Fruitea | Vegan Apple Pie

Drink Your Tea and Eat It Too: Fruitea Vegan Apple Pie

You’re used to having tea with your dessert but have you ever had tea IN your dessert? Try using our Fruitea in this vegan apple pie inspired by the Russian Sharlotka. In this recipe, the Fruitea ingredients: hibiscus, rosehip, lemon, and apple pieces is a spice, that perfectly compliments the crisp apple taste. Giving a delicate sweet aroma, and unique flavour! You will wonder why you never used tea for baking before. 


Quick, Unique, and Tasty: Fruitea | Vegan Apple Pie


Yields: 15 pieces total
Time: 45 minutes   | Dairy-Free, Vegan


INGREDIENTS:

– 1 tsp. of Avazera’s Fruitea
– 1 cup of coconut sugar
– 1 1/2 of cups all-purpose flour
– 1/2 tsp. of cinnamon powder
– 2 medium apples
– 1/2 cup of applesauce
– 2 tbsp. of coconut oil 
– 1/2 tsp. of baking powder


DIRECTIONS:


1.) First, preheat your oven to 180-degree °C – it should be heated by the time you’ve finished preparing the apple pie ingredients.

2.) Next, combine all the ingredients, except the apples, in a large bowl.

3.) Next, cut up apples in medium thick slices.

4.) Then, place half of the apple slices on the bottom of the pan (covered prior with baking parchment or coated with a thin layer of coconut oil.)

5.) The next step is to pour the liquid dough mixture over the apples.

6.) Finally, place half of the apples on top of the mixture in an even pattern – this is for decoration, so you can skip this step. Or, just toss all the apples in at once.

7.) Bake the pie for 30 minutes or until a toothpick inserted in the middle comes out clean.

8.) Most important, enjoy! 


Will you be trying this Fruitea vegan apple pie recipe? Let us know in the comments below! Share your creation on social media with the #AZrecipe

Keep blossoming,
Team Avazera 

Avazera
Before a flower blossoms, its seed must be planted, watered and nourished. The same can be said for us. When we take care of our spiritual and physical growth, the most beautiful version of ourselves will emerge.
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