ ] Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring no dry flour remains. The batter will be very thick
[ ] Gently fold the roasted apples into the batter
[ ] Allow the batter to rest for 10 minutes so the psyllium husk and Miracle Meel can fully hydrate
[ ] Spoon the batter into the prepared baking dish. Gently press and spread the thick batter into an even layer. Smooth the surface
[ ] Bake for 35 minutes
[ ] Place the goat milk, butter, honey, vanilla extract and salt in a saucepan and bring to gentle simmer over low-medium heat
[ ] Whisk continuously until the butter has melted
[ ] Whisk the 1 teaspoon Miracle Meel with 1 tablespoon of the cold goat milk until completely smooth
[ ] Add the slurry to the saucepan and simmer gently on lowest heat for 2 minutes, whisking frequently
[ ] Remove from the heat
[ ] Poke small holes over the warm pudding with a skewer
[ ] Spoon the warm sauce over the pudding and allow it to soak in for 10 minutes