Product
This document was uploaded by user and they confirmed that they have the permission to share it. If you are author or own the copyright of this book, please report to us by using this DMCA report form. Report DMCA
Overview
Download & View Product as PDF for free.
More details
- Words: 532
- Pages: 2
Paleo Desserts
Apple Pie Ingredients for the Crust • 1 1/2 cup blanched almond flour • 6 Tablespoons coconut flour • 6 Tablespoons tapioca flour • 1/4 teaspoon fine sea salt • 1 large egg white • 1/4 cup maple syrup • 6 Tablespoons coconut oil Ingredients for the Filling • 7 cups apple slices (about 6-7 semi-tart apples peeled, cored, and sliced) • 1/2 cup coconut sugar • 1/3 cup chopped dried apples • 2 Tablespoons tapioca flour • 1 Tablespoon cinnamon • 2 teaspoons fresh lemon juice Ingredients for the Crumb Topping • 1 cup blanched almond flour • 3 Tablespoons coconut sugar • 1 Tablespoon coconut flour • 1/2 Tablespoon cinnamon • 1 pinch fine sea salt • 1/4 cup coconut oil, melted • 1/4 cup maple syrup Ingredients for finishing (optional) • 1 large egg • 1 Tablespoon milk of choice or water • Caramel sauce • Vanilla or cinnamon ice cream Fudge brownies • Cooking spray • 3/4 c. unsweetened cocoa powder • 1/2 c. almond flour • 1 tsp. baking soda • 1 tsp. kosher salt • 1/2 c. almond butter • 1/2 c. coconut sugar • 1/3 c. honey • 1/4 c. extra-virgin olive oil • 2 large eggs
• •
1 tsp. pure vanilla extract Sea salt, for sprinkling
Apple pie Preheat the oven to 350°F. Lightly grease an 8 1/2 inch pie plate and set aside. In the bowl of a food processor fitted with the "s" blade, pulse together the almond flour, coconut flour, tapioca flour, and salt a few times, to combine. Add the egg, maple syrup and butter, and process until the dough comes together in a ball. Scrape down the sides once or twice to ensure everything is well combined. The dough will be sticky. Let sit 10 minutes for the dough to firm up. Turn the ball of dough out on to a piece of wax or parchment paper. Cover with another piece and roll out into a circle about 13" wide (the width of your pie plate's base + the length of two of the sides). Carefully pick up the dough and transfer it to the plate. Press it into the corners and trim the edges, or crimp them between your thumb and first two fingers. Cover the dough with a piece of parchment paper, and fill the shell with pie weights or dried beans. Bake 10 minutes. Remove from the oven and set aside to cool. Keep the oven on. Make the filling In a large mixing bowl, toss together all of the ingredients until well combined. Pour the filling into the pre-baked and cooled pie shell and use a spatula to spread it into an even layer. Set aside. Make the crumb topping In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon and salt. Set aside. In a small bowl, whisk together the oil and maple syrup. Pour the wet mixture over the dry mixture and stir to combine. Bake for 30 minutes. Then loosely cover the edges of the crust with tinfoil (or a shield) and bake for another 30 minutes or so, until the top is golden.
Apple Pie Ingredients for the Crust • 1 1/2 cup blanched almond flour • 6 Tablespoons coconut flour • 6 Tablespoons tapioca flour • 1/4 teaspoon fine sea salt • 1 large egg white • 1/4 cup maple syrup • 6 Tablespoons coconut oil Ingredients for the Filling • 7 cups apple slices (about 6-7 semi-tart apples peeled, cored, and sliced) • 1/2 cup coconut sugar • 1/3 cup chopped dried apples • 2 Tablespoons tapioca flour • 1 Tablespoon cinnamon • 2 teaspoons fresh lemon juice Ingredients for the Crumb Topping • 1 cup blanched almond flour • 3 Tablespoons coconut sugar • 1 Tablespoon coconut flour • 1/2 Tablespoon cinnamon • 1 pinch fine sea salt • 1/4 cup coconut oil, melted • 1/4 cup maple syrup Ingredients for finishing (optional) • 1 large egg • 1 Tablespoon milk of choice or water • Caramel sauce • Vanilla or cinnamon ice cream Fudge brownies • Cooking spray • 3/4 c. unsweetened cocoa powder • 1/2 c. almond flour • 1 tsp. baking soda • 1 tsp. kosher salt • 1/2 c. almond butter • 1/2 c. coconut sugar • 1/3 c. honey • 1/4 c. extra-virgin olive oil • 2 large eggs
• •
1 tsp. pure vanilla extract Sea salt, for sprinkling
Apple pie Preheat the oven to 350°F. Lightly grease an 8 1/2 inch pie plate and set aside. In the bowl of a food processor fitted with the "s" blade, pulse together the almond flour, coconut flour, tapioca flour, and salt a few times, to combine. Add the egg, maple syrup and butter, and process until the dough comes together in a ball. Scrape down the sides once or twice to ensure everything is well combined. The dough will be sticky. Let sit 10 minutes for the dough to firm up. Turn the ball of dough out on to a piece of wax or parchment paper. Cover with another piece and roll out into a circle about 13" wide (the width of your pie plate's base + the length of two of the sides). Carefully pick up the dough and transfer it to the plate. Press it into the corners and trim the edges, or crimp them between your thumb and first two fingers. Cover the dough with a piece of parchment paper, and fill the shell with pie weights or dried beans. Bake 10 minutes. Remove from the oven and set aside to cool. Keep the oven on. Make the filling In a large mixing bowl, toss together all of the ingredients until well combined. Pour the filling into the pre-baked and cooled pie shell and use a spatula to spread it into an even layer. Set aside. Make the crumb topping In a medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon and salt. Set aside. In a small bowl, whisk together the oil and maple syrup. Pour the wet mixture over the dry mixture and stir to combine. Bake for 30 minutes. Then loosely cover the edges of the crust with tinfoil (or a shield) and bake for another 30 minutes or so, until the top is golden.
