It is wheat-free, egg-free and dairy-free, yet super good – with a deliciously crunchy crust when it comes out of the oven. 

German apple pie (not Grandma’s classic)

300g spelt flour (or a mix of spelt and chickpea flour)
1 sachet baking powder
100g muscobado sugar
160g unsweetened apple sauce or fresh apple pulp (leftover from juicing)
160g nut milk
100g ground almonds
1 teaspoon ground cinnamon
5 – 6 apples

In a bowl mix flour and baking powder.
In another bowl mix sugar, apple sauce, nut milk, ground almonds and cinnamon. Sieve in the flour and the baking powder always stirring until well combined.

Preheat oven to 180°C.

Peel and quarter the apples and cut them lengthwise.

Scrape the batter into a buttered baking dish (coconut oil for the vegan version). Arrange the apple quarters on top of the batter pressing them down to the bottom of the dish.

Bake for 30 -35 minutes until golden brown. 

Serve with custard or cream Chantilly.