Light apple pie gluten free and lactose free –
This apple pie is gluten-free and lactose-free, with natural flours and a low sugar content. Good and healthy at the same time!
The recipe is made in collaboration with our nutritionist Viviana Acclavio, who also gives us some suggestions on how to include it in your diet:
- It’s preferable to eat a slice of this cake for breakfast, or a child’s snack or a post-workout snack for an adult.
- Even a lightly overweight person can easily eat a slice of it for breakfast once a week, keeping other meals of the day under control.
- To increase the intake of fiber and slow the absorption of sugar and cholesterol you can add a vegetable extract.
Light apple pie gluten free and lactose free
Preparation time 1 hour
240 g apples (3 apples)
50 g brown sugar
100 ml of soy milk (95 g)
20 ml of peanut or maize seed oil (25 g – I used the maize one)
30 g buckwheat flour
40 g rice flour
8 g baking powder
juice and peel of 1 lemon
a pinch of salt
Peel the apples, remove the core and slice them into thin slices. Soak the apples in the lemon juice and keep them aside.
Beat the eggs with a pinch of salt, add the brown sugar and beat again (for 5-8 minutes).
Add the milk and whip up another 2 minutes with the whips, then the seed oil and whip up again for 1 minute.
Add the flours sifted with the yeast and mix until the dough is smooth and homogeneous. Add the grated lemon rind and mix again. The dough will not be very dense, as the amount of flour is quite low.
Pour the dough into a cake tin, covered with baking paper, and put the slices of apples over the dough. I started from the outside and I placed the slices in concentric circles, giving a “rose” look, but obviously, you can arrange them as you prefer or even put them directly into the dough.
Sprinkle the cake with 1 teaspoon of brown sugar (to avoid increasing the sugars of the recipe you can use a part of the 50 grams of sugar of the dough, keeping aside a teaspoon for the end 🙂 )
Bake in a pre-heated oven at 180°C (ventilated | 200°C if static) for about 25 minutes. Check if it’s cooked, otherwise cover with an aluminum foil and cook for another 8-10 minutes.
Remove the cake from the oven and let it cool before removing it from the cake pan.
If you can’t or won’t put eggs in the recipe, here our guide to replacing them:
how to replace eggs in sweet and savory recipes