Apple Pie Recipe with Coconut Flax Crust (Neo-Paleo, Gluten-Free, Grain-Free)

They say it doesnt get more American, more home-made or more nostalgic than apple pie. But for those trying to live a Paleo/Primal lifestyle, apple pie is usually right off the list.
Trying to cut out carb-loaded, nutrient-poor grains and their system-irritating baggage (gluten-ouch!) seems to mean sacrificing some of the dishes we like best. Not so with this apple pie. Its gluten-free, grain-free, easier on the lactose-intolerant (goats milk is so much gentler on the system!) and made with 100% maple syrup and coconut sugar for a flavorful sweetness that tastes real.
Crust Ingredients: Bottom Crust 1/2 cup coconut flour
1/2 cup almond flour
3 tablespoons coconut oil
2 rounded tablespoons flax meal
1/2 cup whole goat milk
1 tablespoon 100% maple syrup
1/2 tsp salt Top Crust 1/2 cup coconut flour
1/2 cup almond flour
5 tablespoons coconut oil
1/2 cup whole goat milk
1 tablespoon 100% maple syrup
1/2 tsp salt Directions: Mix crust ingredients in bowl until crumbly mixture forms. Coat the pie pan with butter or other natural non-stick oil. Push the bottom crust into the pie pan with fingers, distributing evenly after step 3 below.
Filling Ingredients 1/2 cup unsalted butter
3 tablespoons almond flour
1/8 cup water
1/2 cup xylitol
1/4 cup coconut sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tablespoon vanilla extract
1 egg white
5 Organic Granny Smith apples peeled, cored and sliced Directions 1. Preheat oven to 425 degrees F.
2. Melt the butter in a saucepan. Stir in the almond flour, water, xylitol, coconut sugar, cinnamon, nutmeg, and vanilla extract. Bring to a boil. Reduce temperature and let simmer.
3. Reserve some of the sauce to pour over the crust right before baking. Take the main portion of the sauce and mix in a large bowl with the apple slices to coat them.
4. After placing the bottom crust in your pan, fill with apples, mounded slightly.
5. Cover apples with the top crust. Brush top crust with egg white.
6. Gently pour the remaining sauce over the top crust.
7. Bake 15 minutes at 425 degrees F. Reduce the temperature to 350 degrees F and continue baking for 30 to 35 minutes. This pie rocks! Enjoy it with goats milk, spiced tea or home-made (read:real) orange cider. Your body will thank you for skipping the grains!

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