Apple Pie: Milk, Gluten and Starch Free


Time: 55 minutes

Ingredients for pie form ⌀ 24cm :

  • 2 tbsp oil (coconut, rapeseed, olive, sunflower…not flaxseed! – it’s sensitive to heat)
  • 3 tbsp shredded dried coconut
  • 3 apples, cored
  • handful of raisins, put them in a cup of water to soak for few minutes
  • 3 tbsp wallnuts
  • 3 dl almond flour /or just run 150g unpeeled almonds through mixer into powder/
  • 2 dl powdered sugar
  • 1 tsp cinnamon
  • 2 – 3 dl raw cranberry jam or any other jam, preferably onto the sour side of taste

Ingredients for sauce/sweet dip (it’s delicious even without the dip, quite sweet):

  • 2 dl soyagurt
  • 1/2 corn starch (Maizena)
  • 2 tsp powdered sugar
  • a pinch of vanilla pulver

Kitchen equipment: 

  • Bowl /at least 1 liter/
  • Small bowl /ca 0,25 – 0,5 liter/
  • Table spoon
  • Knife / Cutting board
  • Baking form (ca 24cm diameter, if round)
  • Wooden spoon to blend
  • Blender /if you got whole almonds instead of almond flour/

 How to: 

  1. Listen to this Baking song.
  2. Set the oven to 200 °C.
  3. Oil the bottom of the baking form and cover it and sides with shredded coconut.
  4. Core unpeeled apples and cut them into slim slices and place them nicely at the bottom of the form.
  5. Drain raisins and spread them randomly over apples in the form.
  6. Spread walnuts over it as well.
  7. If you got whole almonds, run them through a blender now to get smooth powder, otherwise use the almond flour and mix it in a bowl with 2 dl powdered sugar and cinnamon.
  8. Spread the dry mixture over apples and raisins.
  9. Place the form into the oven for 20 minutes.
  10. Mix the jam in the jar with a spoon so it gets smooth and easy to spread.
  11. Take the form out of the oven and spread the jam over it.
  12. Place it back to oven for another 20 minutes.
  13. For dip/sauce, blend all the dip ingredients in a smaller bowl.
  14. Let it cool down and decorate with a bit of dried coconut.
  15. Taste it and think about upgrades.
  16. Tidy up.
  17. Leave a comment.



Recipe inspired by: Det vegetariska köket (Swedish), Lotta Brinck and Nisse Peterson
Photographer: Klara Kvicerova, 2016


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