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Food Monster - Recipes

Personal-Sized Apple Pie [Vegan, Gluten-Free, No Refined Sugar]

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Who wouldn't love a personal size apple pie? The pastry is low in fat - yet buttery tasting, the filling is lightly sweetened with natural sweeteners.

Personal-Sized Apple Pie [Vegan, Gluten-Free, No Refined Sugar]

Ingredients

For the Pastry: 

  • 1/8 cup white rice flour
  • 1/8 cup brown rice flour
  • 1 tablespoon arrowroot starch
  • Tiny pinch of salt
  • 1 tablespoon coconut oil, solid
  • 1 teaspoon maple syrup
  • Cold water

For the Apple Filling:

  • 3/4 cups peeled and chopped apples (small pieces)
  • 1 1/2 tablespoon maple syrup
  • 1/2 tablespoon coconut sugar
  • Tiny pinch of salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2-1 teaspoon coconut oil
  • Pinch of arrowroot starch

Preparation

For the Pastry:

  1. Combine dry ingredients in a bowl. Mash in coconut oil with a fork. Gradually add a little bit of cold water until a shaggy dough forms. Roll into a ball, wrap in plastic wrap and freeze while you make the filling.

For the Apple Filling: 

  1. Add everything to a small pot and mix well. Cook two minutes over medium heat until the liquid is sticky and thickened. Remove from heat.
  2. Remove pastry from freezer and roll out into a rectangle shape between two sheets of parchment paper. Cut into two equal size rectangles (if making 1 pop tart, or cut into 4 equal pieces if making 2 pop tarts). Fill the center with one piece of pastry with a little filling. Top with the other piece and press the edges of the pastry together gently, trying to keep filling in the pocket. Add a small slash on top to let steam escape. Bake in the oven preheated to 375°F until filling escaping from the slash is golden and bubbly.

Nutritional Information

Total Calories: 470 | Total Carbs: 65 g | Total Fat: 20 g | Total Protein: 2 g | Total Sodium: 269 g | Total Sugar: 30 g

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AUTHOR & RECIPE DETAILS


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Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.


 

 

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