This was quite the put together, but came out delicious and rich tasting. Not to mention you don’t have to feel guilty with this one. We actually had it for breakfast.
Start with the filling
5-6 peeled and cut apples
1 Tbsp cinnamon
1 Tbsp ghee (or butter)
1/2 cup peanut butter
Mix all the ingredients (except peanut butter) in a saucepan and add about 1/3 of the mixture worth of water. The amount of water may need to be adjusted by how juicy the apples are. Bring to a boil on high heat, then let simmer on low until the apples and parsnips are soft. Use a potato masher to mash it into a chunky applesauce texture. Then add peanut butter.
While the filling is cooking, prepare the crust.
The crust (adapted from the Perfect Paleo Pie Crust Recipe)
1/2 cup almond flour
1/2 cup chickpea flour
1/2 cup coconut flour
1/2 cup arrowroot or tapioca flour
1/2 cup cold butter or palm shortening
Preheat the oven to 375 degrees. Mix the flours, then cut in the butter until pea sized. Add the egg and mix until it becomes a dough. Form into a ball, then flatten into a disc, cover with plastic wrap, and refrigerate for 20 min. After refrigerating, press the dough into a greased pie pan. Bake on 375 degrees for 10 min.
Finish it off: Add the filling to the pre-baked pie crust, and top with granola. I also lightly dabbed a little coconut oil on top to let the granola get a bit crispy. Make sure to read your granola ingredients, as they can be very high in sugar. We use our Nola Granola, which is a chocolate peanut butter granola that is naturally and minimally sweetened. You can order your own in the online Kalusion BouTEAque.
This was a great break from the same old thing. We really enjoyed it. I hope you do too!