Recipe done by Angelique from @TheGoodRoots

My way of showing love to loved one’s is by filling their tummies with good food and it’s always a great way to show my mother she did a great job raising me, because I’ll be able to nourish and treat my own family one day with only the best ingredients from Faithful to Nature.

I baked her favourite dessert, apple crumble pie, with a twist of vegan, gluten-free and refined sugar-free. If you want to trim on the calories even more half the base and crumble ingredients and only top the apples with a crumble with no base.”

Apple crumble pie_3



Crumble & base




Crumble & base

  1. Preheat the oven to 180 degrees delcius
  2. In a large bowl mix oil, sugar, vanilla extract and spices together.
  3. Prepare the flax eggs by mixing the flax seed flour with water in a small bowl. Leave to thicken for 5minutes.
  4. Add all the dry ingredients and combine. Best to use your hands.
  5. Press half of the dough into a sprayed tart tin and put in the oven for 15 minutes or until dry.
  6. Roll the other half of the dough into a ball and wrap in cling wrap or put in a container with a lit in the freezer while the base is baking.
  7. Start with the filling.


  1. In a saucepan, heat up the apple pieces together with everything else and a little bit of hot water so the apples don’t stick or burn to the surface. Cook until soft.



  1. After the base has baked brush the surface with a little syrup or apricot jam.
  2. Put the filling onto the base. Grate the half-frozen dough on top until apples are covered.
  3. Put the pie back into oven for 20-30 minutes or until golden brown on top.


Pair it with Angelique’s delicious Beetroot & Cacao Latte

Apple crumble pie_1