Gluten-free Apple Pie
This lovely recipe combines the wholesome goodness of walnuts, coconut, dates, and a hint of cinnamon to create a deliciously unique base. Paired with a refreshing apple and pear filling infused with chia seeds and a touch of lemon zest, this pie is a delightful blend of textures and flavors. Baked to perfection, it presents a delightful combination of sweetness and tartness that is sure to please your taste buds. Serve warm and enjoy the harmonious balance of flavors in each bite.
— Constant Cookbook
Ingredients
- The Base:
- 200g walnuts (preferably activated)
- 75g of desiccated coconut
- 80g dates (I use Medjool)
- 3 tbs ghee (Pukka is my favourite) plus extra for greasing
- 1 tbs of honey
- 1 tbs cinnamon
- A pinch of salt
- 1 tsp of a crushed vanilla pod or a drop of extract
- 2 eggs
- Zest of a lemon
- Apple Filling:
- 2 large green cooking apples
- 3 pears
- 100 g of chia seeds
- A pinch of stevia or tbs honey
- 1 tbs ghee (melted)
- 1 tbs cinnamon
- The zest of one lemon
- A handful of fresh mint leaves
Instructions
- Set the oven to 150C
- To make the base: Blend the walnuts until there are no big chunks. Add the rest of the ingredients and blend until a dough like texture is created.
- Grease a 26 cm by 26cm baking pie dish that has a removable lid, fold out the base onto the pie tin evenly, making sure it covers the rim. (Place this to the side as you make the filling.)
- For the filling: Peel the pears and blend them with the chia seeds, lemon zest and honey/stevia. Leave this for 15 minutes to form a gel.
- Slice the apples thinly into quarter segments, cover the crust with half the apples. Dust half the cinnamon and ghee over the top.
- Spoon the pear and chia gel on top of the apple mixture and then place the rest of the sliced apples on top. Sprinkle the rest of the cinnamon, and ghee and place in the oven for 25-30 minutes.
- Once cooked to your desired crispness, top with fresh mint.
Yield
Serves 8
Comments
No comments found.