One bitchin’ Apple Pie

Mmmmm pie. It was totally one of those days. I have not made pie in forever which is totally odd since I grew up on the pie. But none of that store bought shit. Hell no. That is isn’t pie. Its cardboard and sugar posing as pie. It’s pie fakery.

Pie reminds me of summers where my mom and I would head up to the peach farm and buy bags and bags of fresh peaches. We’d always eat one by the car. You had to eat it outside cause it was so juicy it would just run everywhere and you were one hot sticky delicious mess. Then, we would come home and save a bag for eating and a bag for pie making. We’d make and roll out fresh pie dough and start chopping peaches like it was nobody’s business. We were pie masters. Fresh pie does not need a lot if any sugar. Since fresh fruit is sweet as is so we would just cut and pile that high in the crust. The house smelled amazing. Its summer lovin’ from the oven.

That was a story about peach pie but today I made the apple. Why? Well, peaches just aren’t in season peeps. So no peach pie. But apple pie is equally delicious and still going strong here so apple pie it is!

My advice is to do yourself a favor and drop kick that grocery store shit in the trash and start making some real pie. Once you get the hang of it, its as easy as…pie. (Had to)

(Plus you are going to feel like a rockstar when everyone comes home and sees that you made the fresh pie from scratch. That’s where it’s at.)

Apple Pie
Prep time
Cook time
Total time
Fresh apples piled high into a homemade crust and loaded with fresh spices. Need I go on?
Recipe type: Dessert
Serves: 8
  • Crust:
  • 1½ c. whole wheat pastry flour
  • ½ c. sprouted spelled flour *( You can sub either more pastry flour OR oat flour works awesome)
  • 1 Tbsp. coconut sugar
  • ⅔ c. coconut oil, cold
  • ½ tsp salt
  • ice water
  • Pie:
  • 4 softball sized apples** (if you have smaller ones just double up, no stressin’)
  • 2 Tbsp. sprouted spelled flour
  • 1 lemon, juiced
  • ½ Tsp. ginger, ground
  • ½ tsp. cardamom, ground
  • 1-2 tsp. cinnamon, ground
  • dash of nutmeg
  • dash of sea salt
  • 2 tsp. vanilla extract
  • 2-3 Tbsp. coconut sugar (optional if you like a sweeter pie)
  • Topping:
  • 2 Tbsp. flour
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. Earth Balance butter (If not vegan any butter will do!)


  1. Pre-heat oven to 400F.
  2. Crust:
  3. Add the flours, sugar, salt to a mixing bowl and stir to combine. Add in the coconut oil and work it thru the flour mixture until it is crumbly. (Highly recommend using your hands)
  4. Add ice water slowly and keep mixing until the dough can be formed into a ball. Form into the ball, wrap with plastic wrap and place in the refrigerator until firm. (About 30 minutes)
  5. While your dough is doing its thing, start peeling and chopping those apples into thin slices. Place into the bowl. Add in the spices, sugar (if using) lemon juice and salt. Stir to combine and then set aside.
  6. Remove dough from the fridge. Lightly flour your work surface. Roll out dough as thin as possible and then carefully transfer to well-greased pie pan. You might have to press the dough down into the pan and work with it a little. Cut off the excess.
  7. Take apple mixture and pour into the pie crust.
  8. To make the topping:
  9. Take the flour and sugar and add to a small bowl. Cut in the butter till it resembles small peas. Sprinkle on top.
  10. Place pie on a cookie sheet than in the oven on the center rack. Bake for about 45 minutes or until apples are soft and crust is brown.
  11. Enjoy!
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Chocolate Einkorn Cake

Is it cake? Is it a brownie? All I know its freakin’ delicious. It’s a super chocolatey, not overly sweet, moist as hell cake-brownie bar and its to die for. Did I mention it’s super chocolate? That’s the key here peeps. If you are craving chocolate then I’ve got you covered.

This cake contains less sugar than most recipes and yet my husband, who normally tends to like things super sweet gave this cake a double thumbs up. Win-win!

It’s one of the first few times I’ve worked with Einkorn flour and I’m in love with it. It’s a little tricky at first. I went thru a couple of batches to nail these down but totally worth it. I went to the store and picked up another bag. Its gonna be Einkorn all around for the next few weeks.

Whats so special about Einkorn? It has about 40% more protein than regular wheat. Bonus. And it’s packed with more vitamins and minerals than traditional wheat as well. Its higher in EFAs, potassium, phosphorus, and B6. Plus its a bit easier to digest so you won’t get so gassy after eating. Those around you will rejoice.

I dolloped on a little bit of coconut whip cream for good measure and a dusting of dark cocoa powder. (Fancy fancy) Honestly, though, you could just nosh on this cake as is and it’s delicious.

It’s moist and awesome. It’s a treat that feels way more decadent than it is. And life is all about balance, right? When I’m craving chocolate I need me some chocolate. So go ahead and give Einkorn a try. It’s very easy to work with once you get the hang of it. Just be patient and enjoy the taste of sweet victory.

Chocolate Einkorn Cake
Prep time:
Cook time:
Total time:
This chocolate Einkorn cake is super moist and chocolatey. It makes for a perfect treat anytime you are craving something sweet.
Recipe type: dessert
Serves: 12


  • Wet:
  • ½ c. coconut oil
  • ¼ c. unsweetened applesauce
  • 2 tsp. vanilla
  • 2 flax eggs
  • ½ c. water
  • Dry:
  • ½ c. cocoa powder
  • ½ c. coconut sugar
  • 1½ c. Einkorn flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • salt
  1. Preheat oven to 350F.
  2. Line a 9×9 glass baking dish with parchment, or spray liberally with a non-stick cooking spray.
  3. In a large mixing bowl, combine the cocoa powder, einkorn flour, baking powder, baking soda, and salt. Mix well to combine.
  4. Next, in a small bowl, make the flax eggs. Let sit a minute or two then add the coconut oil, applesauce, vanilla, and sugar.
  5. Add the wet to the dry and stir briefly until combined.
  6. Next slowly add in the water. Mix until combined.
  7. Pour into baking pan and bake for about 25-30 minutes. (or until toothpick comes out clean)
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