When apple meets coconut

When apple meets coconut...the marriage is guaranteed!

INGREDIENTS (for a 26 cm mold):

180 gr wholewheat flour (I used 120 gr spelt and 60 gr rice)
1 tbs flaxseed flour*

80 gr white cane sugar

90 gr coconut "cream" (from conoconut milk)
½ tsp baking powder

1 pinch lemon bark

1 pinch vanilla

400 gr apples (I used golden)

plentyful dehydrated coconut

brown sugar to spinkle

PROCEDURE:

First of all, place a tin of coconut milk in the fridge overnight. On the following day it will be solidified and you will be able to take it with a spoon, as you see in this photo.
That's the greasy part of coconut milk and I like to call it "cream", because you can actually whip it like the traditional whipping cream, it's amazing!
At this point, you can prepare the crust: mix together all dry ingredients, then add coconut cream (no need to whip it, just take it with the spoon) and knead shortly with your hands. Cover with plastic wrap and set aside in the fridge. Peel and slice the apples, then get back to your pastry and roll it out in a round shape. Place the crust into the mold, cover the bottom with dehydrated coconut and make your favourite decoration with apples. Sprinkle with brown sugar and bake for 20/25 minutes at 180°.

*It works as egg-replacer, expecially when you use gluten-free flour, such as rice in this case. It's not necessary but it's very useful to get a better texture.