With Thanksgiving just around the corner, you may be thinking about how this holiday meal will fit into your health and wellness goals. I love the holidays and especially love to eat all the yummy food that go along with it.
If you find yourself slumped into a heap on the sofa with a button undone you may be experiencing a food sensitivity or other digestive upsets. White flour and wheat do not sit well with me at all, so I have adapted this apple pie recipe to satisfy my palate and tame my tummy. You can make it ahead of time and serve with your holiday meal this Thanksgiving.
1 1/2 cups gluten free all purpose flour
1/4 tsp xanthum gum
1/2 cup large flaked oats
2 tbsp coconut sugar
1 tsp salt
1/2 cup canola oil
1/2 cup or so, water
6 apples, peeled, cored and cut into even pieces
1/2 cup honey, warmed so its liquid
3 tbsp all purpose gluten free flour
1 tbsp ground cinnamon
Creamy Maple Topping:
1/2 cup greek yogurt, vanilla flavor
1/4 cup pure maple syrup
Preheat oven to 350 degrees. To make crust, whisk flour, oats, coconut sugar, salt in a large bowl. Add olive oil and combine well. Begin to add some of the 1/2 cup water until the mixture begins to form a ball. Kneed to gather up all the crumbs and bits. Add a drop or two of water if needed. Divide the dough into 2 balls evenly.
Place one ball on sheet of parchment paper and sprinkle with a bit of Gluten Free All Purpose flour. Flatten with back of hand to form a disc shape. If too crumbly - try chilling the dough for a bit. Continue to flatten and roll gently to a little larger then pie pan. Carefully lift parchment paper over pie pan and gently lay dough down to cover evenly. Form to shape using hands as needed. If it breaks apart, simply fill in the pieces by pressing together. When it bakes, it all comes together nicely.
Repeat same for top layer and set aside or chill until ready.
For the filling, in another bowl toss apples with flour, honey and cinnamon. Pour apple mixture into pie shell.
Carefully cover with top layer and pinch close the sides to seal using your fingers. Poke 4 vent holes in top crust for steam to escape.
Place pie on bottom rack in oven and bake for 60 minutes or until crust is golden brown.
Mix together Vanilla Greek Yogurt with maple syrup and serve over warm pie. Deelish!
Nancy Este is a Registered Yoga Teacher and Certified Nutritional Practitioner. She is here to share with you over 17 years of experience in the Alternative Health field. It is her hope to help save you time, money and stress when it comes to regaining your balance in life.