Vegan apple pie with buckwheat crust


Apple stuffing
° 5-6 apples
° 4 tablespoons of syrup
° 1 teaspoon ground cinnamon
° 1 teaspoon ground cardamom
° 0.5 teaspoon ground ginger
° 1/4 teaspoon cloves
° 1/4 teaspoon spices
° a pinch of salt
° 195 grams (about 1,2 cup) of this gluten-free buckwheat flour mix, you can use any gluten-free flour mix you prefer
° 35 grams (about 0.4 cup) almond flour
° 85g sugar (about 0.4 cup)
° 1 teaspoon ground cinnamon
° 0.5 teaspoon salt
You can also try 150 grams of vegetable butter with coconut oil
To clean the scab by brushing: 1 tablespoon of syrup and about 0.5 tablespoon of water

* Instructions :

Preheat oven to 200 ° C / 392 ° F.
Chop apple to small pieces. Blend with spices & syrup, and mixing To apples are totaly covered.
Crust: Mixing dried ingredients. Add the vegetable butter and knead the dough until it sticks and does not crumble.
Set aside about a third of the crust and press the rest into the baking tray, from the bottom and the edges.
Add the marinated apples over the crust.
Using a rolling pin, roll the rest of the dough in a circular shape large enough to cover the baking tray. Note: If the dough is too sticky, let it cool in the freezer for a few minutes. You can also add a little flour to it when rolling.
Place the circular shape over the pie. Making little holes in center.
Mix the syrup and water and spread the pie with the mixture.
Bake at 200 ° C / 392 ° F for 35-40 minutes or until crust is crispy and brown in color.
Eat pie as is or with ice cream, whipped cream, and / or vanilla sauce.

Enjoy !


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