Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

 

These were a big hit at the CF Paleo Potluck party a few weeks ago.  They are also one of my personal favourites – especially during the winter when you crave your mom’s traditional apple crisp or pie.  I baked these for various Non-Primal relatives over the holidays and they loved them.

Ingredients (makes 12 tarts):
Filling:

– 6 Apples – i use 3 Golden Delicious 3 Royal Gala, but any apple would probably work.
– 1 tsp vanilla
– 2 Tbsp raw honey (melted)
– 1/2 tsp nutmeg
– 1/2 tsp cinnamon or more
– 2 tsp coconut flour (to thicken the consistency)
Tart:
– 1 1/2 Cup Almond Flour (ground almonds)
– 6 Dates (Medjool work best)
– Juice of 1 lemon
– sprinkle of cinnamon
– 1 Tbsp Raw Melted Honey (you don’t really need this, but it does add some sweetness to the tart crust and helps bind it together)

Directions:
1. Pre-heat oven to 375. Peel and chop apples into small pieces. Put them in a casserole dish
2. Add the rest of the Filling ingredients to the apples and mix them together.
3. Place in the oven to bake for about 45 minutes. Half-way through, take the apples out and mash them up (potato masher works well here) to release some of their juice and break down the pieces even further.
4. While the apples are baking, start on the tart.
5. Put Dates in a food processor until they form a paste (you can also mush them up into a paste by hand which is what i usually do because they don’t fair well in my food processor)
6. Mix the Dates and rest of Tart ingredients together – use your hands.
7. Put the tart dough in between 2 pieces of wax paper and roll it out until it is about the size of a cutting board
8. Get your muffin baking sheet and muffin papers (is that what those things are called??) – spray the muffin papers with some non-stick spray or grease with some melted coconut oil.
9. Take pieces of your dough and form them into the shape of the muffin papers – you’ll have to mould it with your hands to fit.
10. Bake the dough for 10 minutes in the oven with the apples. Or until they are brown and crisp.
11. Once both pieces are done, scoop the apple filling into each tart and they will be ready to eat. You can also re-heat these in the oven for 5-10 minutes when you’re ready to eat them.

Rolled Dough

Dough moulded into muffin baking sheet

Apples