There's nothing better in winter than some good hearty food, and apple pie is definitely one of my go-to desserts for cold weather. This recipe has the same taste and texture I love in a classic apple pie, but is made with whole, vegan ingredients. It's literally healthy and nourishing enough to have for breakfast!
My crust recipe loosely based on the lovely Kate's (@kates_kitchen) Almond and Herb Crust that can be found on her Instagram feed - thanks Kate!
APPLE PIE
(Serves 6)
Crust
Lisa xxx
My crust recipe loosely based on the lovely Kate's (@kates_kitchen) Almond and Herb Crust that can be found on her Instagram feed - thanks Kate!
APPLE PIE
(Serves 6)
Crust
- 1 1/2 cups almond meal
- 1/2 cup buckwheat flour
- 1 tsp cinnamon
- 2 tbsp shredded coconut
- 2 flax eggs (2 tbsp ground flaxseed soaked in 6 tbsp water for 10 minutes)
- 1 tsp maple syrup/sweetner
- 1/2 tsp vanilla extract
- 2 tbsp melted coconut oil
- 5 small apples
- 1 tsp cinnamon
- Pinch each of nutmeg and ground clove
- 1 tbsp maple syrup/sweetner
- Preheat oven to 220C and line a tart/cake tin with baking paper.
- Combine dry crust ingredients and mix in the wet. Add more oil/water/non-dairy milk if too dry, or more flour if too crumbly.
- Roll out dough on a floured surface until it is about 3mm thick. Place into the tins and bake for 15 minutes.
- Whilst the crust is cooking, core and thinly slice the apples and coat with spices and maple syrup.
- After the 15 minutes, layer the apple slices over the crust. Bake for another 30 minutes.
- Let stand for 10 minutes before serving - I love mine topped with coconut cream!
Lisa xxx