Healthy Apple Pie
2 cups walnuts(whole) or 1 almond & 1 walnut
1/4 cup coconut flour
6-7 golden delicious (or red) apples medium size about 800-900 g
¼ cup coconut oil or olive oil
1 teaspoon cinnamon powder
2 tablespoons coconut sugar or dash of stevia (taste to assess sweetness)
Vanilla essence (about 1 teaspoon)
2 free range/organic eggs
*walnuts can be replaced with any nuts you might like
Preheat oven to 150 C / 300 F
Process 1 cup walnuts in food processor to become like a flour about 30-40 seconds, do not overprocess as it becomes butter!
You can do the apples in two ways.
1. Cut in small chunks if you like to feel the apple.
2. Grated if you prefer a smoother consistency.
*Grate apples in a big size grater (should not be fine, about the size of noodles) then sautee with cinnamon and coconut sugar until brown and not too soft. About 5 minutes. Leave to cool.
Combine apple mixture,walnut flour, ½ cup of walnuts (whole),coconut flour.
Add oil,vanilla and eggs.Mix until well combined.
Line a round or loaf baking tin with baking paper, grease well with coconut oil so it doesn’t stick. You can use silicon bake ware this eliminates the baking paper.
Put mixture in the tin and level it up so it’s nice and even. Sprinkle or arrange leftover walnuts on top.
Put in the oven for about 1 ½ to 2 hours depending on the oven and house temperature. It has to be brown and look set.Check after 45 minutes to make sure it bakes ok and that the temperature is ok.
Very important: Let the cake cool off for at least 2 hours and put in fridge overnight to make it set and harden so it can be sliced, otherwise it will crumble.
I do this the day before so it’s nice and set and can be sliced up.
Variations: in the apple mixture you can put: 1 teaspoon cacao or carob powder (or both) or dessicated coconut. Imagination is the key here!
Alternatively the mixture can be put in a muffin pan in muffin paper shapes to make mini apple pies. The same cooling principle applies with these. Sprinkle with coconut.