Preheat oven to 350 degrees.
- 4 cups food processed apples. Core apples and put in food processor till small ground. No need to peel!
- 2 eggs
- 3 Tbl coconut flour
- 1/4 tsp salt
- 1/2 tsp psyllium husk
- 2 Tbl coconut oil
- 4-5 cloves garlic (I love garlic)
- 1 tsp dried parsley
- 1 tsp dried marjoram or oregano
After the apples are food processed, you want to press out as much liquid as possible. One way is to push a smaller bowl into the bigger bowl holding the apples, while tilting. But don’t be a dingaling like me and do this over the sink … it’s apple juice! Do it into a glass 🙂 An alternative is to load it all into a quart zipper bag, leave 1/2″ open, and squeeze the bag out. (Note: it is at this point that I can actually freeze this portion, so that I can now make off-season apple crusts in premeasured ready-to-go quantities).
Once the liquid is mostly removed, add remaining ingredients to the bowl and stir till fully mixed.
Put parchment paper on a pan, and coat with some coconut oil to prevent sticking (I’m not sure it will stick, but haven’t tried). Then plunk the whole mixture out on the paper and smooth out as crust. Bake for 45 min at 350 degrees. Add toppings and bake at 375 for 20 more min.
This recipe is very versatile, and can be used for a base for other creations! Pictured here I made a ‘plain’ crust by leaving out the garlic and herbs, and topped with fresh basil, avocado, and cherry tomatoes. So good! Next I’m going to make a batch with lemon zest and ginger added, mmmm!