Buckwheat and strawberries cake

250 g of buckwheat flour - 250 g of ground almonds- 250 g of organic strawberries - 250 gr of sucanat - 250 gr of non-hydrogenated margarine - 3 tablespoons of rice malt syrup - 1 teaspoon of vanilla - oat milk to taste

In a bowl, beat the margarine, sugar and oat milk.
Add the flour, almonds and vanilla and mix until already chopped mixture is smooth; pour the mixture into a baking pan and bake in a floured edged formerly oiled oven at 180° C for 30 minutes.
Meanwhile, in a nonstick skillet heat strawberries cut in half with the malt for about 3 minutes.
Baked the cake, let cool and cut the cap with a melon baller (so that the margins remain scalloped edges), fill the "hole" with strawberries and serve.