Vegan Apple Pie Almond Pulp Base

Do you happen to have left over almond pulp from making your almond milk?  Can't figure out what to do with to do with it?  You are going to be amazed at how beautiful and rich this pie crust is going to be.  Apple pie is one of the most comforting desserts that I grew up on.  The smell from the oven takes me back to my childhood, to memories of being unable to resist a second and a third round.  Today however; as I live a healthier lifestyle, I no longer use butter or margarine.  So how can I have a crust that doesn’t break apart?  I’ve been experimenting how to use the almond pulp I have in my freezer and I’m happy to share a beautiful combination of really healthy alternatives to the must have crust we all love.


 Preheat your oven to 350 F.


1). Mix all the base dry ingredients in the bowl. Add tahini to the honey+ flax mixture and combine with the dry mixture and mix well.


2). Place all 'apple filling' ingredients in a pot and cook on low heat for 15 minutes.


3). With wet hands press the base mixture in to the pie sheet and bake for 15 min. Take the crust out of the oven and add the cooked apples.  


4). Combine all the topping ingredients in a bowl and place on the cooked apples.


5). Put the pie back in the oven and bake for another 30 minutes.


6). Serve warm with vanilla ice-cream.

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