- 1 cup brown rice flour
- 2 Tbsp raw turbinado sugar
- 1/2 tsp salt
- 3 Tbsp solid palm oil (aka palm shortening)
- 1/4 cup Silk Unsweetened Vanilla Almondmilk
- 2 Tbsp ground flax seed (I use golden flax seed)
- 3 cups sweet-tart apples, unpeeled, sliced thin
- 1 tsp ground cinnamon
- 3 Tbsp caramel sauce
- Additional caramel sauce for drizzling
- Preheat oven to 350°F.
- In a medium bowl, whisk together the flour, raw sugar and salt.
- Using a pastry cutter, cut the solid palm oil into the flour mixture until crumbly.
- In a small bowl, combine the almondmilk and the ground flax seed. Mix well and set aside for 1 minute to gel.
- Add the flax gel to the flour mixture and stir until well combined and a stiff dough forms. You can add more almondmilk, 1 Tbsp at a time, if it seems dry (I usually add 1-2 Tbsp more).
- Press the dough firmly together into a ball. Place between 2 pieces of parchment paper (lightly floured if necessary) and roll out to 1/8-inch thick. Be sure not to roll dough too thin!
- Place rolled dough onto a baking stone or parchment-lined cookie sheet and set aside.
- Core apples, quarter and slice thin crosswise. Slice enough apples to make 3 cups.
- Toss the apples with the ground cinnamon and caramel sauce until well coated.
- Place the apple mixture in the center of the prepared dough. Fold the edges toward the center, pressing lightly to seal (the dough will only partially cover the apple mixture).
- Bake on a baking stone or a parchment-lined baking sheet for 40 minutes, until crust is lightly browned.
- Let cool slightly before slicing and serving
- Drizzle with additional caramel sauce and enjoy!