From Elizabeth Stein.
Ingredients:
1 tbsp chia seeds
1 1/2 cups almond meal
1/3 cup coconut flour
1/2 cup tapioca flour
1/4 cup arrowroot powder
1/4 cup coconut sugar
1/2 tsp sea salt
1 egg
1/2 cup vegan butter
2 gala apple, diced
1 tbsp lemon juice
1 tsp cinnamon
3 tbsp coconut sugar
½ cup raspberry jam
Directions:
Preheat oven to 350F. In a small bowl, combine 1 tbsp chia with 3 tbsp water. Stir to combine. Allow to sit for 5 minutes, until chia forms gel-like consistency. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter, and pulse until combined and crumbly. Add egg and chia “egg,” pulsing to combine to form a dough consistency. Roll out dough on a parchment paper. Cut into circles (or any other fun shape).
Meanwhile, assemble the filling. In a bowl, combine chopped apples with lemon, cinnamon and sugar.
Assemble hand pie: Spread about ½ tbsp. of raspberry jam on dough. Place a scoop of filling in the center of each pie bottom. Cover with pie tops and seal by pressing edges together with a fork. Bake in the oven for 40 minutes.
