Autumn is in the air and for me that means apple desserts. This one tool some tweaking but I think it’s right where I want it. A sweet spot so to speak.
Makes 9 servings
- 3 cups sprouted whole wheat or whole wheat pastry flour
- 1 cup + 1 tablespoon coconut sugar
- 1/2 teaspoon + a pinch of sea salt
- 1 cup cold vegan buter substitute
- 3/4 teaspoon pure almond extract
- 3/4 teaspoon pure vanilla extract
- 2 recipes egg replacer (I use Bob’s Red Mill) dissolved in half cup water
- Apple filling
- 3 Gala apples, thinly sliced, cored, do not peel
- 2 tablespoons arrowroot
- 1/2 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- 1/4 cup brown rice syrup
Step By Step Instructions:
Preheat oven to 350°F and line a 9-inch square baking dish with parchment, leaving some excess to hang over 2 sides (this will help you to lift the shortbread from the pan without breaking it.
In a food processor, place flour, 1 cup coconut sugar, 1/2 teaspoon sea salt, egg replacer, butter and extracts. Pulse to combine. Dough should pull into a ball and away from the sides of the bowl. Slowly add water if dough is too dry to gather into a ball. Dough should be soft and sticky but not stick to your hands. Set aside.
Thinly slice apples and toss with lemon juice, pinch of salt, arrowroot, cinnamon and rice syrup, mixing to coat apples well.
Press half the dough evenly in the bottom of the lined baking dish. Spread apple mixture evenly over the dough and spread the balance of the dough on top of the apples, leaving some apples peaking through, but making sure that the corners of the pan have dough (so the shortbread doesn’t break when lifting out of the pan. Sprinkle top with remaining tablespoon of coconut sugar.
Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for 25 minues more or until apples are quite soft. Remove from oven and allow to cool completely before lifting out of the pan. Cut into 9 squares.