Wednesday, October 24, 2012

Gluten-Free Vegan Apple Crumble Pie

I love apple crumb pie. The best part of this pie is that it is so packed with good stuff that you can eat it for breakfast and not feel guilty (maybe skip the ice cream).

Crust (&1/2 the crumble)
3/4 cup of garbanzo bean flour
1 cup of almonds (ground to a fine flour)
3/4 cup of gluten-free oats (ground to a fine flour)
1/2 cup hemp seeds (ground to a fine flour)
1/2 cup of chia powder
1/2 cup of maple syrup
1/2 cup of coconut oil
a dash of salt

1/2 the crust ingredients
1/2 cup of gluten-free whole oats
3 tablespoons coconut butter (or coconut oil)
1/3 cup light brown (or dark brown) sugar. I like Sucanat or Lakanto if I want to reduce my sugar intake.
A handful of crushed walnuts

Pie Filling
2 cups of thin sliced apples. I like honey crisp, but empire and gala apples work well too.
the juice of a lemon
1/2 teaspoon of cinnamon
1 tablespoon of maple syrup
1 tablespoon of apple juice
1/2 teaspoon of grated ginger

Preheat oven to 375

To make the pie crust mix all of the crust ingredients in a large mixing bowl. It should have the consistency of dough.
Take out 1/2 of the mixture and press it into a pie tin. You want to make sure it is thin and consistent.

The other 1/2 of the mixture will be used for the crumble mixture so set it aside for right now.

For the pie filling take the sliced apples, lemon juice, ginger, maple syrup, and apple juice and cinnamon and mix together in a bowl (I actually used my juicer and juiced 1/2 a lemon, 1/2 and apple and a piece of ginger and poured that mixture over the apples with the cinnamon and maple syrup)
We ran out of ground cinnamon so my son grated a cinnamon stick into the filling mixture. A little more high maintenance but it worked.

Put the pie filling mixture into the pie crust. 

For the crumble, take the other 1/2 of the crust mixture. Add the whole oats, sugar, walnuts, coconut butter, and mix thoroughly.

Put the crumble mixture onto top of the pie. Press it down a couple of times so that the crumble stays in place.

Bake in the oven for @45 minutes.

I like to serve this with a little non-dairy, vanilla coconut ice cream for an a-la-mode dessert. Coconut Bliss is our favorite.

When I have it in the morning, I eat it with some kefir or all by itself. It tastes so good you could eat it all day long...It's so good for you that you can. That makes everybody happy.

 It tastes good hot, cold or at room temperature. It also makes a good lunchbox item.


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