Ingredients:
Apple pie:
- 150 gr + 50 gr good quality coconut oil
- 80-100 gr maple syrup (to taste)
- 1-2 tsp vanilla extract / powder
- zest + juice of 1 organic lemon
- 1 tsp ground cinnamon
- 1/2 tsp gingerbread spice
- seasalt
- 3 eggs
- 50 gr wholegrain speltlour
- 1 tsp baking powder
- 125 gr oats
- 500-700 gr apple (about 3-5 apples)
- 50 gr raisins
- 40 gr peccans
Coconut-Maple whipped cream:
- 1 can coconut milk
- 1 Tblsp maple syrup
- small squeeze of lemon juice
- 1 tsp vanilla extract
Method:
Preheat the oven on 190 degrees C.
First make the base of the apple pie: blend the oats together with the 150 gr coconut oil (no need to melt it), maple syrup, lemon zest, cinnamon, gingerbread spice, seasalt, spelt flour and baking powder.
At last add vanilla extract and eggs and mix until well combined.
Line a cake tin with greaseproof paper and grease the sides with some coconut oil.
Pop the base dough onto the cake tin and press it down using your finger tips or the flat side of a spoon. Make a slight edge for the apples.
Wash the apples (no need to take off the peel but you can if you want) and either cut into 1 cm cubes, slides or grate it using a box grater or kitchen machine. Combine with raisins, some extra cinnamon and a small squeeze of lemon juice.
Pop the apple-raisin mixture onto the crust, make sure the apples are at the same height as the crust.
Sprinkle the peccans over the surface of the pie and pop it into the oven. You might want to put the cake tin on top of some silver foil to prevent coconut oil from leaking on your oven bottom (happened to me and it makes a mess).
Divide the 50 gr of coconut oil into chunks over the surface of the pie. This is for extra firmness once the pie is baked. Otherwise the apple chunks might fall apart when you cut the pie.
Bake for around 50-60 minutes.
Take out the solid part of the coconut milk can and combine with the other coconut whipped cream ingredients.
Serve the apple pie with a dollop of coconut whipped cream.
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