Katrina is Ani’s first babysitter (besides family members) and she has requested that I make her an apple tart for her birthday. I am flattered she asked, and hope to make a delicious tart for her. This was my first attempt. This recipe will be even better come fall when we have local apples on hand.
1-1/2 c rolled oats
1/2 c brown rice flour (or flour of choice)
2 Tbsp. pumpkin seeds
2 Tbsp. flax seeds
2 Tbsp. sesame seeds
2 Tbsp. sunflower seeds
1/3 c cold-pressed vegetable oil (I like sesame or sunflower oil)
3 Tbsp. maple syrup
1/4 c water
Pinch sea salt
Preheat oven to 350 degrees. Combine all ingredients in a bowl and blend thoroughly. Press into a tart or pie pan and bake for 10-12 minutes. Prepare filling while crust bakes.
4 apples cored and sliced thin – a variety of apples will add more flavor. I used organic Granny Smith and Gala in this tart. If you use organic apples, you can leave the skin on. If you use conventional I recommend peeling the apples to get as many pesticides off as possible. Then wash the apples once peeled.
1/2 tsp. cinnamon
1/4 tsp. cardamom
1/2 c sugar – I used coconut sugar
Mix the apple slices with the spices and sugar. Arrange the apple slices beautifully on top of the cooked crust. Place back in the oven at 350 and bake for 45-55 minutes, until the apples are soft.
Pull the tart out of the oven and dab with 1/4 cup coconut cream (the top part of a can of coconut milk) so that the cream melts into the tart. Serve with more coconut cream on the side.
Next time: I am going to try making more of a filling or glaze for the tart the next time I make it to make the apples stick to the crust. Stay tuned for an updated recipe.