Apple Pie Recipe with Coconut Flax Crust (Neo-Paleo, Gluten-Free, Grain-Free)
Foods & Drinks → Cooking Tips & Recipes
- Author Abel James
- Published April 25, 2012
- Word count 355
They say it doesn’t 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. It’s gluten-free, grain-free, easier on the lactose-intolerant (goat’s 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
- Preheat oven to 425 degrees F.
- 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.
- 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.
- After placing the bottom crust in your pan, fill with apples, mounded slightly.
- Cover apples with the top crust. Brush top crust with egg white.
- Gently pour the remaining sauce over the top crust.
- 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 goat’s milk, spiced tea or home-made (read:real) orange cider. Your body will thank you for skipping the grains!
Abel James is an author, fat loss coach and Paleo blogger. A former strategic advisor to the food and beverage industry, Abel now acts as a consumer advocate. Abel harnesses the techniques he developed for the Paleo-based LeanBody System to achieve compelling results in fat loss. Free Paleo fat loss report at http://fatburningman.com/free-stuff/.
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