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Apple pie (for 1 or 2, Gluten-free, Vegan)11:00 AM
Who wouldn't love a personal size apple pie? Pie is without a doubt one of the mo...
Who wouldn't love a personal size apple pie?
Pie is without a doubt one of the most comforting foods on the planet. Give everyone on Earth their own piece of pie, throw some caramelized apples and cinnamon in there and you have a recipe for world peace. Tell me I'm wrong.
There's so much to love about this personal apple pie. The pastry is low in fat - yet buttery tasting, the filling is lightly sweetened with natural sweeteners (no refined sugar), the recipe is gluten free without any nasty ingredients - yet the pastry is flaky, and its healthy enough to enjoy for breakfast. In fact that's exactly what I did when I made it and I suggest you do the same. #WorldPiece
APPLE PIE (FOR 1 OR 2)
PASTRY (Double recipe for two pop tarts)
- 1/8 cup white rice flour
- 1/8 cup brown rice flour
- 1 tbsp arrowroot starch
- Tiny pinch of salt
- 1 tbsp coconut oil, solid
- 1 tsp maple syrup
- Cold Water
Combine dry ingredients in a bowl. Mash in coconut oil with a fork. Gradually add in a little bit of cold water until a shaggy dough forms. Roll into a ball, wrap in plastic wrap and freeze while you make the filling.
APPLE FILLING (makes 2)
- 0.75 cups peeled and chopped apples (small pieces)
- 1.5 tbsp maple syrup
- 0.5 tbsp coconut sugar
- Tiny pinch of salt
- 1/4 tsp cinnamon
- 1/4 tsp vanilla extract
- 0.5-1 tsp coconut oil
- Pinch of arrowroot starch
Add everything to a small pot and mix well. Cook two minutes over medium heat until the liquid is sticky and thickened. Remove from heat.
Remove pastry from freezer and roll out into a rectangle shape between two sheets of parchment paper. Cut into two equal size rectangles (if making 1 pop tart, or cut into 4 equal pieces if making 2 pop tarts). Fill the center of one piece of pastry with a little filling. Top with the other piece and press the edges of the pastry together gently, trying to keep filling inside the pocket. Add a small slash on top to let steam escape. Bake in oven preheated to 375F until filling escaping from the slash is golden and bubbly.