If I had to choose one fruit to have all fall long, hands down, it would most certainly be the apple. There’s nothing like fresh fall apples, that are crispy and fresh, and the juice rolls down your chin when you bite into it. There are so many pounds of apples sitting in my fridge, that if my parents didn’t own an apple farm, it would probably be a little embarrassing. And while I mostly use the apple for eating fresh and for juicing, I definitely do my fair share of baking with them, as well as dehydrate into apple chips for crispy afternoon snacks.
The truth is though, I have never baked an apple galette. I don’t really go near the pie stuff when it comes to apples. My mom is (and always has been), a star when it comes to making pies, turning out perfect flaky crusts every single time. And while I nearly perfected her method and learned from only the best back when I was living at home, they’re not vegan friendly, and certainly don’t leave you able to eat pie for breakfast. Well at least not healthy pie for breakfast. I needed to create a vegan pie crust that I could use to turn into pies, galettes, tarts and everything in between, and that if I wanted, I could eat for breakfast! Because it’s totally acceptable to eat pie for breakfast.
What I came up with is a whole grain crust made from a combination of oat, sunflower seed and sprouted kamut flours. It’s completely whole grain, with no refined sugar, and is held together using coconut oil. The flours offer a great dose of fiber and healthy fats, and the sprouted flour means there is an extra dose of healthy enzymes due to the sprouting process. The coconut oil is another healthy fat helping your skin, aiding in digestion and helping build up your body’s stores of healthy fats. The best part though? The apple filling doesn’t’ have any added sugar! It is sweetened with dates and cinnamon and then gets delicious flavour from the addition of cardamom and vanilla. I’ve really been on a cardamom kick lately, and it tastes delicious in this dish.
Whether you decide to eat this for breakfast, snack or dessert, or whether you turn it into a galette or tarts, or even double it for a pie, I think the outcome is sure to be a success. And you’ll be happy to know, I’m already in the testing phases for the next pie . . .
Vegan pie crust wrapped around cardamom vanilla apples sweetened naturally with cinnamon and dates.
For the Crust
- 1/3 cup sunflower seed flour
- 1 cup oat flour
- 2/3 cup sprouted kamut flour
- 1/4 tsp salt
- 1/3 cup coconut oil, melted
- 8 dates
- 3 tbsp coconut milk
For the Filling
- 1/2 cup dates, soaked in 1/2 cup boiling water
- 1 tsp ground cardamom
- 5-6 medium size apples, peeled and sliced
- 2 tsp cinnamon
- 1 tsp bourbon vanilla
- Freshly ground nutmeg
For the Crust
- Add sunflower seed flour, oat flour, sprouted kamut flour, coconut flour and salt to a medium bowl and stir together.
- Meanwhile, place the dates and melted coconut oil in a food processor and pulse until dates are all ground up.
- Remove dates and oil from the food processor bowl and pour into the flour mixture. Stir to combine, and use your hands to form it into a dough. Add the milk as necessary if it needs a little bit of extra liquid to come together.
- When dough is formed, while it is still warm, place the dough ball on a piece of parchment paper and gently roll out to about 1 cm thick. Roll slowly so as to avoid it cracking or sticking to your rolling pin.
- Set aside in a warm place until you are ready to fill.
For the Filling
- Peel and slice the apples and toss with one teaspoon of the cinnamon.
- Meanwhile, using a stick blender, blend the dates and their soaking water together until smooth and creamy.
- Place the apples in a medium sauce pan with remaining cinnamon, nutmeg, cardamom and vanilla. Pour in date mixture and simmer until apples just start to soften. and mixture comes to a boil.
- When the apple mixture is ready, remove from the heat and pour onto the middle of the crust.
- Using the parchment paper underneath the crust to help you, gently roll the crust up over top of the apples. It breaks easily, so pull up on the parchment paper and use it to guide you in folding the dough over instead of pulling up on the crust.
- When the crust has been wrapped all the way around, trim off any extra and then place on a baking tray.
- Bake in the oven, preheated to 350 degreed Fahrenheit for 30 minutes, or until crust is golden and apples are easily piereced with a fork.
- Remove from the oven, cool on a rack and then slice and serve! Store the leftovers in the fridge.
What’s your favourite non-breakfast food to have for breakfast? Happy Monday!