Apple Pie Pots with Maple Cinnamon Whipped "Cream" (AIP, Paleo, grain-free, dairy-free, refined sugar-free)
Serves: 8 pots
  • 10 cups chopped, peeled apples (I use a mix of granny smith and fuji or gala - about 10 large apples)
  • 2 tablespoons coconut oil
  • ¾ teaspoon ground ginger
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons maple syrup (optional - depends on how sweet apples are)
  • CRUST:
  • 8 Medjool dates, soaked in hot water if dry
  • ¾ cup tigernut flour
  • 3 tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt (I use Himalayan pink)
  • ¾ cup sliced tigernuts
  • ½ cup coconut oil
  1. FOR THE FILLING: Heat a large saute pan with straight sides or a dutch oven on medium low. When hot, add 2 tablespoons coconut oil and swirl in pan.
  2. Add apples to pan and sprinkle the ground ginger, cinnamon and salt on top. Stir well.
  3. Cover the pan and cook, stirring occasionally, for about five minutes.
  4. Uncover the pan and continue cooking until apples are tender.
  5. Taste and determine if the apple filling needs to be sweeter. If so, add up to 2 tablespoons of maple syrup.
  6. FOR THE CRUST: Preheat oven to 300F. Remove the pits from the dates and coarsely chop. Add dates, tigernut flour, coconut flour, cinnamon and salt to the bowl of a food processor. Pulse until dates are small in size and mixture looks uniform.
  7. Add tigernut flakes and pulse again until flakes are smaller in size.
  8. Add melted coconut oil and pulse. Mixture will come together and get a little clumpy.
  9. Transfer mixture to an 8x8 glass pan (or smaller rectangular pan works too). You do not want mixture to be in too thin of a layer or it will burn.
  10. Bake for 10 minutes then stir.
  11. Bake another 5-10 minutes, keeping watch so it doesn't burn or dry out.
  12. TO ASSEMBLE: Place about 2-3 tablespoons of crust in the bottom of each jar.
  13. Spoon apple mixture on top of crust.
  14. Add another layer of the crust and finish with the apple filling.
  15. Top with whipped "cream" and serve.
Recipe by my BIG FAT grain free life at