4 hr 0 min
Grate 1 apple, and peel the remaining 4 apples, also cut these 4 apples into cubes.
Preheat the oven to 175 ° C and line the bottom of a springform tin (diameter 18cm) with baking paper. Grease the edges with some coconut oil.
For the bottom, mix together coconut flour, arrowroot, lemon zest and salt. Then knead the coconut oil or ghee and maple syrup into a thick dough.
Divide the dough over the bottom of the spring form and up along the edges.
Bake the pie crust for 15-18 minutes until golden brown, then let it cool. Did the bottom rise a little in the middle? Then push it gently flat.
Place the grated apple in the pie crust, press lightly.
Mash the 4 Elstar apples with coconut milk, lemon juice, maple syrup, vanilla powder and gelatin powder until smooth. Heat this mixture in a saucepan over medium heat and bring to a gentle boil while stirring.
Immediately remove the pan from the heat and then stir in the coconut oil until completely absorbed. Allow to cool for about 15 minutes.
Pour the filling into the pie crust and put it in the fridge until the pie is fully starched. This takes about 4 hours, but when you put the cake in the freezer it goes a little faster.
Make sure the coconut cream is cold and beat it together with maple syrup and vanilla powder until fluffy using a hand mixer. Divide the coconut cream over the cake.
Keep the cake in the refrigerator until serving.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Apple, Citrus
Oven, Cake mold (20cm)
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