Breastfeeding Friendly Paleo Cassava Flour Apple Hand Pies
Handheld apple pies that are actually good for you and the baby you're feeding? Yes, please. These little half-moon pastries are packed with warm cinnamon-spiced apples sweetened with maple syrup — no refined sugar, no grains, no dairy — just wholesome ingredients that work beautifully together. Cassava flour gives the crust a surprisingly tender, flaky texture that's hard to believe is completely grain-free, and solid coconut oil works in place of butter to create those satisfying crumbly layers. The filling comes together in one skillet with fresh apples, warming spices, and a touch of arrowroot starch to thicken everything into a glossy, jammy center that stays put when you bite in. For anyone navigating a grain-free or dairy-free approach while breastfeeding, this kind of treat hits the sweet spot between nourishing and genuinely indulgent. They're easy to grab with one hand — which, let's be honest, is exactly the kind of snack new parents need most. Make a batch, let them cool, and keep them on the counter for whenever that afternoon craving strikes.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups cassava flour, plus more for dusting
- ½ tsp fine sea salt
- ½ cup coconut oil, solid (not melted)
- 6–8 tbsp ice water
- 1 large egg, beaten (for egg wash)
For the filling
- 3 medium apples (about 1 lb), peeled, cored, and cut into ¼-inch dice
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tsp arrowroot starch
- 1 tsp fresh lemon juice
Instructions
- 1
Make the filling: melt 1 tbsp coconut oil in a medium skillet over medium heat. Add the diced apples, maple syrup, cinnamon, and ginger and cook, stirring occasionally, until the apples are just tender and the liquid has reduced slightly, about 6–8 minutes. Stir in the arrowroot starch and lemon juice and cook for 1 minute more, until the juices thicken and coat the apples. Transfer to a bowl and let cool completely, about 20–30 minutes.
- 2
Make the crust: whisk together the cassava flour and salt in a large mixing bowl. Add the solid coconut oil in small spoonfuls and work it into the flour with your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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