One of my favourite foods is warmed apple pie served with whipped cream, or a dollop of vanilla ice cream.
It takes me right back to childhood - of Sunday lunches, where my brother and I used to argue over who got to pick which pudding my mum my made.
Anyway, these mini Paleo Apple Pies are far lower carb and gluten-free, too. They're super quick to make (no faffing about with pastry rolling and blind baking) and also taste delicious. Just perfect with a scoop of Wheyhey ice cream, like I served mine here.
What were your favourite puddings when you were growing up?
PALEO APPLE PIES WITH ICE CREAM
1 cup almond flour
1 tbsp coconut oil
1/2 tbsp stevia
1/2 beaten egg
For the filling:
Three apples, peeled and diced
1 sachet unsweetened apple puree (70g)
1/4 cup Coconom coconut sugar
1/3 tsp cinnamon
0.5 tbsp lemon juice
1) Preheat the oven to 180C, then grease two loose-bottomed mini pie dishes. Boil some water, then place the apple chunks into the hot water for around 10 minutes. Drain, then leave to dry.
2) Make the pastry by pulsing together the almond flour, salt and stevia, then pulse in the egg and the coconut oil until a ball of dough forms.
3) Press the dough down into the bottoms of the pie dishes, pressing up the sides too. Using any leftover dough, cut shapes (about a few mm thick) to decorate the top of your pies.
4) Pat dry your apple wedges, then mix with the remaining filling ingredients. Spoon into the pie cases, then scatter over the pastry shapes. Place in the oven to bake for 10 - 15 minutes, or until golden brown and cooked. Enjoy with a scoop of vanilla Wheyhey.