Breakfast Apple Pie – Gluten-free and Oh So Simple!

This morning my husband and I awoke with the same idea, apple pie for breakfast. So, taking a few recipes we had on hand, my husband and I set off combining a-little-bit-of-this-and-a-little-bit-of-that to create The Patterson Breakfast Apple Pie.

When we asked our daughters if they would tell their friends about it, they responded “No, I would not, because all my friends would want to come eat it.”

The flour mix used in the recipe was left over from a review I was working on. You can substitute this mix for any mix you have on hand. Remember, if your mix already contains salt, xantham/guar gum, and baking soda, you do not need to add them in again.

Here it is, my notes are in italics:

Breakfast Apple Pie
The Patterson Family

1 1/2 c flour mix* (see below)
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
1/4 tsp guar gum – you can substitute equal parts of xantham gum
1/2 c sugar

1 egg
4 Tbs cooking oil – Grapeseed, Veggie, Canola, or any combination you need to get this amt.
1 c coconut milk – you can substitute this with any milk you have on hand

2 med-large apples, peeled, cut into slices – we used granny smiths because they hold up well being baked. You can substitute this for any apple but Braeburn (dark red, slightly mealy apples). If using small apples, add one more.
1 tsp lemon juice
2 Tbsp  sugar
1/2 tsp ground cinnamon – if you don’t have any on hand, consider using your fine grater and cinnamon sticks to make ground cinnamon
1/4 tsp. nutmeg – if you don’t have any on hand, consider using your fine grater and a nutmeg to make ground nutmeg
2 Tbs butter, cut into squares, plus extra for greasing (not chunked)

Preheat the oven to 375*.

Using the butter you set aside, grease a deep 9-inch pie plate and set aside.

Wash, peel, and slice apples. Resist the urge to chunk the apples, as they cause a puddling effect and the dough does not cook all the way through –  as my daughters found out. Place the sliced apples in a small bowl, add lemon juice and mix around. Sprinkle each of the following ingredients one at time and toss in between: cinnamon, sugar, and nutmeg.  Pour cold water half way up the apples, and set aside.

In a medium bowl whisk together egg, oil and milk.

Add flour, salt, baking soda, baking powder, guar gum, and sugar to the wet mixture. Whisk well to combine.

Pour the batter into the pie pan. Using your fingers to pull the apples out of the water, arrange the apple slices on top of the pie. Dot with butter.

Bake for 25-30 minutes, until the edges are brown and golden and the center is set. Remove and serve!

Flour Mix:
1/2c quinoa flour – you can substitute garbanzo bean or garfav flour for this, but it may give the pie a slight bean taste.
1/2c sorghum flour
1/4 c potato flour
1/6 c tapicoa starch – we took a 1/3c and cut it in half

Place off the ingredients in a bowl, or bag, and mix well. Store extras in an air tight container in the fridge.

Pairs well with a cup of French Roast coffee, or your favorite tea * Serves 6-8 individual slices, or a very hungry family of 4 😉



Share with me

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s