Recipe created by the Cast Iron Crusaders

The perfect reason to go apple picking this fall.

Baked in a 1930’s number 7 BSR skillet.

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Ingredients:

Crust

3/4 cup sunflower seed flour 1 cup oat flour 10 dates, unpitted 2 tbsp coconut cream 1/4 cup coconut oil

Filling

5 granny smith apples 1/2 tsp stevia 1/2 cup maple flakes 1/4 cup sunflower seed flour 1/2 tsp cinnamon 1/4 cup lemon juice

Directions:

Flours

To make sunflower seed flour or oat flour, you can place whole sunflower seeds or old fashioned oats into a food processor and pulse for about 1–2 minutes. This will create a mixture with a flour like consistency.

Example of food processor.

Crust

Combine ingredients in a food processor and pulse for 1 minute. This will create a sticky, crumbly mixture. Save 1 cup of the crumbly mixture for topping later. Form the rest of the mixture to a well seasoned cast iron skillet.

Crust is plant based and gluten free. No dairy or eggs.

Filling

Peel and core 5–6 granny smith apples. Slice into ~ 1–2 inch pieces. Combine the rest of the ingredients and mix thoroughly.

Next step: Combine crust and filling

Finally, top with 1 cup of crumbly mixture saved from earlier.

Optional: You can sprinkle maple flakes over the top before baking.

Baking instructions:

Preheat oven to 400 degrees Fahrenheit

2. Bake for 15 minutes

3. Turn oven to 350 degrees Fahrenheit and bake for an additional 30 minutes or until apple slices are soft.

Enjoy your day to the fullest,

Cast Iron Crusaders