My favorite season just started and I can’t wait to enjoy this fall. I love, love, love fall. I love fall holidays, fall foods and everything that reminds me about this colorful part of the year.
Sophia started school yesterday and because of it, I decided to bake something special for her.
I just wanted to make this day special for her and associate with something warm and delicious.
The best choice for me for this season is apple pie.
I do enjoy any kinds of apple pie, especially warm with the hint of cinnamon.
When I start thinking about the recipe for the apple pie it always needs the ingredients that I don’t have at my house: butter, all purpose flour etc., and I am glad that it’s still easy to make delicious apple pies without all these things, and keep it simple and healthy.
The recipe I used yesterday is vegan, gluten, refined sugars free and easy to make. The only special ingredient is the millet flour that I have for a while already and didn’t have a chance to use it, so yesterday was my first time using it, and it worked great. I believe you can easily replace it with GF oat flour if you don’t have a millet flour.
After Sophia tried the pie she said: ” Mommy, I forgot to tell you, that you’re amazing. I love when you bake for me. I also forgot give you a kiss.”
It means a lot to me when my family enjoys food that I make for them.
Vegan Apple Pie.
2 cups millet flour
1½ cups almond flour
½ tsp sea salt
½ cup coconut oil
½cup maple syrup
2 Tbsp lemon juice
2 Tbsp maple syrup
3 Tbsp crushed pecans
½ cup (gluten free) apricot jam or preserves
2 Tbsp water
1 tsp lemon juice
Preheat the oven to 350F. To make the crust: In a food processor, combine millet flour, almond flour and salt. Over a low flame, heat coconut oil and maple syrup; stir to combine. Add coconut oil and maple syrup to flour; pulse until combined. Spread dough in a 9.5 inch oiled tart pan (preferably with a removable bottom). Press down and fill sides to form a crust. Pierce crust with a fork several times and bake for 15 minutes. Remove from oven and flatten crust with a fork, pressing down to make it as compact as possible.
To make the filling: Peel and thinly (and evenly!) slice 4 apples and pile in crust. Combine maple syrup and lemon juice and brush over the apples. Sprinkle pecans on top and bake approximately for 1 hour until the apples are soft and slightly browned.
To make the glaze: Combine apricot jam and water in a small pan and heat on low until the preserves are thinned. Remove from heat and add lemon juice. Brush tart with glaze and serve warm.