Apple Raspberry Hand Pies

From Elizabeth Stein


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


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.