No winter pudding is complete without apple pie. My mother-in-law would pick blackberries in the country and put them in her apple pie. Although I don’t have a blackberry, the taste of rhubarb complements the taste of sweet apples. Much less than most pies, but just as delicious.
SERVES: 4
INGREDIENTS:
- 4 large sticks of rhubarb, chopped
- 2 granny smith apples, cored and chopped
- 1/4 cup goji berries or raisins
- 1/4 cup stevia
- 2 tsp cinnamon
For the pastry:
- 4 tbsp coconut oil
- 4 tbsp maple syrup
- 4 tbsp water
- 1 tsp vanilla essence
- 1/4 tsp sea salt
- 4 tbsp tapioca flour
- 4 tbsp almond meal
- 1/4 cup coconut flour
- 1/2 ripe banana, mashed
METHOD:
1. In a medium pan, add the fresh and dried fruit, along with the stevia and cinnamon.
2. Pour over 1 cup boiling water and cook over a medium heat, stirring occasionally for 5-8 minutes until soft.
3. Pour the rhubarb and apply mix into a baking dish, and set aside while you prep the pastry.
4. Pre-heat the oven to 180C.
5. In a bowl, mix the coconut oil, maple syrup, water, vanilla and salt.
6. Stir in the flours and mashed banana.
7. Rolle the dough between two sheets of baking paper and use cookie cutters to cut out shapes.
8. Lay over the pie filling and bake for 20-25 minutes or until the pastry turns golden.
9. Remove and allow to cool for 20 minutes before serving warm.
