Print Options:

Nutty Apple Tarts – Gluten Free & Vegan

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Flavors that swoon include apples, cinnamon and pumpkin pie spice. I created this Nutty Apple Tart with cool days in mind, but it is equally as good in the heat of the summer.

For the Crust
 1 cup (137 grams) Quinoa Flour
 1 cup (114 grams) Oat Flour
 1 cup (125 grams) Blanched Almond Flour
 1 teaspoon fine Sea Salt
 1/2 teaspoon Pumpkin Pie Spice
 1 tablespoon unrefined Coconut Oil + 1 teaspoon, melted
 1/2 -1 dropper full Vanilla Stevia Drops
 1 teaspoon pure Vanilla Extract
 1/2 cup unsweetened low fat Coconut Milk
 1/4 cup unsweetened Apple Juice
 1/4 cup (2 ounces) all fruit Raspberry Jam (or your flavor choice)
 1 Apple, sliced thin
 Lemon Juice
 a handful of Pine Nuts, Pecans, Pistachios, etc.

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle.


In a medium bowl combine flours, salt and pumpkin pie spice. Add one tablespoon melted coconut oil, stevia drops, vanilla extract, coconut milk and apple juice. With fingertips combine well. The dough will be sticky and crumbly at first. Put it on a lightly floured Silpat or parchment paper and knead for a few minutes until it comes together in a ball. Oil your fingers with some coconut oil if needed.


Press dough into a flat disk and roll it on the Silpat/parchment to about 1/2 inch thick. Press in any crumbs and smooth out the edges with your fingers. Move dough and liner to a baking sheet. Top with jam (smooth with a spatula,) apples and nuts. Brush one teaspoon melted coconut oil one the top.


Bake for about 18-20 minutes until the crust is firm and golden brown.