Typical dessert of the autumn tradition. We made this sweet gluten free without altering the traditional taste of apple pie, revisited with lentil flour and rice flour. Lentil flour apple pie is a must try, it is gluten-free and very nutritious.
Lentil flour apple pie
Ingredients
2 apples
80 gr rice flour
80 gr lentil flour
30 gr potato starch
100 gr sugar
3 eggs
100 ml seed oil
1 glass of milk
1 sachet baking powder
lemon juice
salt
Recipe preparation
Put the eggs with the sugar in the planetary mixer and start working until the mixture is frothy. While the eggs mount with the sugar, peel some apples and cut them into wedges of about 2 – 3 cm. Add a few drops of lemon juice to stop apples from browning.
Finally, slowly add the seed oil to the frothy mixture of the eggs and sugar.
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Put the flour in a bowl of lentils and rice flour, add the potato starch and baking powder for cakes. Mix and slowly add the flours to the whipped eggs.
Add the glass of milk which will support the lentil flour during cooking. It is always necessary to hydrate the legume flours that will absorb the liquids during baking in the oven.
Lentil flour apple pie
Grease a cake pan with oil and rice flour to prevent sticking. Do not use lentil flour for this purpose.
Put the mixture in the pan and arrange the apples cut on the surface. Sprinkle the apples with a tablespoon of sugar. In the oven it will form a delicious caramelized crust, it will be delicious.
Bake in a preheated oven for 40 minutes at 180°C/350°F. Always check the cooking with a toothpick.
Let the cake cool before cutting and serving. Excellent for every moment of the day.
