Breastfeeding Friendly Paleo Almond & Cassava Apple Pie
Apple pie is one of those desserts that feels like a hug, and this version delivers all that warmth and comfort without any of the ingredients you might be trying to avoid while nursing. The crust comes together with almond flour and cassava flour, worked with solid coconut oil until it forms those perfect coarse crumbles — the result is a tender, slightly nutty shell that holds up beautifully to a generous filling. Maple syrup does the sweetening throughout, so there's no refined sugar hiding anywhere in the recipe, which is a genuine relief when you're being mindful about what goes into your body. The apple filling is cooked down with cinnamon, nutmeg, lemon juice, and arrowroot starch until it turns glossy and jammy, meaning every slice holds its shape instead of collapsing into a soupy mess. Arrowroot is a great grain-free thickener that keeps things clean and simple, and the whole ingredient list reads like something you'd actually feel good about. The dough is forgiving — if it cracks during rolling, you just press it back together — so this isn't an intimidating bake even on a tired day. Let it cool fully before slicing and you'll be rewarded with a picture-perfect wedge that tastes like the real thing, because it absolutely is.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- ½ cup cassava flour
- ¼ tsp fine sea salt
- 6 tbsp coconut oil, solid (not melted)
- 1 large egg
- 2 tbsp maple syrup
- 1 tbsp cold water, plus more if needed
For the filling
- 3 lbs (about 6 medium) apples, peeled, cored, and sliced ¼-inch thick
- 3 tbsp maple syrup
- 2 tbsp arrowroot starch
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
For the egg wash
- 1 large egg, beaten
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, cassava flour, and salt until combined. Add the solid coconut oil and use your fingertips to work it into the flour mixture until the texture resembles coarse, pea-sized crumbles.
- 2
Add the egg, 2 tbsp maple syrup, and 1 tbsp cold water to the flour mixture. Stir with a fork until the dough comes together into a cohesive ball — it should hold its shape when pressed without crumbling. If it seems dry, add cold water 1 tsp at a time. Divide the dough into two equal portions, flatten each into a disk, wrap in parchment, and refrigerate for 30 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!