Autumn aka cold and creeping darkness…wait, I already told you this. Happy things: baking and pie. I’ve felt seriously under the weather (despite the sunshine) lately, not having been able to work out due to flu has been challenging for me. So, I bake. And this is something rather randomly put together that turned out to be the best apple pie I’ve made (and maybe had?). No gluten, of course. No nuts, either, if you don’t want to use them. It is easily vegan, has no added sugar or fat. And it tastes amazing. Try it if you don’t believe me.
5 dl dried figs (approx 20, you can also use dates but figs are yummy!) – soak in water
5 dl soaked sunflower seeds (approx. 3.5dl dry)
1.5 dl coconut flour
2 dl (whey) protein powder (or just use 3.5 dl coconut flour, whatever floats your boat)
Pinch of salt
Blend the seeds and figs into paste. Add flour(s) and salt, form to a dough. Use more flour if needed. Depending on the size of your pie pan, you can save some of the dough to crumble on top of the filling. Coat the pie pan with some coconut flakes or coconut flour, then pat the dough evenly to the pan. It is sticky, that’s okay. Don’t eat all of the dough at this point.
5 dl chopped apples (or apple puree)
1 tbsp cinnamon (also vanilla if you like)
4 dl black currants (and/or lingonberries)
Boil the apples in a bit of water until soft. Drain, mix in cinnamon and berries.
Leftover pie crust, chopped hazel nuts, sunflower seeds and oat flakes, coconut flakes…whatever you fancy and happen to have around. Top it off and in to the oven! I baked my pie for 45 mins in 200 Celcius, and put a foil to cover the goodness from burning the crust. Half-baked is definitely also good with this one. No stomach upsets awaiting for munching the dough and licking the blender.
To be enjoyed with:
1) Tea or coffee
2) Preferred ice cream or milk alternative
3) Vanilla sauce (easy cashew vanilla sauce: blend 1/3 nuts with water, add vanilla and desired sweetener)
4) Just as is.