1 egg yolk (Note: I always buy pasture-raised eggs such as Vital Farms)
1 tablespoon pure vanilla extract
4 apples (sliced paper thin with a mandolin (note: keep the skins on for extra fiber!))
1 tablespoon cinnamon
2 tablespoon coconut palm sugar
2 egg whites (again, I use pasture-raised eggs)
Instructions
Preheat oven to 375 degrees.
To make the pastry, add the flour, brown rice flour and coconut oil to a food processor and process until the mixture resembles fine breadcrumbs. Add the maple syrup, egg yolk and vanilla and process until a soft dough forms. Turn out the dough and bring together to form a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes, or until firm.
Roll out the dough between 2 sheets of parchment paper to form a very thin rough rectangular shape. Transfer the dough to a large cookie sheet and remove the top sheet of paper. Bake for 10 minutes, or until light golden.
Add the apple slices to a large bowl and toss with cinnamon and coconut palm sugar. Arrange the apple slices on top of the pastry crust and brush lightly with egg whites.
Bake for 25 to 30 minutes, or until the pastry is crisp and the apples are soft. Serve warm with coconut whipped cream.
