For the Inca slices, prepare a shortcrust pastry from the ingredients for the base, adding a little water if necessary. Chill it a bit to make it easier to work with, about 15 minutes.
Then roll out and place in a fruit cake pan. Make sure to raise the edge of the dough.
For the topping, wash raisins and soak in a little water. Cook amaranth or quinoa in 1/4 liter of water for about 15 minutes (like rice). Then mix in rolled oats, 1/8 liter water and honey.
Remove from heat and let sit for a bit. Then immediately add jam, raisins and hazelnuts. Spread the mixture on the short pastry base and bake at 180 °C.
Keep in a cool place, then the Inca slices will stay juicy for a long time.