Ingredients

The following ingredients have 4 Servings
  • 2 ½ cups gluten free flour
  • ½ tsp salt
  • ¼ cup white sugar
  • 1 cup vegan butter (very cold (frozen is best))
  • ½ cup cold ice water
  • 2 tbsp ground chia seeds
  • 1/4 cup unsweetened vanilla almond milk
  • ½ cup maple syrup
  • ¾ cup light brown sugar
  • 3 tbsp cornstarch
  • 1 tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • ½ cup melted vegan butter
  • ¼ tsp salt
  • 1/4 tsp cinnamon

Instruction

  • In a food processor, add the flour, salt, sugar, and butter and pulse until it reaches pea-like pieces. Add in the ice water, a tablespoon at a time until it comes together (you likely won't use it all!). Form into a thick round risk, wrap in plastic wrap and refrigerate for 1 hour to set up.
  • Meanwhile, preheat oven to 325F.
  • Mix together the chia and almond milk and refrigerate for 20 minutes.
  • In a food processor, puree the chia egg (the chia and almond milk mixture), maple, sugar, cornstarch, vanilla, vinegar, butter, salt and cinnamon.
  • Roll the dough out to less than 1/4 inch. Using a glass, cut out circles and nestle into a greased muffin tin. Poke holes in the bottom and sides using a fork and bake for 10 minutes.
  • Add the filling 2/3 of the way up and bake for another 20-25 minutes until lightly golden brown. Allow to cool slightly to set.