I am always looking for some tasty gluten-free recipes. Baked goods seem to be the most difficult to recreate as gluten-free. The teff flour in this recipe gives a different flavor than a typical “gluten-full” crust, but I found it to be very appealing. It reminded me a bit of a light gingerbread flavor. Plus, the one I used is high in calcium, non-GMO, and Kosher. It also got approved by the Whole Grain Counsel for containing 100% of the whole grain. Wow, you can’t beat that, right? 

 

I used dark teff flour, but you can also use the ivory teff flour for a lighter colored crust. However, they both taste the same.

 

The crust recipe I found online from The Teff Company, but I used our local Dessert Oasis teff flour. 

 

2 cups Teff Flour, Dessert Oasis Teff and Grain Company

½ cup real maple syrup

½ cup avocado oil

½ tsp salt

 

Preheat oven to 375℉

 

In a small bowl, add all the ingredients and stir until combined. Press the dough with your fingers into a 9-inch pie pan. Make sure you get it up the sides of the pan so you can flute the edges for a more attractive look. 

 

Bake for 10 minutes, remove it from the oven and let it rest until your filling is ready.  

Increase the temperature of the oven to 400℉

 

6 Cups Apples, peeled, cored, and sliced into ¼ inch slices

⅓ cup sugar

1 tsp cinnamon

⅛ tsp nutmeg

⅛ tsp ground cloves

 

In a large bowl, combine all the ingredients. 

 

¾ cup teff flour

⅓ cup light brown sugar, packed

⅓ cup white sugar

1 tsp cinnamon

⅓  cup butter

 

In a small bowl, combine all the ingredients using a fork, or you can use a food processor on pulse. 

 

In the pre-baked pie shell, add the apple filling. Next, spoon the crumble over the apples. Bake the pie until the apples are soft and the top is lightly browned, about 45 minutes. If the top or the edges start to get too dark, gently cover the top and edges with foil. 

 

Let cool for at least 30 minutes and serve!

 

Just Salt It, and enjoy!