It's fall so I must make apple tart. This recipe is vegan and paleo but still also delicious. And it's made with whole ingredients and no sugar so you can get away with eating it for breakfast. Almonds in the crust can be substituted for any nut.
For the crust:
1 cup almond pulp/ ground almonds
1/2 cup grated coconut
1/3 cup coconut oil
2 tablespoons honey
For the filling:
1 tablespoon cinnamon
2 tablespoons coconut oil
Preheat the oven to 200C/ 350F. Combine all ingredients for the crust in a bowl and mix thoroughly with hands. Spread mixture out on pie dish and pre-bake for 10 minutes.
Cut 2 apples into cubes, with option to remove skin. In a frying pan over medium heat, add 1 tablespoon coconut oil and cubed apples. Sprinkle 1/2 tablespoon cinnamon over apples and stir so cinnamon coats apples evenly. Continue to stir until apples are slightly mushy, about 15 minutes. Remove from heat and let cool.
Cut remaining 4 apples in thin slices (about 1/2 cm in thickness, see pic).
In a frying pan over medium heat, add 1 tablespoon coconut oil and sliced apples. Sprinkle 1/2 tablespoon cinnamon over apples and stir so cinnamon coats apples evenly. Continue to stir until apples are slightly soft, about 7 minutes. Remove apples from heat and set aside.
Put the cooked, cubed apples into a blender to puree, or mash with fork until there are no longer chunks. Spread the mashed apples over pre-cooked crust.
Add the sliced apples on top, option to take the time and make it decorative. Place back in the oven for 20-30 minutes or until apples just begin to brown.