10/26/2020
Gluten/Dairy/Sugar-Free Apple Torte ~ 🍎 🥧 of my 👁
Super simple, delicious, wholesome, healthy and mesmerizing!
Ingredients
2 1/2 cup Blanched almond flour
1/3 cup Lakanto Monk Fruit Sweetener (or any sweetener of choice)
1/4 tsp Pink Himalayan Salt
1/4 cup of Coconut oil (measured solid, then melted)
1 large Egg (or ~2 tbsp additional coconut oil)
1/2 tsp Pure Vanilla Extract or 1/4 tsp Vanilla Beans (optional)
Filling:
8-10 medium apples (organic, coredX sliced)
1/2 cup pecans (chopped)
1/2 squeezed lemon
1 tsp Pumpkin spice (or cinnamon)
1/4cup Monk fruit sweetener
Pinch of Himalayan salt
* Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
* In a large bowl, mix together the almond flour, Monk fruit and sea salt.
* Stir in the melted coconut oil and egg, until well combined. (If using vanilla, stir that into the melted coconut oil before adding to the dry ingredients/ if using vanilla beans add to dry ingredients. The "dough" will be dry and crumbly. Just keep mixing, pressing and stirring, until it's uniform and there is no almond flour powder left. (Alternatively, you can use a food processor to mix it all together.)
* Press the dough into the bottom of the prepared pan. Carefully poke holes in the surface using a fork to prevent bubbling.
* Bake for 10-12 minutes, until lightly golden. (Add fillings only after pre-baking and cooling).
* While cooling the pie crust, core and carefully slice your apples with a mandolin
* In a large bowl carefully pour lemon juice, pumpkin spice (or cinnamon), salt and monk fruit and spread evenly over sliced apples
* Place one apple slice at a time, closely packed in a spiral. Each circle sprinkle with pecans.
* Bake in the oven at 350 for 25-35 minutes until apples are soft and starting to brown
* Let cool for 5 minutes before serving
* Enjoy!