Dec 2 | TASTE BEYOND

Recipe: Apple Pie Cups

INGREDIENTS

Crust
¾ cup almond flour 
1 cup coconut flour
1 cup tapioca starch (aka tapioca flour)
2 tsp. cinnamon
2 tsp. pumpkin pie spice
½ cup maple syrup
½ cup coconut oil
½ cup water

Filling
1 cup apple butter (found in a jar near the peanut butters at most health food/grocery stores)

Topping
1 apple, thinly sliced (use food processor slicing attachment if you have one)
1/2 Tbsp. coconut oil
2 Tbsp. coconut sugar
1 tsp. cinnamon 
Vanilla ice cream 

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DIRECTIONS

Preheat oven to 375 degrees. Line muffin tray with baking cups.  Mix crust ingredients together in a medium bowl. Use your hands to knead the dough, should be the same consistency of crust. if really wet add a little more tapioca flour, and if really dry add a little more water.  Set bowl in the refrigerator while you work on filling and topping. Slice apples for topping and set aside. Mix remaining ingredients for topping in a small bowl. 

To assemble, fill up muffin tins ½ way and then add 1 spoonful of apple butter to each muffin tin. Add 1 Tbsp. more of the crust to each muffin to cover the apple butter. Add apples to the top of each muffin and sprinkle with cinnamon and sugar. You will probably have left over apples. Bake for 20 minutes. Allow to cool 5 minutes before unwrapping, serve with vanilla ice cream.

Serves 4-6
Prep time: 30 minutes


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