Good morning everyone!
Today I want to share the recipe for this wonderful lemon delight. It's amazing how a simple apple pie become a fine dessert with only the addition of a delicate lemon cream that makes it rich and elegant. It is perfect for a tasty snack accompanied by a cup of tea or as a dessert after dinner. And obviously is butter free, eggs free and diary free.
Today I want to share the recipe for this wonderful lemon delight. It's amazing how a simple apple pie become a fine dessert with only the addition of a delicate lemon cream that makes it rich and elegant. It is perfect for a tasty snack accompanied by a cup of tea or as a dessert after dinner. And obviously is butter free, eggs free and diary free.
Ingredients:
for the base:
60 g of coconut flour
120 g of whole spelt flour (or other type of flour)
12 dates
Vegetable milk
for the filling:
2 apples
for the cream:
1 can of coconut milk (140 gr)
Zest of one lemon
The juice of one lemon
3 tablespoons of raw coconut sugar (or any other type of sugar)
3 tablespoons of potato starch
Method:
Pre heat the oven to 180 degrees.
To realize the dough combine the flours. Mix the dates with a dash of vegetable milk until you have a creamy sauce. Combine the dates cream to the flour and mix well. If too dry, add the milk and continue to mix. The result should be a firm and elastic dough.
Roll out the dough into a baking pan, leaving the edges a bit high. On the bottom of the base put the apples that you previously cut into slices and baked in a pan with a little water and lemon zest. Bake the base with the apples for 15 minutes.
While the base bakes you can realize the cream. In a small saucepan simmer the coconut milk mixed with lemon juice, zest, sugar and potato starch (added slowly). Continue to stir until the cream thickens.
After 15 minutes, remove the base from the oven and pour half of the cream, covering the apple slices. Bake for 10 minutes.
After 10 minutes add the remaining cream and cook for another 5 minutes.
Garnish with coconut flakes and a drizzle of brown sugar. Enjoy
for the base:
60 g of coconut flour
120 g of whole spelt flour (or other type of flour)
12 dates
Vegetable milk
for the filling:
2 apples
for the cream:
1 can of coconut milk (140 gr)
Zest of one lemon
The juice of one lemon
3 tablespoons of raw coconut sugar (or any other type of sugar)
3 tablespoons of potato starch
Method:
Pre heat the oven to 180 degrees.
To realize the dough combine the flours. Mix the dates with a dash of vegetable milk until you have a creamy sauce. Combine the dates cream to the flour and mix well. If too dry, add the milk and continue to mix. The result should be a firm and elastic dough.
Roll out the dough into a baking pan, leaving the edges a bit high. On the bottom of the base put the apples that you previously cut into slices and baked in a pan with a little water and lemon zest. Bake the base with the apples for 15 minutes.
While the base bakes you can realize the cream. In a small saucepan simmer the coconut milk mixed with lemon juice, zest, sugar and potato starch (added slowly). Continue to stir until the cream thickens.
After 15 minutes, remove the base from the oven and pour half of the cream, covering the apple slices. Bake for 10 minutes.
After 10 minutes add the remaining cream and cook for another 5 minutes.
Garnish with coconut flakes and a drizzle of brown sugar. Enjoy