Hurray, finally I have a tasty gluten-free apple tart recipe for you and for my family. I love to cook it for dessert or whenever I want something different and sweet.
Apple tart is the kind of tart that I love to cook for a lovely dinner with friends. This explains that I have already tried different apple tart recipes in the past but this one is THE one!
You know that to bake gluten free and vegan, it’s always a challenge!
So, I’ve tried a surprisingly tasty gluten-free base for this apple tart, which is nearly like a shortcrust. Besides, it contains healthy ingredients like buckwheat, coconut oil, and cinnamon.
This gluten-free tart has only 7 natural and unrefined ingredients.
Perhaps, you want to try more gluten-free recipes, so check out my 10 GF recipes for breakfast.
Top Tip about the apple puree
In my fondant au chocolat recipe, you will find the recipe for a batch of natural and homemade apple puree.
It’s useful to always keep some apple puree in the freezer (in small zipper bags) as it’s a great healthy substitute for butter or to replace whip cream or vanilla custard.
But I get you cover too, if you don’t have time for some apple puree, add your favorite nut butter instead. If it is really hard, add a bit of coconut oil or hot water and mix well for a runnier consistency.
Healthy and….
Crispy, warm and naturally sweet !
If you make it
If you make this gluten free apple tart, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
GLUTEN FREE APPLE TART
INGREDIENTS
- 1 cup almond flour
- 1 cup oats, ground into flour - (look for gluten free oat)
- 4 tbsp buckwheat flour
- 5 tbsp coconut oil + 1 Tbsp for apples
- 4 tbsp maple syrup + 2 Tbsp for apples
- 3 apples (medium size)
- 3 tbsp apple puree or almond butter (runny)
- ½ tsp vanilla powder
- 1 tsp cinnamon
INSTRUCTIONS
- Preheat the oven to 170°C (fan).
- Place the oats in a mixer or in a blender and grind them into flour. Place in a medium bowl.
- Add the almond flour and the buckwheat flour to the bowl and mix until well combined.
- Add the coconut oil and 4 tbsp of maple syrup and mix until the dough sticks a little bit together. If you get the impression that it is still too dry, add 1 tbsp of water.
- Grease the pan of your choice with coconut oil.
- Place the dough into the pan and press it down with your fingers.
- Bake the dough for 5 minutes and take it out.
- In between, peel the apples and cut them into thin slices.
- Place them in a bowl and add 1 tbsp liquid coconut oil and 2 tbsp agave or maple syrup. Add the cinnamon and the vanilla powder. Mix them well with a wooden spoon and let them sit for a few minutes.
- Spread the apple puree or add some runny almond butter on the base and disperse the apple slices on top.
- Place the cake again for 15-20 minutes in the oven. Watch out that the base is not turning too dark. Take it out, let it cool down and enjoy it with some coconut, cashew cream or simply like this.
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